the habanero (100,000 to 350,000 Scoville heat units or SHU) The habanero is a South American pepper. It hails from the Amazonas region of Peru, but it’s really thought of as a Mexican pepper. The Yucatán Peninsula is the biggest producer of habaneros, but it’s grown in many South American and Central American countries, as well as the southwestern United States.

How hot is the habanero pepper?

Let’s go back to our Scoville scale reference point, the jalapeño, and compare. The habanero pepper ranges from 100,000 to 350,000 Scoville heat units, pairing it with its very close relative, the scotch bonnet pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter.

The common orange habanero pepper has a tropical, fruity flavor that make these peppers very popular among chefs, both amateur and professional. And underneath the sweetness, there’s a subtle smokiness as well.

The Origins of Dead Sea Salts

The Dead Sea is a landlocked salt lake bordered by Jordan to the east and Israel and Palestine to the west. With 34.2% salinity, it is one of the world's saltiest bodies of water What Makes Dead Sea Salt So Special?

Dead Sea Salt contains 10X more minerals than normal sea salt. Minerals which can assist in cleansing, detoxifying, and restoring a healthy status quo to the body, especially the skin and muscles.