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|description=The habanero chile (Capsicum chinense Jacquin) (sometimes incorrectly spelled "habanero") is one of the most intensely spicy species of | |||
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[[Image:Habanero pepper.jpg|250px|thumb|right|Habanero pepper]] | [[Image:Habanero pepper.jpg|250px|thumb|right|Habanero pepper]] | ||
The '''habanero chile''' (Capsicum chinense Jacquin) (sometimes incorrectly spelled "habañero") is one of the most intensely spicy species of | The '''habanero chile''' (Capsicum chinense Jacquin) (sometimes incorrectly spelled "habañero") is one of the most intensely spicy species of [[chilli peppers]] of the Capsicum genus. Unripe habaneros are green, but the colour at maturity varies. Common colours are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimeters (1–2½ in) long. | ||
===Origins and current use=== | ===Origins and current use=== | ||
Like all Capsicum, the habanero pepper originated in Meso- or South America, most likely the Amazon basin or nearby coastal regions. Upon its rediscovery by Europeans, it was rapidly disseminated around the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "capsicum chinense"—the Chinese pepper. | Like all Capsicum, the habanero pepper originated in Meso- or South America, most likely the Amazon basin or nearby coastal regions. Upon its rediscovery by Europeans, it was rapidly disseminated around the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "capsicum chinense"—the Chinese pepper. | ||
The | The chilli's name is derived from the name of the Cuban city of La Habana, which is known as Havana in English. | ||
Today, the crop is most widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama, Costa Rica, and some U.S. states including Texas, Idaho, and California. | Today, the crop is most widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama, Costa Rica, and some U.S. states including Texas, Idaho, and California. | ||
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Recently, the habanero's heat, its fruity, citrus-like flavour, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. | Recently, the habanero's heat, its fruity, citrus-like flavour, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Spices]] | [[Category:Spices]] | ||
[[Category:Vegetables]] | [[Category:Vegetables]] | ||
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