Habanero chillies come in many different colours and shapes, but they all have one thing in common – they are very hot. These chillies were originally cultivated in Cuba (or so the name suggests) but are now grown all over the world. The most popular colours for Habanero chillies include orange, white, yellow and red with some rare examples of brown, purple and even black. The shape of these chillies can vary from small bell-shaped specimens to long curved cone-like varieties.
The heat level of Habanero chillies is measured in Scoville units and a typical Habanero pepper can range from 100,000 – 350,000 SHU. However there are some examples that have been recorded as high as 577,000 SHU! Here is a guide to some of the most popular types of Habanero chilli and their average Scoville scale ranking:
When it comes to chillies the habanero is arguably one of the most celebrated and yet feared types of chilli. It’s widely known that they pack a serious punch and that they’re not for the faint of heart. Averaging between 100,000 and 350,000 Scoville heat units, these chillies are often found in sauces, marinades or hot dips but how much do you know about the different varieties available?
There are many different types of habanero chillies and some are rarer than others. All of them share the same distinctive shape (similar to a lantern) and common characteristics such as their thin flesh, small seeds and wrinkled skin. However, there are subtle differences in both flavour and heat levels. So let’s take a look at six popular varieties that you can find on our shelves today.
Red Savina Habaneros
The Red Savina Habanero is one of the most popular types of habanero and also one of the hottest. It was recognised by the Guinness Book of World Records as the hottest cultivar in 1994 with a heat range varying from 350,000 to 577,000 Scoville heat units! They have a rich citrusy flavour with
Habanero chillies (Capsicum chinense) are the most pungent of all chillies, and are the one of the hottest chillies in the world. They are only surpassed by Bhut Jolokia chilies and Trinidad Scorpion Butch T chilies with their respective SHU levels of 1,041,427 and 1,463,700.
Habanero chillies have a Scoville scale rating of 100,000 – 350,000 units. The heat level is extremely hot and should be used cautiously. These chilies are typically used in sauces (hot sauce), marinades or as a dry spice for meats.
Types of Habanero Chilli Peppers
There are literally hundreds of different types of habanero peppers that exist around the world but here are some common varieties:
Name:Orange Habanero Chili Pepper
Habanero chillies originate from the Caribbean and Central America. They are widely available in an array of colours, including pale green, orange, yellow, brown and red. The most common variety is a bright orange habanero. This type of pepper has a very distinctive flavour, with a sharpness that isn’t simply about heat, but also has citrus tones to it.
As with any chilli pepper, the amount of heat contained within a habanero can vary dramatically depending on where it was grown and which particular variety it is. Of course, there are peppers that are hotter than habaneros, but most people would agree that these are amongst the hottest types of chillies you can find.
The heat of habanero peppers is measured in Scoville units. You can see how they stack up against other popular varieties of chillies in our guide to the Scoville scale. Here we will look at some of the different types of habanero that you can buy today along with their Scoville ratings:
Habanero chillies are the hottest type of chilli you can get without getting into the super-hot category. They are so hot that they are used to make pepper spray. If you want to cook with them, then use sparingly, as they will easily overpower the flavour of any dish. Habanero chillies are rated at between 100,000 and 350,000 on the Scoville scale (an American method of rating chilli heat).
Habanero chillies are believed to originate from Cuba or South America. They were brought to Mexico by Spanish settlers and it was there that they were bred with other types of chilli to create a wider variety of habaneros. Today, Mexico produces 90% of all habaneros grown in the world.
There are many different varieties of habanero but in general, they are small and squat with a unique shape similar to a lantern and have a rough, wrinkled texture. Habaneros range in colour from yellow, orange and red to brown and purple. They have a citrusy flavour that is often described as fruity with a hint of smokey fire.
Some types of chillies are named after the place in which they originated. For instance, habaneros from the Yucatan peninsula in Mexico tend to have a unique taste and heat level that distinguishes them from other types of habanero chillies grown elsewhere. Other types of chillies are named for the specific cultivar or cross-breeding that resulted in their creation.
Below I’ve listed some of the more common types of habanero chillies and a general description of their typical appearance, heat level and flavour profiles.
These descriptions are not absolute as there is a good deal of variation between individual plants and growing conditions may have an impact on these characteristics. That said, it should give you a pretty good idea of what to expect from these chilies.
Habanero chillies are part of the Capsicum chinense species. They are one of the hottest types of chili pepper, alongside the likes of the Scotch bonnet and Naga Viper.
Habanero peppers are native to South America but have since been cultivated in Mexico, Central America, and parts of North America. They were first introduced to Jamaica in the 1700s by Spanish colonists. The word habanero is derived from La Habana (Havana), Cuba which was a major trading port for the pepper at that time.
The habanero can be traced back to Peru and Bolivia where it is known as rocoto. It was first cultivated there around 8,000 years ago and has since spread across parts of Central and North America.
Habanero peppers are characterised by their lantern shape and thin walls which makes them easy to dry. They have a fruity flavour with citrus undertones and are used in many cuisines including Mexican, Jamaican, Belizean, Yucatecan, Tex-Mex and Thai among others.
