Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Dried Habanero Peppers
Inventory, 5 lbs : 1.49
This item was last sold on : 09/23/17
Habañero chile peppers are characteristically lantern-shaped, with varieties that range in color from green, yellow, orange, red, reddish-purple and brown. When ripe, they have a distinctively sweet, tropical fruity flavor and an apricot aroma. In addition to their extreme spice, the Dried Habañero chile offers desiccated fruit notes of golden raisin, dried orange zest and mango fruit leather. Habañeros are at least 50 times hotter than the jalapeño and can sometimes measure off the Scoville Chart (200,000-350,000 units).
Dried Habanero peppers are available year-round.
Dried Habañeros are a variety of Capsicum annuum that are often regarded as one of the hottest chiles on earth. Along with the Ghost pepper, they are perhaps the most misunderstood chile pepper in the culinary world. Often noted for nothing more than mind-blowing spice, they also offer a complex flavor profile that can in fact be quite fruity and even somewhat sweet.
Dried Habañero chile peppers contain iron, thiamine, niacin, magnesium, riboflavin, vitamins A, B and C. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
When used in moderation, dried Habañero chile peppers are a good way to add subtle heat to raw dishes, especially those with a high acid content, such as crudos or ceviches. Their warm fruity flavor works well in combination with fruit such as mango, berries, passion fruit, pineapple and orange. They are a key ingredient to the famous Jamaican jerk seasoning, a mix of cinnamon, allspice, salt and dried chile. A traditional bar snack includes combining very finely minced Habañero with dried shrimp, cucumber and lime.
Special care should be taken when handling dried Habañero chile peppers, as the dried powder can cause extreme irritation to mucus membranes and sensitive skin.
Habañero chile peppers are native to the Caribbean Islands; their name is a derivative meaning “from Havana”. A close relative to the Jamaican Scotch Bonnet, they are often used in the richly spiced cuisine of the region. Their intense heat aids the body in hot climates by inducing light perspiration and thus cooling one’s core temperature.
Restaurants currently purchasing this product as an ingredient for their menu.
|Under Belly-Uptown||San Diego CA||619-269-4626|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|Lola 55 Catering||San Diego CA||619-727-9282|
|Seasalt||Del Mar CA||858-755-7100|
|Rabbit Hole||San Diego CA||619-255-4653|
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