Capsicum Havanense, linguis vulgaribus habanero, est cultivarietascapsicorum speciei Capsico chinensi attributa. Fructus humore calidissimus est (Sco. 200,000-300,000. Nomen ex urbe Havana insulae Cubae trahitur, sed an varietas in eadem insula orta sit incertum est.
Liquamen sive et salsa e capsicis Havanensibus in pantopoliis venundatur; rarius et pulvis e fructibus siccis parata.
Eruditio
Jean Andrews, Peppers: the domesticated capsicums (2a ed. Austin: University of Texas Press, 1995) p. 129, tab. 30
E. N. Anderson, "Food and Feasting in the Zona Maya of Quintana Roo" in J. E. Staller, M. D. Carrasco, edd., Pre-Columbian Foodways: interdisciplinary approaches to food, culture, and markets in ancient Mesoamerica (Springer, 2010) pp. 441-465, vide pp. 445-449
2013: Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 86, 134, 144, 184, 194 (fructus), 236 (fructus crudi et siccati), 238, 246, 250, 258 (pulvis)
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