Habanero chili

Taxobox
name = Habanero

---

image_width = 250px
image_caption = A habanero chili
regnum = Plantae
divisio = Magnoliophyta
classis = Magnoliopsida
subclassis = Asteridae
ordo = Solanales
familia = Solanaceae
genus = "Capsicum"
species = "C. chinense"
binomial = "Capsicum chinense"
binomial_authority = Jacq.pepper
boxwidth=250px


heat=Exceptionally Hot (SR: 100,000-350,000)The habanero chile ("Capsicum chinense" Jacquin) (sometimes incorrectly spelled "habañero" [http://www.languagehat.com/archives/002438.php Languagehat.com:HABANERO] ] ) is one of the most intensely spicy species of chili peppers of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimeters (1–2½ in) long.

Origin and current use

Like all Capsicum, the habanero pepper originated in Meso- or South America, most likely the Amazon basin or nearby coastal regions. Upon its rediscovery by Europeans, it was rapidly disseminated around the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "capsicum chinense"—the Chinese pepper. [ [http://www.hort.purdue.edu/newcrop/proceedings1996/V3-479.html Bosland, P.W. 1996. Capsicums: Innovative uses of an ancient crop. "p. 479-487. In: J. Janick (ed.), Progress in new crops. ASHS Press, Arlington, VA."] ] [ [http://www.bbg.org/gar2/topics/kitchen/handbooks/chile/2.html Bosland, "The History of the Chile Pepper"] ] ["Eshbaugh, W.H. 1993. History and exploitation of a serendipitous new crop discovery. pages 132-139. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York" as reproduced at [http://ushotstuff.com/history.htm "Uncle Steve's Hot Stuff"] ]

The chili's name is derived from the name of the Cuban city of La Habana, which is known as Havana in English.

Today, the crop is most widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama, Costa Rica, and some U.S. states including Texas, Idaho, and California.

Habaneros are an integral part of Yucatecan food. Habanero chilis accompany most dishes in Yucatan, either in solid or purée/salsa form.

The Scotch bonnet is often compared to the habanero since they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of heat, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress.

Recently, the habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.

Cultivation

Habaneros thrive in hot weather. As with all peppers, the habanero does well in an area with good morning sun and in soil with an acidity level around 5-6 pH. The habanero should be watered only when dry. Overly moist soil and roots will produce bitter-tasting peppers.

Habanero bushes are good candidates for a container garden. They can live many years in pots or other growing containers at proper temperature.

The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years. However, in temperate climates it is treated as an annual when planted in the ground, dying each winter and being replaced the next spring. In tropical and sub-tropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.

Black Habanero is an alternative name often used to describe the dark brown variety of Habanero chillies. Seeds have been found that are thought to be over 7000 years old. It has an exotic and unusual taste. Small slivers used in cooking can have a dramatic effect on the over-all dish. Gourmets delight in its fiery heat and unusual flavour.

They take considerably longer to grow than other Habanero chilli varieties but are considered by many to be worth the wait. In a dried form they can be preserved for long periods of time and can be reconstituted in water then added to sauce mixes. Previously known as Habanero Negra, or by their Nahuatl Indian name, they were translated into English by spice traders in the 19th century as "Black Habanero". The word "Chocolate" was derived from the Nahuatl Indian word, "xocolatl", and was used in the description as well, but it proved to be unpronounceable to the British and American traders, so it was simply named "Black Habanero".Fact|date=January 2008

"Habanero", taken from the Port of Havana, where many traders bought their spices, was adopted as a way of making a clear distinction between similarly named spices.

Cultivars

Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. The Naga Jolokia is a chili that has a very high Scoville rating that reaches up to 1,041,365 and is often mistaken for a cultivar of the habanero pepper, although it is actually its own species. Most habaneros will rate between 200,000 and 300,000 Scoville units.

Researchers in Texas have recently created a mild version of the habanero pepper which retains the aroma and flavor of the traditional habanero pepper. The milder version was obtained by crossing the Yucatan habanero pepper with a heatless habanero from Bolivia over several generations. These mild habaneros are expected to be widely available to consumers in the near future [http://agnewsarchive.tamu.edu/dailynews/stories/HORT/Aug1204a.htm] .

ee also

* List of capsicum cultivars

Gallery

Notes and references

External links

* [http://www.thechilliking.com/Growing.shtml Chile growing guide]