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Habanaga

From Wikipedia, the free encyclopedia
Chili pepper cultivar
Habanaga pepper
Heat Exceptionally hot
Scoville scale500,000-800,000[1] SHU

TheHabanaga is acultivar of thechili pepperCapsicum chinense. This pepper was developed inNew Mexico when a university student unintentionally crossed aHabanero and aBhut Jolokia.[2][when?]

Culinary use

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

Habanaga
Nutritional value per 100 g (3.5 oz)
4 g of carbohydrates.
1 g of protein
Vitamins and minerals
†Percentages estimated usingUS recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[4]

See also

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References

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  1. ^"How Hot Are Chile Peppers?".
  2. ^"Habanaga Pepper".
  3. ^United States Food and Drug Administration (2024)."Daily Value on the Nutrition and Supplement Facts Labels".FDA.Archived from the original on 2024-03-27. Retrieved2024-03-28.
  4. ^"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In:Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy".Dietary Reference Intakes for Sodium and Potassium. pp. 101–124.doi:10.17226/25353.ISBN 978-0-309-48834-1.PMID 30844154.NCBI NBK545428.

External links

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C. annuum var.annuum
C. annuum var.glabriusculum
C. chinense
C. frutescens
C. baccatum
C. pubescens


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