Sauce/Pepper Scoville Units
Smokin’ Ed’s Carolina Reaper Pepper
As of 2014, this is currently the Guinness World Record holder for World’s Hottest Chile, the Carolina Reaper pepper was grown by Ed Currie of Puckerbutt Pepper Company out of South Carolina. Also known as the HB22a.
1,400,000 – 2,200,000
440 times hotter
than a jalapeño
Trinidad Moruga Scorpion
A superhot strain closely related to the Trinidad Scorpion Butch T. as of February 2012, it had been tested as the world’s hottest chile pepper until the Carolina Reaper usurped it in November of 2013.
580,198 – 2,009,231
401.8 times hotter
than a jalapeño
7-Pot Douglah
"A version of the super-hot 7-Pot, 7 Pot Douglah, or Chocolate 7 Pod. Super-intense chile pepper that ranks up with the hottest, including the Carolina Reaper, Moruga Scorpion, Trinidad Scorpion Butch T, and the Bhut/Naga jolokia"923,589 – 1,853,936
370.79 times hotter
than a jalapeño
Trinidad Scorpion (Butch T strain)
A superhot, bitter chile originating from the island of Trinidad. The Trinidad Scorpion was the world’s hottest chile pepper in 2011 (it has since been dethroned by its sister strain, the Trinidad Moruga Scorpion) but is the current Guinness World Record holder until the folks at Guinness take a look at the recent NMSU CPI superhot research that was released in February 2012. The pods often look similar to a mushroom cloud or a jellyfish with slight habanero/scotch bonnet-like characteristics, and have a slightly bumpy appearance.
Neil Smith of The Hippy Seed Company had a Trinidad Scorpion chile rated at 1,463,700 SHU, and named the origin strain after the one who provided the seeds, Butch Taylor of Zydeco Sauces.
1,463,700
292.74 times hotter
than a jalapeño
Naga Viper
The Naga Viper pepper has a rating of 1,382,118 Scoville Heat Units (SHU). It is an unstable three-way hybrid produced from the Naga Morich, the Bhut Jolokia and the Trinidad Scorpion (some of the world’s hottest peppers). Due to the nature of it being a hybrid it is unable to produce offspring exactly like the parent due to segregation of alleles and therefore traits.
1,382,118
276.42 times hotter
than a jalapeño
Trinidad 7 Pot Jonah
A superhot similar to the 7 Pot Douglah strain.
800,000 – 1,200,000
240 times hotter
than a jalapeño
Gibralta / Spanish Naga Chili Pepper
"The Gibralta Naga, or Spanish Naga, is of course grown in Spain, but was developed in the UK from Indian chili peppers. It beat out the Bhut Jolokia for hottest pepper, but was soon overtaken. As they are grown, they are stressed by creating a hot environment, which helps to make the chiles extremely hot.
They grow to about 3 inches and are round on top with a tapered end. They start out green and mature to red with wrinkled, knobby skin."
1,086,844
217.37 times hotter
than a jalapeño
Infinity Chilli
The Infinity Chile Pepper is a chili pepper created in England by chili breeder Nick Woods of Fire Foods, Grantham, Lincolnshire. For two weeks in February 2011, the Infinity Chilli held the Guinness World Record title for the world’s hottest chilli with a Scoville scale rating of 1,067,286 Scoville Heat Units (SHU).
1,067,286
213.46 times hotter
than a jalapeño
Bhut Jolokia Pepper / Ghost Chile Pepper
The Bhut/Naga/Bih Jolokia pepper is a chile pepper found naturally in the army garrison town of Tezpur, in the north-eastern state of Assam, India. It is a naturally occurring chile and held the Guinness World Record for the world’s hottest pepper from 2007 until Januray 2011.
The Bhut Jolokia is also know as The “Ghost Chili/Chile”, Nagahari, Naga Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, Bih Jolokia and Bhwt Jolokiya (with possible slight variations).
855,000 – 1,041,427
208.29 times hotter
than a jalapeño
Dorset Naga Pepper
The Dorset Naga pepper (Capsicum chinense) is a variety of chile pepper grown in West Bexington, Dorset, England.
876,000 – 970,000
194 times hotter
than a jalapeño
Trinidad 7 Pot CARDI Strain
A superhot similar to the 7 Pot Douglah strain.
850,000
170 times hotter
than a jalapeño
Trinidad Yellow Scorpion
A slightly less-hot version of the red Trinidad Scorpion Pepper.
400,000 – 600,000
120 times hotter
than a jalapeño
Red Savina Habanero Pepper
The Red Savina pepper is a cultivar of the habanero chile (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger peppers. They have been measured to reach as high as nearly 580,000 Scoville units.
