Habanero crop is most widely cultivated in Mexico; While Mexico is
the largest consumer of Habareo spicy ingredient, its flavor and aroma
have become increasingly popular all over the world.
Habanero typically yellow-orange but they can be green, red, or orange.
Habanero is the hottest pepper grown commercially; intense fiery
flavor; a unique floral flavor and an extremely intense heat that
affects the nasal passages.
Habanero mixed especially well with foods containing tropical
fruits or tomatoes. They are traditionally used to add sizzle
to Caribbean barbecues, salsas, marinades, and bottled condiments.
Chop and add sparingly to sauces, pickles, dips or use as a table
Habanero contain vitamin A, C, the B vitamins and significant
amounts of iron, thiamine, niacin, magnesium and riboflavin.
Habanero are cholesterol-free, saturated fat-free, low calorie,
low sodium, and high in fiber.