Orange habanero peppers are renowned for their fiery heat, typically ranging from 100,000 to 350,000 Scoville Heat Units (SHU), making them significantly hotter than many other chili varieties. Originating from the Yucatan Peninsula of Mexico, these peppers have been cultivated by the Mayan people for centuries, prized for both their intense heat and their distinct, fruity flavor with hints of citrus. Their vibrant orange color when ripe not only adds visual appeal but also indicates a mature pepper ready for harvest. Historically, habaneros were spread by Spanish traders, leading to their introduction to other parts of the world, including Europe, where they were mistakenly labeled as originating from China, thus named Capsicum chinense. Today, orange habaneros are integral in various cuisines, particularly in the Caribbean and Mexican dishes, where they contribute both heat and flavor.