Pepper Spotlight: Habanada
- turtlevalleyfarmwi
- Jun 7
- 1 min read
A Habanero-type pepper that registers a big fat zero (nada!) on the Scoville scale! The Habanada is a relatively new variety in the world of heatless peppers, first being released around 2014.
The Habanada has an interesting origin story. Researchers at New Mexico State University discovered a rogue Habanero plant that was producing heatless peppers (usually they are 40 times hotter than a Jalapeno). A professor and plant breeder at Cornell University learned of this discovery and requested seeds be sent to him for experimentation. After 13 generations of breeding, the Habanada was finally stabilized, producing peppers with zero heat but maximum flavor.
While the Habanada was bred from a Habanero pepper, the two look nothing alike. The Habanero is bulbous and round, whereas the Habanada is thin, elongated and wrinkly. But don’t let the look frighten you - this pepper is an absolute sweetheart!
Flavor Profile
The Habanada is packed with tropical-sweet fruitiness and floral notes that make the Habanero such a popular option in Latin American and Caribbean cuisine.
Scoville Heat Units (SHU) or Spiciness
For those of you that don’t like the heat of hot peppers, don’t worry! The Habanada doesn’t even register on the Scoville scale.
Comparison: Jalapeños usually range from 2,500 to 8,000 SHU, so a aji cachucha is quite a bit more mild.
How do I use this pepper?
Use Habanada peppers anywhere you want to add a burst of tropical flavor! Eat them raw for an excellent snack, or add them to salads, sandwiches or salsas. Check out our mango salsa recipe for some inspiration:
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