Habanero Alcohol-Free Extract, Capsicum Chinense
Habanero Alcohol-FREE Liquid Extract, Habanero (Capsicum chinense) Dried Rinds and Fruit GlyceriteCommon Name : Habanero
Botanic Name : Capsicum Chinense
State / Part : Dry / Rinds And FruitForm : Habanero Liquid Drops / Extract
Process : Gentle Low-Heat ExtractionUPC : 840253626318
MPN : HACCR
SKU : habanero-nonalc-extract
Application : For internal use
Availability : In Stock
Habanero (Capsicum chinense) rinds and fruit — alcohol-free liquid extract (glycerite). Made in Hawaii, USA with domestic & imported ingredients.
| Ingredients | Habanero (Capsicum chinense) dried rinds and fruits. Origin: USA. |
|---|---|
| Other ingredients | Vegetable glycerin, purified water. |
| Formulated without | Alcohol, gluten, fragrances, or any artificial and natural colors. |
| Suggested use | Shake well. 20–30 drops (about 0.7–1 ml, one full squeeze of the dropper) in 2 oz of water, tea or juice, up to 4 times a day or as directed by your practitioner. Glycerites may also be taken directly. |
| Storage | Do not use if the seal is broken or missing. Store in a cool, dry place. |
| Safety | Keep out of reach of children. If you are pregnant, nursing or taking medication, consult your doctor before use. Discontinue use if any adverse reaction occurs. |
| Large sizes | 32 oz jars may contain some plant material. No returns on 15x4 oz, 32 oz, 2x32 oz, 64 oz and 2 gal options. |
| Name | Language | Note |
|---|---|---|
| Bhoot Jolokia | Assamese/Hindi | Also known as Ghost Pepper; a natural landrace of C. chinense from NE India. |
| Naga Morich | Bengali | Traditional variety from Bangladesh and Northeast India. |
| Huáng Dēnglóng Làjiāo | Chinese (Pinyin) | Literally 'Yellow Lantern Chili,' a famous variety in Hainan. |
| Capsicum Chinense Tincture | Commercial Name | Commonly used commercial name (EN) |
| Hot Pepper Extract | Commercial Name | Commonly used commercial name (EN) |
| Capsicum Chinense Extract | Commercial Name | Commonly used commercial name (EN) |
| Habanero Chili | English | Another common name used in various culinary contexts. |
| Scotch Bonnet | English | Commonly used in Caribbean cuisine for a specific variety of C. chinense. |
| Piment Cabri | French | Used in Reunion Island for a very pungent C. chinense landrace. |
| Piment Antillais | French | Literally 'Antillean pepper,' widely used in the French West Indies. |
| Habanero-pfeffer | German | Standard horticultural and culinary name. |
| Peperoncino Habanero | Italian | Standard name in Italian culinary and herbalist contexts. |
| Pimenta-bode | Portuguese | Traditional variety name used in Brazil. |
| Uchu | Quechua | General Andean term for chili peppers, applied to high-heat indigenous types. |
| Naga Jolokia | Sanskrit/Assamese | Often associated with 'King Cobra' or 'Naga people' chili in traditional medicine. |
| Ají Dulce | Spanish | Refers to the non-pungent, sweet varieties of the same species. |
| Ají Chombo | Spanish | Common name used specifically in Panama. |
| Chile Habanero | Spanish | Standard name in Mexican and Latin American traditions. |
| Phrik Karian | Thai | Refers to the Karen chili, often taxonomically classified under C. chinense. |
Drawing on decades of botanical expertise, Hawaii Pharm determines the optimal herb-to-menstruum ratio for each specific botanical. This proprietary approach acknowledges that every plant species possesses unique technical characteristics and varying concentrations of natural compounds across harvests.
For Habanero (Capsicum Chinense) Dry Rinds And Fruit Glycerite, we've perfected a precise extraction process that honors the distinctive profile of the raw material. Our master herbalists analyze each incoming batch and adjust extraction parameters accordingly, ensuring consistent quality despite natural variations in botanical sources. This customized approach reflects our company's accumulated knowledge and dedication to excellence over many years in the industry.
Extraction is performed at the lowest possible temperatures to preserve the maximum amount of bioactive compounds.
The extract is prepared with our signature blend of 40% purified water and 60% vegetable glycerin, creating a stable, alcohol-free liquid extract that preserves the botanical's natural integrity.
No sugar is added to this product. Its mildly sweet taste comes from vegetable glycerin.
- Organoleptic evaluation (color, consistency, aroma)
- FTIR and/or HPTLC spectral analysis for identity confirmation
- Microbiological testing (total plate count, E. coli, coliforms)
- Yeast and mold screening
- Viscosity measurement
- Refractometric analysis
Servings Per Container: 60
† Daily Value (DV) Not Established.
COAs are available upon request for customers with Wholesaler or Practitioner accounts.
To request a COA, please provide your order number and the batch number from the product label.
This policy helps us ensure traceability and maintain high standards of documentation for professional and bulk-use customers.
Each batch is manufactured with care. Best if used within 3 years of the manufacturing date when stored in a cool, dark place.
All Hawaii Pharm products are manufactured in our FDA registered facility in Hawaii, USA, with domestic & imported ingredients, following strict Good Manufacturing Practices (GMP). Our dedication to quality control ensures consistency and purity in every bottle.
We stand behind the quality of our Habanero (Capsicum Chinense) Dry Rinds And Fruit Glycerite with our satisfaction guarantee. Each bottle contains the pure essence of natural botanical ingredients, expertly extracted without alcohol, preservatives, or synthetic additives.
To maintain optimal potency, store your Habanero (Capsicum Chinense) Dry Rinds And Fruit Glycerite in a cool, dark, and dry place. When properly stored, this product maintains its quality for up to 4 years from the manufacturing date.
At Hawaii Pharm, quality is our foundation.
Every bottle of our Habanero (Capsicum Chinense) Rinds And Fruit undergoes rigorous testing and quality control to ensure you receive only the finest botanical extract.
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