350,000 – 577,000
115.4 times hotter
than a jalapeño
Devil’s Tongue – Chocolate
A brown-colored version of the hot devil’s tongue pepper
500,000
100 times hotter
than a jalapeño
Devil’s Tongue – Red
A red-colored version of the hot devil’s tongue pepper
400,000 – 500,000
100 times hotter
than a jalapeño
Congo Pepper – Black
A black-colored version of the hot Congo chile
300,000 – 500,000
100 times hotter
than a jalapeño
Jamaican Hot Pepper – Chocolate
A hot pepper variety originating from Jamaica, in a spicier brown color
300,000 – 500,000
100 times hotter
than a jalapeño
Habanero Chile Pepper – Chocolate
This is a brown-colored version of the popular habanero pepper.
300,000 – 500,000
100 times hotter
than a jalapeño
Trinidad Yellow 7 Pot
"A slightly less hot version of the Trinidad 7 Pot"500,000 – 600,000
100 times hotter
than a jalapeño
Devil’s Tongue – Yellow
A yellow-colored version of the hot devil’s tongue pepper.
400,000
80 times hotter
than a jalapeño
Congo Pepper – Red
A red-colored version of the hot Congo chile
300,000 – 400,000
80 times hotter
than a jalapeño
Habanero Chile Pepper – Orange
The habanero chile (Capsicum chinense Jacquin) (Spanish, from Havana) is the most intensely spicy chile pepper of the Capsicum genus. It is a popular ingredient in super-hot sauces and dishes. This orange-colored version is perhaps the most widespread variation of habaneros.
100,000 – 350,000
70 times hotter
than a jalapeño
Scotch Bonnet Pepper
The Scotch Bonnet is a variety of chile pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is reputed by some as one of the hottest peppers in the world. It is found mainly in the Caribbean islands and is named for its resemblance to a Scot’s bonnet. Most Scotch Bonnets have a heat rating between 150,000 and 325,000 Scoville Units.
100,000 – 325,000
65 times hotter
than a jalapeño
Congo Pepper – Yellow
A yellowcolored version of the hot Congo chile
300,000
60 times hotter
than a jalapeño
Birds Eye Pepper
"Bird’s eye chili, bird’s chili or Thai chili, is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Southeast Asia. It is often confused with a similar-looking chili derived from the species Capsicum frutescens, the cultivar ‘siling labuyo’. Bird’s eye chili can also be found in India, in Meghalaya and Kerala."100,000 – 225,000
45 times hotter
than a jalapeño
Madame Jeanette
"These peppers are used amongst others in Surinam and the Netherlands to make a great, bright yellow sambal."225,000
45 times hotter
than a jalapeño
Jamaican Hot Pepper – Red
A hot pepper variety originating from Jamaica
200,000
40 times hotter
than a jalapeño
Carolina Cayenne Pepper
"The Carolina Cayenne Pepper is a native of Central and South America. Today, it is cultivated around the world and offered as a spice. A mature Carolina Cayenne will be over five inches in length and about an inch in width. This pepper first appears in green on the plant. With maturation, it turns to a blood red color. They have very wrinkled and thin skin with the shape of an elongated teardrop. Carolina Cayenne’s are nearly two times as hot as the typical cayenne pepper. The Scoville heat scale shows a rating for them of 100,000-125,000 SHU or Scoville Heat Units."100,000 – 125,000
25 times hotter
than a jalapeño
Fatalli Pepper
The Fatalii (Capsicum chinense) is a chili that originates in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparably hotter to the standard habanero. The Scoville units of a Fatalii range about 125,000 ~ 400,000 units.
125,000 – 400,000
25 times hotter
than a jalapeño
Tabiche Pepper
"Originally from India, the Tabiche pepper can now be found growing worldwide and often year-round, but it does best in hot, dry climates. It grows to about three inches in length and an inch in width, with the shape of a thin teardrop. It has wrinkled, thin skin, and can mature to a pale yellow or a bright, glossy red."85,000 – 115,000
23 times hotter
than a jalapeño
Bahamian Pepper
"As its name suggests, the Bahamian pepper originates from the Bahamas, where it is still one of the major agricultural crops. This small, round pepper grows to only about an inch in length, and may be found in an assortment of colors, including yellow, orange, green and red. Interestingly, the Bahamian pepper grows upright in clusters, unlike most peppers that hang from their stems.
At roughly 100,000 Scovilles, they are hotter than the cayenne, but not quite as hot as most habaneros. They make a deliciously spicy addition to many foods and dishes."
