Capsicum chinense 'Chocolate habanero'

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Habanero
Chocolate habanero
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Two unripe chocolate habenaros
Scientific Classification
Species: Capsicum chinense
Synonyms

Chocolate habanero
Congo black

Plant Data
Heat:
· · · · · · · · 9
Scoville heat units: 450,000
References: [1]

Chocolate Habanero ranks among the deadly few at the top of the heat scale registering upto 450,000 scoville heat units. The Chile Pepper Institute of New Mexico State University reported that the Chocolate Habanero Chile was the hottest chile pepper they had tested. Also known as the Congo black the fruits have a unique, rich flavor unduplicated by any other pepper. The 5cm (2in) fruits ripen from an emerald green to a chocolate brown approximately 100 days after transplanting. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce.[1]

Growing[edit | edit source]

Main article: Chilli

Troubles[edit | edit source]

Main article: Pepper troubles

References[edit | edit source]

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