New Habanero Peppers Pack Little Heat

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For years chileheads have been hot on the trail of the elusive mild habanero. Now, New Mexico State University scientists say they've done it. Anna María Pérez-Wright has the story.

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New Mexico State University scientists say they've tamed the heat of the world's hottest chile, the habanero, with new peppers that are born to be mild. The ‘NuMex Suave Red' and ‘NuMex Suave Orange' habanero varieties are ready to be released by N-M-S-U's Chile Pepper Institute. N-M-S-U chile breeder Eric Votava says these new peppers are less spicy than a New Mexican green chile pepper.

"It's kind of a lemony, orangey, citrus overtone, and then you'll have the heat."

Chile peppers are rated in Scoville Heat Units. The ‘Red Savina' habanero, the hottest pepper tested, is a blistering 577-thousand heat units. Votava says ‘Suave Orange' rolls in at a mild 835 heat units and ‘Suave Red' at a smooth 580 units. Votava says habaneros have unique flavors as chile peppers, but most people just couldn't taste them because they're so hot.

"People can now taste these exotic flavors without being afraid of having their mouth set on fire."

The name ‘Suave' comes from the Spanish for mellow or smooth. The researchers received the chile pepper seeds from Houston chile aficionado Bill Adams, who liked their mild taste and sent them to the chile institute at N-M-S-U. For N-M-S-U's College of Agriculture and Home Economics, I'm Anna María Pérez-Wright.