REP.

Capsicum chinense

Habanero - Escoville, sabor y usos

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 suele alcanzar una temperatura de 100,000-350,000 SHU (Muy caliente). Se encuentra en toda Mexico, Yucatán Peninsula en condimentos, encurtidos y adobos. 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. Ver salsas que llevan Habanero

También conocido como: Orange Habanero, Yucatán Pepper

Capsicum chinenseÍndice de salsas | 47
Habanero pepper - very hot (100,000-350,000 SHU) from Mexico, Yucatán Peninsula

Especies

Capsicum chinense

Calor

100,000-350,000 SHUMuy caliente

Sabor

Caliente, Afrutado, Cítricos, floral, lingering

Origen / Regiones

Mexico, Yucatán Peninsula

Color / Forma

Orange when ripe, sometimes red

Tamaño del pod

4-6 cm long, 2-4 cm wide

Pruébalo en la vida real

Descubre las salsas con Habanero

3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.

SeleccionadoEn pequeñas cantidadesComprobado térmicamente
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Salsas con Habanero

Descubre cómo los creadores utilizan Habanero en diferentes estilos y regiones.

Sabor y 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.

Perfil térmico

Escala de Scoville

100,000-350,000 SHU

Heat label

Very Hot

Periodo de cosecha

Late summer to early autumn

Recuento del índice de salsas

47

Historia y cultura

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.

Notas sobre botánica y cultivo

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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
Caja de prueba

¿No estás listo para comprometerte? Prueba con una sola vez.

Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.

Compra una caja de prueba

Preguntas frecuentes

ChiliCodexCDP.faq.answers.heatWithRange

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades y investigación académica sobre el pimiento

Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.

Revisado por Republic of Heat - última actualización: 2025-11-08