The orange habanero is the ripe version of the green habanero. Characteristically lantern-shaped, it is about one to three inches long and one to two inches in diameter. Registering between 100,000-300,000 Scoville units the orange habanero is one of the hotter chiles in the world. They have a distinctively sweet, tropical fruity flavor and an apricot aroma.

Nutritional Value

Orange habanero chiles contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin.

Serving Ideas

Habanero chile peppers mix especially well with foods containing tropical fruits or tomatoes. Add diced habanero to achiote paste and use as a rub for pork. Combine roasted, pureed pumpkin seeds with tomatoes and diced habanero for a spicy dip or toss with chopped tomatoes and garlic for salsa. Add habanero to sauteed beef, onions, tomato and beans for chili. Habanero peppers will keep, refrigerated, for up to two weeks.

Geography/History

The name habanero, means from Havana or Havana-like. One of the world’s hottest chiles, they are believed to have originated in Cuba and then take to the Yucatan Peninsula, where about 1,500 tons are harvested annually. They are also grown in Belize, Costa Rica, Texas, and California. In June 2010, the Mexican states of Yucatan, Campeche and Quintana Roo were awarded a Denominacion de Origen for the habanero by the Mexican Institute of Industrial Property of the Ministry of Economy.

Seasons/Availability

Orange habanero chilies are available year round.