Habanero peppers , Capsicum chinense , are prized for their vivid 100,000–350,000 SHU hotness and fruity - floral savor . Orange Habanero , a Yucatán raw material , offer citrusy zest for salsas and red-hot sauce . Red Habanero , with a smokier , sweeter visibility , shines in Caribbean jolt dishes . These vivacious , lantern - influence Madagascar pepper are culinary cornerstone , thriving in spicy , humid climate .
Caribbean Red Habanero ( 300,000–450,000 SHU ) delivers sourish rut for jerk Gallus gallus and salsas , while Red Savina ( up to 577,000 SHU ) is a former world - record book holder , pure for dare hot sauce . Chocolate Habanero , with its dark , smoky pods , lend crude depth to mole and spicery blends , catering to thrill - searcher craving extreme oestrus and complex flavors .
Habanada and Notta Hotta , both under 1,000 SHU , extend habanero ’s tropical , floral perceptiveness without the flaming , idealistic for salsas , pop , or desserts . Yucatan White Habanero , with creamy pods , convey smoky tang to ceviche . These milder varieties make habanero savour accessible , especially for those sore to spice .
Habaneros involve 6–8 60 minutes of sunlight , 70–85 ° fluorine temperatures , and well - drained grease ( pH 5.0–6.8 ) . set about seed indoors 8–10 calendar week before the last rime , spacing flora 18–24 inches apart . Harvest at full color ( 75–100 day ) for peak relish , using gloves to palm . early on - maturing Notta Hotta suits cooler climate , while Red Savina thrives in heat .
Habaneros elevate salsas , hot sauce , and marinade , pairing with mango , citrus , or dairy to balance heat . luxuriously in vitamin C and capsaicin , they boost metabolism , reduce inflammation , and support heart health . From fiery Red Savina to meek Habanada , habaneros offer versatile flavor and nutrition , make them a spicy kitchen essential .
Habanero Peppers
1 . Orange Habanero
The Orange Habanero is the most iconic and wide recognized sort , know for its bright orangish , lantern - determine seedpod measuring 1–2.5 inches long . With a heat level of 100,000–350,000 SHU , it offers a sweet , fruity flavor with citrus fruit and flowered note , making it a raw material in hot sauce , salsas , and marinades . farm extensively in the Yucatán , this variety flourish in red-hot , humid climates and is prized for its balance of estrus and look . Orange Habanero ’s versatility makes it ideal for pairing with tropical fruits like mango or ananas , and its vibrant gloss add together optical appeal to dish .
2 . Red Habanero
Red Habanero , often confused with its orange cousin , is a ardent variety with a warmth level of 100,000–350,000 SHU . Its deep Marxist , wrinkled pod have a more or less smoky , sweeter flavor , perfect for salsas , jerk seasoning , and hot jam . This variety is common in Caribbean and Mexican culinary art , where its bluff heat energy enhances dishes like tacos and stews . Red Habanero plants are prolific , producing scads of peppers per season , and their vivid feeling shines when dried into flakes or powder for spice blend .
3 . Caribbean Red Habanero
Caribbean Red Habanero is a hotter cultivar , ranging from 300,000–450,000 SHU , with a citrusy , earthy flavor that ’s a pet in Caribbean cuisine . Its 1- to 2 - inch ruby-red pods are ideal for jerk chicken , hot sauce , and natural salsas . Grown in regions like Jamaica and Belize , this variety thrive in tropic climates and is known for its robust heat and lemonlike profile . Caribbean Red ’s intense spice makes it a go - to for cooks assay to kick upstairs piquant ravisher with a fruity kick .
4 . Red Savina Habanero
Red Savina Habanero held the Guinness World Record as the man ’s hottest peppercorn from 1994 to 2006 , with a blistering 250,000–577,000 SHU . make grow in California through selective breeding , its red , wrinkled pods present a fruity yet fiery smell . This variety is used sparingly in hot sauces and chili pulverization due to its extreme heat . Red Savina ’s cultivation requires a permission in some orbit , making it less common , but its legacy as a heat booster persist among chili enthusiast .
5 . Chocolate Habanero
Chocolate Habanero , also called Black Habanero , boasts dark brown , almost black pod with a heat level of 300,000–577,000 SHU . Its rich , earthy flavor with smoky tinge is a staple fibre in Jamaican jerk dish and mol sauce . Grown in the Caribbean and Mexico , this variety ’s globular , 1- to 2 - column inch pod are hot than standard habaneros , making them ideal for sheer salsas and spice blends . Chocolate Habanero ’s unparalleled color and complex taste make it a favourite for adventurous Captain James Cook .
6 . Scotch Bonnet
While not a true habanero , Scotch Bonnet is a close Capsicum chinense relative , often grouped with habaneros due to its similar passion ( 100,000–350,000 SHU ) and coming into court . Its wrinkled , tam - o’-shanter - shaped pods ripen from immature to yellowish , ruby-red , or orange and are a cornerstone of Caribbean cuisine , particularly Jamaican jerk and spicy pepper sauces . Scotch Bonnet ’s sweet , fruity flavor with a sharp heat pair well with seafood and stews , offering a slightly milder option to hotter habaneros .
7 . Datil Pepper
Datil Pepper , another habanero congener , hail from St. Augustine , Florida , with a heating plant floor of 100,000–300,000 SHU . Its small , greenish - to - orange pods have a sweeter , daft flavor than most habaneros , making it a star in local raging sauce and marinade . bring to Florida by Minorcan immigrant , Datil ’s ethnic signification and temperate heat make it idealistic for salsas and seafood dishes . Its heavyset flora are thoroughgoing for abode gardens , yielding vivacious pepper with a unique taste .
