Description

From Mexico. Looking for some hot stuff, baby?  Dried, ground habanero should be at the top of your list. Unlike many other hot peppers, habaneros have an orangey-tangerinish citrus heat and aroma that intensifies when dried. It’s a back-of-the-throat burn. Even the heat-initiated should use this sparingly. But when you do, there is no equal to what it adds to dry rubs for meat, Caribbean food, or fruit jams.

100,000 to 350,000 Scoville heat units