The Habanero peppers typically have the shape of a small pepper or what is also called a "lantern." Their most distinctive feature is the vibrant range of colors, ranging from green to yellow, orange, and even intense red, along with different aromas and spiciness levels they impart. Native to the Amazon, it quickly made its way to Mexico, becoming the world's largest producer. Despite this, the name comes from the Cuban city of Havana (La Habana), where it was marketed. In 1999, it was included in the Guinness World Record as the world's hottest chili, although it has since been surpassed by other cultivars.
Belonging to the Capsicum chinense species, it is also known as the "Dominican Devil’s Tongue" and "Ball of Fire." The fruit has a lantern shape with an elongated tip, but sometimes it has a conical point, while other times it may have a recessed apex. Its size ranges from 2 to 8 cm in length and 1 to 4 cm in width.

Most Habaneros have a Scoville rating between 200,000 and 600,000. The spiciness is not immediate but manifests within a few minutes, lasting up to an hour in the mouth. It is appreciated for its spiciness, which is neither excessive nor mild but adds character to dishes without suppressing flavors.
There are multiple varieties, including Amarillo, Bianco, Chocolate, Cappuccino, Caribbean red, Peach, Golden, and Fatali. Particularly noteworthy is the Red Savina, with a fruity aroma reminiscent of ripe apricots. In powdered form, it acquires floral notes, black tea, and spices similar to coriander seeds. It is ideally used in the preparation of red and white meat, soups, and sauces, imparting character and liveliness to dishes like sauces, stews, and meat.
Thanks to its floral characteristics, a pinch of Habanero Red Savina blends exceptionally well with cake and cookie preparations.