Dried Habanero Chiles
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. The flavor of the Habanero pepper is pungent with hints of tropical papaya, coconut, and berry. The heat is quick-hitting and lingers.
There is some debate as to where the habanero originated. Some believe that it is native to the Amazon region of South America. Others believe that it was originally brought to the Yucatan Peninsula, where it primarily grows now, from Cuba. The connection to Cuba is apparent in the name; habanero translates as “from Havana”, and it’s believed it was so named because there was heavy trade between Cuba and the Yucatan. Seeds of a domesticated habanero ancestor were found in a cave in Peru, dating back to about 7500 BCE. The history is murky but the facts are clear; habaneros, regardless of their origins, have been an important agricultural crop for almost as long as there has been formalized agriculture.
Tips From Our Kitchen
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. We also carry Habanero Chile Powder if you prefer not to worry about grinding them yourself.
There are approximately 25 habanero chiles per ounce.
Our habaneros come from Mexico.
This product is certified kosher.
Hungry for more information?
Serving Size1 chile, 1g
Amount Per Serving
% Daily Value*