200,000 to 350,000 Scoville Units

The Habanero whole chile has a fruity, and sometimes floral flavor.  Related to the Scotch Bonnet, its intense heat lingers and pairs well with salsas, ceviche, fruit, cheese, and tomato dishes.

History tells us, the habanero chili came initially from the Amazon, from which it was spread, reaching Mexico. Today, the largest producer of the habanero pepper is the Yucatán Peninsula, in Mexico. Mostly due to the proper weather pattern that produce the perfect habanero.  Habaneros are an integral part of Yucatecan food, accompanying most dishes, either in natural form or purée or salsa. Other modern day producers include Belize, Panama, Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California.