by Dave Dewitt and Nancy Gerlach
The previously obscure habanero has become the designer chile of choice in the Untied states in about a decade. We can take some minor credit for this, as we were instruments in giving the habanero early publicity. But rave reviews alone are not enough to account for the continuing explosion of habanero products, habanero gardening, and habanero recipes. We believe the popularity of habaneros is a combination of three factors. Of course, their extreme heat is what the legend is all about, though non- pungent habaneros do exist. But beyond the heat – which can easily be tempered by other ingredients – are two other olfactory considerations: aroma and flavor. The unmistakable aroma of the habanero persists through cooking and processing and is often referred to as apricot-like. It is not only the hottest of the hot, but perhaps the most flavorful.
