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Q: Hi Dave!
I know that the habanero and Scotch bonnet are in the same family (and that the peppers can vary greatly in heat), but generally, are these two considered to be of the same heat level? Is there a difference between the heat level in the various colors (red habanero, orange habanero, etc.)? Also, when peppers are placed in a hot sauce or soup, is the pepper heat reduced by boiling the concoction?
Best regards,
Brian
A: Hello Brian:
Yes, the heat levels of the chinense species vary by variety and location. All of them could be categorized as very hot, but the hottest tested at New Mexico State University was the Chocolate Habanero. The reds are usually hotter than the orange, which are about the same heat level as the Scotch bonnet. The heat level will not be changed by boiling.
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