Since time immemorial, the indigenous tribes of South America and the Caribbean have used habanero and its cousins to combat pain, fight infection and spice their foods. The alkaloid capsaicin is an active constituent in habanero peppers, generally recognized to be the hottest peppers grown. Habanero peppers rate between 150,000 and 500,000 on the Scoville scale. By contrast, the Tabasco and the cayenne peppers rate between 30,000 and 50,000 on the Scoville scale making habaneros as much at ten times hotter than their nearest cousins. Organic. Habanero contains capsaicin, a non-water soluble irritant. Precautions should be used when dealing with full strength habanero powders and fruits to avoid transferring capsaicin to the eyes or mucous membranes where it can cause serious burns.