Habanero Chili
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Habanero Chili
The habanero (; ) is a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero's heat, flavor and floral aroma make it a popular ingredient in hot sauces and other spicy foods. Name The habanero is named after the Cuban city of ''La Habana'', known in English as Havana, because it used to feature heavily in trading there. (Despite the name, habaneros and other spicy-hot ingredients are rarely ever used in traditional Cuban cooking.) In English, it is sometimes incorrectly spelled ''habañero'' and pronounced , the tilde being added as a hyperforeignism patterned after jalapeño. Origin and use The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. Today, the largest producer of t ...
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Capsicum Chinense
''Capsicum chinense'', commonly known as a "habanero-type pepper", is a species of chili pepper native to the Americas. ''C. chinense'' varieties are well known for their unique flavors and many have exceptional heat. The hottest peppers in the world are members of this species, with Scoville Heat Unit scores of over 2 million. Some taxonomists consider them to be part of the species '' C. annuum,'' and they are a member of the ''C. annuum'' complex; however, ''C. chinense'' and ''C. annuum'' pepper plants can sometimes be distinguished by the number of flowers or fruit per node – two to five for ''C. chinense'' and one for ''C. annuum'' – though this method is not always correct. The two species can also hybridize and generate inter-specific hybrids. It is believed that '' C. frutescens'' is the ancestor to the ''C. chinense'' species. Taxonomy The scientific species name ''C. chinense or C. sinensis'' ("Chinese capsicum") is a misnomer. All ''Capsicum'' species originated ...
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