Cookbook:Habanero
| Habanero | |
|---|---|
 | |
| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Vegetables | Chili Pepper
A habanero (not habañero) is a variety of hot chili pepper.
Characteristics
[edit | edit source]Shaped like small bells or lanterns, habanero chiles are often bright orange when fully ripe.[1][2][3] They are some of the hottest chiles available to typical consumers,[4] clocking in at 100,000–300,000 Scoville units,[2] but they also come with a distinct fruity or citrus-like flavor.[3][5] They may be available fresh or dried.[1]
Selection and storage
[edit | edit source]Store the fresh peppers in the fridge for up to several days. Keep dried ones in an airtight container at room temperature.
Use
[edit | edit source]The chiles are a part of Yucatán cuisine in Mexico.[2][5] They also pair well with fruits and are routinely prepared into hot sauces.[4]
Substitution
[edit | edit source]The most appropriate substitute for habaneros is the very similar Scotch bonnet pepper.[1][2][3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b "Habanero | Description, Varieties of Pepper, Hotness Level, & Health Benefits | Britannica". www.britannica.com. Retrieved 2024-10-13.
- ↑ a b Farrimond, Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.