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Orange Habanero Chile Peppers
Inventory, 10 lbs : 62.64
This item was last sold on : 12/05/23
Description/Taste
Orange habanero chile peppers are small, conical to lantern-shaped pods, averaging 5 to 7 centimeters in length and 2 to 5 centimeters in diameter, and have many indentations, folds, and creases tapering to a point on the non-stem end. The skin is waxy, glossy, and smooth, ripening from green to bright orange when mature. Underneath the surface, the flesh is thin, crisp, and pale orange to yellow, encasing a central cavity filled with round and flat, cream-colored seeds. Orange habanero chile peppers have a sweet, fruity flavor with intense and pungent heat.
Seasons/Availability
Orange habanero chile peppers are available year-round, with a peak season in the summer through fall.
Current Facts
Orange habanero chile peppers, botanically classified as Capsicum chinense, are a well-known hot pepper that belongs to the Solanaceae or nightshade family. The name habanero translates to mean “from Habana,” which is another name for the Cuban city of Havana that was a major location for pepper trading. Considered to be one of the most common colors of habanero peppers, Orange habaneros range 150,000 to 350,000 SHU on the Scoville scale and are favored for their intense heat and fruity flavor. Orange habanero chile peppers are commercially cultivated around the world and are primarily used to flavor hot sauces, marinades, and salsas.
Nutritional Value
Orange habaneros are an excellent source of vitamin C, which is an antioxidant that can help build collagen and protect the immune system, and also contains calcium, potassium, folic acid, and vitamins A and E. In addition to vitamins and minerals, Orange habaneros contain capsaicin, which is a chemical compound that triggers the brain to feel spice or heat and has been shown to have anti-inflammatory properties.
Applications
Orange habanero chile peppers are best suited for both raw and cooked applications such as roasting, grilling, simmering, and sautéing. The peppers can be chopped into salsas, hot sauces, marinades, and chutneys, or they can be used whole to flavor soups, stews, and curries. Orange habanero chile peppers can also be cooked into jelly, stuffed with cheeses, battered, and fried, or roasted to enhance their fruity flavor. In addition to cooked applications, Orange habanero chile peppers can be pickled for extended use, ground into a powder, or infused into alcohols such as tequila or vodka. It is important to note that gloves and goggles should be worn when handling and slicing the pepper as the capsaicin can profoundly irritate the skin and eyes. Orange habanero chile peppers pair well with fruits such as mango, peaches, and apricots, limes, avocados, tomatoes, pumpkin seeds, allspice, fish, and grilled meats. The fresh peppers will keep 1-2 weeks when loosely stored whole and unwashed in a plastic bag in the refrigerator.
Ethnic/Cultural Info
Habanero chile peppers were introduced to Japan in the 20th century, exported from the Yucatan peninsula, and quickly became a favorite spice used in culinary dishes. Despite their pungent reputation in the culinary scene, the peppers are also being recognized and as a natural repellent for rodents. In Japan, Habanero chile peppers are dried, ground into a powder, and mixed with a plastic resin to coat fiberoptic cables. This protective coating is used to deter rodents from chewing through the lines and has become a more cost-effective method than creating thicker cables. The pepper-spiced cable coverings are considered a great success in Japan and are being tested for use in the United States and Mexico.
