The habanero chili (Paprika chinense) is a species native to the Amazon region of South America, although today it is widely cultivated and consumed in the Yucatán Peninsula of Mexico, where it has a Designation of Origin certifying the authenticity of this fruit. It is a shrub that can reach a height of up to 2.5 meters and produces small, round, slightly wrinkled fruits whose intense color changes from green to orange, red or yellow when ripe. The habanero chili is considered one of the hottest in the world, reaching between 100,000 and 350,000 units on the Scoville scale (SHU), which measures the concentration of capsaicinoids responsible for spiciness.