Scientists in Yucatán Develop 2 New Habanero Pepper Varieties
Two new varieties of habanero peppers — Mayan K’iin and Mayan Chac— are intended to help farmers improve their crop yields.
Developed through years of selective breeding at the Scientific Research Center of Yucatán (CICY), both exhibit superior resistance to pests and diseases while maintaining the flavor and heat that make habanero peppers a staple of Yucatecan cuisine. Mayan K’iin delivers a robust, lingering heat, while Mayan Chac boasts a vibrant color and balanced pungency ideal for fresh consumption or processing.
Locals are taking in the news with both humor and a little skepticism.
“How can there be a new habanero? Next thing you tell me there will be a new Chichén Itzá; makes no sense to me,” Juliana Rosales, of Maxanu, said on Facebook.
The Yucatán Peninsula produces 40% of the world’s habaneros, with Mexico holding the exclusive denomination of origin for the chili. On the Peninsula, these famous peppers come in a variety of colors, including green, orange, yellow and red.
“These varieties were designed to support local farmers by reducing dependency on chemical pesticides and improving crop consistency,” said CICY lead researcher Dr. Guadalupe Vargas during a press conference.
A habanero pepper with ancient roots
The habanero’s story begins long before the arrival of Europeans in the Americas. Prehispanic Maya communities cultivated and revered chilies for both culinary and medicinal purposes. The habanero, named after Havana (La Habana) due to its historical trade route through Cuba, is believed to have originated in the Amazon basin before finding its ideal home in the warm, limestone-rich soils of the Yucatán Peninsula. Today, the state of Yucatán is the epicenter of habanero production, with its unique terroir imparting a distinctive flavor and aroma unmatched anywhere else in the world.
The heat that defines a cuisine
Yucatecan cuisine would be unthinkable without the habanero’s fiery touch. Unlike other Mexican regions that favor milder peppers, Yucatán embraces the habanero’s scorching intensity, elevating both simple street food and complex ceremonial dishes. One of the most iconic pairings is cochinita pibil, where the slow-roasted pork’s richness is cut through by a fiery salsa de habanero, blending the achiote’s earthiness with the pepper’s bright, citrusy punch.
Equally essential is xnipek (meaning “dog’s nose” in Maya, a playful nod to how the heat makes one’s nose run), a fresh salsa combining diced habaneros, red onion, bitter orange, and cilantro. This condiment accompanies everything from panuchos to salbutes, proving that the habanero is not just about heat—it’s about balance. Even desserts, like helado de xtabentún (anise-liqueur ice cream), sometimes feature a surprising hint of habanero, showcasing its versatility.
In recent years, the habanero has gained global fame, appearing in hot sauces, gourmet dishes, and even craft cocktails. Yet, for Yucatecos, it remains a testament to their heritage, their land, and their unyielding love for bold flavors.
Whether ground into pastes, blended into salsas or savored fresh, the legacy of the habanero pepper endures—proof that true flavor is measured not just in Scoville units but in history, culture, and passion.
Senior Editor Carlos Rosado van der Gracht is a Mexican expedition/Canadian photographer, adventure leader, and PhD candidate. Born in Mérida, Carlos holds multimedia, philosophy, and translation degrees from universities in Mexico, Canada and Norway.
