Habanero Dried Chile Pepper, 50gm


The Dried Habanero Chile is famed for its intense heat, but it’s got so much more to offer a dish besides fired-up spice. At first glance this chile is unassuming; it’s cute and small, only about 2 inches long, and kind of boxy. Habaneros give off a lightly fruity, floral perfume; behind the florals lies a nose-prickling scent of something else. That something else is 200,000-300,000 Scoville Heat Units (SHU), which helps categorize hot peppers by how much of the chemical compound capsaicin is held in its walls. Jalapeños, for comparison, clock in at around 5,000 SHU, so a habanero is 50-60 times hotter than a jalapeño. Hidden under all that heat is a gorgeous flavor, gentle and sweet, reminiscent of tropical papaya, coconut, and a bit of hibiscus.

Because habaneros are so hot, they are generally used in small increments. Grind into tomato salsa, mix with fruit for a fruity-hot tropical sauce. Add to barbecue sauce. Make a pepper jelly. Rehydrate, thinly slice, and add on top of pizza, or mix with mango for a tropical sauce for fish or shrimp. Sauté with onions and garlic and make a kicking base for chili. Mix with brown sugar for a sweet-heat wing sauce.

When handling habaneros, wear rubber gloves. The capsaicin in the peppers can easily adhere to fingers and create a burning sensation on the hands that can last for hours. It’s also easy to inadvertently rub the eyes with chile pepper fingers, which is terribly painful.

Scoville heat rating (SHU) of 200,000 to 300,000

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