Variety: Mustard Habanero
Species: Capsicum chinense
Origin: Yucatan Peninsula, Mexico
Picante Class: Rare
Category: Heirloom
Description: The Mustard Habanero Chilli is a sizzling superstar that hails from the sun-drenched Yucatan Peninsula. With its radiant yellow/mustard hue, this chilli commands attention. Clocking in at up to 250,000 Scoville Heat Units, it’s not for the faint-hearted. Handle with care—these little firecrackers mean business!
Plant Size:
Pungency:
Grow Difficulty: Average
Days to Germination: Around 7–14 days
Days to Harvest: Approximately 90–100 days after transplant
Culinary Uses:
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Spicy Mustard: Grind the dried peppers into a fiery mustard powder. Mix with vinegar, salt, and a touch of honey for a homemade mustard that’ll wake up your taste buds.
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Hot Sauces: Infuse your sauces with the bold heat of Habanero.
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Pickling Power: Add slices to pickled vegetables for an extra kick.
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Sizzling Salsas: Dice and blend with tomatoes, onions, and cilantro for a zesty salsa.
Recipe: Homemade Spicy Mustard Sauce Recipe
Ingredients:
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1 tablespoon brown mustard seeds
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1 tablespoon yellow mustard seeds
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1 tablespoon black mustard seeds
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1/4 cup apple cider vinegar
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1/4 cup beer (choose your favorite type)
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1 habanero pepper, finely chopped (adjust to your desired level of heat)
Instructions:
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In a small bowl, combine the brown, yellow, and black mustard seeds.
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Add the apple cider vinegar and beer to the mustard seeds. Mix well.
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Stir in the finely chopped habanero pepper.
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Cover the bowl and let the flavours meld overnight (or at least 8 hours) in the refrigerator.
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Once the mustard has developed its spicy kick, slather it on sandwiches, burgers, or grilled meats.
Enjoy your zesty homemade mustard sauce! 😊🌶️
Buy a Plant: Habanero Mustard Plant
Additional information
Weight | 0.001 kg |
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Seed Pack Size | 10 Seeds, 5 Seeds |
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