95,000 – 110,000
22 times hotter
than a jalapeño
Thai Pepper
There are three varities of thai peppers, the hottest of which can reach as high as 100,000 on the Scoville scale.
50,000 – 100,000
20 times hotter
than a jalapeño
Chiltepin pepper
Chiltepin is a wild chile pepper that grows in Mexico and the southwestern United States. It is sometimes called the “mother of all peppers,” because it is thought to be the oldest species in the Capsicum genus. The chiles are extremely hot, rating 50,000 to 100,000 Scoville units, but the heat quickly dissipates.
50,000 – 100,000
20 times hotter
than a jalapeño
Datil Pepper
A very hot chili; primarily grown in Florida.
100,000 to 300,000
20 times hotter
than a jalapeño
Jamaican Hot Pepper – Yellow
A hot pepper variety originating from Jamaica, in a milder yellow color
100,000
20 times hotter
than a jalapeño
Pico de Pajaro Pepper
Translates to “Bird’s beak” and originates from Yecora, Sonora, Mexico. The knobby fruit are often curved. Pods are almost 1″ wide and 5-51/2″ long. Also known as ‘Cola de Rata’ (Rat tail).
70,000 – 100,000
14 times hotter
than a jalapeño
Charleston Hot Pepper
Similar to the Carolina Cayenne, the Charleston Hot is a variety of Cayenne created by the U.S. Department of Agriculture in South Carolina. Although it was not bred for its heat, it is much hotter than a regular cayenne, which averages about 30,000 Scovilles. In fact, it’s almost as hot as a habanero but with a great cayenne flavor.
The Charleston Hot starts out green and turns to yellow, then orange, then bright red. It can be harvested during its immature stages, but most people are familiar with its typical mature, red color. The peppers are long and skinny, growing to about 5 inches in length, and 3/4 inch in width.
70,000 – 100,000
14 times hotter
than a jalapeño
Malagueta Pepper
Malagueta pepper is a type of chile used in Brazil, Portugal and Mozambique. It is heavily used in the Bahia area of Brazil . It apparently gets its name from the unrelated melegueta pepper from West Africa (Zingiberaceae).
It is a small, tapered, green pepper that turns red as it matures. It is about 2 inches in length at maturity. It is a very hot pepper, with a range of 60,000 to 100,000 Scoville units (about the same as Tabasco peppers). There are two sizes seen in markets, which will sometimes have different names: the smaller ones are called “malaguetinha” in Brazil and “piri-piri” in Portugal and Mozambique, and the larger ones are called “malaguetao” in Brazil and “malagueta” in Portugal. They are not different varieties, just peppers of different maturities from the same plant.
60,000
12 times hotter
than a jalapeño
China Express Pepper
"Biting, red, and scorching hot peppers."60,000 – 100,000
12 times hotter
than a jalapeño
Diablo Grande Pepper
"A banana-type chile pepper that packs plenty of heat, the Diablo Grande is several times hotter than jalapeno and serrano peppers. It is one of numerous members of the Longum group, which encompasses poblanos, serranos, jalapenos, cayenne peppers and various other chile peppers. These annual vegetables descend from varieties that were grown and selected by Native Americans for thousands of years."60,000 – 100,000
12 times hotter
than a jalapeño
Piquin Pepper
Sometimes spelled “pequin”, the Piquin pepper (pronunciation: pee/puh-KEEN) is a hot chili pepper cultivar commonly used as a spice.
Pequin has a compact habit growing typically 0.3-0.6 meters tall, with bright green, ovate leaves and small fruits that rarely exceed 2 cm in length. Like most chiles, fruits start out green, ripening to brilliant red at maturity. Pequin peppers are very hot, often 13-40 times hotter than jalapenos on the Scoville scale (100,000-140,000 units). Flavor is described as citrusy, smoky (if dried with wood smoke), and nutty Common uses include pickling, salsas and sauces, soups, and vinegars. The popular Cholula brand hot sauce lists piquin peppers and arbol peppers among its ingredients.
40,000 – 58,000
11.6 times hotter
than a jalapeño
Super Chile Pepper
These small peppers grow upright in clusters and mature from light green to red, often with shades of orange in between. They do best in a hot, humid climate. They grow to 1 1/2″-2″ in length and 1/2″- 1″ in width and have a cone shape. They are decorative and colorful, and are often used as a border in gardens with limited space.
40,000 – 50,000
10 times hotter
than a jalapeño
Cayenne Pepper
Cayenne pepper is a popular, hot red pepper used to flavor spicy dishes and sauces.
30,000 – 50,000
10 times hotter
than a jalapeño
Aji Pepper
The Aji pepper, also known as Peruvian hot pepper, is a unique species of chili pepper, Capsicum baccatum, containing several different breeds.
