In the Lab and (coming soon)…
As I mentioned just about a week ago, we had a lot of goals to achieve in the coming days/months, and even set some goals for over the Winter. When I started to think about this Summer’s bounty of freshly grown habanero peppers and how they would be used, I came up with “Seasoning Block”…similar to writers block…but trying to envision what it would look like, taste like and what would be going into it.
So, I grabbed a bowl and all my ingredients and started to work this week on something that some people have been asking for..”The hot stuff…” (as they coined it…)
I wanted to make sure that all the ingredients would do a few things (and mind you I haven’t cook with this yet), but I wanted to have the presentation of our Classic blend, but with the compliments of table ground black pepper and some other ingredients that would “lead you down the trail of flavor, then BAM….hit you with the “Here I am” sensation.
How hot is this?
Peppers are rated based on the Scoville ratings scale for heat. Here is where you can see what the ratings are for certain peppers. As described under the Habanero pepper page, you will read this:
The Habanero is one of the hottest and most famous chilis in the world. When eating and not thinking too much about the heat levels of the Habanero Orange, you will discover a plum-tomato apple-like taste. This extremely hot pepper is popular in Mexico, South America and the Caribbean. It’s 40 times hotter than a Jalapeno! The pods are about 5 cm long and 2.5 cm wide. The Habanero has a long growing season and loves heat. When you want to add some hotness to your dish, then the Habanero is one to put on your shopping list.
Watch out! The use of plastic gloves is recommended.
Species: Capsicum Chinense
Name: Habanero Orange
This is the Big Leagues for the heat/pepper lover. The Scoville rating is 150,000-325,000 units. Straight up…It’s hot.
On a dry taste, I can tell you a few things about this. It’s sweet, super flavorful, then it evens out, then it introduces itself to your tongue. ‘Here I am!” An even heat spice, numbing, but still temporary without giving up the full flavors of the rest of the spice. I personally tried this and called and text everyone because IT IS what I was shooting for. At first I was thinking smokey salt with the ingredients that I used and it soured the salt after smoking it. That was out and I am glad I went with my instincts…
Where do we go from here?
As I always do, I will be testing this here on a variety of foods (in small portions) because the rest of the house doesn’t like it hot…just me. So, taste tests, some local taste testers will get samples and we’ll be sending out samples of the blend to selected customers to try. Samples will be sent out on a limited basis with an outline of the feedback that we are looking for.
Get ready…It’s awesome…
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