Black habanero peppers are also known as Chocolate habanero and pack more heat than the more common Orange habanero peppers. The dark brown hued habaneros are sometimes referred to as Cobra black habanero, which may or may not be the same variety. Black habanero peppers mature later in the season compared to other habanero varieties.

Black habanero peppers are not really black, but a deep, dark brown. The small peppers are one to two inches in diameter and about three inches long. They ripen from green to a chocolate brown, some getting so dark that they appear black. One type of these dark brown habanero peppers has a long stinger-type protrusion at the end, giving them the name ‘Stinger’. The Caribbean peppers are very hot, boasting anywhere from 425,000 to 450,000 Scoville units; higher than the orange variety which is roughly 100,000 to 300,000 Scoville units. The flavor is somewhat smoky which is unique among the spicier peppers.

Serving Ideas

Black habanero peppers are popular in Caribbean cuisine, in sauces, marinades and rubs. These peppers are the main ingredient in Jamaican Jerk seasoning which is used to season chicken most often. Diced black habanero peppers lend a unique flavor to salsas for tacos or other garnish. The heat is very intense, so a little pepper goes a long way. To avoid burning or stinging sensations, wear gloves when preparing these very hot peppers.

Geography/History

All varieties of Capsicum chinense,such as the habanero are native to the Americas. The black or Chocolate habanero variety has its origin in Jamaica or Trinidad, though they grow throughout the Caribbean Islands. The plant itself thrives in a tropical environment where summers are very warm. Black habanero peppers have a long growing season, ripening later into the fall. The longer they remain on the plant, the hotter they become.

Seasons/Availability

Black habanero peppers are available in the fall.