Capsicum chinense var. habanero is the scientific name for the habanero pepper. The name habanero comes from the region in Cuba where the pepper is supposed to have been originated or discovered.

The habanero pepper belongs to the solanaceae family, which includes at least an additional 1,700 species of plants and herbs.

Plants are annual shrubs, which grow as single plants to a heigth of about 4 feet.

Variety differences of this pepper include the orange habanero and the red habanero.

Cultivation

Habaneros are the slowest growing plants of the bunch, they take their time in reaching maturity, up to 120 days from seeding. These peppers are planted in well-drained soils with adequate amounts of water. They do not like heavy rains or flooded ground. Changes in climate easily affect the habanero, causing lots of fruit and flower drop in some cases.

Uses

Habanero is used primarily in hot sauces, as it is considered to be the hottest pepper in the world. Habaneros are also seen in markets as dry whole, and in the industry dry powders are also found.

Habanero in Ecuador

Habaneros are commercially cultivated mostly in the coastal regions of Ecuador where dryer climates prevail. However this pepper can be planted all year around depending on the production needs.

What we offer

Our company processes habaneros into a dehydrated powder, dry whole, mash and pickled red in brine.

The dry powder is made by first selecting freshly harvested peppers, which are then placed into drying tunnels.

Once the peppers are dry they are then passed thru stainless steel mills that grind it to a powder.

The powder is then packed in poly bags and stored in airtight plastic drums.

Dry whole peppers go through the same process except that they are not ground and are also stored whole in poly bags.

The pepper mash is made of ripe red peppers ground with 12% salt. This mash is left to ferment at least 120 days prior to shipping.

Brined peppers are made by selecting ripe red peppers and placing them in a pickling solution made of water, salt and sodium benzoate.

Once the peppers are cured the solution is drained and the peppers are placed in plastic drums where a new pickling solution is added enough to cover the peppers.