Haberno peppers - hottest chile peppers in the world

Common Name and Species

Habanero comes from the name for Havana - La Habana.  Habanero is a cultivated variety of Capsicum chinense and probably the hottest chile pepper of them all.

Haberno peppers, at 300,000 SHU, are the hottest fresh peppers in the in the world.

Origin and History

Capsicum chinense was first domesticated in Peru but is now almost entirely a Caribbean island and littoral cultivar. Some believe the habanero (Habanero comes from the name for Havana - La Habana) was first cultivated in Cuba by the Arawak indians over a thousand years ago. From there habanero cultivation travelled to the Yucatan peninsula where it became integral to that cuisine where habernos are often served roasted as a condiment. To this day the Yucatan produces 1,500 tons of haberno annually.

Description

The habanero pepper has a pointed bottom while the Scotch bonnet is squat and gnarled. Both are around the same size at 1.5" in diameter. Habaneros start off green and ripen to yellow, orange, red, chocolate and white with red and orange the most prevalent.
Habanero peppers, at 300,000 SHU, are the hotteest fresh peppers in the species Capsicum chinense and probably the hottest peppers in the world (although dried pepins and tepins are in the same range). A single habanero can heat up an entire dish. One habanero in a large pot of spaghetti sauce can make it too hot for any except chile heads. However, as is true for all chile peppers, the the amount of scoville heat units (SHU) depends greatly upon growing methods, climate, and plant stress.
Haberno peppers have a fruity and citrus-like flavor with a floral aroma which have made them popular in the hottest hot sauces. Others find habaneros so hot that any other flavors are overwhelmed by the heat.

Commercial cultivation - Zones and Regions

Habanero peppers are believed to have originated in Cuba, with subsequent introduction to the Yucatan peninsula, where roughly 1,500 tons are harvested annually. Other producers include Belize, Costa Rica and some US states including Texas and California.

How Used or Sample Recipe

The habanero pepper is considered an essential part of the cuisine of the Yucatan, often served roasted as a condiment accompanying traditional Yucantan meals. The habanero's heat, its fruity, citrus-like flavor, and its floral aroma make it a popular ingredient in the hotter hot sauces and spiciest foods. McIlhenny Co. offers a habanero pepper version of their popular Tabasco sauce at 7,000 to 8,000 SHU, making it the spiciest sauce they offer.

Additional Resources