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Habanero Pepper

The Red Savina, a type of habanero, is the hottest chile pepper in the world.

Habanero chiles, said to take their name from Havana, in Cuba, are members of a different species of Capsicums (called chinense) than most of the commonly available chile peppers, which are classified as belonging to the C. annuum species. The hottest chile pepper in the world is the Red Savina, a type of habanero.

Varieties

Habaneros are small, rounded, lantern- or bell-shaped peppers with a pointed end. Like most peppers, they are green when young, while mature peppers may be yellow, orange, or red. These are small peppers, about 1 to 2 inches (2.5–5cm) in all directions, that give little hint of how much heat they contain. The peppers called Scotch bonnets are closely related, and are sometimes mistaken for habaneros; their heat level is similar.

Habaneros can have heat scores that range anywhere from 100,000 to 300,000 Scoville heat units—or more. How high a chile pepper scores on the heat scale is determined by high-performance liquid chromatography measurement of how many parts per million of capsaicin it contains. This figure is then converted into the historic Scoville heat units that signify how much dilution is necessary to drown out the chile’s heat. The heat level of a chile is given as a range because it varies with how and where the pepper was cultivated.

Buying and Storing Tips

Fresh habaneros can be found in the produce section of specialty markets and supermarkets. Choose fresh, bright chiles with deep colors, avoiding those that look wrinkled or soft. They can be stored in plastic, wrapped in a paper towel, for up to two weeks in the refrigerator.

Availability

Fresh habanero peppers are available all year. Dried and smoked products are also available.

Preparation, uses, and tips

Use caution when handling these chiles. Habaneros are so hot that they can instantly irritate the skin on the hands and it can be excruciating if they come in contact with the eyes. Wear thin disposable surgical gloves while working with hot chiles, and don’t touch your face until gloves are removed. Use fresh habaneros sparingly in salsas and hot sauces.

Nutritional Highlights

Red chile pepper (raw),, 1/2 cup (75g)
Calories: 15
Protein: 0.7g
Carbohydrate: 3.5g
Total Fat: 0.1g
Fiber: 0.6g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

Health benefits and concerns

Health benefits and concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other vegetables. Read about health benefits and concerns for vegetables for a full description.