Chili peppers have been a part of the human diet in the Americas since at least 7500 BC and perhaps earlier. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were already well domesticated more than 6000 years ago, and is one of the first cultivated crops in the Americas.
The Black Habanero or as it is sometimes known, the Chocolate Habanero, is thought to be the closest to the original peppers that grew in the South American coastal plains. It has a beautiful flavour as well as a high ranking Scoville unit rating. Known to gourmets but rarely available, due to it’s long maturity and general rarity. Seeds are more readily available today but care is needed when purchasing as many sub species are sold under the same name. It has also been known as, Habanero Negra.
Chili peppers are thought to have been domesticated at least five times by prehistoric peoples in different parts of South and North America, from Peru in the south to Mexico in the north and parts of Colorado and New Mexico (Ancient Pueblo Peoples).