Habanero

The habanero (Capsicum chinense) is a variety of chili pepper originating from the Amazon Basin, but now it is widely cultivated in the Yucatán Peninsula of Mexico and other tropical regions. The name habanero comes from the Yucatán city of Habanero, which is not the source of the pepper. In Hebrew, it is known as פִּלְפֶּל הַבָּנֵרוֹ. In Spanish, it is simply called habanero, while in French, it is referred to as piment habanero. The habanero is one of the most potent varieties of chili peppers, with a Scoville rating that can reach up to 350,000 SHU. It is known for its fruity, citrus-like flavor, which contrasts with its intense heat. Habaneros are commonly used in various cuisines, including Mexican, Caribbean, and fusion dishes, to add both heat and depth of flavor. They are also used in hot sauces, salsas, and marinades. The peppers are typically orange, red, or yellow when ripe, but can also be found in other colors such as white, brown, and purple.