Why is a jalapeno not as hot as a habanero pepper?!
Answers: Is it the type of spice a pepper has (chemical compound) or is it the amount of spice a pepper has (concentration)?
The heat of a pepper is based on the number of capsaicinoids found in the pepper (capsaicinoid is a natural substance that produces a burning sensation in the mouth by acting on the pain receptors in the mouth and throat). The heat of peppers is measured on a scale called the Scoville Scale, which measures the amount of capaicinoid in the pepper. A jalapeno pepper is around 2.5 to 5 K, the habanero is around 100 to 300K---a lot more!
I am not sure exactly, but I know that habaneros have a higher level of capseicin, which is the chemical that makes peppers hot.
Spice is really the acid literarilly burning your taste buds(dont worry they survive) And the habenero has a higher consetrate of the certain compound that does this