Terre Exotique Piment Habanero

Explosive heat with complex aromas of dried apricot, citrus and floral notes. One of the hottest peppers in the world.

How to Use Habanero Pepper

Habanero peppers are widely used in Mexican, Caribbean and Réunion cuisines. They can be incorporated into many everyday dishes, depending on the level of spiciness desired.

In Mexico, they are often used to infuse spirits such as tequila or mezcal. They can also be gently rubbed against food so their aroma diffuses subtly throughout the dish.

Habanero peppers are commonly used in chili sauce, tomato sauce, court-bouillon and even mayonnaise. Because of their intense heat, they should always be used sparingly.

Important: Avoid handling with bare hands. Use gloves and avoid contact with mucous membranes, especially the eyes.

Flavor Profile

While the habanero pepper ignites the palate with intense heat, it also awakens other flavors in a dish.

Its aromatic profile is surprisingly complex with notes of dried apricot, citrus and floral tones, making it one of the most distinctive chili peppers in the world.

Powerful, fiery and scorching, the habanero pepper was considered the hottest pepper in the world until 2006.

Its intense heat has earned it colorful nicknames around the world. In Madagascar it is called Tsilandimilahy meaning “five men cannot finish it.” It is also nicknamed “seven pots” because one pepper can spice up seven pots of food.

Its heat level is rated 10/10 (explosive) on the Scoville scale.

Botanical Origin

The habanero pepper’s botanical name is Capsicum chinense. It belongs to the Solanaceae family like many peppers.

Geographical Origin

The habanero pepper originated in the Mexican state of Yucatán, famous for its tropical beaches.

Although its name seems linked to Havana in Cuba, the chili actually has no historical connection with that city.

Today it is still produced in Yucatán but is also cultivated in Belize, Costa Rica, Panama and the southern United States.

A Chili With 9,000 Years of History

The habanero pepper is among the oldest cultivated plants in the Americas. For over 9,000 years it has grown in this botanical paradise alongside vanilla and cacao.

According to legend, the Aztec emperor Moctezuma drank an energizing elixir made with cacao, vanilla, spices and habanero pepper.

Christopher Columbus first brought chili peppers back to Europe. Later, Magellan spread them throughout the world during his circumnavigation voyages.

Today, chili peppers remain essential ingredients in Mexican, African and Asian cuisines.

Additional Information

• Allergen: Absence
• Country of origin: Mexico
• Botanical genus and species: Capsicum chinense
• Ingredients: habanero pepper
• Possible traces of allergens: celery, sesame, mustard, nuts