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January 27, 2005
Habanero Peppers
Habanero peppers are hot peppers.
Habanero peppers (Capsicum chinense) are the hottest peppers in the world, rating at 300,000+ Scoville Units. Although there was a report from India to have a pepper 50% hotter than the habanero, the claims are thus far unfounded. They have a sweet, plum tomato-apple flavor under the heat that mixes well with fruit. Slow to mature, habanero peppers are round and squat with a slightly pointed end and are deep red when mature at 75 to 100 days. These large-leafed chili pepper plants grow to about 3½ feet tall and do best with long hot summers. Habaneros are typically used fresh and in powdered form. The sweetness of fruit often counterbalances the super heat of habanero peppers. The Habanero pepper is grown and cultivated in Costa Rica, the Caribbean, California and Texas, it can be substituted with another incredibly hot pepper, the scotch bonnet.
Believe it or not, people claim the habanero pepper has many healing powers. Some of these are that it holds one in connection to the physical while doing emotional work; prevents separation, drifting, vertigo; promotes clarity and presence, at the same time providing movement to repressed feelings. That's probably because you're too busy worrying about Hell that just erupted in your mouth.
Storing:
Store unwashed peppers in a plastic bag in the refrigerator. They keep for about five days.
Preparation:
You must wear plastic gloves or coat your hands in olive oil if you are going to handle this pepper or any other hot pepper. This will keep your cuticles from burning. Do not touch any of your orifices (sick people) if you have handled the pepper without protection. If you handle the pepper without protection, click here to find out how to clean your hands properly.
Wash the pepper well in cool water. De-stem.
Qualities to Shop For:
Firmness
Free from defects such as wrinkles, cracks, decay, bruising, etc.
Solid Color
Suggested Uses for Peppers:
Tangy Sweet Preserves (Ex: with peaches or apricots)
Salsa (my favorite pepper for it)
Posted by Kelli Little at January 27, 2005 04:21 PM