REP.

Capsicum chinense

Habanero - Scoville, Taste & Uses

Habanero delivers tropical fire in a small lantern pod. Ripe peppers glow orange, with floral perfume and mango like sweetness. The heat arrives fast, then lingers for minutes. Citizens taste them in Yucatán citrus salsas, Belizean hot sauces, and Jamaican marinades. Makers like the thick flesh for purées and mash ferments. Dice tiny pieces into ceviche, or blitz with garlic and sour orange for recado. A single pepper seasons a whole pot. Dehydrate slices for fruit leather heat, or smoke them for deep savory notes. The Scoville range stretches from 100,000 to 350,000 SHU. Respect the flame, enjoy the fruit - cleared by the Ministry of Heat Logistics. Habanero misst in der Regel 100,000-350,000 SHU (Sehr scharf). Ist in Mexico, Yucatán Peninsula in Gewürzen, Eingelegtem und Marinaden enthalten. Use habaneros sparingly in raw salsas, fruit relishes, and ceviche. Blend roasted pods with vinegar for Caribbean style pepper sauce. Pair with stone fruit, pineapple, or citrus to showcase sweetness. Add minced habanero to jerk pastes, taco fillings, or bean stews for a fragrant kick. The pepper ferments well for hot sauce mash, and dries into potent flakes. A single pepper can season a liter of oil or brine, so scale recipes carefully. Siehe Soßen mit Habanero

Auch bekannt als: Orange Habanero, Yucatán Pepper

Capsicum chinenseSauce Index | 47
Habanero pepper - very hot (100,000-350,000 SHU) from Mexico, Yucatán Peninsula

Art

Capsicum chinense

Schärfe

100,000-350,000 SHUSehr scharf

Aroma

Scharf, Fruchtig, Zitrus, floral, lingering

Herkunft / Regionen

Mexico, Yucatán Peninsula

Farbe / Form

Orange when ripe, sometimes red

Fruchtgröße

4-6 cm long, 2-4 cm wide

Probier es in der Praxis aus

Entdecken Sie Saucen mit Habanero

3 europäische Saucen aus Kleinserien – Geschmack, Schärfe und manchmal ein bisschen Chaos, alles in einer Box.

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Saucen mit Habanero

Entdecken Sie, wie Kreative Habanero in verschiedenen Stilrichtungen und Regionen einsetzen.

Geschmack & Aroma

Habanero delivers tropical fire in a small lantern pod. Ripe peppers glow orange, with floral perfume and mango like sweetness. The heat arrives fast, then lingers for minutes. Citizens taste them in Yucatán citrus salsas, Belizean hot sauces, and Jamaican marinades. Makers like the thick flesh for purées and mash ferments. Dice tiny pieces into ceviche, or blitz with garlic and sour orange for recado. A single pepper seasons a whole pot. Dehydrate slices for fruit leather heat, or smoke them for deep savory notes. The Scoville range stretches from 100,000 to 350,000 SHU. Respect the flame, enjoy the fruit - cleared by the Ministry of Heat Logistics.
Use habaneros sparingly in raw salsas, fruit relishes, and ceviche. Blend roasted pods with vinegar for Caribbean style pepper sauce. Pair with stone fruit, pineapple, or citrus to showcase sweetness. Add minced habanero to jerk pastes, taco fillings, or bean stews for a fragrant kick. The pepper ferments well for hot sauce mash, and dries into potent flakes. A single pepper can season a liter of oil or brine, so scale recipes carefully.

Wärmeprofil

Scoville-Skala

100,000-350,000 SHU

Heat label

Very Hot

Erntezeit

Late summer to early autumn

Sauce-Index-Einträge

47

Geschichte & Kultur

Habaneros trace their roots to the Amazon basin, later thriving in the Yucatán Peninsula. Maya farmers valued the pepper for concentrated heat and complex aroma. Spanish traders moved seeds through Caribbean ports, helping the variety reach Cuba, Belize, and coastal Central America. During the 20th century, the pepper gained global attention when hot sauce makers sought stronger heat. Today, habaneros grow across tropical and subtropical regions, yet the Yucatán supply still sets the benchmark for flavor and reliability.

Botanik & Anbautipps

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Habaneros need a long, warm growing season. Start seeds indoors 10 weeks before the last frost, since germination prefers 27°C soil. Transplant outdoors when nights stay above 15°C. Plants reach 60 to 90 cm tall, and need full sun plus fertile, fast-draining soil. Provide regular feeding rich in potassium and calcium to avoid blossom end rot. Expect 90 to 110 days from transplant to ripe pods. In cooler climates, use greenhouses or large containers you can move indoors at night.
Trial box with three small-batch bottles
Testbox

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Häufig gestellte Fragen

Habanero erreicht in der Regel eine Größe von 100,000-350,000 SHU (Sehr scharf). Die Größenangaben variieren je nach Sorte und Anbaubedingungen.

Quellen

  • Republic of Heat Feldnotizen aus dem Verkostungslabor
  • Über Directus eingereichte Produzentendossiers
  • Offene Sortenregister und wissenschaftliche Forschung zu Paprika

Wir gleichen Angaben zu SHU-Werten und Herkunftsangaben anhand von Saatgutbanken, begutachteter Fachliteratur und Daten namhafter Hersteller ab.

Überprüft von Republic of Heat – zuletzt aktualisiert am 2025-11-08