Habanero chile [ah-bah-NEH-roh] This distinctively flavored, extremely hot chili is small and lantern-shaped. It’s native to the Caribbean, the Yucatan and the north coast of South America. The Habanero ranges from light green to bright orange when ripe. It’s generally used for sauces in both its fresh and dried form.
(from THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst, Barron’s Educational Services, Inc.)
But more, much more than that, to those who are so persuaded, they are a passion. They are the only chile that gives such a satisfying heat after it leaves the mouth. Furthermore, they have a distinctive, almost fruity taste which is addicting.
The Habanero (and other really hot chilies) produce a euphoria a few minutes after they are ingested because they cause the body to secrete endorphins. Endorphins are the body’s own natural pain relievers. The chemical makeup of endorphins is similar to that of the opiates. Yes, you can get hooked on hot chilies. Just ask the whole western hemisphere south of Texas, and it is spreading north like wildfire!
But, don’t worry, Habaneros Of Texas is here to provide your fix when you get hooked. It is an addiction you want to cultivate for several reasons. The best part is the fellowship of fellow H.O.T. Heads. You can’t help but laugh and joke when you are high on H.O.T. sauce. Also, it is a medical fact that chilies are a very good source of vitamins A, C, and others. In addition, they stimulate the circulation in the digestive tract thereby aiding in digestion. I am no doctor and therefore am in no position to give medical advice, but it is a free country and I can tell you that before I began to ingest large quantities of H.O.T. Sauce, I had the symptoms of high blood pressure, but now I don’t.
Before I get too carried away and try to tell you that H.O.T. Sauce can cure cancer and wipe out all the world’s ills, I’ll sign off and let you go back and order your supply of H.O.T. Sauce before the word gets out and we are all sold out. SHHHH, don’t tell anyone.