This commodity profile was rendered from
knowledge.domain = commodity, key = cmd_00227(GDF v2.1.1, ? attributes, 29 sections).Renderer:
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Identity & Botany
| Attribute | Value |
|---|---|
| Canonical name | Habanero Pepper |
| Scientific name | Capsicum chinense |
| Family / Genus | Solanaceae / — |
| Produce category | Nightshade |
| Produce subcategory | Chili Pepper |
| FSMA 204 covered? | No |
| PLU — conventional | 3128 |
| PLU — organic | 93128 |
| AGROVOC URI | c_35099 |
Source: GDF v2.1.1 s01_identity. External: FAO AGROVOC.
Varieties
Estimated commercial varieties: 25.
| Variety | Market share | Notes |
|---|---|---|
| Orange Habanero | — | The most common and widely recognized Habanero. Bright orange, lantern-shaped fruit. Intense heat (200,000-350,000 SHU) with a distinct fruity, citrusy flavor. Excellent yield and widely cultivated fo |
| Red Savina Habanero | — | Deep red, larger and often more elongated than standard Habaneros. Extremely hot (350,000-577,000 SHU) with a fruity, slightly smoky undertone. Formerly recognized as the world’s hottest pepper, still |
| Caribbean Red Habanero | — | Bright red, slightly larger and often hotter than the standard orange Habanero (300,000-475,000 SHU). Known for its very fruity and pungent flavor profile. |
| Chocolate Habanero | — | Distinctive dark brown color when ripe. Very hot (300,000-450,000 SHU) with a unique smoky, earthy flavor, often used in traditional jerk seasonings and specialty sauces. |
| Yellow Habanero | — | Bright yellow fruit, similar in shape to the orange Habanero. Heat level typically 150,000-300,000 SHU, with a strong fruity aroma and slightly milder flavor than the orange type. |
| White Habanero | — | Small, creamy white pods. Good heat (100,000-350,000 SHU) with a very fruity, almost floral flavor. Popular in gourmet and specialty markets for its unique appearance and taste. |
| Peach Habanero | — | Attractive peach-colored fruit. Milder heat than standard Habaneros (around 150,000-250,000 SHU) with a very sweet and fruity flavor profile, making it versatile for various culinary uses. |
Source: GDF v2.1.1 s04_varieties.variety_summaries.
Post-Harvest Handling
Temperature
- Chilling injury threshold: 50°F.
- Freezing point: 30.6°F. Hard limit.
- Handling urgency: 3 / 5.
Ethylene
| Property | Value |
|---|---|
| Production class | low |
| Production rate (20°C) | 0.5 μL/kg·hr typical (0.1–1) |
| Sensitivity class | moderate |
| Sensitivity threshold | 0.1 ppm |
| Climacteric? | No |
Agent note: Avoid storing with high ethylene-producing commodities.
Mixed-load compatibility
Ethylene-sensitive, non-ethylene producing, cool storage
Operational flags
- Can be top-iced? No
- Light-sensitive? No
Source: GDF v2.1.1 s07_harvest_post_harvest.
Market Intelligence
Demand
Increasing, driven by the growing popularity of ethnic cuisines and consumer interest in spicy and exotic flavors.
Elasticity
| Metric | Value |
|---|---|
| Price elasticity | -0.7 |
| Income elasticity | 0.8 |
| Organic premium elasticity | -0.3 |
Market share by variety
| Variety | Share |
|---|---|
| Orange Habanero | 80% |
| Red Habanero | 15% |
| Yellow Habanero | 5% |
Pack sizes
- 10 lb carton
- 5 lb carton
- 1 lb bag/clamshell
Source: GDF v2.1.1 s09_market_intelligence.
Rendered by commodity_profile_renderer v1.0.0 on 2026-05-15T23:50:00.000Z.