Habanero Pepper

Are you ready to turn up the heat? Habaneros are, simply stated, one of the world's hottest peppers. Indigenous to southern Mexico, habaneros are a perennial. Currently these potent peppers are available all year long. Produced in many areas of the Americas, Mexico, the Caribbean area and in greenhouses in Holland and elsewhere. Red, yellow, orange, green and sometimes brown habaneros are small peppers that are irregular in shape. Widely used in condiments and sauces, this chili combines tropical fruit and floral flavors and intense heat with a slightly acidic bite. Only 20 calories per pepper, they are loaded with Vitamins A and C. Estimated to be 30 to 50 times hotter than the Jalapeno, use Habaneros sparingly. Don't say you weren't warned!

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  • Nutrition Info
  • Serving Size: 45 g
  • Amount per serving
  • Calories: 20
  • Calories from fat: 0
  • Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbs: 3g
    • Fiber: 0g
    • Sugars: g
  • Protein: 1g
  • Vitamin A: 80%
  • Vitamin C: 0%
  • Calcium: 170%
  • Iron: 0%


Handling & Storage


Chili peppers are available year-round, with the highest quantity available in June and July. California, New Mexico and North Carolina are the largest producers of chili peppers, while imports are steady from Mexico.

Also Known As

  • Habanera

Store around 50°F. Keep cool and dry.
To avoid the burning sensation on your skin or eyes, you can wear gloves when handling them. Always rinse utensils. Fresh chili peppers should be used within 14 to 21 days. To eliminate some of the heat of chili peppers, remove the ribs and seeds and soak in cold water with a little salt or vinegar for no longer than 30 seconds. Soaking longer will cause them to lose flavor.

  • Capsicum chinense


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