The habanero is a hot variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, ... Scoville scale‎: ‎100,000–350,000 SHU Species‎: ‎Capsicum chinense Heat‎: ‎Very hot Cultivar‎: ‎'Habanero'

Orange Habanero Hot Pepper (90 days) A Scotch Bonnet–type infamous for its extreme heat, fiery Habanero registers a blistering 200,000–325,000 Scoville units, depending on how hot the growing season, 30–80 times as hot as Early Jalapeńo! Each 1˝' plant will set 10–20 pendulous fruits that turn from dark green to tangerine as they mature. Fruits are somewhat wrinkled from stem to tip. Their distinctive flavor makes them a key ingredient in West Indian jerk sauce. We recommend greenhouse culture for the northern third of our sales area where frequent nighttime temperatures below 70° make outdoor production iffy.

Sweet habanero peppers look very much like the extremely spicy habanero pepper, but lack one important aspect - the intense heat. Their pods have a distinctive lantern-like shape with slight wrinkling. They are petite, a bit larger than their spicy counterparts, and measure no bigger than two inches in length and one to two inches in width. The thin, crunchy walls of the pepper are juicy and house a small edible seed bank. Sweet habanero peppers ripen from a medium green to a bright yellow-orange with a glossy, waxy exterior. The color is a bit lighter than the deep orange of its spicier cousin. Sweet habanero peppers have a citrusy floral flavor, and an aroma similar to apricots. Contrary to the name “sweet” the peppers are not free of capsaicin; they have a little bit of heat which presents itself in the back of the mouth and throat. They have an average heat rating of about 850 Scoville Heat Units. -specialtyproduce

The habanero pepper origins dates back as far as 8,500 years ago from the Brazilian Rainforest in South America. From here, the Mayans traveled up Central America to Mexico bringing their peppers with them. -pepperhead