Orange Habanero by Rocalba, spicy peppers ideal for sauces
Alchimia presents Orange Habanero, a plant that like most Habaneros is traditionally consumed in the Yucatan, although it is originally from the Caribbean Islands. In its native area, it is a perennial plant that can reach up to 2m. In colder areas, such as the European continent, it is cultivated as an annual plant.
Its most widespread uses are as a marinade or in the elaboration of all kinds of sauces, although it can be used in salads and side dishes.
Orange Habanero, a very high level on the Scoville scale
It is famous and notable for its potent spiciness, between 100,000 and 350,000 SHU (Scoville Heat Units), about 40 times the spiciness of the famous Guindilla pepper. If that doesn't sound spicy enough, 4 Habaneros in the mouth would make us notice a Carolina Reaper.
It is a small fruit (4cm long x 2.5cm wide) with a torch shape, smooth skin and a bright orange, almost phosphorescent colour. It is one of the most beautiful peppers we can find. It is a great source of Vitamin C. It is certainly time to change oranges for Habaneros!
Orange Habanero is the first-born variety of different coloured strains, such as Chocolate Habanero or Red Habanero. These are mutations that have appeared during the 9,000 years of cultivation.
One of the reasons for its great spread is its easy cultivation and high production. It is an annual plant, at least in our area, which does not exceed 90cm. It should be germinated indoors in late February/early March, as it does not tolerate low temperatures well. The plants should be kept indoors until the temperature stays above 12-15ºC. It is a plant that does well in humid areas, as it requires abundant watering.