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Red Habanero Pepper 15 Seeds - Extremely Hot
Extemely hot pepper
Flavor with fruity overtones
Bright red, wrinkled fruits are about 1-1/2 inches deep and 1 inch wide
Wonderful for salsas, marinades, and making your own hot sauce
Dried samples of Habanero Red measured 445,000 Scoville units whereas regular habanero tested at about 260,000 Scovilles
HOT PEPPERS: When Wilbur Scoville first devised a means to test the heat of peppers, his hottest entry then came in at 20,000 units. Habanero and Thai chilies can go as high as 60,000. Compare that to the sweet bell pepper at zero. When hot peppers are consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. Hot peppers should be eaten with caution!
Red Habanero: 110 days - Seed for this habanero variety was found in the Caribbean, and then improved, resulting in a uniform, fiercely hot pepper that is way hotter than the regular orange habanero. Dried samples of Habanero Red measured 445,000 Scoville units whereas regular habanero tested at about 260,000 Scovilles. This pepper must be used carefully, but is wonderful for salsas, marinades, and making your own hot sauce. Bright red, wrinkled fruits are about 1-1/2 inches deep and 1 inch wide and have flavor with fruity overtones.