Can't Find Habanero? Try These 5 Perfect Substitutes
Can't find Habanero? Or maybe you're looking for a substitute with a little less heat? You're in the right place.
The Habanero is a extremely hot pepper with a heat level of 577,000-577,000 SHU.
We've analyzed dozens of chili peppers to find the best replacements for any situation. Whether you need something milder, hotter, or smokier, here are the top 5 Habanero substitutes, ranked for home cooking.
Top 5 Habanero Pepper Substitutes Ranked
🥇 1. Adjuma
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Noticeably milder (100,000-500,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥈 2. Red Savina
Best for: Best for slightly toning down the heat while keeping the pepper flavor
Heat: Noticeably milder (248,556-500,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥉 3. Trinidad Scorpion Butch T
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (800,000-2,009,231 SHU)
How Much to Use: Use about ¾ of a Trinidad Scorpion Butch T for every Habanero
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4️⃣ 4. Ghost
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Significantly hotter (a good step up) (850,000-1,125,000 SHU)
How Much to Use: Use about ¾ of a Ghost for every Habanero
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
5️⃣ 5. Scotch Bonnet
Best for: Best for getting the pepper flavor with much less heat—great for milder palates
Heat: Noticeably milder (80,000-400,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Habanero Pepper (Original) | 577,000-577,000 | N/A | Specialty stores |
| Adjuma | 100,000-500,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Red Savina | 248,556-500,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Trinidad Scorpion Butch T | 800,000-2,009,231 | N/A | Available in specialty stores or well-stocked supermarkets |
| Ghost Pepper | 850,000-1,125,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Scotch Bonnet Pepper | 80,000-400,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Habanero?
The best substitute depends on your goal. The Adjuma is the closest overall match. Best for slightly toning down the heat while keeping the pepper flavor Use on a 1-to-1 basis for volume and flavor.
Can I use jalapeño instead of Habanero?
Habanero Pepper is about 115.4x hotter than jalapeño, so jalapeño will be significantly milder. You'd need to use more jalapeño, but the flavor profile may not match well.
How do I adjust the heat level when substituting?
Start with less than you think you need—you can always add more heat, but you can't take it away! If your substitute is milder, add more gradually and taste as you go. If it's hotter, start with half the amount and build up. Remember that cooking method also affects heat: boiling reduces spice, while frying intensifies it.
Will the flavor be the same?
No substitute is ever a perfect 1-for-1 match in flavor. The Adjuma is the closest you'll get. Others may fundamentally change the flavor of your dish—but often in a delicious way! Consider whether you're substituting for heat, flavor, or both.
Can I use Habanero powder instead of fresh Habanero?
Yes, but the flavor will be different. As a general rule, ¼ teaspoon of dried pepper powder is roughly equivalent to one fresh pepper. However, you'll miss the fresh, crisp texture and bright flavor. Powder works best in spice rubs, soups, and slow-cooked dishes where texture isn't critical.