Description

The Habanada is the Habanero without spiciness, but with the same irresistible tropical sweet taste. The pepper has, as the name suggests, nada spiciness. The habanada scores 0 on the scoville scale, but has the well-known Habanero aromas. Ideal if you want to cook with the tropical flavors of a habanero but without the spiciness.

Recipe
Bake or grill the habanada chillies in a pan or oven with oil until the chillies are a bit softer, about 5 minutes in a pan on medium heat and 10-15 minutes in the oven (175 degrees). Then sprinkle (sea) salt over the peppers to taste. It is also possible to prepare this on the BBQ.

Habanada

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It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply of peppers. Click here for more information about freezing peppers or other ways to preserve them for a long time.

During the summer season (April-November) this product is grown in our own greenhouses in the Netherlands. In the winter season (November-April) this product is very limited available and is grown in Spain by our regular grower.

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The Habanada is the Habanero without spiciness, but with the same irresistible tropical sweet taste. The pepper has, as the name suggests, nada spiciness. The habanada scores 0 on the scoville scale, but has the well-known Habanero aromas. Ideal if you want to cook with the tropical flavors of a habanero but without the spiciness. Recipe Bake or grill the habanada chillies in a pan or oven with oil until the chillies are a bit softer, about 5 minutes in a pan on medium heat and 10-15 minutes in the oven (175 degrees). Then sprinkle (sea) salt over the peppers to taste. It is also possible to prepare this on the BBQ.

It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply of peppers. Click here for more information about freezing peppers or other ways to preserve them for a long time.

During the summer season (April-November) this product is grown in our own greenhouses in the Netherlands. In the winter season (November-April) this product is very limited available and is grown in Spain by our regular grower.

Reviews

There are no reviews yet.

Show reviews in all languages (1)

Be the first to review “Habanada”

Your email address will not be published.

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