When I think of hot peppers, I always think of jalapeno peppers as the gold standard. Recently, I was making a sauce and one of the ingredients was just one habanero chili pepper. I went to the store to buy one of these small peppers.
As I discovered, these peppers are potently hot. My hands tingled for several hours after cutting up the pepper for the sauce! So, I decided to look up the “heat factor” of peppers. The jalapeno is not that hot. On the Scoville Scale, a bell pepper is zero, pimento and banana peppers are 100-500. The jalapeno is 2500-8000. The habanero chili pepper is 100,000-350,000 on that scale! Oh my. I am glad that one little pepper was just a very small part of a large pot of sauce.