Home | Garden Plants | Herbs_and_Spices | Medical plants | Aromatic Plants | Tropical Coast Shores | Site Map | Links

Up

Habanero pepper Capsicum chinensis Solanaceae

http://en.wikipedia.org

Scoville heat units

 

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

 

5,000,000–5,300,000

 

855,000–1,463,700

 

350,000–580,000

 

100,000–350,000

  Habanero   100,000–350,000

50,000–100,000

 

30,000–50,000

   

10,000–23,000

 

2,500–8,000

 

500–2,500

 

100–500

 

0


 

Often (mistakenly) referred to as the hottest, the habanero is nonetheless hotter than most commonly available cultivars. The habanero has a subtle fruity flavour and a floral aroma.

Habanero pepper

The habanero chilli ; Capsicum chinense) is one of the more intensely piquant species of chili peppers of the Capsicum genus. It is sometimes misspelled (and mispronounced) habañero—the diacritical mark being added as a hyperforeignism. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimetres (0.8–2.4 in) long. Habanero chili peppers are rated 100,000–350,000 on the Scoville scale.
Origin and current use

The exact origins of the pepper are unknown, but some speculate that it originated in South America and migrated north to Mexico and the Caribbean via Colombia; an intact fruit of a small domesticated Habanero was found in Pre-ceramic levels in Guitarrero Cave in the Peruvian highlands and was dated to 6500 B.C.[4] Upon its discovery by Spaniards, it was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "Capsicum chinense"—the Chinese pepper.

The Habanero is often mistakenly referred to as the hottest pepper in the world; that honor currently belongs to the "Butch T" cultivar of Trinidad Scorpion.
Habanero chili Heat Exceptionally hot

Today, the largest producer is Mexico's Yucatan Peninsula.[8] Other modern producers include Belize, Panama (locally named "ají chombo"), Costa Rica, Colombia and parts of the United States including Texas, Idaho, and California. While Mexico is the largest consumer of this spicy ingredient, its flavor and aroma have become increasingly popular all over the world.

Habaneros are an integral part of Yucatecan food. Habanero chilies accompany most dishes in Yucatán, either in solid or purée/salsa form.

The Scotch bonnet is often compared to the habanero since they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of heat, the actual degree of "heat" varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.

The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Habaneros are sometime placed in tequila or mezcal bottles, particularly in Mexico, for a period ranging from several days to several weeks, to make a spiced version of the drink.
Cultivation

Habaneros thrive in hot weather. As with all peppers, the habanero does well in an area with good morning sun and in soil with a pH level around 5 to 6 (slightly acidic). The habanero should be watered only when dry. Overly moist soil and roots will produce bitter-tasting peppers.

The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years. Habanero bushes are good candidates for a container garden. However, in temperate climates it is treated as an annual, dying each winter and being replaced the next spring. In tropical and sub-tropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.

Black habanero is an alternative name often used to describe the dark brown variety of habanero chilis. Seeds have been found that are thought to be over 7000 years old. It has an exotic and unusual taste. Small slivers used in cooking can have a dramatic effect on the overall dish. Gourmets delight in its fiery heat and unusual flavor. Black habaneros take considerably longer to grow than other Habanero chili varieties. In a dried form they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. Previously known as habanero negra, or by their Nahuatl name, they were translated into English by spice traders in the 19th century as "black habanero". The word "chocolate" was derived from the Nahuatl word, "xocolatl", and was used in the description as well, but it proved to be unpronounceable to the British traders, so it was simply named "black habanero".
Cultivars

Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. The Naga Jolokia is a chili that has a very high Scoville rating (over 1,000,000 by some measurements) and is often mistaken for a cultivar of the habanero pepper, although it is actually a separate sub-species. Most habaneros rate between 200,000 and 300,000 Scoville units.

In 2004, researchers in Texas created a mild version of the habanero pepper retaining the aroma and flavor of the traditional habanero pepper. The milder version was obtained by crossing the Yucatán habanero pepper with a heatless habanero from Bolivia over several generations. These mild habaneros were expected to be widely available in the future as of 2004.

 

 mailto:info@tropicalplantbook.com