Community hub
0 subscribers8 pages, 0 posts
Recent from talks
All channels
Be the first to start a discussion here.
Be the first to start a discussion here.
Be the first to start a discussion here.
Be the first to start a discussion here.
Contribute something
Welcome to the community hub built to collect knowledge and have discussions related to Habanaga.
Nothing was collected or created yet.
Habanaga
View on Wikipediafrom Wikipedia
| 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]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]References
[edit]- ^ "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
[edit]
 | This vegetable-related article is a stub. You can help Wikipedia by expanding it. |