Below is a list of all known varieties for Habanero. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Adjuma Pepper | A common South American name for a type of Habañero (C. chinense) frequently found in Suriname and Guyana. It is known for its strong citrus scent, deep orange color, and high heat. |
| Aji Piquante | A general name for a high-heat, fruity chili (*C. chinense*) in some Caribbean and South American regions, often used interchangeably with Habañero or Scotch Bonnet, denoting a very hot, aromatic pepper. |
| Caribbean Red Habanero | An extremely hot cultivar (up to 445,000 SHU) of the Habañero, known for its deep red color and more elongated, slightly wrinkled appearance. It maintains the fruity, apricot-like flavor of the species but with greater intensity. |
| Caribbean Red Habanero (Powder) | The dried, ground form of the extremely hot Caribbean Red Habanero. Used when the absolute highest level of fruity heat is required in a dry rub or seasoning blend. |
| Datil Pepper | A unique heirloom pepper (C. chinense) from St. Augustine, Florida. It is similar to Habañero in heat but has a sweeter, fruitier, and more apricot-like flavor profile, prized in local sauces and preserves. |
| Fatalii (Ground Powder) | The dried, ground form of the Fatalii pepper. It delivers the pepper’s intense heat and characteristic citrus/lime aroma in a convenient powder form, used in rubs and finishing spices. |
| Ghost Pepper (Bhut Jolokia) | One of the original super-hot chiles, once the hottest in the world. Its inclusion represents the extreme-heat relatives of the Habañero/C. chinense family. Known for its intense, slow-building heat and slightly sweet flavor. |
| Golden Habañero | A specific cultivar with a brilliant golden-yellow color. It has the signature floral and citrus aroma of the Habañero but with a balanced heat profile, often preferred for its color in hot sauces. |
| Habañero (Green/Unripe) | The immature, green stage of the Habañero. It has a sharper, more bitter, and slightly vegetal heat than the ripe fruit, with the floral notes muted. Used when the full fruity flavor is not desired. |
| Naga Morich (Dorset Naga) | A close relative of the Ghost Pepper (*C. chinense*) and one of the hottest chiles. It is used in specialty hot sauces for its high heat and fruity, slightly fermented flavor. |
| Orange Habañero (Standard) | The most common, classic variety of Habañero. It has a bright orange color, a lantern shape, and is prized for its signature intense heat (100,000–350,000 SHU) and pronounced tropical fruit notes. |
| Paper Lantern Habañero | A long, thin, wrinkled cultivar of Habañero (C. chinense). It retains the signature extreme heat and fruity flavor but has a unique, elongated shape. |
| Peruvian White Habanero | A rare, small, ivory-white variety of Habañero (C. chinense). It has a very high Scoville rating, retaining the intensely floral and citrus heat, but its lighter color makes it suitable for clear sauces and specialty condiments. |
| Red Savina Habañero | A former world record holder for heat (over 500,000 SHU). It is a bright red, wrinkled variant of the Habañero known for its extreme heat and a delayed, savory fruitiness. |
| Scotch Bonnet (Orange) | A common, orange-colored variant of the Scotch Bonnet (*C. chinense*), sharing the extreme heat and highly pronounced tropical fruit flavor, a staple in Caribbean sauces and jerk preparations. |
| Trinidad Scorpion (Butch T) | An extremely hot cultivar (over 1 million SHU) of the *C. chinense* species. Known for its intense, stinging heat and a lingering floral/fruity base flavor. |
| White Habañero (Standard) | A pure white cultivar of Habañero (C. chinense) known for its clean, intense heat and bright, floral aroma. It lacks the strong fruitiness of the orange variant and is often used to make clear hot sauces. |