Chocolate Habanero
There are not many chilies to find that are hotter than the
Habanero Chocolate. The Habanero is one of the hottest and most famous
chili in the world. The Habanero Chocolate variety gets its name from
his chocolate color and is more than 50 times hotter than a Jalapeno!
The pods are about 5 cm long and 2.5 cm wide. The harvest is high. The
Habanero has a long growing season and loves the sun. Habanero Chocolate
(or Congo Black) has a unique flavor. In the Caribbean this variety is
used for making BBQ sauces and marinades. A must-have for chili heads!
Watch out! The use of plastic gloves is recommended.
Scoville: 300,000 - 425,000
Species: Capsicum Chinense
Name: Habanero Chocolate
Watch out! The use of plastic gloves is recommended.
Scoville: 300,000 - 425,000
Species: Capsicum Chinense
Name: Habanero Chocolate
White Habanero
The Habanero White (Peruvian Habanero) has a fruity, smoky flavor. This extremely hot pepper is a rare variant, originally coming from Peru. It’s 40 times hotter than a Jalapeno! The plant and the pods of the Habanero White are slightly smaller than other species. This compact plant gets creamy white pods and the harvest is high. The Habanero has a long growing season and loves heat. When you want to add some hotness to your dish, then the Habanero is one to put on your shopping list.0.000 ~ 325.000
Scoville: 150,000 - 325,000
Species: Capsicum Chinense
Name: Habanero White
Chinese 5 color pepper
The hot and appealingly colorful fruits of the cone pepper ‘Chinese Five Color’ are both beautiful and edible. The plants are upright and produce moderately-sized, erect, conical peppers that appear singly, not in clusters. The very hot fruits start out purple and progress to cream, yellow, orange and finally red when mature.
Plant has green stems with purple markings, green leaves with purple veins, and purple flowers
Scoville: 5,000 - 30,000
Species: annuum
Name: Chinese Five Color
| Chili pepper | Scoville Units |
| Tomaat | 0 |
| Paprika | 0 |
| Banana Supreme | 0 |
| Gypsy F1 | 0 |
| Jimmy Nardello | 0 |
| Trinidad Perfume | ~ 500 |
| Tobago Seasoning | ~ 500 |
| Santa Fe Grande | 500 ~ 750 |
| Numex Suave Orange | ~ 850 |
| Numex Suave Red | ~ 850 |
| Golden Greek Pepperoncini | ~ 1000 |
| NuMex Joe E. Parker | 800 ~ 1000 |
| Romanian Hot | 800 ~ 1400 |
| Mulato Isleno | 1000 ~ 1500 |
| Ancho Grande | 1000 ~ 1500 |
| Georgia Flame | ~ 1500 |
| Costeno Amarillo | 1200 ~ 2000 |
| Pasilla Bajio | 1000 ~ 2000 |
| Goat Horn | ~ 2000 |
| Anaheim | 500 ~ 2500 |
| Numex Big Jim | 500 ~ 2500 |
| Poinsettia | 1300 ~ 2500 |
| Guajillo | ~ 3000 |
| Cascabella | 1500 ~ 4000 |
| Caloro | 1000 ~ 5000 |
| Navaho | 1000 ~ 5000 |
| Numex Centennial | 1000 ~ 5000 |
| Large Red Cherry | 2500 ~ 5000 |
| Ubatuba Cambuci | ~ 5000 |
| Fresno | 2500 ~ 8000 |
| Jalapeno | 2500 ~ 8000 |
| Jalapeno Early | 2500 ~ 8000 |
| Jalapeno Purple | 2500 ~ 8000 |
| Jaloro | 2500 ~ 8000 |
| Kung Pao | ~ 10.000 |
| Black Hungarian | 5000 ~ 10.000 |
| Hungarian Hot Wax | 5000 ~ 10.000 |
| Bishop's Crown | 5000 ~ 15.000 |
| Purple Serrano | 8000 ~ 22.000 |
| Serrano | 8000 ~ 22.000 |
| Fish Pepper | 5000 ~ 30.000 |
| New Delhi Long | 5000 ~ 30.000 |
| Penis Pepper | 5000 ~ 30.000 |
| Bolivian Rainbow | 5000 ~ 30.000 |
| Hot Portugal | 5000 ~ 30.000 |
| Onza | 5000 ~ 30.000 |
| Orozco | 5000 ~ 30.000 |
| Royal Black | 5000 ~ 30.000 |
| Bulgarian Carrot | 12.000 ~ 30.000 |
| Chile de Arbol | 15.000 ~ 30.000 |
| Thai Bangkok Upright | 15.000 ~ 30.000 |
| Thai Hot Culinary | 25.000 ~ 40.000 |
| Lemon Drop | 30.000 - 50.000 |
| Aji Red | 30.000 - 50.000 |
| Cayenne Long Slim | 30.000 - 50.000 |
| Cayenne Purple | 30.000 - 50.000 |
| Cayenne Thick | 30.000 - 50.000 |
