Ingredients: Habanero Peppers*, Ghost Peppers*, Carrots, Orange, Lemon, Onion, Garlic, Ginger, Coriander, Apple Cider Vinegar, Spices, Brown Sugar, Himalayan Pink Salt, Xanthan Gum.
Dietary Info: Vegetarian, Vegan, Gluten Free, Dairy Free, Nut Free, Soy Free.
- Use on Scrambled Eggs
- Wraps & Sandwiches
- Steaks & BBQ
- in Marinades
What is the Habanero*?
The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. The habanero is named after the Cuban city of La Habana, known in the U.S. as Havana, because it used to feature heavily in trading there. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero’s heat, flavor and floral aroma make it a popular ingredient in hot sauces and other spicy foods.
What is the Ghost Pepper*?
The ghost pepper also known as bhut jolokia (which literally means Bhutanese chilli), is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich. In 2007, Guinness World Records certified that the ghost pepper was the world’s hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than one million Scoville Heat Units (SHUs). However, in the race to grow the hottest pepper, the ghost chili was superseded by the Trinidad Scorpion Butch T pepper in 2011 and Carolina Reaper in 2013.