Habanero chili powder

Intense orange-yellow powder with fruity notes and a heat that comes on quickly and lingers. Habanero is one of the most beloved peppers among heat enthusiasts because it remarkably combines fruity aroma with high heat.

The spice we use

Dried and ground Habanero fruit into a fine powder. Grinding preserves the ethereal aromatic compounds of the fruit and makes it ready for immediate use without processing.

Botanical identity

Habanero (Capsicum chinense) originates from the Caribbean and Central America. The name comes from the city La Habana (Havana). It belongs to the same family as Red Savina and Scotch Bonnet. It is widely used in Mexican, Caribbean and Tex-Mex cuisine.

Aroma, color and taste

Impressively fruity aroma with notes of peach, pineapple and citrus. Light orange-yellow color. High heat (100,000-350,000 Scoville) with a quick onset and lasting sensation.

How to use

Ideal for hot sauce, salsa, jerk marinades, BBQ rubs and hot soups. A pinch is enough to completely change a dish.

Combinations

Pairs perfectly with mango, pineapple, melon and garlic in tropical sauces. With honey or agave, it creates sweet and sour-hot sauces.

Physical appearance

Fine powder in a light orange-yellow color. It immediately colors whatever it touches. The fruit aroma is noticeable even through closed packaging.

Storage

In a closed container, away from light, moisture and heat.

Precautions

Extremely high capsaicin content. Avoid contact with eyes and mucous membranes. Not recommended for children, pregnant women or individuals with gastrointestinal diseases.

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