Cookbook talk:Habanero

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I removed the statement that “almost nobody eats habaneros” Where as it may be more so rare than other foods, it is available in many super markets especially in New Mexico, Texas and Colorado. It is defiantly available for those who want it, and I’m sure availability would not be so pronounced id nobody ate them.
-Robert Engelhardt 04:30, Apr 21, 2005 (UTC)

Availability is partly because habaneros keep well. They can sit in the store for a long time. They don't take up much space. They command a fairly high price. A bit of litigation could put a stop to this. AlbertCahalan 14:20, 21 Apr 2005 (UTC)

It needs to be made really clear that this is not like a jalapeño. Most people find the jalapeño to be intolerably hot. The bit about "delicate almost citrus like flavor" is pretty funny. I can't imagine that anyone would be able to notice. Peppers are used in hot-weather cuisines (Central America, SE Asia, Africa, India...) to hide the taste of spoiled food. Aside from the hotness, any flavor from yeast-like to banana-like would not be distinguishable. After eating the habanero, corn tastes like beef tastes like mint tastes like french fries... AlbertCahalan 14:20, 21 Apr 2005 (UTC)

Admittedly they can be quite hot, and I would not recommend anyone eat them unless they have some extreme intestinal fortitude, or have a good deal of experience with spicy food. I personally did not start eating them until about 2 or so years ago, and now I can’t imagine going on without them. They however do not seem to keep well at all, I’m lucky to find one in good shape at the grocery store, and even then I often can’t keep them from getting moldy or breaking down for more than a few days. This year I’ve decided to actually plant a few in the garden, I’ll be able to see how they properly last, and I’ll be sure to notify everyone around here about my findings. Robert Engelhardt 18:51, Apr 21, 2005 (UTC)