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Habanada

(Capsicum chinense)

By Jim (Habanero) Duffy







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Habanada (Capsicum Chinense)

The Habanada pepper is the work of Professor Michael Mazourek of Cornell University. He developed this pepper over 13 generations. Michael is also know for his breakthrough work improving vegetables like Butternut Squash, Melons and Cucumbers. There are many heat less habanero (Capsicum chinense) pepper types in the world. Some created by nature on its own and some by people like Mike and organizations like the Chile Pepper Institute.

Chef Nora Anteene of Portland, Oregon's Le Pigeon restaurant was so inspired by the complex floral fruity flavor of the Habanada pepper. This inspired her to create an Orange Sherbert at the 2014 Culinary Breeding Nework Showcase in Oregon! The Habanada pepper produces Tangerine colored pods about 2 to 3 inches in length that resemble smaller but smoother Bhut Jolokia peppers. The best peak flavor is when they are this color not earlier. The Habanada chile plants are very productive and grow 3 to 4 feet tall.

At Refining Fire Chiles we isolate our seed production plants to avoid cross-pollination with other chile species. If you want to try it yourself contact us for seeds, plants (March-August) and fresh chiles (September).

We also grow the Trinidad 7 Pot, Trinidad Scorpion, Naga Morich, Chocolate Habanero and many other Hot Chile Pepper plant varieties!