The Yucutan province in Mexico is home to the mighty habanero chilli. Habanero is spicy but it is the nuances of flavor shine through. It has distinctly weedy and fruity notes of dried orange zest, golden raisin. Dry Habanero Chili can be used whole in sauces and salsas, it can be minced to make a great condiment with lime juice and salt.
It can also be ground into a habanero chili powder that can be sprinkled on anything from an omelette to rice to a steak, just make sure you use it sparingly as it is muy picante with a Scoville heat rating (SHU) of 100000 to 350000 it is spicy and best handled with a pair of gloves.
If you feel adventurous, you can grind habanero, ancho, guajillo and chipotle dry chilies together with Mexican oregano to create your own spicy Mexican blended seasoning that you can sprinkle on your dish, especially meats for that smoky Mexican flavor and kick.