The Habanero pepper is a pepper that comes from the "Capsicum Chinense" species.
In Madagascar, this pepper is called "tsilandimilahy", which means "five men cannot finish it".
It is one of the hottest peppers in the world and should be handled with care. In general, the use of gloves is recommended, although dried peppers are less aggressive than fresh peppers.
If this pepper is very hot, it is also widely recognized to be one of the tastiest with notes of citrus and fresh fruit tending towards apricot. It can be rubbed on pieces of meat or vegetables to simply flavor dishes or used directly in a marinade.
Mixed with vegetable pickles, it will do wonders, moreover it is widely used in the West Indies for the preparation of the famous vegetable pickles.
The Habanero pepper originates from Latin America where it is known to flavor alcoholic beverages such as tequila or mezcal.
It is also particularly suitable for making spiced arranged rums, where it must be carefully measured out to extract the flavor without having the heat of the pepper. Do not hesitate to associate it with Yuzu or pok-pok.
The benefits of chilli:
Like all peppers, the Habanero pepper has many health benefits.
It is very rich in vitamins E, C and B6.
It is source of Oglio elements like iron, copper, manganese, magnesium and potassium and has antioxidant properties.
It would also have anti-obesity virtues due to the capsaicin it contains, which would have the effect of converting bad fats into good fats for the body.
Capsaicin is the molecule that gives the spicy taste to peppers. It also has virtues that promote the treatment of cardiovascular diseases and certain cancers.
The Sambavanilla trick:
If you have abused the chili too much and the fire rises in your mouth, there is no need to drink water. We recommend that you eat a piece of cheese or a slice of butter or drink a worm instead.