30,000 – 50,000
10 times hotter
than a jalapeño
Santaka Pepper
The Santaka Pepper is a hot chili pepper that originates from Japan. It is rather small in size, measuring about two inches in length and up to an inch in width, at maturity. It has a tapered teardrop shape and a vibrant red color. At harvest time, the skin of the fruit is thin and wrinkled. The flavor of the Santaka pepper is one of intense spiciness.
30,000 – 50,000
10 times hotter
than a jalapeño
Tabasco Pepper
The tabasco pepper a variety of the chile pepper species Capsicum frutescens. It is best known through its use in Tabasco sauce. A medium hot to very hot pepper.
30,000 – 50,000
10 times hotter
than a jalapeño
Tien Tsin Pepper
A hot pepper variety grown and used in China.
50,000-75,000
10 times hotter
than a jalapeño
Manzano Pepper
Manzano chile peppers are relatives of the hot South American rocoto peppers. They are used most often in fresh form because the pods are so thick they are difficult to dry. These peppers are great for making hot salsas. It is unusual in that it has black seeds.
12,000 – 30,000
6 times hotter
than a jalapeño
de Arbol pepper
A slender, commonly-used pepper with a medium hot taste.
15,000 – 30,000
6 times hotter
than a jalapeño
Serrano Pepper
A serrano pepper is a type of chile pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo.
10,000 – 23,000
4.6 times hotter
than a jalapeño
Chungyang Red Pepper
"The Chungyang Red Pepper’ is a small-sized chili pepper that has a strong burning sensation when eaten. It is a cultivar of the species Capsicum annuum originating in South Korea and developed by Dr. Il-ung Yoo by hybridizing Thai and Jeju-do cultivars. Chungyang Red Peppers have 10,000 – 23,000 Scoville heat units."10,000 – 23,000
4.6 times hotter
than a jalapeño
Aleppo Pepper
The Aleppo pepper, also known as the Halaby pepper, is named after the city of Aleppo in Northern Syria. It is commonly grown in Syria and Turkey, and is usually dried and crushed.
Aleppo pepper is used in Mediterranean and Middle Eastern cuisine, although it has become very popular around the world as an alternative to crushed red pepper or paprika, due to its beautiful deep red color, rich fruity undertones and aromatic flavor. It is perfect for chili, pizza, sauces, or anywhere you may normally use paprika, if you like the extra heat. However, it is not as hot as conventional crushed red pepper, because it is de-seeded before it is crushed.
10,000
2.1 times hotter
than a jalapeño
Wax Pepper
The Hungarian wax pepper is a pastel yellow chile pepper also known as the hot yellow pepper or hot wax pepper. The Hungarian wax is closely related to the mild banana pepper. These peppers appear so much alike they cannot usually be distinguished except by taste. They are often used in Hungarian stews and go well with bean dishes.
5,000 – 10,000
2 times hotter
than a jalapeño
Chipotle Pepper
There is no naturally-occurring chipotle in nature; it is simply a jalapeno pepper that has been smoked. It has a slightly higher Scoville count than a regular Jalapeno. Spicy, smoky, sweet, and flavorful.
5,000 – 10,000
2 times hotter
than a jalapeño
Jalapeño Pepper
Perhaps the most popular and most widely-used hot pepper in the western world. The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. Jalapeños have a wide variety of culinary uses: snacks, dishes, sauces and salsas are just a few. The jalapeño is known by different names throughout Mexico: cuaresmenos, huachinangos and chiles gordos. A smoked jalapeño is known as a chipotle pepper.
2,500 – 8,000
Guajillo Pepper
Sometimes (incorrectly) spelled “guajilla”. They are thick, leathery dark reddish brown (when mature) chiles that contain mild to moderate amounts of heat. The guajillo is one of the most commonly grown chiles in Mexico. This chile requires a longer soaking period than most due to its leathery skin.
2,500 – 5,000
approx. equal in heat
to a jalapeño
Sandia Pepper
A spicy, southern “NuMex” pepper.
1,500 – 2,500
Only 50% the heat
of a jalapeño
Rocotillo Pepper
Rocotillos are clustered, bell-blossom-shaped peppers with a pleasant flavor, often served fresh to accompany roasted meats or cooked beans.
1,500 – 2,500
Only 50% the heat
of a jalapeño
Cascabel Pepper
The cascabel is a small, round, hot chilli pepper. It is a cultivar of the species Capsicum annuum. Its name is a Spanish word for “small bell” or “rattle”. The pepper, when dried makes a rattling noise and as such can be used to make music.
