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Chili pepper cultivar From Wikipedia, the free encyclopedia
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?]
Habanaga pepper | |
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Heat | Exceptionally hot |
Scoville scale | 500,000-800,000[1] SHU |
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
Nutritional value per 100 g (3.5 oz) | |||||
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4 g of carbohydrates. | |||||
1 g of protein | |||||
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†Percentages estimated using US recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation from the National Academies.[4] |
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