habanero peppers; seeded
Rich in vitamin C (exceeding bell peppers), with significant vitamin A, potassium, and capsaicin-derived antioxidants. Habaneros provide dietary fiber and are extremely low in calories, approximately 12 per ounce.
About
The habanero (Capsicum chinense) is a lantern-shaped chile pepper originating from the Yucatán Peninsula, characterized by its bright orange, red, or yellow coloration and distinctive fruity heat. Despite the name's Iberian origins, the habanero likely derived from Caribbean and Central American indigenous cultivars. The pepper measures 1-2.5 inches in length with a wrinkled surface and thick flesh, delivering 100,000-350,000 Scoville Heat Units (SHU), making it substantially hotter than jalapeños but milder than some super-hots. When seeded, the pepper retains much of its fruity, citrusy flavor—described as reminiscent of apricot and tropical fruits—while significantly reducing heat intensity, as most capsaicin concentrates in the placenta and seeds.
Culinary Uses
Seeded habaneros are essential to Yucatán and Caribbean cuisines, appearing in salsas, hot sauces, ceviches, and marinades where their fruity notes are prized without overwhelming heat. The seeded form allows broader culinary applications: dicing into salsas, pickling whole, charring for smoky depth, or incorporating into fruit-based condiments where the citrus undertones complement desserts and beverages. They pair exceptionally well with lime, tropical fruits, seafood, and slow-cooked meats. The seeded version suits home cooks and chefs seeking habanero flavor with moderated spice levels.