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The
habanero chili (Capsicum chinense) (pronounced /ˌhɑːbəˈnɛəroʊ/;
Spanish: [aβaˈneɾo]) is one of the most intensely
spicy species of chili peppers of the Capsicum genus. It is
sometimes spelled habañero—the diacritical mark being added
as a hypercorrection. Unripe habaneros are green, and they color
as they mature. Common colors are orange and red, but white,
brown, and pink are also seen. Typically a ripe habanero is 2–6
centimetres (0.79–2.4 in) long.
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The
habanero chili pepper most likely originated in the Yucatán
Peninsula and its coastal regions. Upon its discovery by
Europeans, it was rapidly disseminated to other adequate climate
areas of the world, to the point that 18th-century taxonomists
mistook China for its place of origin and called it
"Capsicum chinense"—the Chinese pepper.In more
recent times, and after research, it is believed to have
originated in the Mexican state of Yucatán.
The
chili's name is derived from the name of the Cuban city of La
Habana, which is known as Havana in English. Although it is not
the place of origin, it was frequently traded there
Today,
the crop is most widely cultivated in the Yucatán Peninsula of
Mexico. Other modern producers include Belize, Panama (anecdotal
evidence suggests that the ones grown there are some of the
hottest and most flavorful), Costa Rica, and parts of the United
States including Texas, Idaho, and California. While Mexico is
the largest consumer of this spicy ingredient, its flavor and
aroma have become increasingly popular all over the world.
Habaneros
are an integral part of Yucatecan food. Habanero chilies
accompany most dishes in Yucatán, either in solid or
purée/salsa form.
The
Scotch bonnet is often compared to the habanero since they are
two varieties of the same species but have different pod types.
Both the Scotch bonnet and the habanero have the characteristic
thin, waxy flesh. They have a similar heat level and flavor.
Although both varieties average around the same level of heat,
the actual degree of "heat" varies greatly with
genetics, growing methods, climate, and plant stress.
The
habanero's heat, its fruity, citrus-like flavor, and its floral
aroma have made it a popular ingredient in hot sauces and spicy
foods. In some cases, particularly in Mexico, habaneros are
placed in tequila or mezcal bottles for a period ranging from
several days, to several weeks, in order to make a spiced
version of the drink.
Taken from
Free Wikipedia
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