Cooks should remember that the habaneros themselves vary in heat, so it's a good idea to taste-test the habaneros first by placing a tiny sliver on the tongue and then chewing it up.
Heat Levels
Although the species is renowned for the high heat level of its pods, we should remember that all heat levels are found in the chinense species, from zero to the hottest ever measured, the ‘Bhut Jolokia’ at one million Scoville Heat Units. The typical orange habanero measures 80,000 to 200,000 Scoville Units. Regarding the heat levels, because habaneros and their relatives are being used, cooks can assume that the recipes are hot. Of course, the heat level can be adjusted by varying the number habaneros used, or by increasing the amounts of the other ingredients in the recipes. Cooks can also remove the seeds and placental tissue to decrease the heat of the habaneros.
Storing
The simplest storage method is simply to wash and dry the pods and place them in a plastic bag in the freezer. They will lose some of their firmness when defrosted, but the flavor, heat, and aroma are all preserved. Habaneros can also be pureed with a little vinegar and the mixture will keep in the refrigerator for weeks. Another common preservation method is drying the pods. They should be cut in half vertically, seeds removed, and placed in a food dehydrator. After they are thoroughly dried, they can be stored in jars, stored in plastic bags in the freezer, or ground into powders (be sure to wear a dust mask!). Drying does not affect the heat level of the pods, but pods that are rehydrated will lose some flavor and aroma.
Handling
Since habaneros have the highest concentration of capsaicin, they are the most dangerous in terms of burns. For people sensitive to capsaicin, it can cause contact dermatitis just like poison ivy. It is particularly dangerous when it comes into contact with sensitive body parts like the eyes. It is not merely enough to wear gloves when handling habaneros. The gloves and the cutting board used to chop them should be cleaned with bleach and a strong dish detergent to avoid transferring the capsaicin to other surfaces where it might be retransferred accidentally to the eyes. Cooks talented with knives have learned how to clean and chop a habanero without touching it with the fingers. If you should get capsaicin in your eyes, immediately flush them with water or an eyewash. The pain will be intense, but it will soon go away. Should your fingers or hands burn from capsaicin contact, the best treatment is to submerge them in vegetable oil.
Flavor Elements
American chefs and cookbook authors love to wax poetic about the unique flavor of the fresh habanero relatives. One chef described fresh habaneros as having "tropical fruit tones that mix well with food containing tropical fruits or tomatoes," and Scotch bonnets as possessing a "fruity and smoky flavor." Another agreed, describing the Scotch bonnets as "floral, aromatic, and almost smoky."
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