Madagascar Habanero Pepper - Spice

Madagascar

• Botanical Name: Capsicum chinense
• Botanical Family: Solanaceae
• Extraction Method: Hand-harvested, sun-dried or used fresh
• Part of Plant Used: Fruits
• Geographical Origin: Madagascar
• Appearance: Small lantern-shaped peppers, orange or red, 2 to 6 cm long
• Aroma: Spicy, fruity
• Flavor: Very hot, fruity, slightly sweet
• Main Constituents: Capsaicin, dihydrocapsaicin, carotenoids
• Heat Level: 100,000 to 350,000 Scoville Heat Units (SHU) or intensity 9 on the Scoville scale
• Moisture Content: 10-12% (for dried pepper)
• Solubility: Soluble in oil and alcohol, insoluble in water

• Stimulant: Revitalizes the body and mind, helps fight fatigue.
• Antioxidant: Protects cells against damage from free radicals.
• Digestive Aid: Stimulates digestion and helps relieve stomach ailments.
• Anti-inflammatory: Reduces inflammation and helps alleviate pain.
• Antimicrobial: Helps combat bacterial and fungal infections.

• Gastronomy: Used in spicy dishes to add intense heat and a unique fruity flavor.
• Pastry: Incorporated into dessert recipes for a spicy and exotic touch.
• Food Industry: Employed in the production of hot sauces, marinades, and preserves.
• Wellness: Used in infusions for its therapeutic properties.

• Culinary: Add fresh or dried habanero pepper to your recipes for a spicy and fruity flavor.
• Infusion: Use the peppers to prepare stimulating infusions.
• Spice Blends: Combine with other spices to create flavorful blends.
• Sauces: Use it to make homemade hot sauces.

• Use Sparingly: Habanero pepper is extremely hot, so use in moderation.
• Storage: Store in a cool, dry place away from direct sunlight.
• Avoid Contact: Avoid contact with eyes and mucous membranes. Wash hands thoroughly after handling.