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
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
See also
References
- ↑ "How Hot Are Chile Peppers?".
- ↑ "Habanaga Pepper".
- ↑ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
External links
