Habaneros are cholesterol-free. Contain NO saturated fat. They are low in calories and sodium but high in fiber.
Habaneros are grown in Costa Rica, Belize, Texas and California. The most come from Mexico’s Yucatan Pennisula where 1,500 tons are harvested each year!
In the Caribbean they say the best hot sauce is the one that burns a hole in the tablecloth.
In 1722 Dominican priest Francisco Ximenez declared that the habanero was so hot that it would “make a bull unable to eat!”
Although the name suggests they are “from Havana,” Habanero peppers are believed to have originated in the Caribbean and/or South America.
A general rule of thumb is, the smaller the habanero, the HOTTER!!!!!
The habanero pepper is 85 centuries old. How hot is it? These habaneros from Yucatan come in at 200,000 – 300,000 Scoville heat units. Runner up to the Red Savina habanero pepper at 350,000 – 550,000 units. For some perspective, the Tabasco pepper is 30,000 – 50,000 while the weak jalapeno is 3,500 – 4,000 Scoville heat units. Ooooo la la!
The habaneros shape ranges from orange lanterns to small berries to long 5 inch pods.
Columbus explored the Caribbean islands in 1492 and most likely encountered the habanero (or scotch bonnet) before any other pepper varieties