Widely regarded as the “classic” or “true” habanero—the iconic orange variety most people picture when they hear the name, and the one you’ll most often find in grocery stores, markets, and restaurants across the U.S. and beyond.

From the Yucatán Peninsula of Mexico, where habaneros have been cultivated for thousands of years (the name “habanero” actually means “from Havana,” reflecting historical trade routes that carried them to Cuba and then the world). This is the original landrace color; red, chocolate, and white versions are natural variations that arose later. Today they’re grown commercially in Mexico, Costa Rica, Belize, Texas, California, and by home gardeners literally everywhere.

Compact but productive bushes, usually 2–3½ ft tall and wide. Plants are sturdy, woody at the base, and set hundreds of pods in a good season. Long-season (80–100 days from transplant to first ripe pods). Loves intense summer heat and humidity but adapts well to containers (perfect for patios or moving indoors in cooler climates). Fairly drought-tolerant once established, but consistent moisture and feeding give the heaviest yields.

Lantern-shaped, 1–2 inches long × 1–1.5 inches wide, with the classic thin-walled, wrinkled/pimply skin that screams habanero. Color progression: pale green → light orange → vibrant, almost fluorescent orange when fully ripe (harvest at full orange for best flavor and heat). Aroma is unmistakably fruity-floral even before you cut one open.

Hot: 100,000–350,000 SHU (average around 250,000). Heat hits fast and lingers in the throat and chest—noticeably hotter than most jalapeños but still very usable in everyday cooking.

Intensely fruity and citrusy with strong tropical/apricot notes—far more complex than just “hot.” This bright, floral fruitiness is why orange habaneros remain the #1 choice for Yucatán-style salsas, Belizean habanero sauces, buffalo wings, jerk seasoning, spicy chocolate, fruit-based hot sauces, and even cocktails.
 
Uses & Preservation
The go-to pepper for restaurants and commercial hot sauces (think classic Belizean Marie Sharp’s or Yucatán-style habanero salsa). Excellent fresh, but preserves beautifully: freeze whole, dry into flakes or powder, ferment into mash/sauce, pickle, or make habanero-infused honey or oil. A single mature plant can supply a family with fresh and preserved heat all year.
 
Hands-down one of the most flavorful hot peppers on the planet—grow it once and you’ll understand why it’s been a staple for millennia!
 
Sold in a 2.62" wide x 3.5" deep pot.