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Habanada botanical illustration

Habanada

Capsicum chinense

A heatless habanero-like pepper bred for tropical flavor rather than burn.

Sweet
Flavor
Aromatic chinense without heat.
Origin
United States
Best uses
Flavor swaps, mild sauces, fresh cooking.
Days to maturity
90-120

In the kitchen

Fresh
Fresh use is the point.
Dried
Can be dried for fragrance.
Smoked
Smoke carefully to preserve aroma.
Roasted
Useful in gentle cooked dishes.
Fermented
Great for low-heat sauces.

Substitutes

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