Discover our Habanero pepper powder, a must-have for lovers of intense and authentic flavors. Packaged in a 25-gram bag, this pepper powder is ideal for enhancing sauces, marinades, exotic dishes and creative recipes.
Habanero pepper originates from the tropical region of Central America and the Caribbean, particularly from Yucatán (Mexico), where it has been cultivated for centuries. Recognized for its power and unique fragrance, the Habanero is an integral part of traditional Mexican cuisine.
Traditionally, it is used in:
- spicy salsas, such as salsa verde,
- marinades for meats and fish,
- Caribbean dishes, such as Jamaican jerk,
- homemade condiments infused in oil or vinegar.
Used dried or fresh, the Habanero enhances preparations with intense but aromatic heat.
Yes, Habanero pepper is one of the hottest used in cooking. On the Scoville scale (a barometer of pepper heat), the Habanero ranges between 200,000 and 350,000 Scoville Heat Units (SHU) — much more powerful than a jalapeño pepper.
In powder form, it retains all its intensity. A few pinches are enough to add character to your dishes.
- Tip: dose with caution, especially if you're not used to very spicy flavors.
Habanero pepper powder is not limited to heat alone. It offers a fruity, rich and slightly floral flavor, often described as:
- comparable to citrus fruits,
- slightly sweet,
- with notes of mango, pineapple or white chocolate.
Its aromatic complexity makes it a highly appreciated pepper not only for its heat, but also for its unique flavor profile.
Ingredients (serves 4)
- 8 small corn tortillas
- 300 g of white fish fillet (cod or tilapia)
- 1 ripe mango, diced
- 1 avocado, sliced
- 1 teaspoon of Habanero pepper powder
- Juice of 1 lime
- 1 tablespoon of olive oil
- Fresh cilantro
- Salt & pepper
Preparation
1. Marinate the fish
Mix the olive oil, lime juice and Habanero pepper powder. Add the fish, salt and pepper. Let marinate for 15 min.
2. Quick cooking
Cook the fish for 3-4 min on each side in a hot pan.
3. Assemble the tacos
Top each tortilla with fish, mango, avocado and cilantro leaves.
4. Serve immediately
Add a drizzle of lime juice to awaken the flavors.
This mango-Habanero fusion taco combines exotic sweetness with controlled heat.
Characteristics
| Scoville scale | 240,000 (estimated) |
|---|---|
| Storage | In a dry place |
| What intensity? | 4 |
Boost your dishes with an authentic touch of Mexican and Caribbean cuisine!
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FAQ of
Hot sauces
Le Pepper X, couronné piment le plus fort du monde par le livre Guinness des records. L'hybride américain Pepper X a battu le record du piment le plus fort au monde.
The Scoville scale is the unit of measurement for chili peppers. We have dedicated several articles on the Scoville scale, but we have also established a top 20 of hot sauces on the Scoville scale as well as a ranking of chili peppers on the Scoville scale to help you find your way around.
There are more than 2500 different chili peppers because varieties cross-pollinate very easily. The most commonly used varieties in sauces are: habanero pepper, chipotle pepper, jalapeno pepper, trinidad scorpion pepper, jolokia pepper, aji amarillo pepper, and of course the carolina reaper pepper.
A hot sauce is a preparation made with chili peppers and vinegar to which various other ingredients are added depending on the desired result (garlic, onion, curry, ginger, etc...) We have selected several hundred to help you find your favorite!
Absolument pas, les sauces piquantes ne contiennent que très peu de matière grasse, et pour la plupart pas du tout, il s'agit de purée de piment associée à du vinaigre (le conservateur) et des épices.
