Habanero Pepper

Welcome to Habanero Pepper!

Heat seekers - Local restaurants, bars cater to foodies who love fiery fare so much it hurts

Barzin Emami looks deathly ill. His face is drenched with sweat, his eyes wet with tears, and his nose nearly dripping, yet he continues to gnaw on hot wings covered with Red Savina, a pepper considered 65 times hotter than a jalapeno.

"I was kind of done after, like, five of these, but it's a testosterone thing now. I have to prove I can eat this whole basket," said Emami, 26.

The wings, called "The Seriously. Ridiculously. Over the Top H-O-T Wings" have become something of a sensation at Jake Melnick's Corner Tap, where brave souls must sign a waiver before being allowed to eat them.

The insanely hot dish is the brainchild of Chef d'Cuisine Robin Rosenberg, who introduced it during football season last year as a way for bar patrons to compete with one another over who can eat the most.

"We were selling 400 pounds of wings a week, but now it's 1,400," said Rosenberg. "People love them."

Jalapenos and habaneros may not have quite replaced hot dogs and apple pie in the hearts and stomachs of many Americans, but spicy food officially has hit the mainstream. This is especially true in Chicago, where local foodies and chefs alike point to the growing popularity of Thai, Indian, Mexican and other traditionally spicy ethnic cuisine as evidence of the trend.

Chef Joe Sochor, founder of the Heat and Spice Cooking School, believes the increased interest in spicy foods can be traced to a growing number of part-time vegetarians, and, for many, an overall willingness to be more adventurous in eating.

Read full story [Red Eye]

Chili-Heads - Some like it hot; chili-heads like it really hot

Anyone who has browsed a grocery store over the last few years can’t help but notice the shelves are practically bursting into flames. Cayenne Hot Sauce, Buffalo Style Chicken Wings and Chili-flavored Lays line the shelves, to say nothing of aisle after aisle of Thai and Indian sauces that pack a spicy punch.

But for some people, plain old “spicy” just doesn’t cut it. They call themselves the “chili-heads” and they like their food hot, hot, hot. These are the people who’ll travel far and wide in search of the peppers that will sear their nostrils, make their foreheads bead with sweat and push them to the brink of spicy madness. You might have meet them at a party or found them among your colleagues. Maybe you even have one in your own family. Incredibly, an informal survey I conducted this week ended with one quarter of the people in the room admitting to being a lover of all things chili.

But what is the true essence of a chili-head, and are you one? Read on to find out if you meet the qualifications.

First, a chili-head is a person who enjoys the heat and flavour of chili peppers in their food. Whether it be eggs, fish, pizza, chicken wings or even fruit, a chili-head will look for ways to spice up their dish with a dash of chili flakes or a squirt of sauce.

Greg Groves, a young software developer in Edmonton, has loved the flavourful punch of the chili pepper for as long as he can remember.
“Anything I can put hot sauce on is my favourite food,” he says emphatically. “I mean, putting chili in your Cheerios would be ridiculous, but anything else works for me.”

For Groves, and many others, being a chili-head is not about scorching tastebuds. Instead, it’s about finding that perfect balance between just making something hot and creating a unique taste sensation that adds new dimensions to a dish.

“When people see hot sauce they tend to get macho. They think, ‘I can do this’ and eat the hottest pepper they can,” chides Groves. “I’m not trying to burn my mouth off. I want a kick, but it has to be tasty.” He also admits it’s a bit of an addiction.

Some may crave booze or cigarettes, but chili-heads crave their capsaicin, which is derived from capsicum—the source of all things hot, such as jalapeños and habañeros (the world’s hottest chili peppers). The amount of capsaicin is measured in Scoville units which weigh how hot something actually is. Scoville units are a useful tool for chili-heads and help ensure that they’re buying a hot sauce that will actually measure up to their standards and not leave them with a weak imitation that could just as easily pass for ketchup.

Bill Donahue, a self-proclaimed chili-head, is well versed in the measurement of Scoville units.

“5000 scovilles would be your average jalapeño, whereas the habañero would measure 300 000,” he explains. “But, there are people out there creating hot sauces that pack eight million scovilles—one eye-dropper of that stuff would take out an army camp.”

Chili-heads feed their tongue-burning capsaicin addiction from all over the globe. Places like Mexico and India are viewed as the king pins of all things chili, and a chili-head’s trip is never complete without a saucy purchase. Luckily for other members of the condiment cult, chili-heads are also a generous bunch: sauce collections are built by swapping new finds and sharing tips on where to find the best variety of chili products—a very good thing, as the variety of hot sauces number in the thousands and each change the taste of food in a new way.

You have your chipotle sauce, which adds a smoky flavour. You have your passion fruit- or mango-based sauces, which add a new fruity dimension to any bread or plainly flavoured food. Of course, you also have your over-the-top, tongue-scorching hot sauces, which zing flavour into your blandest of dishes. There are also tomato-, mustard- and fruit-based sauces, each with a unique twist of flavour to accompany any food—and each with a name more colourful than the last.

“People like choice in flavour, but the weirder the name, the more people buy the sauce,” says Donahue. And with names like “Dr Phartpounder’s Colon Cleaner,” “Satan Sweat,” “Fire in the Hole” and “Ass in the Tube,” it’s clear that sauce manufacturers are catering to the creative senses of their chili-eating market.

Manufacturers are also using other means to feed the fiery food frenzy, with many products being aimed and advertised exclusively to chili-heads. There are chili-head t-shirts, recipe books and magazines and products highlighting various levels of capsaicin added to boost taste.
A spicy diet is also being touted as having added health benefits. Not only can hot sauce reinvigorate bland diet food with zest and spice, but studies have reportedly shown capsaicin as being good for the health of your coronary arteries, an effective appetite suppressant and, surprisingly, a treatment for ulcers. Not bad benefits for adding a little zing to your diet!

However, even with the helath benefits, you should be careful about jumping on the chili-head train and piling on the hot sauce! Like other addicts and their vices, even chili-heads have been known to “overdose” after consuming extremely hot sauce.

Read full story [vueweekly]

About the Habanero Pepper

The habanero chile is one of the the most intensely spicy species of chili peppers of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 1–2½ inches long.

Like all Capsicum, the habanero pepper originated in South America, most likely the Amazon basin or nearby coastal regions. Upon its discovery by Europeans, it was rapidly disseminated around the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "capsicum chinense"—the Chinese pepper.

The chili's name is derived from the name of the Cuban city of Havana, which was formerly called "La Habana".

Today, the crop is most widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama, Costa Rica, and some U.S. states including Texas, Idaho, and California.

The Scotch bonnet is often compared to the habanero since they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of heat, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress.

The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.