Habaneros in Farmstead World — crop in the game, and what it is on a real farm.
The habanero is a small, lantern-shaped chili with a fruity, floral flavor that most cooks never taste past the heat.
It ripens slowly on a bushy plant that wants a long warm season, and hot sauce makers pay for the fire.
Heat: 100,000–350,000 Scoville heat units (SHU), very hot.
The habanero is a Capsicum chinense, a species that likely originated in the Amazon basin and spread through the Caribbean. The name means from Havana, and the pepper is now closely associated with the Yucatán Peninsula of Mexico, where it is a staple of the local cuisine.
Habaneros are slow, heat-loving plants that want a long warm season and well-drained soil. They are slower to germinate and ripen than milder peppers, and the fruit turns from green to orange or red when ripe. Like all peppers they are nightshades and are rotated accordingly.
Heat: 100,000–350,000 Scoville heat units (SHU), very hot. That is roughly twenty to a hundred times hotter than a jalapeño, depending on the pepper.
Habaneros are sold fresh and are the base of many hot sauces and salsas, as well as dried flakes and powders. Cooks value their fruity flavor as much as their heat, and gloves are used when cutting them.