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Whole Habanero Chilli
Description
Habanero chillies are known for their eye-watering heat, and fruity-citrus notes. They are the hottest chilli grown in Latin America – and habaneros are also the oldest cultivated plant in the Americas, dating back 9,000 years. The small, lantern-shaped habanero comes from the same family as scotch bonnets. Both have thin, waxy flesh, and rank high up on the Scoville Scale of chilli heat. So it’s recommended you wear gloves when preparing habaneros – and never touch your face or eyes!
It’s unusual to come across whole dried habanero chillies – by keeping the whole chilli intact, these habaneros can be used to infuse sauces and stews, while habanero powder or flakes will dissolve. Rehydrate the whole dried habanero chilli until it is soft, and then chop into slivers, or blend into a sauce. Start with a quarter of the chilli first, and keep adding – it’s far easier to add extra heat than to try and dilute excess heat! Habanero chillies are perfect for a chilli con carne, spicy ceviche, meat stew, chutney – and even for infusing oils or spirits like mezcal and tequila.
May contain traces of nuts, peanuts and sesame.
Quick Comparison
| Settings | Whole Habanero Chilli remove | Boston Baked Beans remove | Chilli De Arbol 1kg - Short Dated remove | De La Rosa PulparinDots Mango Flavor remove | Churrumais Con Limoncito remove | Mexican Chilli Selection remove |
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| Price | 3.44€ | 2.50€ | 15.63€ | 1.25€ | 3.60€ | 14.94€ |
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| Content | Habanero chillies are known for their eye-watering heat, and fruity-citrus notes. They are the hottest chilli grown in Latin America – and habaneros are also the oldest cultivated plant in the Americas, dating back 9,000 years. The small, lantern-shaped habanero comes from the same family as scotch bonnets. Both have thin, waxy flesh, and rank high up on the Scoville Scale of chilli heat. So it’s recommended you wear gloves when preparing habaneros – and never touch your face or eyes! It’s unusual to come across whole dried habanero chillies – by keeping the whole chilli intact, these habaneros can be used to infuse sauces and stews, while habanero powder or flakes will dissolve. Rehydrate the whole dried habanero chilli until it is soft, and then chop into slivers, or blend into a sauce. Start with a quarter of the chilli first, and keep adding – it’s far easier to add extra heat than to try and dilute excess heat! Habanero chillies are perfect for a chilli con carne, spicy ceviche, meat stew, chutney – and even for infusing oils or spirits like mezcal and tequila. May contain traces of nuts, peanuts and sesame. | You don't have to go to Boston for these baked beans! These candy covered peanuts are perfect to crunch on all day long!
| Chilli de arbol is a fiery hot chilli, often used in Mexican soups and sauces. Although its name implies that the chillies grow on trees, the long, elegant chilli de arbol actually hang from the branches of a wiry shrub, which grows a few feet off the ground. The arbol chillies turn a brilliant red colour when ripe, and are then sun-dried to intensify the spicy hot flavours. Chilli de arbol is primarily used for its hotness. While other milder Mexican chillies like ancho and mulato are known for their fruity-smoky flavours, arbols are best known for their firey heat – most commonly used in a condiment, or for giving dishes an exciting kick. So don’t remove the seeds of chilli de arbol...but embrace the hotness. Fry the chilli a little oil, or dry-fry on a skillit to release the flavours, before blending into a sauce, or chopping finely into a salsa. Best before 1st March 2018 | Coated tamarind PulparinDots from De La Rosa filled with mango salted tamarind pulp that will surely have your taste buds screaming for more!
| It's spicy, it's lemon, it's crunchy, it's Churrumais! These corn strips are a Mexican classic, combining lemon and chili with a satisfying crunch to make these super addicting!
| Discover the difference between the smoky-sweetness of a guajillo, and the fiery heat of piquin with this Mexican chilli kit. The varieties included register at both ends of the Scoville Scale of chill heat, with some delivering an almighty kick, and other bringing gentle warmth to dishes. The habanero chilli, for example, can be ground and used sparingly in hot enchilada sauces (or whole for a little chilli russian roulette!), while the milder cascabel is best when infusing its complex, smoky flavours in meat stews. With such chilli diversity in Mexico, it is no surprise that more are eaten per capita than anywhere else in the world. |
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