Chilli Habanero (ground)

Chilli Habanero (ground)

Habanero is the hottest type of chili. In addition to its spiciness, the Habanero chili also has a tropical, fruity aroma. It is mostly used to make the well-known "hot sauce".Spice level: 10 = 200,000 to 230,000 Scoville units (EXTREMELY HOT!)
Scoville Units: In 1912, Wilbur L. Scoville developed a method for determining the spiciness of peppers. The degree of spiciness depends on the amount of capsaicin contained in the pepper. Capsaicin irritates the mucous membranes and thereby triggers the sensation of spiciness. In his studies, Scoville tried to determine the capsaicin content by diluting and tasting. To do this, he had test subjects taste an increasingly diluted solution. After tasting, they could then make statements about whether or not spiciness could still be detected. The degree of dilution at which spiciness could no longer be detected was called the Scoville degree (Scoville Unit). Peppers without detectable spiciness therefore have a Scoville degree of 0. Pure capsaicin corresponds to a Scoville degree of 15,000,000 to 16,000,000. In simple terms, this means that for one milliliter of pure capsaicin, approximately 15,000 liters of water are needed to eliminate any spiciness.

For comparison: The commercially available chilli, also called cayenne pepper, is given as 30,000 to 50,000 Scoville!

Use:

Habanero chilli brings a fiery hot note to the kitchen for die-hard fans. You can use it to season all kinds of dishes that need a good amount of heat. Meat dishes, soups, sauces and even desserts become a very special experience with Habanero chilli.

Warning: Avoid contact with skin and eyes at all costs! If you do come into contact, rinse the burning area with plenty of water. The capsaicin contained in chili peppers acts like a burn on the skin. The best way to quench the spiciness in your mouth is with milk, cheese or fatty yogurt, because the spicy substances contained in chili peppers are not water-soluble, only fat-soluble.

Storage:

Habanero chili powder should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.

Contents: 20g in a practical refill bag