"We enjoyed them all season, throwing into sauces or simply blistering them on the grill and eating them with olive oil and Maldon. My dad grew them too, and I started seeing them all over restaurant menus: pickled and served with broccoli at 82 Acres, in the kampachi aguachile at Hellbender, as a component of xnipec, a spicy Yucatan salsa at Corima."
""Habanadas are one of my favorite peppers because they have the floral, tropical notes of a habanero without the heat," says Julia Sullivan, chef and owner of Judith and Henrietta Red. "They're delicious fermented or pickled and bring a unique pop of color and flavor to a dish. It's definitely unsurprising that they're growing in popularity." While we love to switch up the produce in our garden every year, the habanada is one pepper we'll definitely grow in 2026."
Habanada, a bright orange pepper, delivers habanero's floral, tropical notes without the heat, making it suitable for seasoning, snacking, grilling, fermenting, and pickling. Habanadas were used in sauces, blistered with olive oil and Maldon, and featured on menus paired with broccoli at 82 Acres, kampachi aguachile at Hellbender, and xnipec at Corima. Chefs praise their color and versatility. Gardeners and restaurants plan to grow and serve them in 2026. Black garlic emerged as a sleeper hit, operating as an under-the-radar flavor booster across kitchens. Nine ingredients shaped flavor trends in 2025.
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