The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Red Habanero Chile Peppers
Inventory, lb : 0
This item was last sold on : 07/27/17
|Tutti Frutti Organics||Homepage|
Red Habanero chile is shaped like a lantern and averages about two inches long and about one to two inches in width. Its skin ripens from green to a vibrant red hue once fully mature. All Habanero-type peppers have a similar and well recognizable shape, flavor and heat. It is aromatic offering subtle tropical fruit and apricot nuances and an intense heat at 200,000 to 300,000 Scoville units. Even with its pungent heat, Habanero-type peppers retain a sweet, tropical flavor. The fully mature Red Habanero will be sweeter and offers a fruitier flavor than that of the green variety.
Red Habanero chiles are available year-round.
The Red Habanero chile pepper botanically a member of Capsicum chinense is the fully mature version of a Green Habanero pepper. One of the hottest varieties of commercially produced peppers the Red Habanero pepper is marketed at two different stages of maturity ranging from immature to fully mature; green and red. In addition to fresh use the Habanero pepper is one of the more popular peppers for use in the United States in production of liquid hot sauces.
Peppers with a high Scoville rating like the Red Habanero have a high content of capsaicin, a compound that has long been studied for its health benefits. Topically it can be used to make pain relieving creams and lotions for use in treatment of arthritis, nerve pain and shingles. It also is used to relieve toothache, seasickness, malaria and fevers. Currently it is being studied as well for its ability to help in treatment of migraine headaches and sinus infections.
Red Habanero chile peppers are synonymous with sauces and cuisine that offer a significant amount of heat and spice. The peppers are popularly cooked down to make vinegar based hot sauces and pepper jelly. Fresh and roasted Habaneros can be chopped and added to salsas, chutney, dressings and marinades. To slightly minimize the heat of the Red Habanero chile pepper the seeds can be removed prior to using. Additionally whole pods can be added to sauces and stews to impart a spicy Habanero flavor, to keep the heat at bay use care when cooking as to not let the pods burst and release its seeds. Habanero peppers can also be dried and reconstituted for use later or ground down to make a powdered seasoning. The flavor of Red Habanero chile peppers is associated with Caribbean seasoning, specifically in jerk sauces and spice mixes. To store, keep peppers refrigerated and use within one to two weeks.
Prior to gaining the knowledge of how to extract salt from the sea Habanero type peppers were popularly combined with cassava juice and used by the Carib and Arawak Indians of the Caribbean Islands to create an early form of hot sauce called coui. Habaneros were also used on ships by European explorers who had “discovered” the chile peppers. The peppers were combined with flour and palm oil to make a “slabber sauce” that was served atop beans to slaves aboard the ships.
Habanero peppers are believed to have originated in Cuba. When they first appeared in Mexico in the Yucatan Peninsula they were given the name, Habanero which translates to mean, “from Havana.” Peppers of the chinense species such as the Habanero are all very closely related and grown throughout the Caribbean islands. Depending upon what region they are grown in they will have varying names and vary slightly in their individual characteristics, a reflection of the way the pods adapted to the topography, climate and soil of each region. The pods are called “land races of the species”, meaning they were all related but vary slightly in shape, color and heat. In the Yucatan today the Habanero is grown extensively both outdoors and in hydroponic greenhouses equip for mass Habanero production.
Recipes that include Red Habanero Chile Peppers. One is easiest, three is harder.
|Cooking Debauchery||Gingered Mango-Habenero Sauce|
|One Tomato, Two Tomato||Habanero Sriracha|
|House and Home||Habanero Cheesecake|
|Food.com||Spicy Habenero Jelly|
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