Habanero peppers

Habaneros are a type of chili pepper originating from the Yucatán Peninsula region of Mexico, and are known for their intense level of spiciness and unique fruity flavor. This chili is one of the spiciest commonly used in Latin American cuisine, especially in sauces, marinades, and various dishes that seek a spicy and aromatic touch.

The habanero belongs to the Capsicum chinense family and its color can vary between green, orange, red, yellow, or even brown, depending on the degree of ripeness. In addition to providing a strong heat—which can exceed 100,000 units on the Scoville scale—the habanero offers a distinctive aroma and slightly citrusy notes, making it ideal for enhancing flavors in recipes such as ceviches, guacamoles, and stews.

In terms of properties, habaneros are rich in vitamin C and capsaicin, the compound responsible for the spiciness, which also has anti-inflammatory and antioxidant benefits. Their moderate consumption can stimulate metabolism and add a healthy touch to preparations.

In some Hispanic American countries, habaneros are also known as ajís habaneros or simply habaneros. They do not usually have very different synonyms, as their name is generally associated with this specific variety of chili pepper.