The Habanero Chile pepper comes from the Amazon, from where it spread to Mexico. An 8,500-year-old specimen of a domesticated habanero plant has been found during archaeological excavations in Peru. An intact fruit of a small domesticated habanero found at pre-ceramic levels in the Gitarrero Cave in the Peruvian highlands has been dated to 6500 BC. Today, the largest producer of the Habanero pepper is the Yucatan Peninsula in Mexico, where it is believed to have originated. Habaneros are an integral part of Yucatan food, accompanying most dishes, whether raw, mashed or salsa. The spiciness of the Habanero pepper is rated at 100,000-350,000 on the Scoville scale. A ripe habanero has a floral scent and is 2-6 cm long. The habanero pepper is widely used in cooking. Due to its floral aroma, the fruit can be added to almost any dish to enhance the taste. It is this pepper that is part of the most popular spicy and burning Tabasco sauce. Habanero can be added to side dishes, soups, vegetable dishes, and it also goes well with fish and meat. Cooks use both fresh and dried peppers.