Habanada-(Capsicum chinense)-The Habanada pepper is the work of Professor Michael Mazourek of Cornell University. He developed this pepper over 13 generations. There are many heat less habanero (Capsicum chinense) pepper types in the world. Some created by nature on its own and some by people like Mike and organizations like the Chile Pepper Institute. The Habanada pepper produces Tangerine colored pods about 2 to 3 inches in length that resemble smaller but smoother Bhut Jolokia peppers. The best peak flavor is when they are this color not earlier. The Habanada chile plants are very productive and grow 3 to 4 feet tall.