Habanero Chiles
Heat Index- Fire Hot!
The habanero chile is the hottest chile in the world! At the moment, it's also one of the trendiest. With a fire reportedly 60 times that of a Jalapeno, these pods pack a punch. Start out easy. The flavor starts out floral-fruity, followed by a blast of heat that goes up your nostrils. Used in moderation, this chile is extremely flavorful. Color Green maturing to yellow-orange, orange or bright red ....... Average Size 1 – 2 1/2" long, 1 – 2" diameter ....... Shape Lantern-shaped, round or oblong, with a pointed apex ....... Description Very distinctive flavor, highly aromatic ....... Scoville Heat Units 200,000 – 300,000 (326,000 – Red Savina) ....... Most Common Uses: Table sauces, salsas, seasoning, and pickled Like other chiles, the habanero has some cousins that are fun to experiment with -- if you can find them. Among them: Red Sevina, the habanero for extremists. It's rare and it's expensive. Use cautiously, in salsas. Manzana, a cousin that's often mistaken for the habanero itself. It's larger, however, with a more rounded tip. It, too, is very, very hot. Scotch Bonnet, a smaller version of the habanero, with a similar floral-fruity flavor. Recipes: Charred Habanero Salsa Roasted Habanero Salsa from Hell Not Dead Yet Salsa Chile Trivia: There are over 100 types of chiles in the world. The hottest known chile is the habeñero, grown mainly on the Yucatan Peninsula in Mexico. The intense burning sensation one experiences when eating hot chiles can trigger the body into releasing morphine- like endorphins, often resulting in mild euphoria. Habitual "users" are known as chile-heads. So far, the U.S. government has not listed chiles as a controlled substance. Eat 'em while you can.
Ancho Chiles
Cascabel Chiles
Cayenne
Chile de Arbol
Chile Pequin
Chiltepin
Chipotle
Guajillo Chiles
Guero
Habanero Chiles
Jalapenos
Mulato
New Mexican Green Chiles
Pasilla/Chile Negro
Poblano Peppers
Red Fresnos
Serrano Peppers
Tabasco