Habanero chile
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 A habanero chile
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| Capsicum chinense Jacq. |
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| Heat : Exceptionally Hot (SR: 100,000-300,000) |
The habanero chile (Capsicum chinense Jacquin) (originally Spanish "Javanero") is one of the most intensely spicy chili peppers of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimeters (1–2½ in) long.
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[edit] Scoville rating
Most habaneros will rate between 100,000 and 300,000 Scoville units. Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. The Red Savina pepper& tm; is one such cultivar of the habanero pepper that has a very high Scoville rating.
[edit] Origin and current use
Like all Capsicum, the habanero pepper originated in Meso- or South America, most likely the Amazon basin or nearby coastal regions. Upon its discovery by Europeans, it was rapidly disseminated around the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "capsicum chinense"—the Chinese pepper.[1][2][3]
Today, the crop is most widely cultivated in the Yucatan peninsula of Mexico. Other modern producers include Belize, Costa Rica, and some U.S. states including Texas, Idaho, and California.
The Scotch bonnet is often compared to the habanero since they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of heat, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress.
Recently, the habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.
McIlhenny Co. offers a Habanero version of their popular Tabasco sauce at 7,000 to 8,000 Scoville units, making it the spiciest sauce they offer. Other sauces include Dave's Insanity sauce, at 80,000+ Scoville units, which is prepared from capsaicin extracts and not the pepper itself. Similarly, The Source, from Original Juan Specialty Foods, is rated at 7.1 million Scoville units.
[edit] Growing habanero
Habaneros thrive in hot weather. However, since peppers belong to the nightshade family, too much sun can be damaging to the leaves and the plant. As with all peppers, the habanero does well in an area with good morning sun and in soil with an acidity level around 5-6 pH. The habanero should be watered only when dry. Overly moist soil and roots will produce bitter-tasting peppers.
Habanero bushes are good candidates for a container garden. They can live many years in pots or other growing containers at proper temperature.
The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years. However, in temperate climates it is treated as an annual when planted in the ground, dying each winter and being replaced the next spring. In tropical and sub-tropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.
[edit] Mild habaneros
Researchers in Texas have recently created a mild version of the habanero pepper which retains the aroma and flavor of the traditional habanero pepper. The milder version was obtained by crossing the Yucatan habanero pepper with a heatless habanero from Bolivia over several generations. These mild habaneros are expected to be widely available to consumers in the near future [1].
[edit] See also
[edit] Notes and references
- ^ Bosland, P.W. 1996. Capsicums: Innovative uses of an ancient crop. p. 479-487. In: J. Janick (ed.), Progress in new crops. ASHS Press, Arlington, VA.
- ^ Bosland, "The History of the Chile Pepper"
- ^ Eshbaugh, W.H. 1993. History and exploitation of a serendipitous new crop discovery. pages 132-139. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York as reproduced at "Uncle Steve's Hot Stuff"
[edit] External links
