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   Chili Pods Habanero
  Weight 250 gms
  Price 28.87 $ USD
  
 Quantity:  
Habanero: (Capsicum chinense) This chile belongs to the Capsicum Chinense family of peppers of South American origin. In Mexico it is planted exclusively in the Yucatan Peninsula where it was probably introduced from Cuba which might explain its popular name Habanero. The Habanero is one of the worlds hottest chiles. For the uninitiated even a tiny piece of Habanero would cause intense and prolonged oral suffering. Underneath the heat is a delicate plum-tomato apple-like flavour. The riper red ones have a sweetness that gives them a mouthwatering appeal. It is available in green yellow scarlet and deep red. It has a number of close relatives such as Scotch Bonnet and Rocoto. It is used mainly raw because it loses subtlety but not heat when cooked. Habaneros hold the distinction of being the most fiery of all domesticated peppers; however their heat can sneak up on you so beware of taking a second bite if you think the first one wasnt hot (which is unlikely). Furthermore rather than dissipating quickly the heat of habaneros persists. They are also called Scotch bonnets. Scoville units: 200000-300000. Hotness Scale:10.
  Description
Habanero: (Capsicum chinense) This chile belongs to the Capsicum Chinense family of peppers of South American origin. In Mexico it is planted exclusively in the Yucatan Peninsula where it was probably introduced from Cuba which might explain its popular name Habanero. The Habanero is one of the worlds hottest chiles. For the uninitiated even a tiny piece of Habanero would cause intense and prolonged oral suffering. Underneath the heat is a delicate plum-tomato apple-like flavour. The riper red ones have a sweetness that gives them a mouthwatering appeal. It is available in green yellow scarlet and deep red. It has a number of close relatives such as Scotch Bonnet and Rocoto. It is used mainly raw because it loses subtlety but not heat when cooked. Habaneros hold the distinction of being the most fiery of all domesticated peppers; however their heat can sneak up on you so beware of taking a second bite if you think the first one wasnt hot (which is unlikely). Furthermore rather than dissipating quickly the heat of habaneros persists. They are also called Scotch bonnets. Scoville units: 200000-300000. Hotness Scale:10.
  
 Quantity:  
  
 

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