Dried Habanero Peppers
Inventory, 5 lbs : 2.40
This item was last sold on : 05/20/22
Dried Habanero chile peppers are comprised of small, shriveled pods that have been compressed by dehydration and feature a wrinkled, slightly tapered shape. The skin is thin, dry, and somewhat pliable, brittle, to leathery, depending on how long the pepper has been dried. The deeply creased surface also ranges in color from dark red to red-brown with orange accents along the folds and wrinkled edges. Underneath the skin and thin flesh, Dried Habanero chile peppers have a hollow, central cavity filled with many small yellow-orange, round seeds. Dried Habanero chile peppers have a distinctly tropical, pungent, and fruity flavor with a sweet aroma reminiscent of apricots, nectarines, and oranges. The peppers also have a robust, intense spice that immediately hits the tongue and lingers on the palate.
Dried Habanero chile peppers are available year-round.
Dried Habanero chile peppers, botanically classified as Capsicum annuum, are dehydrated versions of the well-known spicy Habanero pepper belonging to the Solanaceae or nightshade family. Habanero chile peppers are favored for their complex, fruity, and fiery flavor profile, ranging from 100,000 to 350,000 SHU on the Scoville scale, and the dried peppers also contain a unique citrus and stone fruit aroma. Dried Habanero chile peppers were first created to extend the shelf life of fresh peppers, and the leathery pods are traditionally dried by hanging in the sun, over low oven heat, or in a dehydrator. Once dried, the peppers may vary in appearance, depending on if they were left whole or halved, and the dried pods can be reconstituted, ground into a powder, or lightly crushed into flakes. Chefs utilize Dried Habanero chile peppers to add heat and flavor into culinary preparations, and the peppers are frequently incorporated into spice mixes, meat rubs, and hot sauces.
Dried Habanero chile peppers are an excellent source of vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, and folic acid to produce red blood cells. The peppers may also provide calcium to protect bones and teeth, vitamin A to maintain healthy organ functioning, and vitamin E to guard the cells against free radical damage. In addition to vitamins and minerals, Dried Habanero chile peppers contain capsaicin, a chemical compound that triggers the brain to feel the sensation of spice or heat. Capsaicin also has been shown to have anti-inflammatory properties.
Dried Habanero chile peppers have an intense heat that should be used in moderation when incorporating into culinary dishes. The spicy peppers can be ground into a powder or flakes and used as a spice, sprinkled over pizza, pasta, tacos, and enchiladas, stirred into soups and chilis, mixed into refried beans, rice, and stir-fries, or lightly scattered over sandwiches. Habanero chile powder can be used as a spicier substitute for cayenne, paprika, or chile powder, but a little of the spice goes a long way. In addition to powders, the dried peppers can be crumbled and used to add heat to raw dishes, especially those with a high acid content such as crudos or ceviches, or they can be mixed into pastes for noodle dishes. Dried Habanero chile peppers can be reconstituted in warm water to develop a smoother consistency, and the rehydrated peppers are popularly used to make sauces, salsas, and chutney. The pepper is also a key ingredient in the famous Jamaican jerk seasoning, a mix of cinnamon, allspice, salt, and dried chile. Dried Habanero chile peppers pair well with fruits such as mango, berries, passion fruit, pineapple, and oranges, meats including pork, beef, and poultry, seafood such as fish, crab, and lobster, and spices such as allspice, cinnamon, thyme, and sage. It is recommended to store the dried peppers in a sealed container away from direct sunlight for 1 to 2 years. Chefs grind the peppers into a powder just before use to maintain a fresh flavor within the powder. Protective gloves should also be worn when grinding the dried peppers as the powder can severally irritate the eyes, nose, and mouth.
Dried Habanero chile peppers are traditionally ground into a chile powder. This powder can be utilized as a fiery substitute in any recipe calling for cayenne powder, but the intense flavor has also become a popular wing topping. One of the most famous chicken wing dishes in the United States is the Buffalo wing. The spicy wings are a typical bar food seen on menus across the nation, but despite its commonality, the wing variation is a relatively new dish developed in 1964 in Buffalo, New York. Restaurant owner Teressa Bellissimo is credited with inventing the dish, creating her own hot sauce, and serving the wings with blue cheese and celery. Buffalo wings were first served as a free accompaniment to drinks at Bellissimo’s Anchor Bar in Buffalo, New York, but over time, as their popularity increased, they became a staple menu item. In the modern-day, Chefs and home cooks are developing new ways to enjoy Buffalo-style wings, including using Habanero chile powder. The powder provides a crisp, clean, and fiery, fruity heat and does not cause the wings to turn soggy, a common complaint of the traditional hot sauces used to coat the chicken. Habanero-flavored chicken wings have also become a favored wing type for eating contents. A restaurant in Beach Haven, New Jersey, known as Chicken or the Egg, hosts a Ludicrous Wings Challenge, comprised of participants eating twelve Habanero chicken wings. The participants must eat all of the wings in fifteen minutes or less, and the chicken wings are coated in a hot sauce, Habanero powder, and an Habanero extract to create a pungent combination.
Habanero chile peppers are descendants of peppers native to the rainforests of South America that were discovered over eight thousand years ago. These ancient peppers were transported into Central America, Mexico, and the Caribbean via immigrating tribes and peoples, and as pepper cultivation increased, many new varieties were developed from the native peppers. Habanero chile peppers were believed to have been first grown in the Yucatan Peninsula in Mexico and were spread across the world via Spanish and Portuguese traders in the 18th century. Today Habanero chile peppers are cultivated commercially in Mexico, Belize, Costa Rica, and the Caribbean and are grown on a smaller scale in home gardens throughout the United States, Europe, and Asia. Dried Habanero chile peppers are somewhat rare to find in commercial markets, but the dried peppers are exported worldwide through online retailers and found locally through select distributors, farmer’s markets, and specialty grocers.
Restaurants currently purchasing this product as an ingredient for their menu.
|Under Belly-Little Italy Kitchen||San Diego CA||619-269-4626|
|The Crossings||Carlsbad CA||760-444-1800|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Tribute Pizza||San Diego CA||858-220-0030|
|Under Belly-Uptown||San Diego CA||619-269-4626|
|Kairoa Brewing Company||San Diego CA||858-735-0051|
Recipes that include Dried Habanero Peppers. One is easiest, three is harder.
|Chili Pepper Madness||Homemade Cilantro-Habanero Hot Sauce Recipe|