History of the Pineapple in Hawaii:
The pineapple—fierce on the outside, sweet on the inside—was given its English name for its resemblance to a pine cone. Christopher Columbus brought this native of South America back to Europe as one of the exotic prizes of the New World. In later centuries, sailors brought the pineapple home to New England, where a fresh pineapple displayed on the porch meant that the sailor was home from foreign ports and ready to welcome visitors. Pineapples were the crowning glory of lavish American banquets, and were considered the height of extravagant hospitality. Even George Washington grew them in his Mount Vernon hothouse.
No one knows when the first pineapple (“halakahiki,” or foreign fruit, in Hawaiian) arrived in Hawai‘i. Francisco de Paula Marin, a Spanish adventurer who became a trusted advisor to King Kamehameha the Great, successfully raised pineapples in the early 1800s. A sailor, Captain John Kidwell, is credited with founding Hawaii’s pineapple industry, importing and testing a number of varieties in the 1800s for commercial crop potential. But it wasn’t until James Drummond Dole arrived in the islands that the pineapple was transformed from an American symbol of friendship and exotic locales into an American household staple. ~ Source: Dole Plantation
History of the Habanero Chili Pepper:
The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Peru. An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BCE.
The habanero was carried north to the Caribbean via Colombia. Upon its discovery by Spaniards, the habanero chili was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it “Capsicum chinense” (“the Chinese pepper”).
Today, the largest producer is Mexico’s Yucatan Peninsula. Habaneros are an integral part of Yucatecan food. Habanero chilies accompany most dishes in Yucatan, either in solid or purée/salsa form. Other modern producers include Belize, Panama (locally named ají chombo), Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California. While Mexico is the largest consumer of this spicy ingredient, its flavor and aroma have become increasingly popular all over the world.
The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types. Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of “heat”, the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.
The habanero’s heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.
In 1999, the habanero was listed in the Guinness Book of World Records as the world’s hottest chili, but it has since been displaced by a number of other peppers, the record tending to change every few years. ~ Source: wikipedia.org
Hot Sauce and it’s common ingredients:
There are many recipes for hot sauces but the only common ingredient is any kind of chili pepper. A group of chemicals called capsaicinoids are responsible for the heat in chili peppers. Many hot sauces are made by using chili peppers as the base and can be as simple as adding salt and vinegar while other sauces use some type of fruits or vegetables as the base and add the chili peppers to make them hot. Manufacturers use many different processes from aging in containers, to pureeing and cooking the ingredients to achieve a desired flavor. Because of their ratings on the Scoville scale, Ghost pepper and Habanero peppers are used to make the hotter sauces but additional ingredients are used to add extra heat, such as pure capsaicin extract (Adoboloco does not use any capsaicin extracts in any of our hot sauce flavors) and mustard oil. Other common ingredients include vinegar and spices. Vinegar is used primarily as a natural preservative, but flavored vinegars can be used to attain a different taste.
Pineapple Habanero Hot Sauce, hot sauce, hot, sauce, pineapple, habanero, Adoboloco, Maui, Hawaii