Habanaga

The Habanaga is a cultivar of the chili pepper Capsicum chinense. This pepper was developed in New Mexico when a university student unintentionally crossed a Habanero and a Bhut Jolokia.^[2]^[when?]

Culinary use

Has a heat level of 800,000 Scoville Units.^[by whom?] If the Habanaga is too hot for a dish, a Habanero pepper can be used as a substitute

Habanaga
Nutritional value per 100 g (3.5 oz)

Carbohydrates	4 g of carbohydrates.


Protein	1 g of protein

Units μg = micrograms • mg = milligrams IU = International units
^†Percentages are roughly approximated using US recommendations for adults.

v t e Capsicum cultivars
C. annuum var. annuum	Aleppo Baklouti pepper Banana pepper Beaver Dam pepper Bell pepper Bird's eye Byadagi Cascabel Cayenne Cheongyang Chilaca Cubanelle De árbol Dundicut Er jing tiao Espelette Facing heaven Friggitello Guajillo Guntur Sannam Hungarian wax Jalapeño Kashmiri red Korean Medusa Mulato New Mexico chile Big Jim Chimayó Fresno No. 9 Sandia Santa Fe Grande Padrón Pasilla Peter Peperone crusco Pimiento Poblano Serrano Shishito Siling haba
C. annuum var. glabriusculum	Piquín Wild chiltepin
C. chinense	Adjuma Ají dulce Bhut jolokia Carolina Reaper Chocolate habanero Datil Dragon's Breath Fatalii Habanaga Habanero Hainan yellow lantern Madame Jeanette Nagabon Naga Morich 'Red Savina' habanero Scotch bonnet Trinidad Moruga scorpion Trinidad scorpion 'Butch T' Pepper X
C. frutescens	African bird's eye Kambuzi Malagueta Siling labuyo Tabasco
C. baccatum	Ají Bishop's crown Lemon drop Sweet piquanté pepper
C. pubescens	Rocoto pepper
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This page was last edited on 13 March 2023, at 22:29