Habanada

The idea behind the Habanada was simple but pretty revolutionary: preserve the floral, fruity character of a habanero while removing the heat. Habanada traces back to a naturally heatless habanero mutation, which Mazourek studied and selectively bred over generations.

Habanada from breeder Michael Mazourek, developed through his work at Cornell and later brought to market through Row7 Seeds. The result is a Capsicum chinense pepper with the aroma and tropical sweetness of a habanero, but essentially no burn.

That makes Habanada an easy pepper for just about anyone to enjoy, even people who normally avoid hot peppers. Its bright, floral and melon-like flavor makes it especially useful in the kitchen—eat them fresh, roast them, blend them into salsa, or turn them into a flavorful sauce. For sauce makers, Habanada is particularly cool because you can build serious habanero-style flavor and aroma without automatically turning up the heat, giving you much more control over the final sauce.

Seeds: 10+

Notes: No Heat Pepper