| Golden Cayenne | 30.000 - 50.000 |
| Rocoto Orange | 30.000 - 50.000 |
| Rocoto Red | 30.000 - 50.000 |
| Satans Kiss | 40.000 - 50.000 |
| Aji Amarillo | 40.000 ~ 50.000 |
| Numex Pinata | 45.000 ~ 50.000 |
| Chi-Chien | ~ 70.000 |
| Prairie Fire | ~ 70.000 |
| Tabasco | 30.000 ~ 70.000 |
| Ring of Fire | 70.000 ~ 85.000 |
| Thai Burapa | 50.000 ~ 100.000 |
| Thai Chile | 50.000 ~ 100.000 |
| Tepin | 50.000 ~ 100.000 |
| Numex Twilight | ~ 100.000 |
| Thai Dragon | 75.000 ~ 140.000 |
| Jamaican Hot Yellow | 100.000 ~ 200.000 |
| Jamaican Hot Red | 100.000 ~ 200.000 |
| African Bird's Eye Chili | 100.000 ~ 225.000 |
| Burkina Yellow | 100.000 - 325.000 |
| Fatalii | 125.000 ~ 325.000 |
| Madame Jeanette | 125.000 ~ 325.000 |
| Devil’s Tongue | 125.000 ~ 325.000 |
| Habanero Mustard | 150.000 ~ 325.000 |
| Habanero Orange | 150.000 ~ 325.000 |
| Habanero Peach | 150.000 ~ 325.000 |
| Habanero Red | 150.000 ~ 325.000 |
| Habanero White | 150.000 ~ 325.000 |
| Scotch Bonnet Orange | 150.000 ~ 325.000 |
| Scotch Bonnet Red | 150.000 ~ 325.000 |
| Scotch Bonnet Yellow | 150.000 ~ 325.000 |
| Habanero Golden | 300.000 ~ 400.000 |
| Habanero Chocolate | 300.000 ~ 425.000 |
| Caribbean Red | ~ 445.000 |
| Red Savina | ~ 577.000 |
| 7 Pod Yellow | 800.000 ~ 1.000.000 |
| 7 Pod Red | 800.000 ~ 1.000.000 |
| Trinidad Scorpion | 800.000 ~ 1.000.000 |
| Naga Morich | ~ 1.000.000 |
| Bhut Jolokia | 800.000 ~ 1.001.300 |
| Bhut Jolokia Chocolate | 800.000 ~ 1.001.300 |
| Pure Capsaicin | 15 ~ 16,000,000 |
The Scoville Scale
On the left side you can see the
Scoville Scale. This scale was developed in 1912 by Wilbur Scoville to
measure the pungency of chilli peppers. Originally, the heat rating of
pepper extracts was measured by dilution with water. The degree of
dilution, until there was no 'heat' observed anymore, gives its measure
on the Scoville scale in Scoville Units or SHU. The Jalapeno extract has
to be diluted up to 8000 times to be not detected anymore (see scale). A
drop of extract of the hottest pepper in the world (Bhut Jolokia) more
than one million times!
A meal is generally considered as ‘hot’ with a rating of 500-1000 SHU. Pepper spray used by the police has a rating of 5.300.000 SHU.
A meal is generally considered as ‘hot’ with a rating of 500-1000 SHU. Pepper spray used by the police has a rating of 5.300.000 SHU.
Capsaicin is the active ingredient that
gives peppers their pungency. The number of SHU is related to the amount
of capsaicin. Today, the pungency is determined by measuring the amount
of capsaicin, using chromatography. Pure capsaicin has a rating of
15-16000000 SHU. The chemical is very stable, hardly evaporates and
almost doesn’t decompose by cooking.
Chemical structure Capsaicin:
In chilli peppers five closely related
chemical components are present with similar effects. Capsaicin and
dihydrocapsaïcine are the most important of them.
When capsaicin is present in the mouth,
nerves are giving a similar signal to the brains when burning your mouth
eating food above 43 degrees Celsius (135 degrees Fahrenheit). The body
responds by releasing endorphin. Endorphin is also called the happiness
hormone, gives you a nice feeling and eases the pain. You can get used
to capsaicin, and thus to ‘hot’ food as well. Eventually you must eat
‘hotter’ to experience the effects of capsaicin. For many people, hot
meals are a pleasant addiction. Birds are not sensitive to capsaicin and
are therefore the main dispersers of the seeds.
If you've eaten too hot, a glass of milk
is a better choice than a glass of water. Capsaicin is insoluble in
water and much better in fat. An alcoholic drink will also help
extinguishing the ‘fire’ better.
