Habanaga
| 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
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] except for potassium, which is estimated based on expert recommendation from the National Academies.[4] | |||||
See also
References
- ^ "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.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
External links
