The habanero is one of the world's most recognisable hot chillies and one of the oldest cultivated plants in the Americas, with a history stretching back thousands of years in Mexico's Yucatán region. What sets it apart from other high-heat dried chillies is its flavour complexity. Behind the fierce, lasting burn sits a distinctive perfume of dried apricot and lemon, with floral undertones that give it a depth most extreme chillies lack. It held the title of the world's hottest chilli pepper until 2006 and remains a staple of Mexican, Caribbean, and Réunion Island cooking.

A small amount transforms sauces, stocks, stews, and marinades. It is a natural fit for chilli sauces, tomato-based sauces, mayonnaise, and slow-cooked dishes where its heat has time to develop and integrate. It can also be rubbed directly onto meat or fish before grilling, or used to infuse oils and spirits — in Mexico, it is traditionally steeped in tequila and mezcal.

Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.

Storage: Ambient. Store in a dry place at room temperature away from direct sunlight.

Allergens: May contain traces of celery, sesame, mustard, nuts

Net: 12g