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Depends on the type of peppers for me. I can pound fresh scotch bonnets like they're nothing. Habs? Maybe. I've never tried to eat that many at once.
 
Philipperv said:
I beg to differ.
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So, how do you define a habanero? Does it have to have habanero in the name, like a chocolate hab, or is a heat thing?

I would definitely call a scotch bonnet a habanero-type pepper.
 
All i was saying is that for some reason i can't deal with more than 3 or 4 orange habaneros, but i can eat scotch bonnets like candy.....go figure. Especially if they are from the same family.
 
Sickmont said:
All i was saying is that for some reason i can't deal with more than 3 or 4 orange habaneros, but i can eat scotch bonnets like candy.....go figure. Especially if they are from the same family.
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Well, there is a heat difference. I believe that the common orange hab is definitely hotter than the scotch bonnet varieties, although I don't know the Scoville numbers right off the top of my head. There are varieties named habanero, though, that are in the same ball park as the scotch bonnets, like the White Bullet that is being discussed elsethread; it's plenty hot, but not as hot as the orange, chocolate, Red Savina habanero-types.
 
Pam said:
So, how do you define a habanero? Does it have to have habanero in the name, like a chocolate hab, or is a heat thing?
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"Scotch Bonnet (habanero hot, 10+): A lot of people think this capsicum chinense IS the habanero, but it's not. The big difference between the two is the tip: the Mexican habanero is pointed; the scotch bonnet (from the West Indies) is deeply inverted with a distinctly round bottom--thus making it look like a tam o'shanter with a great big pompom. It comes in green, yellow-orange, and orange."

http://www.soupsong.com/fpepper.html

"The Scotch bonnet and habanero are different pod types of the same species."

http://www.fiery-foods.com/dave/profile_hab.html
http://www.fiery-foods.com/dave2/bonnet.asp
http://en.wikipedia.org/wiki/Scotch_bonnet
 
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