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

Culinary use

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 estimated using US recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation from the National Academies.[4]

See also


  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. Retrieved 2024-03-28.
  4. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.