The Habanero pepper is an extremely hot chili pepper. This lantern-shaped chili pepper has a thin, waxy flesh and grows to about 5-6 centimetres in width and length. This plant flourishes in hot climates and, with the proper care, it produces peppers year after year. The habanero pepper is famous for its intense heat and flowery aroma.
Want to know more about our habanero peppers or want to place an order?
Per serving 4,5g
Habanero peppers have a high concentration of potassium and are rich in vitamin C, as well as vitamins A and B9. They also contain a high level of capsaicin, a natural anti-inflammatory that can help treat headaches and arthritis.
This pepper was named after the Cuban city of La Habana in the time that they were traded heavily there. Spanish explorers took the plant to other parts of the world, leading taxonomists to think that it originated in China. Hence the Latin name Capsicum chinense or Chinese pepper.
The skin of the Habanero peppers begins green and turns a bright red or yellow hue when fully grown. The green, unripe peppers contain more vitamin C than their ripe red and yellow counterparts.
Habanero peppers are among the hottest around, in both popularity and in Scoville units. Red Habaneros average a scorching 200,000 to 300,000 units, while some varieties go far beyond this. Compare this to the jalapeño pepper that ranks between 2,500 and 8,000 Scovilles. A pepper’s heat intensity depends on genetics, growing methods, climate and plant stress.
The Habanero is a flowering plant that produces seed-bearing peppers. Although used much like a vegetable in the kitchen, this means that the Habanero is, in fact, a fruit.
Habanero peppers are highly versatile, suitable to spice up many recipes, salads, soups, stews, and even desserts. If you’re looking for a condiment to have on the table, you should certainly try our Habanero sambal, grown locally in our own greenhouse in Nootdorp!
After washing and drying the pods, they can be preserved for later use by freezing them in a plastic bag. To prepare the peppers, it’s advisable to wear gloves. Cut peppers open vertically to remove the seeds. When pureed with vinegar, the peppers can be stored in the refrigerator for several weeks.
Creamy habanero dressing / dip
Vegan, gluten-free, dairy-free
Cooking time: 5 mins
Difficulty level: easy
160g organic cashews
300 ml water
60 ml lemon juice (freshly squeezed)
1-2 habanero peppers
½ – 1 tsp Himalayan pink salt
Habanero Hellfire Chili
Cooking time: 1 ½ hours
Difficulty level: medium
225 g bacon
450 g ground beef
450 g ground pork
1 green bell pepper (diced)
1 yellow onion (diced)
6 jalapeño peppers (seeded and chopped)
6 habanero peppers (seeded and chopped)
6 Anaheim peppers (seeded and diced)
2 cloves garlic (minced)
1 ½ tbsp cumin
1 tbsp crushed red pepper flakes
3 tbsp beef stock powder
825 ml crushed tomatoes
475 ml chili beans, drained
350 ml beer
90 ml tomato paste
30 ml chili paste
480 ml water