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Chilli Habanero (Whole)

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One of the hottest chillies on the market, the habañero is not for the faint hearted! Add it sparingly to hot sauces, stews and curries. The delicious citrus-like flavour and floral aroma are quickly overpowered by its heat. Heat level: 10/10

To make chilli powder, dry roast whole chillies in a hot pan until fragrant and grind. To make a paste, roast, then rehydrate the chillies in hot water for 20 min and blitz with oil and vinegar. The sauces and pastes which accompany Mexican dishes often consist of a good variety of chillies, so mix and match to your taste and heat preference.
Capsicum frutescens (Habañero Chilli)
Product of Mexico