Habanero means from Havana, which ironic, since Cuban food is distinctly un-hot and these extremely hot chiles are unknown there. I suspect that Mexicans call them Habaneros in reference to their relationship with Caribbean Scotch Bonnets, which are very similar in heat and fragrant, peachiness. Rehydrate and use to add heat and fruitiness to anything. Particularly good in kut, a fiery, citrusy, Yucatecan salsa.