Habanaga
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| Habanaga pepper | |
|---|---|
 | |
| Heat |  Exceptionally hot |
| Scoville scale | 500,000-800,000[1] SHU |
The Habanaga is a cultivar of the chili pepper Capsicum chinense developed in New Mexico when a university student unintentionally crossed a Habanero and a Naga Ghost Pepper.[2][when?]
Culinary use
The Habanaga pepper is rated as up to 800,000 Scoville Units.[by whom?] It can be used in soups, chili, pasta, nachos, burgers, cheese dips, garnish, dressing, stews, and sauces.[citation needed] A Habanero can be used as a substitute for the Habanaga if more heat is desired, but not as much as a ghost pepper.[2]
See also
References
External links
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