This hue is inspired by the orange of a ripe habanero pepper, one of the hottest widely cultivated chilies in the world. The color comes from carotenoid pigments like capsanthin and beta-carotene, concentrated as the pepper matures from green to its signature blazing orange. Inside, habaneros pack an intense punch, measuring between 100,000 and 350,000 Scoville Heat Units, but their heat is paired with a distinctive fruity, floral flavor that has made them a staple in Caribbean and Latin American cooking. The vivid orange skin signals both danger and delight—an edible warning light whose searing spice is matched by its tropical brightness.