Chilli Powder obtained solely by the Habanero Red Savina variety of the Capsicum chinense
cultivated in organic regime and dried at low temperatures.
Habanero Red Savina chilli peppers
Store in a cool place, away from any heat sources. Doesn’t need to be kept in the fridge once opened.
Transparent glass vial with silicon cap.
The Habanero Red Savina, commonly known as Habanero, has a fruity scent that reminescence of ripe apricots. In its powder version, it also acquires the scents of flowers, dark tea, and of coriandor like spices.
It's mostly used in fish stews, in meat marinades and sauces.
Thanks to it's flowery attributes, it goes perfectly with confectionary productsespecially with cocoa sweets: from dark chocolate to creme fillings, or just a simple mug of hot chocolate with a sprinkle of cinnamon.
The spiciness of the Habanero Red Savina can reach 600.000 SHU. It has Caribbean origins and it's cultivated in Southern America (Mexico) and in the Southern US (California and Texas). It belongs to the Capsicum chinense species and it's also known as "Dominican’s Devil Tongue" and "Ball of Fire".
Product code: C016
The Habanero family has many varieties, apart from the Red Savina, Peperita also chose to cultivate the Habanero Fatali (n.8) and the Habanero Chocolate (n.9), which are among the most odorous. However there are more varieties of this chilli peppers, such as the White and Orange. The fruit is shaped like a lantern with a pointy end, when still young it's green, and it becomes of an intense orange colour while it ripens, until it finally develops into its typical red colour.
Particular low temperature techniques of humidity extraction have been employed for the production of this powder, making it possible to keep unaltered the original scent of the chilli pepper.
Among many of the healthy micro elements of the Habanero we can find: Vitamin A, which improves the condition of eyes, hair and skin; and Vitamin C, which not only stops the spread of free radicals, but is also useful and crucial in raising the barriers of our immune systems, thus lowering the risks of tumors by inhibiting the synthesis of carcinogenic substances. In addition, it’s scientifically proven that consuming chilli peppers at least 4 times a week halves the risk of cardiac arrest.