The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru.
An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC. The habanero chili was disseminated by Spanish colonists to other areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it Capsicum chinense ("the Chinese pepper").
Today, the largest producer is the Yucatán Peninsula, in Mexico. Habaneros are an integral part of Yucatecan food, accompanying most dishes, either in natural form or purée or salsa. Other modern producers include Belize, Panama, Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California.
The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but they have different pod types. Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Both varieties average around the same level of pungency, but the actual degree varies greatly from one fruit to another according to genetics, growing methods, climate, and plant stress.
In 1999, the habanero was listed by Guinness World Records as the world's hottest chili, but it has since been displaced by other peppers. The Bhut jolokia (or ghost pepper) and Trinidad moruga scorpion have since been identified as native Capsicum chinense subspecies even hotter than the habanero. Breeders constantly crossbreed subspecies to attempt to create cultivars that will break the record on the Scoville scale. One example is the Carolina Reaper, a cross between a Bhut jolokia pepper with a particularly pungent red habanero.
90-100 days to maturity
10+ Seeds Per Pack
Looking for live plants instead? BUY HABANERO PEPPER PLANTS HERE!
This is one of the most awesome new introductions that we've had in years. This unusual Habanero is Ultra-HOT and has a large mid-section with a sharp, pointy bottom. It's a Pepper Joe original and is very tasty as well as hot. Being in the 'Chinense' family it has the Habanero punch but grows on a low, bushier plant. Add this one to your assortment. Scoville Heat Units: 300,000 - 500,000 SHUs.
Try our other Habanero and Bonnet seed varieties:
Tasmanian Habanero Seeds, Red Savina Habanero Seeds, Chocolate Habanero Seeds, Golden Habanero Pepper Seeds, White Habanero Seeds, Peach Habanero Seeds, Caribbean Chili & Habanero Seeds, Spicy Mustard Habanero Seeds, Lemon Habanero Seeds, Big Sun Habanero Pepper Seeds and Habanada Habanero Pepper Seeds
Other Habanero Products:
Hollering Habanero Hot Sauce, Mango Habanero Beef Jerky and Red Savina Powder