Profile: The habanero pepper is a flaming cornerstone of Jerk Seasonings, fiery sauces, and tequila infusions. These little devils are loved for their zesty flavor and stone fruit scent.
Its origins are in the Amazon, but it has moved to the Americas and Caribbean. It has endeared itself to individuals who believe themselves Scoville students in every location. (The habanero has an astonishing 100,000 heat units.)
But the habanero isn't just a hot redhead adored for its heat. The habanero has a distinctive citrusy flavor. Dried, it smells like oranges and tangerines, and reconstituted in water, it smells like yellow nectarine. Dried habanero peppers have the subtlety of a freight train and are great in sauces and salsas.
|Ingredients:||Dried habanero chiles.|
|Shelf Life:||2 Years.|
|Basic Prep:||Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée it after rehydrating it.|
|Ways To Use:||
The Habanero Chile gives a delicious and spicy taste to any chili, salsa, or sauce.
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Country of Origin:||Colombia|
|Scoville Heat Scale:||100,000–350,000|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|