Chilli Habanero

Habanero Chili from Altes Gewürzamt, fiery and fruity

Habanero Chili from Altes Gewürzamt is ground Habanero from Mexico and is one of the hottest varieties in the world. In the tin, it smells of apricot and citrus; in the pot, its heat takes hold with a delay and lingers for a long time.

Habanero Chili is the extremely hot chili powder from Altes Gewürzamt, ground from a single ingredient. The peppers are grown in Mexico, ground and packaged in Klingenberg am Main, and a very small amount is enough for a whole pot.

Tropical fruit and a delayed-action heat

The scent belies the true nature of this chili, as it hints at ripe apricot and citrus.

In food, the fruitiness lasts barely three seconds before the heat takes over. It sets in with a delay, spreads slowly, and burns for a long time, which is why it is better to wait two minutes after seasoning before adding more.

The name is just as misleading as the scent, as it points to Havana—the old trading hub—rather than its place of origin. The Habanero is native to the American continent, particularly the Yucatán Peninsula, where it is still found in almost every salsa.

Use sparingly in salsa, hot sauce, and stews

Fiery sauces, hot curries, and salsas get their kick from this powder from Altes Gewürzamt.

In a mango salsa, used very sparingly, the tropical note plays with the fruit, and it also works well in a pot of black beans or as a marinade for chicken wings. A pinch for four servings is a good start, which you can always increase.

For your own hot sauce, simmer the powder with vinegar, salt, and some carrot or mango before puréeing everything finely. Add it to oil or butter beforehand, as heat dissolves in fat and will distribute evenly rather than lurking later in concentrated form on a single spoon.

If you have used too much, a spoonful of yogurt, cream, or milk will help more than a glass of water. Wash your hands thoroughly after handling to keep it out of your eyes, and keep the tin out of reach of curious children.

A chili oil also works well if you let a pinch steep in warm oil and then strain it. Use it drop by drop on pizza and in tomato sauce.

Why the grind of this chili powder matters

The fineness of the grind helps determine the effect, because the finer the powder, the faster it releases its heat. Coarsely crushed products need time in the pot; this fine powder works immediately, which is why it belongs at the end of the cooking time. Whole peppers would take significantly longer in the pot.

The label lists a single ingredient: ground Habanero from Mexico. Altes Gewürzamt buys the peppers where they are native and pays attention to the fruitiness alongside the heat, because pure fire without aroma would only be half the story.

Botanically, the Habanero belongs to a different species than the mild bell pepper, and that is where the difference in fire lies. Stored in a cool, dark place, the powder will keep for a long time, as light is the first thing to rob it of its color.

Pure peppers and herbs can be found among our individual spices, and the Altes Gewürzamt brand offers the full range.