Replacing fat, oil and sodium with culturally diverse spices, like chili peppers, creates healthier meals while adding flavor. Of more than 500 varieties of sweet and hot peppers, the habanero stands out as the most challenging member of the chili pepper family.
History
Grown in the Yucatan of Mexico, Costa Rica and Texas, the habanero pepper has been around for 85 years. According to the Mojave Pepper Farm, "habanero" means "from Havana."
Culinary Character
The habanero pepper is rated hottest on the Scoville scale. The amount of heat experienced is related to where the pepper is grown and varies based on the season harvested.
Uses
Habanero peppers are used in hot sauces and other condiments. They are also used in tropical fruit dishes. Chile connoisseurs in Mexico will eat this chili pepper with salt and lime juice, cooling the heat with starches, like beans.
Benefits
According to Specialty Produce, the heat from habaneros and other chilis stimulates metabolism. You burn 45 calories for three hours when 6 grams of chilis are eaten.
Misconceptions
Contrary to popular belief, the seeds are not the hottest part of the pepper. Most of the substance that produces heat, called capsaicin, is near the skin or at the inner walls of chili peppers.
Warning
Read the labels on hot sauces carefully, especially if a hot sauce containing habaneros might be eaten by children. Wear gloves while handling habaneros as the capsaicin in the peppers can burn your eyes and skin.
Tags: chili pepper, chili peppers, habanero pepper