A habanero is a type of chili pepper that is considered to be one of the hottest edible chilies in the world. It is a short and squat pepper with thin skin that is usually orange or red in color. The habanero is named after the Cuban city of La Habana, known in English as Havana, because it used to feature heavily in trading there. However, despite the name, habaneros and other spicy-hot ingredients are rarely ever used in traditional Cuban cooking. The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. Today, the largest producer of the habanero pepper is the Yucatán Peninsula, in Mexico. Habaneros are an integral part of Yucatecan food, accompanying most dishes, either in natural form or purée or salsa. Other modern producers include Belize, Panama, Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California.

The habanero is prized by chili connoisseurs for its subtle floral or apricot-like aroma, its variety of flavors, including hints of smoke and citrus and a slight sweetness, and its pleasing versatility, including use in hot sauces and salsas that are not too painful to eat. The habanero pairs especially well with tropical fruits such as mango, pineapple, and papaya, which help counter its intensity, and it is frequently used in bottled condiments that combine its flavors with everything from vinegar to carrots. Habanero recipes are not as plentiful as those with other chili peppers because the pepper is significantly hotter, but there are a few and, if youre a fan of hot and spicy food, you can (carefully and wisely) use a habanero as a substitute for other chilies.