8 . Yucatan White Habanero
Yucatan White Habanero is a rare miscellanea with creamy white , jellybean - corresponding fuel pod and a heat level of 100,000–350,000 SHU . Its smoky , tangy savour adds an reliable Mexican touch modality to salsas , ceviche , and raging sauce . Grown in the main in the Yucatán , this cultivar ’s pale gloss and intense heat make it a prized find for pepper enthusiasts . Yucatan White ’s heavyset works are fertile , and its Madagascar pepper are best used fresh to highlight their sharp , citrusy profile .
9 . Peruvian White Habanero
Peruvian White Habanero is an uncommon kind with small , tusk - white pod and a scorching hotness of 100,000–350,000 SHU . Its creamy grain and smoky flavor make it a standout in Peruvian cuisine , particularly in aji sauce and marinade . This rare cultivar ’s intense heat requires careful manipulation , but its unique taste upgrade spicy dishes . Peruvian White Habanero plant are less fertile but thrive in ardent climate , offer a typical pepper for bluff culinary experiments .
10 . White Giant Habanero
White Giant Habanero is a great white variety , with 2- to 3 - column inch pods and a heating level of 100,000–350,000 SHU . Its smoky , slightly tart look is like to other clean habaneros but with a milder border , making it versatile for salsas , sauces , and pickling . This cultivar ’s size and intense heat make it a ducky for gardener look for a striking , rich white pepper . White Giant ’s bluff coming into court and flavor add style to both sweetheart and gardens .
11 . White Bullet Habanero
White Bullet Habanero , a trademarked variety show , feature bullet - shape , bone - white pods with a heating system level of up to 350,000 SHU , reportedly three times hotter than received habaneros . Its crisp , sourish tang is ideal for hot sauces and fresh salsas . Known for gamey yield ( up to 1,000 peppers per plant ) , this cultivar is a gardener ’s dream . White Bullet ’s intense heat and unique shape make it a standout for spice lovers seek a virile , flavorful capsicum pepper plant .
12 . Golden Habanero
Golden Habanero , with its Indian mustard - yellow pods , is one of the live variety , extend to 100,000–350,000 SHU depending on growing conditions . Its fruity , citrusy spirit with a sharp heat pairs well with tropic dishes and spicy sauces . make for its gilt chromaticity , this pepper flourish in raging , dry climates , get spicier fruits under accent . Golden Habanero ’s vibrant color and bold taste make it a favourite for salsas and decorative horticulture .
13 . Yellow Habanero
Yellow Habanero is a bright , sunny variety with a heat level of 100,000–350,000 SHU . Its sweet , citrusy tang with flowered undertones is democratic in Caribbean hot sauces and chutney . The 1- to 2 - inch pods mature from gullible to yellow , add optical prayer to bag and gardens . Yellow Habanero plant life are prolific , expand in humid climates , and their capsicum pepper plant are fantabulous for pickling or fresh salsa , offering a balance of heating plant and pleasantness .
14 . Big Sun Habanero
Big Sun Habanero , originating in Africa , feature tumid , wrinkled , yellow pods with a heat level of 100,000–350,000 SHU . Its top-notch - cracked flavor hold it a standout in salsas and spiciness blend . This miscellany ’s size of it and vivacious people of colour make it ideal for grilling or roasting , where its sugariness sputter . Big Sun ’s robust plants are fat , flourish in warm climates , and its peppers sum up a bold , tropical dash to any dish .
15 . Condor ’s Beak Habanero
Condor ’s Beak Habanero is a rare change with vivid purple or dingy red pods and a heat stage of 100,000–350,000 SHU . Its savor mirror standard habaneros but with a decorative twist , making it a favorite for ornamental gardens . This cultivar ’s strike colour and vivid heat are perfect for salsas and hot sauces . Condor ’s bill is gruelling to find , but its alone coming into court and racy flavor make it a hoarded wealth for common pepper partizan .
16 . Habanada
Habanada is a heatless habanero , bred by Michael Mazourek in 2007 and free in 2014 , with a Scoville evaluation of 0–1,000 SHU . Its vibrant orange cod retain the fruity , flowered flavor of habaneros without the fervour , making it idealistic for salsas , tonic , and desserts . Habanada ’s balmy profile appeals to those who love habanero taste but annul spice , and its productive plants are perfect for home gardens .
17 . Notta Hotta
Notta Hotta , released by Oregon State University in 2024 , is a modest habanero with 500–1,000 SHU . Its orangish pods pop the question the classic fruity - floral habanero flavor with minimal heat , consummate for salsas , sauces , and even season sodas . Developed over 25 year by breeder Jim Myers , Notta Hotta is early on - mature , ideal for temperate climates . This variety ’s versatility and mildness make it a game - changer for chefs and home cooks .
18 . meek Thing
Mild Thing , also released by Oregon State University in 2024 , is a close sibling to Notta Hotta , with a heating plant level of 500–1,000 SHU . Its orange pod have a tropical , flowered flavor , ideal for fresh salsas , pickling , or culinary experiment like afters . betimes - maturing and fat , Mild Thing suit cooler climate and ingathering to those seeking habanero flavor without the heat . Its mild profile makes it a various addition to any kitchen .
