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Description
The spiciest in the Pit&Pit range: Habanero chili peppers
Habanero chilies are among the spiciest chilies in the world. With a Scoville score of 250,000-375,000 SHU, the Habanero is one of the hottest chili peppers in our range. In addition to its particular hotness, this pepper has a fruity, tropical aroma.
Habanero - chili pepper from Mexico
"Habanero" can be translated as "from Havana," so it is sometimes incorrectly assumed that Habaneros come from Cuba. Moreover, "habanero" is a vezamel name, there are very many varieties, harvesting areas and sub-species. Our Habanero whole chilis are grown in Mexico.
On Fire: The Scoville Bowl
More than 100 years ago, Mr. Scoville developed a scale for "spiciness" of chili peppers, based on taste tests. Meanwhile, we can measure pretty precisely how much capsaicin a particular pepper contains: the more of that substance a pepper contains, the hotter the chili pepper.
The heat is expressed in Scoville Heat Units or SHUs.
Our Habanero chili whole achieves 250,000-375,000 SHUs. That's 10 times spicier than Cayenne pepper.
By comparison, a regular jalapeno pepper contains 2500-8000 SHUs.
Our habenaro chili peppers whole is often described in low countries as "extremely hot" or "volcanic. But in southern countries, chilis that are many times hotter are used in everyday cooking.
Usage of Habanero chili whole
Use our convenient dried Habanero whole to spice up Mexican salsas, spicy sauces or salad dressings. Always use in moderation and add little by little. In stews, add habanero chili peppers only at the end of cooking time.
You apply it in chili sauce, in tomato sauce, in broths and in mayonnaise sauces. Use sparingly!
Better not to use this pepper with your bare hands, and of course you should definitely not touch your eyes when handling it.
Recipe idea: Sea bream ceviche with habanero chili pepper
Chop half a red onion. Crumble a small piece of Habanero pepper into the juice of 6 limes and add the zest of 1 lime. Chill well.
Cut a very fresh large sea bream fillet into thin strips, wrap and keep refrigerated.
Before serving, sprinkle the fish with the chili - lime juice, salt flakes, Tellicherry pepper, 2 tablespoons olive oil, the chopped red onion and 1⁄2 bunch of cilantro. Let the fish marinate for 10 minutes. Serve very cool.
Ingredients
Habanero chili peppers whole, 100% natural with no additives
Allergens
This product contains no allergens May contain traces of: celery, mustard, sesame. This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.
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