Featured Garden Herbs and Spices

Habaneros Know Your Herbs and Spices #DailyDishMagazine

This image shows a Habanero chile, which is th...
This image shows a Habanero chile, which is the most intensely spicy chile pepper of the Capsicum genus. Most habaneros rate 200,000–300,000 Scoville heat units (SHU), and the Red Savinas variety, at 580,000 SHU, holds the record for being the “World’s Hottest Spice”. (Photo credit: Wikipedia)

Habaneros and Cinco de Mayo are a perfect steamy marriage of heat and feat; hot peppers and a celebration! feat
The habanero chile (Capsicum chinense) is considered one of the hottest peppers known to man. These little gems come to the US mostly through growers in Central and South America.

Habaneros mature into a variety of colors including red, orange, pink, white or chocolate. The typical size is 1” -2 ½” and 1”-2” in diameter. Habaneros score between 200,000 – 300,000 on the Scoville Units heat scale. These are insanely hot.

There are approximately 30 chiles per ounce.
Habaneros come fresh and whole, as dried flakes. dried whole peppers and powder.

Even Tabasco has a special sauce using these peppers. Definitely these peppers are in a class of their own.
Tips for handling hot peppers (from hot pepper tips and more from about.com .

  • Work outside
  • wear gloves
  • no wood surfaces
  • non-porous cutting board
  • remove seeds and pulp
  • Coat surfaces with soap or degreaser before using water to cut pepper oil

Cinco de Mayo may be over but you can enjoy the taste anytime! Remember to use these peppers sparingly. A little heat goes a long way!

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Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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