The Habanada is the world's first truly heatless habanero, delivering bright tropical, fruity, and floral flavors without any burn. Bred at Cornell University by Michael Mazourek and released in 2014, it offers the signature habanero taste unmasked by capsaicin.
Developed through 13 generations of classical breeding starting from a heatless mutation discovered in University of New Mexico habanero lines (with Bolivian influences), the Habanada pepper was stabilized by Cornell breeder Michael Mazourek. The result is a prolific, open-pollinated variety with all the exotic, sweet-tropical notes of a traditional orange habanero—fruity brightness, floral aromatics, and even sweet seeds—but zero heat. Fruits are 2-4 inches long, elongated and somewhat lantern- or curvy-shaped with thin, slightly wrinkled skin that ripens from pale yellow-green to a vibrant tangerine orange. Plants grow 2-3 feet tall and wide, preferring full sun, consistent moisture, and lower-nitrogen soils to avoid excessive foliage at the expense of fruit. The peppers are excellent raw for snacking, in fresh salsas and salads, roasted, pickled, or even in desserts like sherbet and shortcakes due to their unique flavor profile.
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Michael Mazourek began breeding in 2007 using a zero-heat mutation from habanero lines, backcrossing for 13 generations to preserve full flavor while eliminating capsaicin. Released commercially around 2014-2015 after stabilization.
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Reach out →Bright, exotic floral and fruity tropical notes exactly like a classic habanero but without any heat or bitterness; seeds and flesh are notably sweet.
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