Eat More Chilis

Eat More Chilies


The widely-popular Habanero chile pepper (Capsicum Chinense Jacquin) is one of the most intensely spicy species of peppers of the Capsicum genus. Unripened habaneros are green, but their color can vary at maturity. Common colors are generally orange or red, but white, brown, and pink are also seen (pink?!). Usually, a ripe habañero is 1–2½ inches in length. The crop is widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama, Costa Rica, and some U.S. states including New Mexico, Arizona, Texas, Idaho, and California.

Habanero chiles have a reputation for spice and heat. Lots of it! Habanero peppers typically rate at 200,000 to 350,000 Scoville Heat Units.

Learn more about the Scoville heat scale.

Heat of Chilis