Red and yellow habanero chilli paste brings together the Mediterranean and the New World: hot habanero chillies, with their roots in Cuba and Texas, and extra virgin olive oil. It is one for those who like serious heat.
The red habanero is known for its fierce heat and fiery red colour, the yellow habanero for its fruity flavour and hardiness. You can choose either one, or both. See the rest of our pâtés and spreads.
Red habanero (Red Savina)
The Red Savina habanero, also known as Dominican Devil’s Tongue Pepper or Ball of Fire, is among the hottest chillies in the world. It originated in Cuba and is grown in Mexico, Belize, Texas and California. It won a Guinness World Record for heat in 1994, reaching peaks of 450,000 on the Scoville scale.
Its elongated shape and fiery red colour set it apart, and its strong, pungent flavour is much prized in the kitchen.
Yellow habanero
The yellow habanero is a chilli of the species Capsicum chinense, originally from Texas, with heat that can reach 300,000 on the Scoville scale. The plant is hardy and easy to grow, with hanging fruit that goes from green to yellow as it ripens. Its flavour is fruity and hot.
How to use it
Serve it on toasted bread, with meat, chicken, burgers or cheese, or stir it through a plate of pasta. It can also be used to make hot sauces.
Flavour
The red habanero has notes reminiscent of an exotic fruit, and the yellow habanero brings strong heat and a fruity taste. The extra virgin olive oil adds a softness that balances the intensity of the chilli.
Growing
Both habanero varieties are grown with care in fertile, well-drained soil, following traditional methods.
Ingredients and pack
Ingredients: hot habanero chilli 88%, extra virgin olive oil 11%, table salt.
Pack: sold in a jar, which keeps the freshness and intensity of the flavour.
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