Capsicum chinense

Future breeder Michael Mazourek was studying at Cornell University in 2001 when he received a mysterious packet of seeds from researchers in New Mexico. The seeds were related to habanero peppers, a pepper famous for its intense burn. The twist? These particular peppers were heatless—the result of a natural mutation in the field. And they soon became the focus of Michael’s (surprisingly delicious) doctoral research.

Through years of crossing, selection and DNA analysis, Michael discovered how to limit the habanero’s heat while preserving its floral and melon-like flavors. The resulting “Habanada” is aromatic with lingering sweetness, and it defies everything we’ve come to expect from a pepper. You can eat them green and unripe for a potent hit of aroma, or savor the habanadas’ full potential as a bright orange flavor bomb.

Our Habanada seeds were produced in NY.