2006-10-03 17:01:38 · 12 answers · asked by whrldpz 7 in Food & Drink ➔ Other - Food & Drink
Habaneros, they can be as high as 350,000 Scoville units. Many people think that a Habanero is the same as a Scotch Bonnet but they are slightly different.
2006-10-03 17:14:48 · answer #1 · answered by Robert C 2 · 1⤊ 0⤋
TEPIN - This is several times hotter than the Orange or Red Habaneros of Scotch Bonnets. With the wild desert Tepin pepper flakes, you can make the world's hottest naturally-occurring hot sauce by mixing it with lime juice to taste. Let it soak in lime juice for 24 hours to soften the dried flakes, then put it in the blender, and add enough lime juice to make a pourable sauce. Refrigerated, it can indefinitely.
2006-10-03 17:08:43 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Scotch Bonnets are definitely one of the hottest peppers if not the hottest. They are closely related to the fiery Habanero and Jamaican Hot. A potent compound called Capsaicin is repsonsible for the fiery heat. The compound is found in it's highest concentrations in these chiles.
2006-10-03 17:05:32 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Red Hot Chilli Peppers.
2006-10-03 17:03:59 · answer #4 · answered by browngurl 2 · 0⤊ 0⤋
We had really hot (blisters in my mouth!) peppers in some Thai food. I have never eaten anything so hot in my life. I'm sorry, but I don't know their name. They were about 1/2 inch long, red, and looked as if they had been dried. My husband says they're Dragon Peppers, if that makes any sense to you.
You could check at the Food Network web site. They have a scale on the "heat" of various peppers.
2006-10-03 17:09:55 · answer #5 · answered by Anonymous · 0⤊ 0⤋
scotch bonnets and habaneros are the same pepper. they are the hottest of the peppers
2006-10-03 17:09:50 · answer #6 · answered by uvachic1215 2 · 1⤊ 0⤋
Habanero pepper is hotter and also has more flavor as well as fragrance. Try to buy them with a little green color still on and make sure they are still firm to the touch.
2006-10-03 17:08:10 · answer #7 · answered by He Coon 2 · 0⤊ 0⤋
Only the Red Savina Habanero, but it is a close race.
2006-10-03 17:07:01 · answer #8 · answered by kidd 4 · 0⤊ 0⤋
none and none is better as far as I'm concerned.
spinkle a little good quality salt over the pepper after you cut it up and before you eat it will increase in flavour (not hotness) a hundred percent.
enjoy yum!
2006-10-03 17:03:32 · answer #9 · answered by Anonymous · 0⤊ 0⤋
I agree with Spider--tiny tepin peppers are the absolute hottest! They grow wild on our land and wow..don't mess with them!
2006-10-03 17:19:58 · answer #10 · answered by badwarden 5 · 0⤊ 0⤋