Habanero Pepper Mash and Puree

Originally found on the Yucatan Peninsula, Mexico, and Havana, the Cuban capital, Habanero pepper is a capsicum chinense species.The product is prepared using edible parts of Habanero pepper, alcohol vinegar and sodium chloride. The Mash and Puree pepper is packed in barrels with a capacity of 200 kilos. *Note: Sodium chloride, present in the product, is added to the chili peppers by the farmer who uses the Brine as a method of preservation of the Peppers after harvest.

Red Habanero Pepper Mash

  • Appearance : Grounded Habanero Pepper with membrane pieces.
  • Heat (SHU): 350.000–500.000SHU
  • Scientific Name: Capsicum Chinense
  • Ingredients : Red Habanero Pepper, 9.3% alcohol vinegar, water and sodium chloride.
  • Color – Red
  • Odor: Characteristic
  • Aspect: Characteristic
  • Temperature: 50-95°F
  • Acidity: 0.2%–0.9%
  • pH: <4.5
  • Brix: 15°–25°
  • Kosher Certified: Yes

Red Habanero Pepper Puree

  • Appearance : Fine Grounded Habanero Pepper to Smooth Pulp
  • Heat (SHU): 350.000-500.000SHU
  • Scientific Name: Capsicum Chinense
  • Ingredients : Red Habanero Pepper, 9.3% alcohol vinegar, water and sodium chloride.
  • Color – Red
  • Odor: Characteristic
  • Aspect: Characteristic
  • Temperature: 50-95°F
  • Acidity: 0.2%–0.7%
  • pH: <4.5
  • Brix: 5°–13°
  • Kosher Certified: Yes

Habanero Peppers

The Habanero Pepper from Brazil has the same Heat Unit has Habaneros grown in other countries. Normally Red in Color, this Hot Pepper is considered the hottest mass produced pepper in Brazil. The Red Savina Pepper is a relative of the Habanero pepper but with a little more Heat than the well known Habanero Pepper.

Pepper Mash

Pepper Puree

Certified Kosher

Commercial & Bulk

KOSHER Certified Mash and Puree

FDA Food Facility Registration

Two Year Shelf Life for Mash and Puree

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