Geography/History
Habanero chile peppers are descendants of peppers native to the rainforests of South America that were discovered over eight thousand years ago. These ancient peppers were transported into Central America, Mexico, and the Caribbean via immigrating tribes and peoples, and as pepper cultivation increased, many new varieties were developed from the native peppers. Habanero chile peppers were believed to have been developed in the Yucatan peninsula in Mexico and were spread across the world via Spanish and Portuguese traders in the 18th century. Today Orange habanero chile peppers are cultivated commercially in Mexico, Belize, Costa Rica, the Caribbean. The seeds are also available through online catalogs for home garden use and may be grown on a smaller scale in the United States, Europe, and Asia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Berry Good Food Foundation | La Jolla CA | 619-666-1633 |
| Cocina De Barrio | San Diego CA | 760-840-1129 |
| Bitchin' Sauce 1 | Carlsbad CA | 760-443-0616 |
| Alejandra's Cocina | Carlsbad CA | 858-500-5075 |
| Cocina de Barrio Encinitas | Encinitas CA | 760-840-1129 |
| The Tavern | Coronado CA | 602-628-5890 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Casa | San Diego CA | 619-581-3003 |
| Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
| Salt and Lime | Del Mar CA | 858-926-8582 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| The Lab Restaurant | Oceanside CA | 619-861-8299 |
| Miss B's Coconut Club | San Diego CA | 858-381-0855 |
| Uprising Pizza | El Cajon CA | 619-928-3286 |
| Lil Piggy's | Coronado CA | 619-522-6890 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Reel Street Eats | San Diego CA | 619-558-9114 |
| Churchill's Pub and Grille | San Marcos CA | 760-471-8773 |
| AC Hotel by Marriott SD - Techo Beso | San Diego CA | 248-703-3310 |
| Haggos Organic Tacos LLC | Encinitas CA | 760-695-8870 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Fish 101 Cardiff | Cardiff CA | 619-753-7139 |
| On the Crawl Concepts-Inland Tavern | San Marcos CA | 760-744-8782 |
| Copper Kings | San Marcos CA | 323-810-1662 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 915-861-2297 |
| Prey Brewing Company | Vista CA | 7608224226 |
| Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Portside Pier (Miguels) | San Diego CA | 858-268-1030 |
| Smoking Gun | San Diego CA | 619-276-6700 |
| Belching Beaver Brewery - Pub 980 | Vista CA | 760-420-7764 |
| Humphrey's | San Diego CA | 619-224-3577 |
| Q&A Oyster Bar & Restaurant | Oceanside CA | 858-245-3780 |
| Fishery | San Diego CA | 858-272-9985 |
| Madison | San Diego CA | 619-822-3465 |
| Harvest Kitchen (Corp Lunch) | San Marcos CA | 619-709-0938 |
| The Switchboard Restaurant and Bar | Oceanside CA | 442-266-2781 |
| Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Hane | San Diego CA | 619-339-6438 |
| Bang Bang | San Diego CA | 619-382-8938 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Fish 101 | Encinitas CA | 760-943-6221 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Whiskey Girl | San Diego CA | 619-236-1616 |
| Snooze - Del Mar | San Diego CA | 888-703-5300 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Common Theory | San Diego CA | 858-384-7974 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Izakaya Maize/Rabih Sus | La Mesa CA | 619-395-6383 |
| Mavericks Beach Club | San Diego CA | 858-999-0348 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| The Islander | Coronado CA | 619-522-6890 |
| Redwing Bar & Grill | San Diego CA | 619-281-8700 |
| Bayhill Tavern | San Diego CA | 858-288-6923 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Little Italy Pizzeria and Pasta | San Diego CA | 619-220-0025 |
| Ballast Point-Linda Vista | San Diego CA | 619-295-2337 |
| Red Door Friends | San Diego CA | 619-295-6000 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Pretty Pickled, Pretty Sauced | National City CA | 619-869-9921 |
| Harumama Noodles & Buns (Carlsbad) | Carlsbad CA | 760-637-5737 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Smoking Gun (Pastry) | San Diego CA | 619-276-6700 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Pitchers | San Diego CA | 8584721251 |
| HiroNori Ramen | San Diego CA | 619-446-9876 |
| Smoke and Salt | Encinitas CA | 760-815-9827 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Parkhouse Eatery | San Diego CA | 619 295 7275 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Fairplay | San Diego CA | 303-870-0065 |
| Blind Lady | San Diego CA | 619-381-4475 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Madi | San Diego CA | 320-491-1217 |
| Shootz Fish X Beer | Oceanside CA | 978-290-6914 |
| Two Ducks | San Diego CA | 760-235-3120 |
| Half Door Brewing | San Diego CA | 619-655-7459 |
| C 2 C | San Diego CA | 619-972-9345 |
| Barrio Star | San Diego CA | 619-501-7827 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| Sandbar Sports Grill | Mission Beach CA | 858-488-1274 |
| Harumama (Little Italy) | San Diego CA | 619-269-7122 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Sabor a Vida Café & Deli | Vista CA | 760-536-3331 |
| Wheat & Water | La Jolla CA | 858-291-8690 |
| Counterpoint | San Diego CA | 619-564-6722 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Ballast Point Rest. - Miramar | San Diego CA | 858-790-6900 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Sushi Nekosan | La Jolla CA | 858-999-0999 |
| Louisiana Purchase | San Diego CA | 619-255-8278 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Harumama Noodles & Buns (Encinitas) | Encinitas CA | 858-886-9909 |
Recipe Ideas
Recipes that include Orange Habanero Chile Peppers. One
is easiest, three is harder.