1,000 – 2,500
Only 50% the heat
of a jalapeño
Cherry Pepper
Also called Hungarian cherry peppers, these are mild and sweet. Very similar to the cascabel pepper. Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.
1,000 – 2,500
Only 50% the heat
of a jalapeño
Fresno Pepper
Same species as the Jalapeno but is more ripe and has a higher vitamin content. Frequently used in ceviche and is one of the most frequently used chilies in salsa.
2500-10000
Only 50% the heat
of a jalapeño
Anaheim Pepper
This mild pepper is also known as California, long green chili, chilacate, chile college, chile de rista, chile verde, Chimayo and Hatch.
500 – 2,500
Only 50% the heat
of a jalapeño
Ancho Pepper
Ancho peppers are are the dried version of Poblano, or “people” peppers. Their flavor is somewhat sweet and somewhat raisin-like, with medium heat.
The outer skin has a rich, sweet, raisin-like flavor, which is most commonly associated with the flavor of chili; the inner veins of the pepper are quite hot. When you buy the whole pod, you have the advantage of being able to separate these two distinct flavors.
1,000 – 2,000
Only 40% the heat
of a jalapeño
Pasilla Pepper
The true pasilla pepper is a long, thin pepper 7 to 12 inches long by 1 inch in diameter. Pasillas turn from dark green to dark brown/purple as they mature. Slightly spicy in taste. Called Chilaca in its fresh form.
1,000 – 2,000
Only 40% the heat
of a jalapeño
Poblano Pepper
The Poblano is a mild chile pepper, just slightly spicier than a bell pepper.
1,000 – 1,500
Only 30% the heat
of a jalapeño
Espanola Pepper
A locally named hot cultivar from New Mexico.
1,000 – 1,500
Only 30% the heat
of a jalapeño
Mirasol Pepper
This thin-skinned pepper can vary more than any other chile in looks, and therefore may be hard to recognize. Sometimes small, sometimes large, smooth or wrinkled, it is quite inconsistent. Known for its distinct berry like, fruity flavor that enhances potatoes chicken, and pork. Spices up hot salsas, stews, and mole sauces.
1,500 – 2,500
Only 30% the heat
of a jalapeño
Peppadew Pepper
"A type of sweet piquante peppers that resemble cherry tomatoes. Contains a mild heat."1,177
Only 24% the heat
of a jalapeño
Coronado Pepper
Originally from South America, the Coronado Pepper grows to 4″ long and 2″ wide with thin, waxy skin. It tastes like a mix of pear and berries, and turns a bright red when ripe. With its mild flavor, it can be eaten fresh, added to dishes for extra flavor, or dried and ground into powder.
700 – 1000
Only 20% the heat
of a jalapeño
New Mexico Pepper
New Mexican chiles are mild, large chiles with a unique flavour. These peppers are the only pepper that is suitable for preparing New Mexican style red sauces, such as enchilada sauce, some salsas or chile marinades.
500 – 1000
Only 20% the heat
of a jalapeño
Santa Fe Grande Pepper
Santa Fe Grande (Capsicum annuum) The Santa Fe Grande is a very prolific variety used in the southwest. The conical, blunt fruits ripen from greenish-yellow, to orange-yellow to red. The peppers grow upright on 24″ plants. Santa Fe Grande’s have a slightly sweet taste and are fairly mild in pungency.
500 – 700
Only 14% the heat
of a jalapeño
Pimento Pepper
The Pimento or Cherry Pepper is a variety of large, red, heart-shaped chile pepper (Capsicum annuum). They are very mild and sweet in taste.
100 – 500
Only 10% the heat
of a jalapeño
Pepperoncini Pepper
The pepperoncini (Italian peperone, peperoncino), also known as Tuscan peppers, sweet Italian peppers, banana peppers, waxed peppers, and golden Greek peppers, is a variety of Capsicum annuum. These peppers are mild and sweet with a slight heat to them, and are commonly jarred for use in Greek salads and salad bars.
100 – 500
Only 10% the heat
of a jalapeño
Mexi-Bell Pepper
A cross between Sweet Bell peppers and hotter chile peppers, these look like small, red Bell peppers.
100 -1,000
Only 2% the heat
of a jalapeño
NuMex Big Jim Pepper
Very large (possible the biggest in the world) of the New Mexican variety. Very mild and sweet.
100 – 1,000
Only 2% the heat
of a jalapeño
Cubanelle Pepper
The Cubanelle is a variety of sweet pepper. When unripe, it is light yellowish-green in color, but eventually turns bright red. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in Puerto Rico’s cuisine.
