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.[2]

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

Culinary use

The Habanaga pepper is known for its fiery and fruity flavor. It can be used for soups, chili, pasta, nachos, burgers, cheese dips, stews, and sauces. A Habanero can be substituted for a Habanaga if more heat is desired, but not as much as a Ghost pepper.[2]

See also

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


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