Habanero

Habanero is a variety of plant species Capsicum chinense. It belongs to the genus capsicum (Capsicum ) in the nightshade family (Solanaceae ). Particularly well known are Habaneros for their exceptional sharpness; they are among the hottest chillies.

Origin and occurrence

Because the name " Habanero " means as much as " originating from Havana ," is often mistakenly believed that the Habaneros come from Cuba. There they were formerly traded. Research of recent times suggest, however, that the true origin of the Yucatán Peninsula. After their discovery by Europeans, the Habanero was rapidly spread across the globe, so that taxonomists of the 18th century assumed incorrectly, their origin is China and they called capsicum chinense.

Habaneros are mainly grown on the Yucatán Peninsula. There you will find primarily orange and yellow habaneros. The red variants originate mostly from the Caribbean. Other producers are Belize, Panama and Costa Rica and the U.S. states of Texas, Idaho and California in the United States.

Description

Generally

The plant grows up to 120 cm high. The fruits are 2.5-6 cm long and 2.5 cm wide. Typically, the wide in comparison to other types of Capsicum leaves and generally greenish, small flowers. Depending on the Habanero places the first green fruits turn yellow, orange, red or brown.

Habanerovarietäten and New Varieties

Often, the term Habanero interchangeably used for all varieties of Capsicum chinense. Thus, to establish that Habaneros occur in a variety of shapes, colors and also (Fruit ) sizes. Justified by the lately stronger hobby cultivation of chilies more and more new varieties are introduced that will stand out with special properties.

Here is a short list of important and exceptional Habanero places:

  • Red Savina claimed for a long time the title of the hottest chili in the world, before it was taken from the Naga Jolokia variety to complete. The record stood at 577,000 Scoville units for Red Savina and the Naga Jolokia 1,001,304 for. From the same breeder comes the similarly sharp orange variant Francisca.
  • Habanero Chocolate Brown or habanero ripen brown and see this often deceptively like chocolate from.
  • Some breeders have achieved to establish varieties that offer the typical habanero flavor without the extreme sharpness. These varieties include habanero St. Lucia Iceland, NuMex Suave and Aji Dulce.
  • Fatalii: yellow, from Africa
  • Datil: orange, small and pointed, from New Mexico

Use

Habaneros are one of the hottest chillies. The sharpness is caused by the substance capsaicin. The seeds and seed strips concentrations up to 1500 ppm of Capsaicin can occur. An aqueous solution with a concentration of 0.5 ppm capsaicin is already perceived by most people as sharp. The measured on the Scoville scale values ​​for Habaneros be 100000-500000 units. The taste is, apart from the extreme sharpness, tropical - fruity. In Mexico, Brazil and Peru Habaneros are an integral part of the kitchen.

Fruits on the bush

Flower

Red Savina pepper Datil (New Mexico)
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