the scoville unit of a black habanero pepper is 300,000 to 445,000.
what is the scoville unit of a black habanero pepper?
300,000 to 445,000
black habanero is an alternative name often used to describe the dark brown variety of habanero chilis (although they are slightly different, being slightly smaller and slightly more sphere-shaped). some seeds have been found which are thought to be over 7,000 years old. the black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 400,000 and 450,000 scoville units. small slivers used in cooking can have a dramatic effect on the overall dish. black habaneros take considerably longer to grow than other habanero chili varieties. in a dried form, they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. previously known as "habanero negro", or by their nahuatl name, their name was translated into english by spice traders in the 19th century as "black habanero". the word "chocolate" was derived from the nahuatl word, "xocolātl" , and was used in the description, as well (as "chocolate habanero"), but it proved to be unpronounceable to the british traders, so it was simply named "black habanero".
habanero
several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. most habaneros rate between 200,000 and 300,000 on the scoville scale. in 2004, researchers in texas created a mild version of the habanero, but retained the traditional aroma and flavor. the milder version was obtained by crossing the yucatán habanero pepper with a heatless habanero from bolivia over several generations. breeder michael mazourek used a mutation discovered by the chile pepper institute to create a heatless version labeled the 'habanada' bred in 2007 and released in 2014.
habanero