Habanero is a true chilli classic. It does not come from Cuba, as the name may suggest, but from Yucatan / Mexico. With 250,000-300,000 Scoville, these are not in direct competition with the whole super hot à la Bhut Jolokia, 7-Pot and Co. Nevertheless, they are also really hot for some that like it hot but are not extremely hot. A detailed report on the habanero chili is available here: feast for the eyes and fiery treats (German language) Taste Their flavor is present, despite high heat hitting you already when cutting. Among connoisseurs, this flavor is very often compared to peaches / apricots. And that is exactly why these fruits complement the habaneros very well … Use Spice up your own creations with fresh Habanero chili: Sugos, sauces, jams, salads, stuffed, dried … Here is a recipe for a delicious spread: Apricot Habanero Xalz – for all non-Swabians … at Xälz is jam �� Our Hot Cooking # 3 Suggested recipe for you: Chilli jam for breakfast or as ice cream Fiery-fruity chili jam perfect for breakfast or as ice cream.
