Habanaga

Habanaga
Nutritional value per 100 g (3.5 oz)
Carbohydrates	4 g of carbohydrates.
Protein	1 g of protein
Vitamins and minerals
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

The Habanaga is a cultivar of the chili pepper Capsicum chinense. This pepper was developed in New Mexico when a university student unintentionally crossed a Habanero and a Bhut Jolokia.^[2]^[when?]

Culinary use

Has a heat level of 800,000 Scoville Units.^{[by whom?]} If the Habanaga is too hot for a dish, a Habanero pepper can be used as a substitute

^ "How Hot Are Chile Peppers?".
^ "Habanaga Pepper".
^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.

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