Organic
Habanero
"Adding fiery heat and flavor to any dish."
Habanero peppers are small to medium-sized, lantern-shaped or short pods with a glossy exterior that range in color from green, orange, red to nearly black depending on their stage of ripeness and variety. They are known for their intense spicy heat and characteristic smoky flavor.
Also known as
Scotch bonnet, Jamaican hot pepper, hellfire pepper
Botanical name
Capsicum
Product Details
PLU Code
93125
5-digit code
Category
Vegetables
Peppers (Capsicums) › All Sizes
Origin
Central and South America, now widely cultivated in tropical and subtropical climates worldwide.
Temperature
7°C (45°F)
Shelf Life
2-3 weeks
Status
Approved
About Habanero
Habaneros are rich in vitamins A and C, contain antioxidants and flavonoids, and are often used in tropical and Caribbean cooking.
Nutrition Information
Nutrition facts for Habanero per 100g serving
Energy 25 kcal
Carbohydrates 6.1g
Fiber 1.7g
Protein 0.8g
Fat 0.1g
Water content 92.1g
Vitamin C 198mg 202% of the daily value
Vitamin A 40mcg
Vitamin B1 Thiamin 0.04mg 3% of the daily value
Vitamin B6 0.04mg 2% of the daily value
Manganese 0.1mg 5% of the daily value
Copper 0.1mg 5% of the daily value
Storage & Handling
Commercial storage guidance for fresh bell (sweet) and chili peppers. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
7°C (45°F)
Humidity
90-95%
Packaging
Breathable bags or containers to maintain humidity
Shelf Life
2-3 weeks
Storage Notes: Peppers must be kept between chilling-injury temperatures and warmer temperatures that speed ripening and bacterial soft rot, at high humidity to prevent water loss and shrivel. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 481-484.
Applies to: fresh bell (sweet) and chili peppers.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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