Habanaga : Culinary use Wikipedia, the free encyclopedia

Habanaga

Chili pepper cultivar

Habanaga pepper

Heat	Exceptionally hot
Scoville scale	500,000-800,000^[1] SHU

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

^†Percentages estimated using US recommendations for adults,^[3] except for potassium, which is estimated based on expert recommendation from the National Academies.^[4]

References

^ "How Hot Are Chile Peppers?".
^ "Habanaga Pepper".
^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link)