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The Habanada is the Habanero without spiciness, but with the same irresistible tropical sweet taste. The chilli 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. Read our blog about how this special pepper was developed here.
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 chilli peppers to taste. It is also possible to prepare this on the BBQ.
From € 3,25
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. Click here for more information about freezing chilli 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.
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. Click here for more information about freezing chilli 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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