capsicum chinense - SHU: 350.000
Habanero Orange chili pepper (Capsicum chinense) is one of the most iconic and widely recognized hot peppers, prized for its fiery heat and sweet, fruity flavor. Its vibrant orange color and compact size make it a standout in both culinary applications and ornamental gardens. With its intense heat and tropical taste, the Habanero Orange is a favorite among chili enthusiasts and chefs alike.
Habanero Orange traces its roots to the Yucatán Peninsula in Mexico, where it has been cultivated for centuries by indigenous civilizations such as the Maya and Aztecs. Prized for both its intense spiciness and medicinal value, the pepper became a cornerstone of Central American and Caribbean cuisine. Over time, it spread across tropical and temperate climates, gaining global recognition as one of the world’s most flavorful and fiery chilies. Today, Habanero Orange is a key ingredient in hot sauces, salsas, and culinary traditions that embrace bold, spicy flavors.
A member of the Capsicum chinense species, Habanero Orange is celebrated for its small size, vivid color, and powerful punch. The plant reaches a height of 60–90 cm, forming a bushy shape that yields prolific clusters of lantern-shaped pods. Each fruit measures 2–6 cm in length, ripening from green to a brilliant orange when mature.
Its heat ranges between 100,000 and 350,000 Scoville Heat Units (SHU), placing it among the hottest peppers available. Despite its fiery nature, Habanero Orange is beloved for its complex flavor, offering bright tropical notes of apricot, citrus, and mango—a unique combination that sets it apart from other hot peppers.
Sow seeds indoors 8–10 weeks before the last frost, planting them 0.5 cm deep in a warm, well-lit environment. Maintain temperatures between 25–30°C to ensure successful germination. Transplant seedlings outdoors once the risk of frost has passed, spacing each plant 45–60 cm apart to allow for air circulation and growth.
Habaneros thrive in fertile, well-draining soil with a pH of 6.0–7.0, ideally enriched with compost or organic matter. Select a sunny location to maximize fruiting and heat development. Water regularly to keep the soil evenly moist, but reduce slightly during fruit ripening to concentrate flavor and spice. Fertilize every 4–6 weeks with a balanced mix to encourage healthy foliage and abundant fruit.
Harvest typically occurs 90–100 days after transplanting, once the peppers develop their full orange color and slightly glossy sheen. Use scissors or shears to avoid damaging stems, and harvest frequently to stimulate further production.
Habanero Orange is a culinary favorite among spice lovers for its vibrant heat and exotic aroma. It forms the base of countless hot sauces, spicy marinades, and fruit-infused condiments, particularly when paired with mango, pineapple, or papaya. Finely chopped, it adds fire and depth to salsas, ceviche, chili, and stews, while dried and ground, it becomes a bold seasoning for grilled meats, vegetables, and seafood.
Though intensely hot, the pepper’s natural sweetness and fruity notes make it surprisingly versatile in both savory and sweet recipes—from fiery jams and chutneys to chocolate-based sauces and infused oils.
Habanero Orange is packed with vitamin C, supporting immune function and skin health, and contains high levels of capsaicin, the compound responsible for its heat. Capsaicin has been linked to anti-inflammatory, metabolism-boosting, and pain-relieving properties. Additionally, the pepper offers antioxidants that help combat oxidative stress, while its bold flavor encourages smaller portions and mindful seasoning.
