Habanero Peppers: 100 000+ Scoville Heat, 100 % Daily Vitamin C in One Tiny Chile
Just 1 fresh habanero (12 g) brings 12 kcal, 64 mg vitamin C and a capsaicin punch that can ignite sauces with fruity-floral fire.
0.0(0)
What Are Habaneros?
**Habaneros (*Capsicum chinense*)** are lantern-shaped chiles native to the Yucatán. Ranging 100–350 k SHU on the Scoville scale, they deliver searing heat plus a distinctive tropical aroma (apricot–mango notes) that sets them apart from jalapeños or serranos.
Colors & Varieties
- **Orange (classic)** – most common, 150 k SHU average.
- **Red Savina** – selectively bred, can hit 500 k SHU.
- **Chocolate/Brown** – earthier flavor, ~300 k SHU.
- **Peach & White** – milder (80–120 k SHU) with citrus bouquet.
Nutrition per 1 raw pepper (12 g)
|Calories|Protein|Fat|Carbs|Fiber|Vitamin C|Vitamin A|Potassium|
|---|---|---|---|---|---|---|---|
|12 kcal|0.3 g|0.2 g|2.7 g|0.5 g|64 mg (71 % DV)|4 % DV|3 % DV|
Why Keep Them Around
- **Capsaicin** may boost metabolism, endorphins & sinus clearance.
- **Vitamin C + carotenoids (β-carotene, lutein)** support immunity & eye health.
- Small dose = huge flavor → lower salt/sugar needs in recipes.
Heat & Safety Notes
- Can cause **skin or eye burn** – wear gloves when chopping.
- Over-consumption may irritate IBS, reflux or ulcers.
- **Keep away from kids & pets**; capsaicin can linger on surfaces.
Handling & Prep Tips
- Slice stem end, halve pepper and scrape seeds/ribs for less heat.
- Use a dedicated cutting board or wash with hot soapy water + vinegar.
- Ventilate kitchen when sautéing to avoid chili fumes.
Best Cooking Methods
- **Raw mince** into salsas for crisp heat.
- **Char/roast** 5 min under broiler to deepen fruitiness.
- **Ferment** with garlic for 1-week hot sauce.
- Simmer whole in soups, then remove for gentle background burn.
Flavor Pairings & Recipe Ideas
- Loves **mango, pineapple, passion fruit**.
- Balances fatty foods: **avocado, pork belly, coconut milk**.
- Add a sliver to **dark-chocolate truffles** for Aztec twist.
Buying & Storage
- Choose **firm, glossy pods** without wrinkles.
- Refrigerate in paper bag up to **2 weeks**.
- Freeze whole or puréed; capsaicin survives 12 months.
- Dry at 60 °C to make fiery chili flakes.
- 1. Habanero Peppers
Comments
Povezani postovi
Bison Meat: Lean, Nutrient-Dense Red Meat
VeganImmunityHealthy Fats
Bone Broth: Slow-Simmered Collagen-Rich Stock
VeganImmunityHealthy Fats
Coconut Flakes: Crunchy, Tropical Topping
VeganImmunityHealthy Fats
Currants (Black, Red & White): Tart, Juicy Vitamin C Powerhouses
VeganImmunityHealthy Fats
Guajillo Peppers: Fruity, Mild-to-Medium Dried Chilies
VeganImmunityHealthy Fats
Sticky Rice (Glutinous Rice): Perfectly Chewy, Sweet or Savory
VeganImmunityHealthy Fats
Matcha Powder: Antioxidant-Rich Green Tea Boost
VeganImmunityHealthy Fats
Enoki Mushrooms: Delicate, Noodle-Like Mushrooms for Soups & Stir-Fries
VeganImmunityHealthy Fats
Split Peas: Protein- & Fiber-Rich Legume for Soups & Stews
VeganImmunityHealthy Fats
Amaranth Leaves: Nutritious Leafy Green Packed with Iron & Vitamins
VeganImmunityHealthy Fats