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200 000 SHU: Hot pepper "Habanero Yellow" (Chilli pepper)
Hot pepper ''Habanero Yellow''.
Mid-season (110-115 days) variety originally from Mexico, grown in greenhouses and film shelters.
The plant is erect, powerful, 80-90 cm high. The fruits are wrinkled, shaped like lanterns, 4-5 cm long, 2-3 cm wide, weighing 30-50 g, light green in technical ripeness, and bright green in biological yellow with high pungency, a pronounced peppery taste and a unique aroma that is unique to this variety.
The value of the variety: unpretentiousness of cultivation, high yield, abundant and long-term fruiting, more than 900 pieces of fruit can be obtained from one bush (!).
The degree of sharpness on the Scoville scale is from 200,000-350,000 SHU, it is one of the hottest peppers, which is the main ingredient in the famous Tabasco and Salsa sauces.
All varieties of Habanero peppers are rich in alkaloids (capsaicin), vitamins A, B, C, D, trace elements (iodine, potassium, iron, manganese, copper, calcium, sodium). They have analgesic and antibacterial effects, accelerate metabolism. It is an excellent antioxidant, slows down the aging process, increases stress resistance. Pepper tinctures and compresses relieve pain and inflammation in arthritis, gout and rheumatism.
A strong aphrodisiac (especially for men), capable of stimulating the production of "happiness hormones".
It is recommended for use as a spicy spice for a variety of dishes, in marinades and seasonings. It goes well with meat, vegetables and fruits.
An excellent ornamental plant for container or pot culture.
NB! When working with seeds and fruits, care must be taken. "Habanero" - the hottest of the chili peppers, which was originally cultivated in Cuba, and then became widespread in Central America.
There are several varieties of this variety that differ in the colour of the fruit: they can be red, orange, pinkish or brown.
Mid-season (110-115 days) variety originally from Mexico, grown in greenhouses and film shelters.
The plant is erect, powerful, 80-90 cm high. The fruits are wrinkled, shaped like lanterns, 4-5 cm long, 2-3 cm wide, weighing 30-50 g, light green in technical ripeness, and bright green in biological yellow with high pungency, a pronounced peppery taste and a unique aroma that is unique to this variety.
The value of the variety: unpretentiousness of cultivation, high yield, abundant and long-term fruiting, more than 900 pieces of fruit can be obtained from one bush (!).
The degree of sharpness on the Scoville scale is from 200,000-350,000 SHU, it is one of the hottest peppers, which is the main ingredient in the famous Tabasco and Salsa sauces.
All varieties of Habanero peppers are rich in alkaloids (capsaicin), vitamins A, B, C, D, trace elements (iodine, potassium, iron, manganese, copper, calcium, sodium). They have analgesic and antibacterial effects, accelerate metabolism. It is an excellent antioxidant, slows down the aging process, increases stress resistance. Pepper tinctures and compresses relieve pain and inflammation in arthritis, gout and rheumatism.
A strong aphrodisiac (especially for men), capable of stimulating the production of "happiness hormones".
It is recommended for use as a spicy spice for a variety of dishes, in marinades and seasonings. It goes well with meat, vegetables and fruits.
An excellent ornamental plant for container or pot culture.
NB! When working with seeds and fruits, care must be taken. "Habanero" - the hottest of the chili peppers, which was originally cultivated in Cuba, and then became widespread in Central America.
There are several varieties of this variety that differ in the colour of the fruit: they can be red, orange, pinkish or brown.
TABASCO sauce is a wonderful material for culinary experiments. This American sauce has more than 130 years of history and is made with hot tabasco peppers, vinegar and salt, as well as with the addition of other ingredients: mango, hot habanero peppers, onion and garlic.
It is produced in several versions, the most famous of which are:
* original pepper sauce - Tabasco Pepper Sauce (2500-5000 SHU)
* green pepper sauce with "jalapeno" - Tabasco Green Pepper Sauce (600-1200 SHU)
* smoked pepper sauce - Tabasco Chipotle (1500-2500 SHU)
* cayenne sauce - Tabasco Buffallo Style Hot Sauce (300-900 SHU)
* spicy sauce - Tabasco Habanero (over 7000 SHU)
* garlic sauce - Tabasco Garlic Sauce (1200-2400 SHU)
* sweet pepper sauce - Tabasco Sweet & Spicy (100-600 SHU).
Tabasco sauce can be added to both food and alcohol. The main thing: to know the measure and take into account the spiciness of the chosen sauce. If the sweet Tabasco sauce can be added without much fear to anything, then it is better to add Tabasco sauce with habanero pepper to the dish in small drops...
Peruvian hot pepper Habanero. Capsicum chinense.
Three interesting facts about Tabasco sauce:
1. The earliest sauces were packaged in discarded cologne bottles.
2. Tabasco sauce is kosher.
3. Tabasco is given to US soldiers to cheer up and add flavor to drinking water.
How to deal with excessive spiciness in the mouth?
If the dish or sauce is so spicy that the sparks from the eyes instantly turn into burning tears, and the flame of the fiery dragon bursts out of the mouth, then you should definitely not rush in a panic for a glass of water, because it will not help you!
It is better to drink milk or any other dairy product, as they contain casein (a milk protein), that neutralizes capsaicin masterfully.
If there was nothing dairy at hand, then you can safely turn to alcohol, which is also able to dissolve capsaicin and, as a result, put out the fire on the oral mucosa.
Moreover, capsaicin can be dissolved by swallowing warm water with sugar or a spoonful of vegetable oil.
