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Beet sprouts, small seedlings of the beetroot (Beta vulgaris), are a healthy and colorful option to add to your dishes. With their mild flavor and tender texture, these sprouts are perfect for salads, sandwiches, and decorative dishes.
The habanero chili pepper is a spicy and aromatic fruit used to add flavor and color to many dishes. It has an oval or elongated shape, with a wrinkled surface, and its color can vary from green to red, passing through orange and brown. Its spiciness is very high, so it should be used with moderation and care. Its flavor is fruity and floral, with citrusy and smoky notes. It can be used fresh, dried, or pickled, and pairs well with meats, fish, rice, beans, and sauces.
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There are many varieties of habanero chili, distinguished by the color, size, shape, and level of spiciness of their fruits. Some of the most well-known are:
Habanero chili contains vitamins A, C, and B6, as well as minerals like potassium, magnesium, and iron. Additionally, the capsaicin that gives it its spiciness has anti-inflammatory, analgesic, antioxidant, and antibacterial properties. Moderate consumption can improve blood circulation, prevent infections, alleviate pain, and stimulate metabolism.
Habanero chili holds great gastronomic and historical significance in Latin America, especially in Mexico and Jamaica. It is used in sauces, moles, marinades, and traditional dishes such as cochinita pibil or Jamaican jerk seasoning. It is consumed fresh, dried, or pickled in vinegar.
The cultivation of habanero chili requires warm and humid climate conditions, with temperatures between 25 and 30°C and relative humidity between 60%.
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