Moderation is the key to Habanero. If you are very careful and have cast iron pallet, you will find that the Habanero is very sweey and almost 'Orangey' in flavor. The Red Chile is the mildest (It was a cruel joke played by mother nature) It can be very bitter (Hot too), The Green, it is one of my favorites, sort of like fresh roasted veggies when it's fresh roasted and towards the end of the season, it will remove hair. Chipotle, It's like HOT BBQ in a shaker jar, Smokey and sharp. I purchase 50 to 60 pounds of Habanero powder each year for the seasoning company I operate, and 200 pounds of the other types. Not to mention the 500 pounds of Garlic too.

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