The Habanero measures between 200,000 and 300,000 Scoville Units, placing it at 10, and on top of the heat scale. It is without question the hottest of the chile peppers. Although its usage dates back to 6500 B.C., it has just recently come to fame in the U.S. market. Its recent rise as one of the most popular chiles has to do with its intense heat, distinctive flavor and aroma.
Often confused with its near relative, the Scotch Bonnet, the habanero may have originated in Cuba and made its way to the Mayas via trade. Its name means “from Havana.”
The habanero grows from Mexico’s Yucatan Peninsula down to Costa Rica and Panama.
Habanero peppers, fresh carrots, garlic, onions, lime juice, vinegar, and salt.
Serving size: 5g, Servings: 28, Amount per serving: Calories 0, Total Fat 0g (0% DV), Sodium 55mg (2% DV), Total carb 0g (0% DV), Sugars 0g, Protein 0g, Vitamin A (8% DV), Vitamin C (8% DV).
Percent Daily Value (DV) are based on 2000 calorie diet.
5 fl. oz. (148mL)