<P> Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content . Pungency values for any pepper are variable, owing to expected variation within a species--easily by a factor of 10 or more--depending on seed lineage, climate (humidity is a big factor for the Bhut Jolokia; the Dorset Naga and the original Naga have quite different ratings), and even soil (this is especially true of habaneros). The inaccuracies described in the measurement methods above also contribute to the imprecision of these values . </P> <P> Capsicum chili peppers are commonly used to add pungency in cuisines worldwide . Subjective sensory feedback from people experienced with tasting hot chili peppers indicates five possible categories related to perceiving chili heat and the corresponding Scoville units: 1) development of heat sensation over time, 2) duration, 3) location (lips, mouth, throat, stomach), 4) sensation of heat, and 5) intensity (specifically related to Scoville units). The range of pepper heat reflected by a Scoville score is from 100 or less (sweet peppers) to over 3 million (Pepper X) (table below; Scoville scales for individual chili peppers are in the respective linked article). </P> <Table> <Tr> <Th> Scoville heat units </Th> <Th> Peppers </Th> </Tr> <Tr> <Td> 0.6 to 3.2 million </Td> <Td> Carolina Reaper, Pepper X, Dragon's Breath, Naga Morich </Td> </Tr> <Tr> <Td> 350.000 to 600.000 </Td> <Td> Red Savina pepper </Td> </Tr> <Tr> <Td> 100,000 to 350.000 </Td> <Td> Habanero, Scotch Bonnet </Td> </Tr> <Tr> <Td> 10,000 to 100,000 </Td> <Td> Malagueta pepper, Cayenne pepper </Td> </Tr> <Tr> <Td> 1,000 to 10,000 </Td> <Td> Guajillo pepper, Jalapeño </Td> </Tr> <Tr> <Td> 100 to 1,000 </Td> <Td> Banana pepper, Cubanelle </Td> </Tr> <Tr> <Td> 0 - 100 </Td> <Td> Bell pepper </Td> </Tr> </Table> <Tr> <Th> Scoville heat units </Th> <Th> Peppers </Th> </Tr>

What is the scoville unit of a habanero pepper