Generality
Habanero is a variety of chilli ( Capsicum chinense Jacq.) .
The term "habanero" is used above all to indicate the fruit of the plant, that is the edible portion.
It is classified as an "exceptionally spicy" pepper but, in the Scoville classification, it does NOT occupy the very first positions; some sources attribute to this chili 80, 000-577, 000 SHU, another 100, 000-350, 000 SHU. In this regard, keep in mind that the extremely hot peppers (Naga Morich, But Jolokia and Trinidad Scorpion) have a spiciness that ranges from 1, 000, 000 to 2, 000, 000 SHU.
The appearance of the habanero is green from unripe, but colored when fully ripe.
The more mature peppers are also the most spicy; however, it is not the dyes that give the gustatory effect, but the capsaicinoids (of which, the major exponent is capsaicin ).
The habanero is often compared to the Scotch Bonnet pepper which, in addition to belonging to the same species, has very similar organoleptic characteristics.
Like the other chillies, the habanero also concentrates the spicy molecules especially in the placenta (or the internal white film); seed concentrations are also good.
The habanero is a heterogeneous, irregular cultivar, which also offers very different fruits. The factors that generally affect the spiciness of chillies are: genetic heritage, soil and state of ripeness. On the other hand, the habanero plant itself is able to ripen various fruits. characterized by a highly variable concentration of capsaicinoids.
The habanero plant is a small shrub (40-80cm tall). It has green leaves and produces small flowers with white petals (from which the fruits will evolve).
The ripe chili can be of various colors: red, orange, white, brown, yellow and pink; it reaches a size of 2-6cm in length and has a typical lantern shape.
Nutritional Features
The fruit of the habanero is a product of plant origin that falls into both the VI and the VII food group.
It has a very low caloric concentration, in which mainly carbohydrates participate. Lipids and proteins are almost irrelevant.
The habanero is an excellent source of vitamin C (ascorbic acid); however, to maintain the concentration of this vitamin, it must be consumed raw or undercooked.
It also provides excellent levels of beta-carotene, lycopene and other carotenoids (provitamins A). These molecules perform important and essential functions for the organism; in fact, together with other non-vitaminic nutritional factors (flavonoids, phenolic acids, chlorophyll derivatives, etc.), they participate synergistically in the fight against oxidative stress imposed by free radicals.
To improve the absorption of carotenoids, which we recall being fat-soluble vitamins in a predominantly hydrophilic food, it is good practice to season the food with a drizzle of extra virgin olive oil. This recommendation is very important, especially in the diet of subjects who have had their gallbladder removed (due to the scarcity of bile).
The habanero, like all peppers and chillies, is not a particularly digestible food. This aspect is attributable to the toughness of the skin, which does not remain particularly affected by human digestive juices. The only way to reduce this problem is cooking; moreover, by cooking the chilli, it is also possible to peel it eliminating the indigestible portion.
The habanero brings a good amount of water, fiber and potassium. However, the typical spiciness prevents its consumption for most subjects.
The habanero is not a product that lends itself to the collective diet. Although containing vitamins, mineral salts and antioxidants, due to the massive presence of capsaicinoids, it should be excluded in the presence of diseases such as: gastritis, ulcer (gastric and duodenal), gastroesophageal reflux, irritable colon, anal fissures, haemorrhoidal disease, etc. It is also to be avoided for pregnant women and nurses.
Taking the tolerance to spicy taste for granted, the average portion of habanero "could" be 150-300g.
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| Chemical composition | Value for 100g | |
| Edible part | 89.0% | |
| water | 87, 8g | |
| Protein | 1.8g | |
| Limiting Amino Acid | - | |
| Total lipids | 0.5g | |
| Saturated fatty acids | - g | |
| Monounsaturated fatty acids | - g | |
| Polyunsaturated fatty acids | - g | |
| Cholesterol | 0, 0mg | |
| Carbohydrates available | 3, 8g | |
| Starch | 2, 1g | |
| Soluble sugars | 1.5g | |
| Total fiber | - g | |
| Soluble fiber | - g | |
| Insoluble fiber | - g | |
| Phytic acid | - g | |
| Alcohol | 0.0g | |
| Power | 26, 0kcal | |
| Sodium | 7, 0mg | |
| Potassium | 230, 0mg | |
| Iron | 0.5mg | |
| Football | 18, 0mg | |
| Phosphorus | 18, 0mg | |
| Magnesium | - mg | |
| Zinc | - mg | |
| Copper | - mg | |
| Selenium | - µg | |
| Thiamine | 0, 09mg | |
| Riboflavin | 0, 23mg | |
| Niacin | 3, 0mg | |
| Vitamin A retinol eq. | 824, 0μg | |
| C vitamin | 229.0 | |
| Vitamin E | - mg | |
use
The habanero pepper originates from the Amazon region (South America). From there, it spread northward through Colombia, the Caribbean and reaching Mexico.
Traces of habanero cultivation have been found in some Peruvian excavations that have brought to light archaeological finds dating back to 6, 500 BC.
At the time of its discovery (XV-XVI century), the Spanish invaders exported it to other areas characterized by a very similar climate. No wonder the 18th century taxonomists confused him for a Chinese plant, hence the name Capsicum chinense (Chinese pepper).
Today, the world's largest producer is the Mexican Yucatan peninsula. Here, the habanero is an integral part of local food, where it accompanies and season most of the traditional recipes (whole, cooked, raw in puree, in sauce, etc.).
Other modern producers include: Belize, Panama, Costa Rica, Colombia, Ecuador and some parts of the United States, including Texas, Idaho and California.
Mexico is the largest habanero consumer. Today, the habanero has gained popularity all over the world.
Culinary aspects
The flavor of the habanero is fruity, with hints of citrus and a typically floral aroma. Thanks to these characteristics, it is considered the best pepper for packaging spicy sauces and condiments.
In Italy, in addition to being an ingredient for salads, pasta sauces and meat seasoning (such as roast in the oven), it is used in some special recipes. Among these, some very common are: fried habanero stuffed with robiola with chives; habanero alla partenopea (grilled, peeled, scraped inside and seasoned with salt, oil and raw garlic) etc.
Cultivation notes
The habanero is a chili pepper cultivar that requires high temperatures and tends to activate in the warm season.
All the peppers produce fruit in the summer period, but some of them have a higher tolerance to the colder temperatures (for example certain varieties of Specie frutescens and pubescens ).
The habanero grows well in areas with a good morning sun and a soil with a slightly acid pH (around 5-6). Watering should be done only with dry soil; water stagnation tends to rot the roots and, when the plant survives, produces fruits with a bitter taste.
The habanero is a potentially perennial shrub. Proper care and optimal growth conditions (tropical or subtropical climate) can ensure survival and fruiting for many years. However, in temperate climates, it acquires an annual cycle.
The bushes of habanero are suitable for cultivation in pots.
