Habanaga

The Habanaga is a cultivar of the chili pepper Capsicum chinense developed in New Mexico when a university student accidentally crossed a Habanero and a Naga Ghost Pepper.

Habanaga pepper
Heat Exceptionally hot
Scoville scale500,000-800,000[1] SHU

Raw chilli taste

It is bursting with flavor, but it is so hot, it will make you cry, sweat and could even make it impossible to talk for a brief amount of time.[2]

Culinary use

The Habanaga pepper is known for its fiery and fruity flavor. They can be used in soups, chili, pasta, nachos, burgers, cheese dips, stews, sauces, and any other recipe. Heat-lovers could substitute a Habanero for a Habanaga if they want more heat, but not to Ghost pepper level.[3]

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See also

References
  1. "How Hot Are Chile Peppers?".
  2. "Habanaga Pepper".
  3. "Habanaga Pepper".


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