The Habanada pepper has the delicious floral flavor of the traditional Orange Habanero pepper but without the insane heat. In fact, the peppers are heatless— the result of a natural mutation. The bright orange Habanada has become increasingly popular for those who like the flavor of the Habanero, but not the heat. Habanero peppers are most commonly red or orange in color, but other Habanero varieties also exist. In 1999, the Habanero was listed in the Guinness Book of World Records as the world's hottest pepper, but it has since been displaced by a number of other peppers. The Chocolate Habanero ranges from 100,000 to 350,000 Scoville Heat Units (SHU), which is about 70 times hotter than an average Jalapeño. It starts off green and ripens to brown.
Unlike other Habanero varieties, the Habanada has no heat, making it a family friendly pepper that can be used in salsas or for seasoning. In recent years, Habaneros are becoming more and more mainstream as they are often thought of as the go-to pepper for those looking to spice up a meal. The recent surge in spicy fast food items, spicy chips, and spicy craft beers often list the Habanero pepper as a main ingredient.
The Habanero pepper has several different color strains, including the Orange Habanero, White Habanero, Red Savina Habanero, Caribbean Red Habanero, and Fireball Habanero. The Habanero pepper was the first pepper ever grown at Tyler Farms.