| 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]
Culinary use
Has a heat level of 800,000 Scoville Units. If the Habanaga is too hot for a dish, a Habanero pepper can be used as a substitute
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
4 g of carbohydrates. | |
1 g of protein | |
| |
| †Percentages are roughly approximated using US recommendations for adults. | |
See also
References
External links
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