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Habanero chillies
(capiscum chinense)
Habanero chillies can be green, yellow, orange or red. Habanero chillies are native to south Mexico. It has a lantern shape and is about 5cm long. Habanero is one of the hottest chillies grown.
Main nutrients
Copper, Fiber, Iron, Magnesium, Manganese, Niacin, Potassium, Protein, Riboflavin, Thiamin and Vitamin A, B6, C, E and K.
Dried Habanero chillies do not need any preparation. Fresh chillies should be washed. When you remove the seeds, the chillies will have a milder taste. After washing, the chillies can be roasted, baked or steamed.
Habanero chillies can be used fresh, dried or cooked to add some spice to a dish. It is mainly used in salsas, chutneys, marinades for seafood and goes well with tropical fruits.
When to eat
Fresh chili peppers are at their best when they are firm and unwrinkled. Fresh Habanero chillies can best be kept refrigerated.
Did you know?
  • A Habanero Chillie is 30 to 50 times hotter than the Jalapeño Chillies.
  • Powdered peppers have been placed inside stockings to alleviate cold feet.