Habanaga
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| Habanaga pepper | |
|---|---|
 | |
| Heat |  Exceptionally hot |
| Scoville scale | 500,000-800,000[1] 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.[2][when?]
Culinary use
[edit | edit source]Has a heat level of 800,000 Scoville Units.[by whom?] 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 estimated using US recommendations for adults.[3] | |||||
See also
[edit | edit source]References
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External links
[edit | edit source]
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