The Peruvian White Habanero is a rare Capsicum chinense cultivar from Peru with creamy white, lantern- or bullet-shaped pods up to 2 inches long. It delivers classic habanero heat of 100,000–350,000 Scoville units alongside a fruity, citrusy, and slightly smoky flavor.
Also known as the White Habanero or Aji Blanco, this petite pepper ripens from green to a distinctive creamy white or pale yellow hue, often with a wrinkled, jelly-bean-like appearance. Despite its unassuming size and color, it packs the full fiery punch of other habaneros, with heat that can surprise due to its delicate looks. The flavor profile mirrors the orange habanero—bright citrus and tropical fruit notes with a subtle smokiness and sweetness—making it ideal for adding both visual interest and intense heat to dishes. Plants are compact and bushy, yielding dozens of small pods per plant, and are frequently grown as edible ornamentals. In Peruvian cuisine it features in traditional sauces and salsas; elsewhere it excels in hot sauces, marinades, soups, and fresh preparations where its unique color enhances presentation. Like all chinense varieties it thrives in warm conditions and requires careful handling due to its high capsaicin content.
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A rare heirloom variety believed to originate in Peru, where it is sometimes called Aji Blanco and used in traditional Peruvian dishes. Its striking white color and intense flavor make it popular among collectors and specialty growers.
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Reach out →Bright citrus and tropical fruit notes with subtle smokiness and sweetness, very similar to orange habanero but with added complexity.
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