Cubanelle peppers are used in the U.S. to replace Poblano peppers. Most of the cubanelle pepper imports come from the Dominican Republic (where it’s called aji cubanela), which has been of late the main exporter of this cultivar.
100 – 1,000
Only 2% the heat
of a jalapeño
Sweet Bell Pepper
Very little to no heat, the common bell pepper comes in a variety of colors, most often green, red, yellow, and orange.
0 – 100
Only 1% the heat
of a jalapeño
Smokin’ Ed’s Carolina Reaper Pepper
As of 2014, this is currently the Guinness World Record holder for World’s Hottest Chile, the Carolina Reaper pepper was grown by Ed Currie of Puckerbutt Pepper Company out of South Carolina. Also known as the HB22a.
1,400,000 – 2,200,000
440 times hotter
than a jalapeño
Trinidad Moruga Scorpion
A superhot strain closely related to the Trinidad Scorpion Butch T. as of February 2012, it had been tested as the world’s hottest chile pepper until the Carolina Reaper usurped it in November of 2013.
580,198 – 2,009,231
401.8 times hotter
than a jalapeño
7-Pot Douglah
"A version of the super-hot 7-Pot, 7 Pot Douglah, or Chocolate 7 Pod. Super-intense chile pepper that ranks up with the hottest, including the Carolina Reaper, Moruga Scorpion, Trinidad Scorpion Butch T, and the Bhut/Naga jolokia"923,589 – 1,853,936
370.79 times hotter
than a jalapeño
Trinidad Scorpion (Butch T strain)
A superhot, bitter chile originating from the island of Trinidad. The Trinidad Scorpion was the world’s hottest chile pepper in 2011 (it has since been dethroned by its sister strain, the Trinidad Moruga Scorpion) but is the current Guinness World Record holder until the folks at Guinness take a look at the recent NMSU CPI superhot research that was released in February 2012. The pods often look similar to a mushroom cloud or a jellyfish with slight habanero/scotch bonnet-like characteristics, and have a slightly bumpy appearance.
Neil Smith of The Hippy Seed Company had a Trinidad Scorpion chile rated at 1,463,700 SHU, and named the origin strain after the one who provided the seeds, Butch Taylor of Zydeco Sauces.
1,463,700
292.74 times hotter
than a jalapeño
Naga Viper
The Naga Viper pepper has a rating of 1,382,118 Scoville Heat Units (SHU). It is an unstable three-way hybrid produced from the Naga Morich, the Bhut Jolokia and the Trinidad Scorpion (some of the world’s hottest peppers). Due to the nature of it being a hybrid it is unable to produce offspring exactly like the parent due to segregation of alleles and therefore traits.
1,382,118
276.42 times hotter
than a jalapeño
Trinidad 7 Pot Jonah
A superhot similar to the 7 Pot Douglah strain.
800,000 – 1,200,000
240 times hotter
than a jalapeño
Gibralta / Spanish Naga Chili Pepper
"The Gibralta Naga, or Spanish Naga, is of course grown in Spain, but was developed in the UK from Indian chili peppers. It beat out the Bhut Jolokia for hottest pepper, but was soon overtaken. As they are grown, they are stressed by creating a hot environment, which helps to make the chiles extremely hot.
They grow to about 3 inches and are round on top with a tapered end. They start out green and mature to red with wrinkled, knobby skin."
1,086,844
217.37 times hotter
than a jalapeño
Infinity Chilli
The Infinity Chile Pepper is a chili pepper created in England by chili breeder Nick Woods of Fire Foods, Grantham, Lincolnshire. For two weeks in February 2011, the Infinity Chilli held the Guinness World Record title for the world’s hottest chilli with a Scoville scale rating of 1,067,286 Scoville Heat Units (SHU).
1,067,286
213.46 times hotter
than a jalapeño
Bhut Jolokia Pepper / Ghost Chile Pepper
The Bhut/Naga/Bih Jolokia pepper is a chile pepper found naturally in the army garrison town of Tezpur, in the north-eastern state of Assam, India. It is a naturally occurring chile and held the Guinness World Record for the world’s hottest pepper from 2007 until Januray 2011.
The Bhut Jolokia is also know as The “Ghost Chili/Chile”, Nagahari, Naga Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, Bih Jolokia and Bhwt Jolokiya (with possible slight variations).
855,000 – 1,041,427
208.29 times hotter
than a jalapeño
Dorset Naga Pepper
The Dorset Naga pepper (Capsicum chinense) is a variety of chile pepper grown in West Bexington, Dorset, England.
876,000 – 970,000
194 times hotter
than a jalapeño
Trinidad 7 Pot CARDI Strain
A superhot similar to the 7 Pot Douglah strain.
