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Chile, Habanero, Ground
These chiles are from the same family of peppers as the Scotch Bonnets and Jamaican hot peppers. Habaneros are one of the hottest varieties of peppers known to man, measuring a whopping 175,000 to 300,000 Scoville units. That’s a 10 on a heat scale of 1 to 10. Underneath its superior heat level is a papaya and berry like flavor.
The best relief for a burning mouth isn’t water; it’s a mild yogurt or sour cream.
You must be careful with habanero. We only use about a ¼ ounce to make a 7 pound batch of our spicy Jamaican Jerk Seasoning. Whenever cooking with this chile, be sure to wash all utensils and your hands after use. Habaneros add great flavor to salsa, chutneys and barbeque sauces. Use sparingly on chicken, fish or to make spicy hot jerky.
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Habanero chiles are native to the Caribbean.
Chile, Habanero, Ground Recipes
The following recipes use Chile, Habanero, Ground.
“I used your black onyx cocoa powder in a flourless chocolate cake this weekend with fabulous results.”