Organic Habanero Chile Powder
Organic Habanero Chile Powder
Habaneros, Capsicum chinense, are one of the hottest chiles you can find. Incorrectly named by a physician who was collecting plants for Emperor Francis I, who mistakenly believed the chiles were from China, these chiles are much more likely to have had their start in the Caribbean or South American regions of the world. The name stuck however, and to this day we use this to classify the habanero.
The name Habaneo means "someone or something from Havana" and it is fitting because this chile is exceptionally popular in Cuba.
At one time, the Habanero was the hottest chile on the market- nothing was hotter or more tear-inducing than this tiny pepper. In 1999 it was added to the Guinness Book of World Records as the hottest pepper out there. Since then, others have earned that title, but this still remains the hottest pepper made by nature, without human intervention or experimentation.
Good origin stories are always fun to hear about, but the Habanero doesn't really have one. No one is one hundred percent certain where the habanero came from. Some food historians think they came from Cuba, others think they are indigenous to the Amazon region of South America.
For much of the history of the word "habanero" in the English language, is has been used to represent the entire chinense species, despite the fact that the name does not actually encompass that entire species. This is an interesting linguistic observation, because English often borrows words from other languages to get the names of other chiles.
Today, Habaneros are popular in many cuisines, from Cuban to American. They are exceptionally popular in Texas and New Mexico, but you will also find the habanero well represented in Idaho.
Habaneros grow best in hot climates. Much like other chiles, this chile does well in slightly acidic soil that is well drained and full of rich organic material. When watering is scattered out over time, the plants produce much hotter chiles than if the plants have been watered daily. If the plants are watered too much, they will taste bitter and lose their citrusy flare. Soils should have a pH between 5 and 6.
These chiles are some of the smaller chiles available. They only grow between ¾" to 2 1/2" long. They will grow in green and then ripen to either orange or red, but sometimes you can find them in other colors as well! Some color possibilities include white, brown, yellow, or pink.
The Habaneros grown for our Organic Habanero Power are grown in Egypt.
Habanero is an excellent flavor in barbecue sauces, condiments in general, and the taste is both spicy and fruity, making it perfect in red sauces and salsas. Some of our customers like to make homemade salsa and add a pinch of this to get a spicy hot kick, others do the same to store bought salsa. It is really popular with the chile loving crowd.
Make a simple sugar cookie and flavor it with some organic habanero powder for an interesting update to the classic dessert. Gather your ingredients, which include one cup of softened butter, one cup of vegetable oil, one cup of Demerara Sugar, one cup of confectioners sugar, two large eggs, one teaspoon of vanilla extract, four cups of flour, one teaspoon of cream of tartar, and one teaspoon of baking soda. Your last ingredient will be a pinch or two of the habanero powder, depending on how spicy you want your cookies to be. Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the butter, oil, and sugars. After this, add the eggs and vanilla and blend well. In a separate bowl mix the dry ingredients together, including the habanero powder. Don't add too much! Is it easy to overdo it, and once the spice is added it can't be removed. Slowly add the dry ingredients into the wet bowl and blend well. Bake for 8 to 10 minutes or until the cookies are lightly browned. Cool on wire racks and enjoy!
This powder is great for meat rubs and for chicken wing sauces. It tastes excellent with all kinds of meat marinades and is excellent with seafood.
Use this Organic Habanero Powder sparingly as it packs a very strong flavor punch and it is easy to overpower a dish with this.
Organic Habanero chile powder is good for convenience sake, but just like many other chiles, loses flavor over time as it is exposed to the air. Keep it sealed up in an air tight container and you will have vividly flavorful chile powder for up to a year. To see if your spices are still flavorful the sight, taste, and smell test can be done in just a few seconds. If your powder is still very colorful, smells strongly, and tastes good, it is still good. If it is lacking in any of those, it is best to discard the spice and buy new stock.
Whole Habanero Chiles retain their flavor for a little longer and can be ground down on demand.
Habanero Powder has a fruity, citrusy flavor with an undeniable heat that is quite strong.
This powder has a SHU of 150,000-300,000 depending on where and how they were grown. This is extremely hot for someone who is not used to spicy food, but it can even be spicy for those accustomed to spicy food! Eat carefully.
One teaspoon of Organic Habanero Powder is roughly equivalent to a whole habanero.
If you aren't a fan of the citrusy flavor but want something similar heat wise, the Scotch Bonnet Flakes would be a good alternative. They are not a powder, but they can be substituted in some recipes that you would be able to use habanero in.
Serving Size1 tsp
Amount Per Serving
% Daily Value*