Description
- The habanero chili comes from the Amazonas region, and from there it was spread through Mexico.
- The habanero was carried north to the Caribbean via Colombia. Upon its discovery by Spaniards, the habanero chili was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it capsicum chinense (the Chinese pepper).
- Today, the largest producer is Mexico's Yucatan Peninsula. Habaneros are an integral part of Yucatecan food.
- Habanero chilies accompany most dishes in Yucatan, either in solid or pure/salsa form.
- The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.
The habanero is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, yellow, and pink are also seen. Typically, a ripe habanero chili is 26 cm (0.82.4 in) long. Habanero chilis are very hot, rated 100,000350,000 on the Scoville scale.