| Habanaga pepper | |
|---|---|
 | |
| Heat |
 Exceptionally hot |
| Scoville scale | 500,000-800,000 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.
Culinary use
Has a heat level of 800,000 Scoville Units. 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. | |