850,000
170 times hotter
than a jalapeño
Trinidad Yellow Scorpion
A slightly less-hot version of the red Trinidad Scorpion Pepper.
400,000 – 600,000
120 times hotter
than a jalapeño
Red Savina Habanero Pepper
The Red Savina pepper is a cultivar of the habanero chile (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger peppers. They have been measured to reach as high as nearly 580,000 Scoville units.
350,000 – 577,000
115.4 times hotter
than a jalapeño
Devil’s Tongue – Chocolate
A brown-colored version of the hot devil’s tongue pepper
500,000
100 times hotter
than a jalapeño
Devil’s Tongue – Red
A red-colored version of the hot devil’s tongue pepper
400,000 – 500,000
100 times hotter
than a jalapeño
Congo Pepper – Black
A black-colored version of the hot Congo chile
300,000 – 500,000
100 times hotter
than a jalapeño
Jamaican Hot Pepper – Chocolate
A hot pepper variety originating from Jamaica, in a spicier brown color
300,000 – 500,000
100 times hotter
than a jalapeño
Habanero Chile Pepper – Chocolate
This is a brown-colored version of the popular habanero pepper.
300,000 – 500,000
100 times hotter
than a jalapeño
Trinidad Yellow 7 Pot
"A slightly less hot version of the Trinidad 7 Pot"500,000 – 600,000
100 times hotter
than a jalapeño
Devil’s Tongue – Yellow
A yellow-colored version of the hot devil’s tongue pepper.
400,000
80 times hotter
than a jalapeño
Congo Pepper – Red
A red-colored version of the hot Congo chile
300,000 – 400,000
80 times hotter
than a jalapeño
Habanero Chile Pepper – Orange
The habanero chile (Capsicum chinense Jacquin) (Spanish, from Havana) is the most intensely spicy chile pepper of the Capsicum genus. It is a popular ingredient in super-hot sauces and dishes. This orange-colored version is perhaps the most widespread variation of habaneros.
100,000 – 350,000
70 times hotter
than a jalapeño
Scotch Bonnet Pepper
The Scotch Bonnet is a variety of chile pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is reputed by some as one of the hottest peppers in the world. It is found mainly in the Caribbean islands and is named for its resemblance to a Scot’s bonnet. Most Scotch Bonnets have a heat rating between 150,000 and 325,000 Scoville Units.
100,000 – 325,000
65 times hotter
than a jalapeño
Congo Pepper – Yellow
A yellowcolored version of the hot Congo chile
300,000
60 times hotter
than a jalapeño
Birds Eye Pepper
"Bird’s eye chili, bird’s chili or Thai chili, is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Southeast Asia. It is often confused with a similar-looking chili derived from the species Capsicum frutescens, the cultivar ‘siling labuyo’. Bird’s eye chili can also be found in India, in Meghalaya and Kerala."100,000 – 225,000
45 times hotter
than a jalapeño
Madame Jeanette
"These peppers are used amongst others in Surinam and the Netherlands to make a great, bright yellow sambal."225,000
45 times hotter
than a jalapeño
Jamaican Hot Pepper – Red
A hot pepper variety originating from Jamaica
200,000
40 times hotter
than a jalapeño
Carolina Cayenne Pepper
"The Carolina Cayenne Pepper is a native of Central and South America. Today, it is cultivated around the world and offered as a spice. A mature Carolina Cayenne will be over five inches in length and about an inch in width. This pepper first appears in green on the plant. With maturation, it turns to a blood red color. They have very wrinkled and thin skin with the shape of an elongated teardrop. Carolina Cayenne’s are nearly two times as hot as the typical cayenne pepper. The Scoville heat scale shows a rating for them of 100,000-125,000 SHU or Scoville Heat Units."100,000 – 125,000
25 times hotter
than a jalapeño
Fatalli Pepper
The Fatalii (Capsicum chinense) is a chili that originates in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparably hotter to the standard habanero. The Scoville units of a Fatalii range about 125,000 ~ 400,000 units.
125,000 – 400,000
25 times hotter
than a jalapeño
Tabiche Pepper
"Originally from India, the Tabiche pepper can now be found growing worldwide and often year-round, but it does best in hot, dry climates. It grows to about three inches in length and an inch in width, with the shape of a thin teardrop. It has wrinkled, thin skin, and can mature to a pale yellow or a bright, glossy red."85,000 – 115,000
23 times hotter
than a jalapeño
Bahamian Pepper
"As its name suggests, the Bahamian pepper originates from the Bahamas, where it is still one of the major agricultural crops. This small, round pepper grows to only about an inch in length, and may be found in an assortment of colors, including yellow, orange, green and red. Interestingly, the Bahamian pepper grows upright in clusters, unlike most peppers that hang from their stems.
