Hold your breath, as you savor the pizzazz and zing of Bernardo’s Habanero as it flirts with your intolerant taste buds at mealtime.
Bernardo’s Habanero, in its germinal stage, is a gourmet recipe brand that uses habanero peppers—extremely pungent, the fruit of a variety of Capsicum chinense, used in cookery—organically grown and harvested in Quezon and Isabela as its main spice.
It includes white habanero and white bullet habanero, ground from husked peppercorns, and the red savina pepper, a cultivar of the habanero chili (Capsicum chinense jacquin)—once upon a pleasant moon the hottest chili (1994-2006) in the world according to the Guinness World Records—which has been selectively bred to produce spicier, heavier, and larger fruit, in the fullness of time more punchy than its derivative.
Researchers said red savina habaneros scored upwards of 577,000 shu on the Scoville scale. Scoville scale is the measurement of “heat” (amount of capsaicin) from chilli peppers, named after its creator American pharmacist Wilbur Scoville (1865-1942).
The proprietor, Heracles Lord Bernardo Cabie, is himself a chili lover from his childhood years, who once had a catering business, The Artisan Table, and a food cart business, Bernardo’s Fried Chicken & Pasta, when he was not into auto interior detailing and modification geared up with his Cabie Conceptz.
Andy Lord, assisted by his wife and their three sons, does the main preparation, the weighing, and everything else before carefully placing the same in a bottle for the right net weight of 6 ounces (170 ml).
In an interview with the Manila Standard, he admitted, “I have since been a chili lover and I have wanted to have my own brand of gourmet dishes that will stand out from the rest in the market.
“Almost all gourmet dishes use purely labuyo—rimorimo among Bicolanos, silit’ sairo among Ilocanos, paktin among the Ifugaos, siling kolikot among the Visayans, and pasite among the Tagalogs. I use the habanero chili for its distinct fruitiness that goes well with any dish and adds the much needed kick for a meal memory.
“The conservative shelf life is up to four months, given that the jar is refrigerated after opening, and Bernardo’s Habanero can actually go with all kinds of food, but it’s best when used in dim sums, dumplings, congee, and ramen apart from being perfect for fried food.”
He would not settle for less than perfect balance of what he describes as flavor and aroma plus the erotically stimulating smell of habanero which emphasizes the veneers of eastern spices perfectly blended for that oriental toothsome taste even restaurants cannot offer.
Andy Lord said he discovered chili lovers were looking for something “out of the ordinary to have their meals with.”
Sold purely online at the time being, the variants are Mild, Spicy, Super Spicy, and, before long, Extreme (Bernardo’s Reaper)—the different bottles conscientiously addressed by Andy Lord.
Why Bernardo’s Habanero? Andy Lord, named after his paternal grandfather who in his time pampered himself in characteristic Ilocos cookery when he was not writing poetry, said, “Bernardo, because that’s my name, and Habanero, because it’s the main spice used.”
At the moment, online customers in Metro Manila and nearby towns get their shipment via Lalamove, Grab Express, and Mr. Speedy, while customers from the provinces get their orders through LBC, DHL, and Pasabay services.
Minimum purchase is one jar for retail, and a minimum of one box (24 jars) wholesale, with reseller price applicable for wholesale purchases.
To date, a maximum order is three boxes per individual/partner. The orders may be placed at www.facebook.com/bernardoshabaneroph, [email protected], or 0939-938-ANDY (2639).
Some mobile reviews and reactions have poured in from well-pleased customers, giving Andy Lord “enough fuel and reason to aspire to be better every single day, and bring perfection to each jar of our products.”
One said, “Pasadong pasado.” Another commented, “Sarap!!! I’m a fan of chili garlic and so far this is the best!” while a third bubbled over “Not your typical garlic, mapapa-extra rice ka talaga sa sarap dude.”
A fourth extolled the product “Got our chili garlic oil from Bernard’s Habanero. In case you need that extra kick from your favorite dish, order your spicy chili garlic from @Bernardo’s Habanero.”
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