Tabasco Habanero (12x5 Oz)

This is the hottest variation on an essentially unchanged, bestselling product for more than 140 years. Other flavors are:

Orginal Pepper Sauce (hot) (2500-5000 Scoville Heat Units),

Green Pepper Sauce (milder yet) (600-1200 Scoville Heat Units),

Garlic Pepper Sauce (milder) (1200-2400 Scoville Heat Units),

Chipotle Pepper Sauce (mild) (1500-2500 Scoville Heat Units),

Sweet & Spicy Pepper Sauce (mildest) (100-600 Scoville Heat Units),

Buffalo Style Pepper Sauce (even milder yet) (300-900 Scoville Heat Units),

but this is Habanero Sauce (hottest) (>7000 Scoville Heat Units).

Dueling histories of the McIlhenny Company are available: (authorized) Tabasco: An Illustrated History and (unauthorized) McIlhenny's Gold: How a Louisiana Family Built the Tabasco Empire, for those curious about how this most remarkable product and business empire came to be.

Note: "A pharmacist named Wilbur Scoville invented the Scoville Scale in 1912 to measure the heat of peppers. A 'Scoville Unit' is actually a measure of capsaicin (the chemical in hot peppers that is responsible for their heat).

Scoville's test was a comparative taste test that is considered subjective by today's standards. A more sophisticated method is in use today, but in honor of Wilbur Scoville, the unit of measure is still called the Scoville.

The capsaicin level in peppers can vary from plant to plant due to local environmental conditions. This means that a pepper's rating is an average measure.

The hottest pepper on record is the Bhut Jolokia with a pungency of over 1 million Scoville Heat Units (1,001,304, to be exact). By contrast, the Bell Pepper comes in at less than 100 Scoville Heat Units."