Products / Chilies & Peppers / Habanero Peppers
Wholesale Habanero Peppers
The habanero is not simply a hot pepper. Underneath the heat is a distinctly floral, apricot-like fruitiness that no other common chili has, and that is the reason Caribbean and Yucatecan cooking builds entire sauces around it rather than treating it as a heat additive.
Heat, Honestly
Habaneros run roughly 100,000 to 350,000 Scoville units — on the order of thirty to fifty times hotter than a jalapeño. Heat also varies with growing conditions: a hot, dry season pushes it up. Any kitchen running a fixed recipe should taste each new lot rather than assume it matches the last.
Handling and Safety
Gloves are not optional at volume. Capsaicin is oil soluble, does not rinse off with water, and transfers readily from hands to eyes hours later. Ventilate when roasting or blending in quantity — airborne capsaicin from a blender is genuinely incapacitating in a closed kitchen.
Selection and Storage
Look for firm, glossy, wrinkle-free fruit with green stems intact. Color indicates ripeness rather than variety: green habaneros are underripe and grassier, orange and red are fully ripe and fruitier. Hold at 45–50°F — colder causes chilling injury and pitting — and expect two to three weeks.
In the Kitchen
Most of the heat is in the placental pith, not the seeds themselves, so removing the white membrane cuts heat sharply while keeping the fruit flavor. Habanero is the backbone of jerk marinades, Yucatecan salsas, mango and pineapple hot sauces, and pepper jellies, where its fruitiness pairs naturally with tropical fruit.
Nutrition
Extremely high in vitamin C by weight, with vitamin A and capsaicin. Fat free, cholesterol free and sodium free.
Order Habanero Peppers Wholesale
Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.
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