| 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?]
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
| 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. | |
