Habanero Chillies Dried Large Jar 18g Steenbergs details and description
Steenbergs Habanero Chilli comes from Mexico. Habanero chillies were the original hot chilli with a heat rating of 10/10 or in the range 200,000 to 350,000 Scoville heat Units; if you want even more intense heat try Naga Jolokia. Despite their heat, Steenbergs Habanero Chile does have a fragrant and fruity sweetness that is very surprising behind its piquant heat. Use habanero chilli sparingly and carefully to make a really hot salsa or perhaps to flavour Mexican bean dishes; the best way is to add them whole then remove them from the dish when the heat has been added to your satisfaction as no sensible person actually wants to eat them.
Chilli plants vary considerably in size, appearance and heat. Habanero chilli comes from the Capsicum chinense species is a perennial shrub, although in colder climates it is effectively an annual. Capsicum chinense has pointed oval leaves that are tear shaped and woody stems, growing to 1 - 2 metres high (3 - 6 ft). The chilli pod is a many seeded orange or red berry with a shiny skin, which is squatter than some chillies in shape at 2 - 6cm long (1 - 2.5 inches). While surprisingly hot, habanero chillis do have a heavenly aroma and fruity flavour so work well with tomatoes and tropical fruits, but still pack a fulsome punch.
The aroma and flavour of fresh chillis is distinctly capsicum-like, with a hint of sweetness. Their pungent bite comes from the levels of capsaicin present in the fruit; capsaicin causes the brain to release endorphins and so feelings of wellbeing. To make dry habanero chillis, the fresh chillies are dried indoors at 20-25C (68-77F) to allow them to fully ripen, then they are dried outside on concrete floors, roofs of buildings or woven mats. At night they are heaped into piles and covered with tarpaulins to protect them, before being spread out again during the day. It takes roughly three days for the moisture content to be brought down to 10% from 70-80% when fresh. For more information on habanero chillis, visit Ingredientia and Wikipedia.
With the popularity of Indian and Mexican cooking in the UK, we have become very fond of chilli in our food, whether dried or via a table sauce. I am forever adding some heat from a sauce to add some spice into insipid and bland chicken, soup or vegetables. Why not also make a simple sauce by adding 3 or 4 fresh chillies or dried organic Birds Eye chilli to a bottle of sherry for a few days, then adding it to food as and when needed? For more inspiration, try the Allrecipes Website.
Steenbergs Habanero Chilli Pepper is part of Steenbergs range of more specialist ingredients, so is best purchased online at Steenbergs or Amazon, or you can ring Steenbergs on 01765 640 088 or email us at email@example.com. Habanero chillis are not sold to our retail customers and are exclusive to our web and mail order customers.