We organically cultivate the "Red Savina
" and the "Yellow
" varieties of the habanero chilli
The "Red Savina" habanero is the hottest: this variety reaches a content of between 200,000 and 600,000 Scoville Heat Units, the unit of measurement of the pungency (as a reference, the classic cayenne chilli reaches about 30,000-50,000 Scoville Heat Units). From 1996 to 2007, the Red Savina habanero was the hottest chilli in the world according to the Guinness World Records, then was overtaken by other hybrid cultivars.
The "Yellow" habanero reaches a content of between 80,000 and 300,000 Scoville Heat Units.
We dry it at a temperature below 40°C, in order to preserve the properties, then we powder it in order to use it more easily to season meat and sauces especially.