Habanero

Capsicum chinense at roughly 100,000 to 350,000 Scoville. About one tenth of a Carolina reaper and about 3 times a bird's eye chilli. Identify it by shape and smell. The pod is squat and deeply wrinkled, not smooth and tapered like a Capsicum annuum. Cut one open: chinense smells fruity, floral and faintly of acetone. Annuum smells green and grassy. This matters when a mixed supermarket pack is sold with no names on it. One habanero hiding in a pack of mild chillies is worth about 20 bird's eye chillies on its own. Find it before you plan the heat of a dish. The placenta holds most of the capsaicin, as in any chilli. Remove it and the flesh is a strong aromatic with moderate heat.