We recommended only those who like a great deal of heat try Silver Cloud’s Habanero, Ground (Capsicum chinense). This is very hot stuff and typically, 1/8 to 1/4 teaspoon is more than enough to add a great deal of heat to a dish with four to six servings. Most habanero peppers are between 200,000 and 300,000 Scoville heat units, which makes them among the hottest of all chilies. While extremely hot, this chili has a slightly fruity, citrus-like flavor. Its combination of high heat and flavor has resulted in it being very popular in a wide range of applications, especially hot sauces. The habanero like all capsicums is native to South America and was rapidly diseminated around the world upon its discovery by Europeans. By the 18th-century, taxonomists mistook China for its place of origin and called it “capsicum chinense” – the Chinese pepper. Members of the same species, the Scotch bonnet and habanero are often confused. While they share similar heat levels and a thin, waxy flesh, they are two different varieties.
- Extremely Hot (300,000 Scoville heat units)
- Slightly Fruity, Citrus-Like Flavor
- No Added Salt, Spices or Preservatives
- Gluten & Sugar Free
Good product, wrong form
When Habanero is in powder form it doesn’t taste the same nor does it have the same heat. It’s almost physically impossible to get a Habanero powder to taste decent. Go with Habanero flakes instead. They taste better and pack a lot more heat.