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The Habanero Chile
In Mexico (Yucatan) are harvested about 1,500 tons of habanero pepper, which was considered as part of traditional culinary culture of Yucatan. Other areas producing this variety of chilli include Guatemala, Belize, Costa Rica, Panama, Colombia, and some U.S. states including Texas, Idaho and California.
In Mexico, the regions that produce the variety of chili are Baja California Sur, San Luis Potosi, Chiapas, Sonora, Tabasco and Veracruz, however over 50% of production for domestic and international markets comes from Yucatan, Campeche and Quintana Roo.
Most habaneros are classified 100000-300000 itching Scoville units (SHU).
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The Scoville scale is a measure of hotness in chili (also known as chili peppers, pimentos or peppers). These fruits of the Capsicum genus contain capsaicin, a chemical which stimulates the thermal receiver in the skin, especially mucous membranes. The number of Scoville units (SHU) (Scoville heat units English) indicates the amount of capsaicin present. Many hot sauces use the Scoville scale to advertise in malls.

This scale was named after Wilbur Scoville, who developed the Scoville Organoleptic Test in 1912. This is an extract from the chile solution which is diluted in sugar water until the hot and can not be detected by a committee (usually five) examiners, the degree of dilution of the extract gives its measure on the scale. Thus, a sweet chile, which contains no capsaicin, has zero Scoville scale. However, among the hottest peppers such as habanero, we found a level of 300,000 or more. This indicates that the extract was diluted 300,000 times before the Capsaicin was undetectable. The great weakness of this method lies in its vagueness, because the test is subject to human subjectivity.
Today is no longer used as sensory, using quantitative analysis. One of the most common is chromatography. But the name has remained the unit of measurement in Scoville honor.
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