Habanero chili peppers are very well known for being one of the hottest peppers you can eat, usually ranging from 100K-300K units on the Scoville Scale (heat units). A close relative of the Scotch bonnet pepper, the Habanero has a similar shape, flavor and heat as the Scotch bonnet. Habanero’s are green before they ripen and often turn orange or red as they mature. Habanero Chili Powder is fruity with a citrus-like flavor, and is commonly used as a spicy addition to rubs, sauces, salsa, and anything else that needs some serious heat.
How is the heat determined for Cayenne & Chili Peppers?
The Scoville scale is a measurement of the spicy heat of the cayenne and chili peppers, as reported in Scoville heat units (S.H.U. or H.U.), due to the capsaicin concentration. The substances that give the peppers their intensity when ingested are capsaicin and the related compounds known as capsaicinoids. The greater amount of these compounds there are in the chili, the hotter it is.