[Yardstick]

"...a regular habanero averages around 300,000 to 400,000 units..."

Does anyone know how a habanero compares to one of those translucent, dark-red peppers that come in some Chinese food?

I made the mistake of biting into one of those Chinese peppers once, and it about killed me. It went nuclear in my mouth, which was not unexpected, but then the heat got into my nasal passages and finally my eyes. Every tear duct and mucus membrane that my face possessed was on red alert, and I was going through about three tissues a minute sopping up the various fluids they were producing. It was like I had been Maced.

If habaneros are hotter than these things, then they are very hot indeed.

[Paleo Conservative]

Does anyone know how a habanero compares to one of those translucent, dark-red peppers that come in some Chinese food?

Those are pretty tame. I used to eat them when I ordered hot Chinese dishes. I avoid eating them now, because my stomach can't handle peppers the way it could when I was 18.

[Nathan Zachary]

Mace is mild compared to those things. I grow jalipino peppers which always come out extremely hot, just handling them and accidently wiping dust out of your eye will burn like mad. Great in a chili especially if you have a cold and are conjested. Loosens you right up.

[SAJ]

The pepper you're referring to is typically called Thai Red or Thai Dragon. Here's a handy chart of Scoville units for a number of popoular peppers (note: 1 Scoville unit = 1/15th ppm of capsaicin or equivalent):

Pure Capsaicin (USP) -- 15,000,000
Habanero -- 100,000-300,000
Scotch Bonnet -- 100,000-250,000
Jamaican -- 100,000-200,000
Thai Red -- 50,000-100,000
Cayenne -- 30,000-50,000
Serrano -- 10,000-23,000
Hungarian Wax -- 5,000-10,000
Jalapeno -- 2500-5,000
Rocotillo -- 1500-2500
Poblano -- 1000-1500
New Mexico -- 500-1,000
Pepperoncini -- 100-500
Bell Pepper -- 0
Sweet Italian -- 0

Always remember that neither capsaicin (the 'heat' principle in an average pepper such as jalapeno) and oleoresin capsicum (the 'heat' in habanero and Scotch bonnets, among others) are soluble in either water or alcohol. In plain English, water, beer, and wine to cool out a 'burnt' tongue or throat. However, these chemicals are soluble in fat. Pure cream, sour cream, or buttermilk work marvels, and ice cream and sweetened yogurt are also very good for fast relief. In a pinch, smear mashed avocado on your tongue (weird, I know, but it does work).

[SAJ]

erratum: In plain English, water, beer, and wine to cool out a 'burnt'...

correction: In plain English, water, beer, and wine flat don't work to cool out a 'burnt'...

[nomad]

The secret to putting out the fire is to keep sipping milk-no foolin, milk. It seems that milk has something called casein that will neutralize capsacin.