Habaneros have a wonderful fruity flavor that other peppers don’t have. If these have less heat but retain the fruity flavor, they will serve a purpose.
The University of Texas did this to jalapenos and now you can't buy a real jalapeno anywhere. And they made a zillion dollars on the patent. So obviously the habanero must fall next.
I got some at the Farmer's Market last week; TJ's has a bag of mini-peppers that's more flavorful. If you really want an aromatic and flavorful pepper not as oppressive as Habenero, the Bulgarian Carrot is a better place to start.
As a habanada-lover, I think it’s because you can actually taste the beautiful floral habanero without having your mouth go aflame two seconds later (also, the thing they’re making already exists)
I use mild chinense peppers (which these are) all the time - they have the fruity, floral aroma of a habanero or scotch bonnet without the heat, so you can tailor the heat to your specs within a recipe. What I don't get is why people are treating this as a novelty, when they have existed forever.
Actually I do get it. The ones that already existed come exclusively from Caribbean cuisines, and so they're easy to overlook. The shiny new ones are innovations within white people food.
Get more habanero flavor! For me, the reduced heat cultivar peppers’ value is just being able to put 5-10x the volume to keep the heat the same but get more flavor
I was just at a restaurant in Portland that had these, or something similar (they said the researchers that developed them were in CA)- they tasted good and you could eat big bitefulls of them…but I *was* wishing they were a bit more spicy
Chefs/food producers want to have a consistent pepper flavor with the ability to control the heat level independently with a separate capsaicin additive.
"While typical habaneros register from 100,000 to 350,000 on the Scoville scale (the standard measure of heat for chilis and peppers), the new peppers top out at around 1000 — kind of like a pepperoncini on steroids."
Eh. There are other redeeming qualities of the habanero besides intense heat. Its fruitiness is really nice. I just threw some habanadas in a chicken chili today. Sweet, smoky, no heat. Though I do have some Cry Baby Craig’s, which is the best habanero sauce out there imho.
Habanero has a very distinctive taste that I absolutely love and this makes all the sense in the world to me, I don’t mind heat but I would love to have *more* habanero flavor without destroying myself.
yeah this is the same reason they bred jalapeno peppers with no heat to them -- it's so that they can introduce the flavor and then add heat via some other mechanism as necessary
Got some from my farmer friends last week and just put 4 in the chicken chili for tonight. I prefer to add the heat after via a great sauce than have an entire pot of absolute fire.
Habaneros have a taste that milder peppers can’t match—that aged smokiness & sweetness in particular. Love the heat but I always overindulge because of the taste and then regret it
Well, each pepper might have a different flavor profile outside heat level. I know serranos and jalapenos, even though reasonably close in heat, actually have a different flavor that can change a dish.
1000 scovilles is nothing though. That flavor better be amazing.
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1000 scovilles is nothing though. That flavor better be amazing.