Habanero Chilli Powder

Habanero Chilli Powder comes from the dry, ground pods of a species of Capsicum chinense. They are well known for their intense heat levels, usually sitting around 350,000 on the Scoville heat chart. Back in 1999, the habanero was in the record books as the hottest chilli pepper, but has been overtaken several times over in recent years. That doesn’t mean this chilli powder doesn’t pack a punch, though! Most dishes require just a single pepper to give the heat and flavour the recipe requires. With Habanero Chilli Powder, this equates to just a quarter of a teaspoon – a little goes a long way!

The Habanero originates from the Amazon, and once it spread to Mexico, they became the worlds biggest producer. These peppers are integral to much of the food from the Mexican Yucatan peninsula, often in a sauce or puree. You don’t often find Habanero Chilli Powder in the shops, which is why we’re happy to have found such a great quality example. Like many very hot chilli powders, it isn’t the cheapest spice to buy, but make no mistake, it is not the easiest to process into powder, either! Other very hot chilli powders we have are Superhot Chilli Powder and Ghost Pepper Chilli Powder, both of which are no joke in terms of heat. Milder heat powders include Scotch Bonnet, Birdseye, Hot Cayenne and Vietnamese Tear Jerker.

Chilli heat

The heat from chillies is a subjective thing we find; what some may find too hot, others might find tame. Therefore, you should go easy on chillies, chilli powders and blends with chilli powders in them to find the heat level you like. If you are tasting as you go, you can always add a little more if you need to, but taking heat out is difficult if not impossible.

Nutritional Information/ 100g

• Energy/kcal – 324
• Energy/kJ – 1355
• Protein (g) – 10.6
• Fat (g) – 5.8
• of which Saturates (g) – 0.8
• Carbohydrate (g) – 69.9
• of which sugars (g) – 41.1
• Fibre (g) – 28.7
• Sodium (mg) – 91
• Salt (g) – No Data