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flavor love hab flavor
- Thread starter THELAW
- Start date
I use sweet potato as the carrier in my commercial hab sauce, albeit minimally. I find that it doesn't alter the flavour or texture undesirably.
Carrot is another popular choice. Though I'd throw my hat in for sweet potato, even though I don't really like it all that much on it's own.
Carrot is another popular choice. Though I'd throw my hat in for sweet potato, even though I don't really like it all that much on it's own.
if you want to preserve flavor but cut the heat i would try to find and buy/grow a mild pepper that has that hab flavor you like.
now i've not tasted them yet but someone else may chime in...
NuMex Suave habs
Trinidad perfume
Bolsa de Dulce
...drawing a blank at the moment but if it is the chinense taste you like, there are a number of milder varieties you could cut your sauce with.
good luck and
to THP
now i've not tasted them yet but someone else may chime in...
NuMex Suave habs
Trinidad perfume
Bolsa de Dulce
...drawing a blank at the moment but if it is the chinense taste you like, there are a number of milder varieties you could cut your sauce with.
good luck and
to THP
Growing these next year: http://thehippyseedcompany.com/product/cheiro-creme/
Supposed to be milder but with a chinense flavor.
Supposed to be milder but with a chinense flavor.
yes more than 100+ habs strains and over 100 000 peppers varieties 
There is so much strains because peppers cross pollinate easily.
You can check trinidad perfume.
Mix half Trinidad perfume and half habanero and you will cut the eat in half while retaining the flavor.
There is so much strains because peppers cross pollinate easily.
You can check trinidad perfume.
Mix half Trinidad perfume and half habanero and you will cut the eat in half while retaining the flavor.
When you prep the peppers for the sauce you can cut the placental tissue and membranes (white ribs) out from the inside with a paring knife. This is not a problem when making small batch but takes time. All this tissue carries heat and no flavor except bitter. You will achieve what you are after.
Maya habenero, slightly milder ,I use carrots and apples to carry the sauce. I think the extra fruit ( peppers are a fruit) gives it a more Carribean taste too.
^ What he said. It'll reduce the heat tremendously.The Hot Pepper said:
Personally, I like the "grow other varieties" suggestion. You can never have too many plants (he said, half tongue-in-cheek). Here are some ideas. Some of them, I haven't gotten pods from yet, so I don't know what the flavor is like, but they're all sweet or mild chinense varieties.
NuMex Suave. Whereas the typical habanero is in the 250,000 to 300,000 SHU range, NuMex Suave Red clocks in at less than 800 SHUs, and NuMex Suave Orange isn't even half that. As mild as they are, for purposes of a hot sauce, you'll probably find yourself wanting to blend in a few regular habs.
Venezuelan Tiger. While I wouldn't compare the flavor to a hab, it's a sweet chinense variety with a very good flavor that I routinely blend into my sauces.
Aji Jobito. Another sweet chinense. Haven't gotten to try it yet, although I'm growing it, so I don't know whether the flavor is anything like a hab. Everyone seems to rave about it, though.
Aji Dulce Margariteno
Sweet Habanero
Sweet Scotch Bonnet
Sweet Datil
Stuffing Scotch Bonnet
Star of Turkey: supposed to be about 1/3 the heat of a habanero
Tobago Treasure
Tobago Treasure White. Just got my first pods the other day. Absolutely delicious, and milder than a hab.
Trinidad Perfume. Personally, I wouldn't bother with this one. It has no heat at all. The flavor strikes me as minerally and somewhat tart. They're okay for eating, but I probably wouldn't use them in a sauce.
Maldivian Heart
The various Aji Dulce and Seasoning Pepper varieties (I'm partial to the Grenada Yellow and St. Lucia Red seasoning peppers)
Aji Cachucha. Nice flavor, no heat. You'd want to blend this one.
Valencia Market. Excellent flavor. Hot, but not overwhelming.
NuMex Suave, Aji Dulce #2 and Sweet Datil are on my list for next year. Im also considering the St Lucia Red. My goal is the same, more chinense flavor but less heat. This year im just going to have to use some "sweet peppers" from the store. The ferment ive already started has a fair amount of carrot vs the amount of habs. I does smell very nice but im sure its still pretty dam hot.
Welcome to the Forum!
I add dried Mango to cut the heat, sugar reduces heat, with the fruitiness of the Hab I like the combo, the mango is subtle.
I add dried Mango to cut the heat, sugar reduces heat, with the fruitiness of the Hab I like the combo, the mango is subtle.
dragonsfire said:Ripe
Try the amchur too. Indians use it in cooking you don't get the sweet but you get a little tart. If you need it.
Never tried that stuff, seen the tins lots when I went into the Indian stores. Thanks.
I love dried mango but watch out for sulfites. They can interfere with ferments.
