How do poblano and habanero peppers rate on the Scoville scale?
The poblano pepper has a rating of 4, which is 2,500 – 5,000 Scoville Units The habanero pepper has a rating of 9, which is 100,000 – 350,000 Scoville Units About.com has a great rendition of the Scoville heat scale for peppers. They have the following information about the scale: Chile Pepper Heat Scoville Scale Wondering how to rate the heat level of various types of chile peppers? Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat. Nowadays human tasters are spared and a new process called HPLC, or High Performance Liquid Chromotography measures the amount of capsaicinoids (capsaicin) in parts per million. Capsaicin is the compound that gives chiles their heat. The chart below rates chile peppers, with 0 being mildest and 10 highest heat. Sources:
