Product Description
PURPOSE
WHAT IS IT?
The habanero is a variety of chili pepper of the species Capsicum annuum. Unripe habaneros are green, and they gain orange color as they mature. The most common color variants are orange and red, but white, brown, yellow, green, and purple are also seen. Habanero chilis are very spicy, rated 100,000–350,000 on the Scoville scale. The habanero’s heat has made it one of the most popular ingredient in hot sauces and spicy foods.
EXPERIENCE
The habanero possesses an intense heat with a pleasant citrusy flavor not found in many other chilis. Dried, the aroma of oranges and tangerines rise up, and when reconstituted in water you’ll find notes of ripe nectarine.
TRADITIONAL USES
- Pepper Jelly
- Add to guacamole
- Salsa
- Jerk Seasoning
IMPROVISATIONAL ‘RIFFS’
- Simmer whole in black beans, then remove before serving
- Blend with pineapple into blazing hot sauce
- Infuse honey for fried chicken or biscuit glaze
THE BACKSTORY
The habanero chili comes from the Amazon region, from where it was spread, reaching Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru. An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC.
AKA
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