The Chocolate Habanero, also known as the Black Habanero, is believed to have originated in Central America around 5000 BCE, and spread northward into Mexico and eastward into the Caribbean. The chocolate habanero is another pepper associated with Jamaican cooking. How accurate is this article? But don’t let the color fool you; these are not candy, but rather flaming-hot fruit that carry a massive 300,000 Scoville units of heat! The shape is the standard habanero shape. They prefer morning sun and slightly acidic soil with a pH level between 5-6. Bowl of Chocolate Habaneros Differences In Heat from Regular Habanero. Scoville Heat Units: 300,000-425,000 SHU The Chocolate Habanero, also known as “Congo Black” or “Black Habanero,” is one of the hottest peppers originating from the Caribbean. For comparison: The orange habanero rates between 150,000 SHU to 325,000 SHU; That is to say that chocolate habaneros can be double the heat of the orange habanero. It takes them approximately 100 days to grow and ripen from the time they are transplanted, which is a longer period than most of its cousins. They start life as small, emerald-green fruits that change color to their famous chocolate-brown as they mature. They were originally called Xocolatl peppers by the native Nahuatl speaking peoples in the region, and when it was first sold by British spice traders in the 1800s, the name was corrupted to chocolate because they found Xocolatl too diffi… So beautiful! The chocolate-brown, lantern shaped fruit are about 2” long, and so ornamental! [3], https://en.wikipedia.org/w/index.php?title=Chocolate_habanero&oldid=968523610, Articles with unsourced statements from July 2020, Creative Commons Attribution-ShareAlike License, This page was last edited on 19 July 2020, at 22:28. These peppers prefer warm semi-tropical or tropical climates, and are often planted in March or April. Others simply called it the black Habanero. They were originally called Xocolatl peppers by the native Nahuatl speaking peoples in the region, and when it was first sold by British spice traders in the 1800s, the name was corrupted to chocolate because they found Xocolatl too difficult to pronounce. Small slivers used in cooking can have a dramatic effect on the overall dish. CULINARY USES: Popular in Caribbean cuisine, it is used in chutneys, sauces and marinades and mixes especially well with fruit in salsas. [2] They taste somewhat smokier than normal habaneros. The Chocolate Habanero is a hotter pepper than its orange cousins, with experts at New Mexico State University once saying that it was the hottest pepper they had yet tested. [citation needed] The black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 425,000 and 577,000 Scoville units. This is a perennial flowering plant like most peppers, and can live for many years if properly taken care of in warmer climates, though it can be treated like an annual if they are grown in more temperate latitudes. The chocolate habanero is hotter than the average hab with a max heat level of about 577,000 SHUs. Indeed the Chile Pepper Institute of New Mexico State University reported that the Chocolate Habanero Chile was the hottest chile pepper they had tested. It ripens to a beautiful chocolate brown and delivers searing heat. 2, Interview with Conan Herring of Howler Monkey Hot Sauce Pt. Chocolate habanero . They take longer to grow and mature than other habanero varieties, but they are well worth the wait. When fully grown, the peppers are 2 inches in length, making them slightly smaller than other Habanero species. Check out what's hot and what's not in the world of peppers. In a dried form, they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. Swimsuit Model Chrissy Teigen – Hot Sauce Freak, Mo Hotta Mo Betta Red Savina Habanero Hot Sauce Review, Bali’s Best Roasted Garlic SriRacha Chili Sauce, Interview with Conan Herring of Howler Monkey Hot Sauce Pt. We are striving to become the ultimate resource for information on peppers, and if you notice any inaccuracies, or want to contribute content, please contact us. The Chocolate Habanero pepper is a cultivar of the habanero chili, which has been selectively bred to produce spicier, heavier, and larger fruit, ultimately more potent than its derivative. The notorious & viciously hot Chocolate Habañero ranks among the deadly few at the top of the heat scale registering upto 450,000 scoville heat units. The ultimate pepper used to make the famous Jamaican Jerk Sauce. The Chocolate Habanero pepper is a cultivar of the habanero chili, which has been selectively bred to produce spicier, heavier, and larger fruit, ultimately more potent than its derivative. 1, Carolina Reaper may no longer be the worlds hottest pepper. The word "chocolate" was derived from the Nahuatl word, xocolātl [ʃoˈkolaːt͡ɬ], and was used in the description, as well (as "chocolate habanero"), but it proved to be unpronounceable to the British traders, so it was simply named "black habanero". Today there are many forms of Chocolate Habanero grown in tropical regions worldwide, from their original home in Mexico, the Caribbean Islands(particularly Jamaica), and Central America to the popular varieties found elsewhere such as the Jamaican Chocolate, the Senegal Hot Chocolate, and the Congo Black. Hot pepper enthusiasts love the heat and flavor that these chocolate fruits are packed with, but be careful and use in moderation. 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