Habanada

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. Because the habanada is still developing, it is possible that there is a more spicy Habanada among the peppers.

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). And finish it off with (sea) salt. It is also possible to prepare this on the BBQ!
The small pack of 150gr Habanada is in a grill pan with oil and salt.

Storage & shelf life
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 chillies.

Country of origin
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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