The habanero is a hot variety of chili - rated 100,000–350,000 on the Scoville scale. This is scale is based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The levels of pungency (or heat), in terms of Scoville units are:
Very highly pungent: Above 80,000
Highly pungent: 25,000 to 70,000
Moderately pungent: 3,000 to 25,000
Mildly pungent: 700 to 3,000
Non pungent: 0 to 700
Habaneros thrive in hot weather and grow well in an area with good morning sun and in slightly acidic soil. The habanero is a perennial flowering plant, so with care and growing conditions, it can produce flowers (and thus fruit) for many years. I have only just found this out so have decided to try to keep them alive and not add to the increasingly large compost heap. Today’s job, then, is to encase them in bubble-wrap as well as frost-and-cold-proof GH2 as much as possible.
BUT, good grief, these small innocent-looking nuggets of orange fruit certainly pack a punch!! You’d think the heat radiating from them would be enough …. phew-eee!