Habanero
strain of pepper (Capsicum)
The habanero (; Spanish: [aβaˈneɾo] ) is a pungent cultivar of Capsicum chinense chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 centimetres (3⁄4–2+1⁄4 inches) long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero's heat, flavor, and floral aroma make it a common ingredient in hot sauces and other spicy foods.
Name
The habanero is named after Havana (or La Habana), the capital of Cuba, because it used to feature heavily in trading there (despite the name, habaneros and other spicy-hot ingredients are rarely used in traditional Cuban cooking). In English, it is sometimes incorrectly spelled habañero and pronounced , the tilde being added as a hyperforeignism patterned after jalapeño.
Origin and use
The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. Today, the largest producer of the habanero pepper is the Yucatán Peninsula, in Mexico.
The public source identifies “Habanero” as strain of pepper (Capsicum). This brief keeps that definition visible, then builds a research path around Habanero, strain and pepper.
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This entry incorporates text from “Habanero” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.