Habanero Chilli is a fiercely hot chilli from Mexico. Habanero chillies were the original very hot chilli with a heat rating of 10/10 or in the range 200,000 to 350,000 Scoville heat Units.
Habanero chillis are orange-red in colour. Despite their heat, habaneros do have a fragrant and fruity sweetness that is surprising behind their heat. This fruitiness works well with tomatoes and tropical fruits, but they still pack a fulsome punch.
You should use habanero chilli sparingly and carefully to make a really hot salsa or to flavour Mexican bean dishes. Habaenro chillis are popular in the Yucatán in Mexico for flavouring beans and sauces. The best way is to add them whole then remove them from the dish when the heat has been added to your satisfaction, because no sensible person actually wants to eat them.
To prepare habaneros, you should wear plastic or rubber gloves and ideally also wear protective goggles. You can rehydrate them by soaking in water - preparing chillis.
- Hemphill, I., Hemphill, K. (2014) The Spice and Herb Bible, Robert Rose. ISBN: 9780778804932.
- Norman, J. (2015) Herbs & Spices: The Cook's Reference, DK Publishing. ISBN: 9781465435989.