At roughly 100,000 Scovilles, they are hotter than the cayenne, but not quite as hot as most habaneros. They make a deliciously spicy addition to many foods and dishes."
95,000 – 110,000
22 times hotter
than a jalapeño
Thai Pepper
There are three varities of thai peppers, the hottest of which can reach as high as 100,000 on the Scoville scale.
50,000 – 100,000
20 times hotter
than a jalapeño
Chiltepin pepper
Chiltepin is a wild chile pepper that grows in Mexico and the southwestern United States. It is sometimes called the “mother of all peppers,” because it is thought to be the oldest species in the Capsicum genus. The chiles are extremely hot, rating 50,000 to 100,000 Scoville units, but the heat quickly dissipates.
50,000 – 100,000
20 times hotter
than a jalapeño
Datil Pepper
A very hot chili; primarily grown in Florida.
100,000 to 300,000
20 times hotter
than a jalapeño
Jamaican Hot Pepper – Yellow
A hot pepper variety originating from Jamaica, in a milder yellow color
100,000
20 times hotter
than a jalapeño
Pico de Pajaro Pepper
Translates to “Bird’s beak” and originates from Yecora, Sonora, Mexico. The knobby fruit are often curved. Pods are almost 1″ wide and 5-51/2″ long. Also known as ‘Cola de Rata’ (Rat tail).
70,000 – 100,000
14 times hotter
than a jalapeño
Charleston Hot Pepper
Similar to the Carolina Cayenne, the Charleston Hot is a variety of Cayenne created by the U.S. Department of Agriculture in South Carolina. Although it was not bred for its heat, it is much hotter than a regular cayenne, which averages about 30,000 Scovilles. In fact, it’s almost as hot as a habanero but with a great cayenne flavor.
The Charleston Hot starts out green and turns to yellow, then orange, then bright red. It can be harvested during its immature stages, but most people are familiar with its typical mature, red color. The peppers are long and skinny, growing to about 5 inches in length, and 3/4 inch in width.
70,000 – 100,000
14 times hotter
than a jalapeño
Malagueta Pepper
Malagueta pepper is a type of chile used in Brazil, Portugal and Mozambique. It is heavily used in the Bahia area of Brazil . It apparently gets its name from the unrelated melegueta pepper from West Africa (Zingiberaceae).
It is a small, tapered, green pepper that turns red as it matures. It is about 2 inches in length at maturity. It is a very hot pepper, with a range of 60,000 to 100,000 Scoville units (about the same as Tabasco peppers). There are two sizes seen in markets, which will sometimes have different names: the smaller ones are called “malaguetinha” in Brazil and “piri-piri” in Portugal and Mozambique, and the larger ones are called “malaguetao” in Brazil and “malagueta” in Portugal. They are not different varieties, just peppers of different maturities from the same plant.
60,000
12 times hotter
than a jalapeño
China Express Pepper
"Biting, red, and scorching hot peppers."60,000 – 100,000
12 times hotter
than a jalapeño
Diablo Grande Pepper
"A banana-type chile pepper that packs plenty of heat, the Diablo Grande is several times hotter than jalapeno and serrano peppers. It is one of numerous members of the Longum group, which encompasses poblanos, serranos, jalapenos, cayenne peppers and various other chile peppers. These annual vegetables descend from varieties that were grown and selected by Native Americans for thousands of years."60,000 – 100,000
12 times hotter
than a jalapeño
Piquin Pepper
Sometimes spelled “pequin”, the Piquin pepper (pronunciation: pee/puh-KEEN) is a hot chili pepper cultivar commonly used as a spice.
Pequin has a compact habit growing typically 0.3-0.6 meters tall, with bright green, ovate leaves and small fruits that rarely exceed 2 cm in length. Like most chiles, fruits start out green, ripening to brilliant red at maturity. Pequin peppers are very hot, often 13-40 times hotter than jalapenos on the Scoville scale (100,000-140,000 units). Flavor is described as citrusy, smoky (if dried with wood smoke), and nutty Common uses include pickling, salsas and sauces, soups, and vinegars. The popular Cholula brand hot sauce lists piquin peppers and arbol peppers among its ingredients.
40,000 – 58,000
11.6 times hotter
than a jalapeño
Super Chile Pepper
These small peppers grow upright in clusters and mature from light green to red, often with shades of orange in between. They do best in a hot, humid climate. They grow to 1 1/2″-2″ in length and 1/2″- 1″ in width and have a cone shape. They are decorative and colorful, and are often used as a border in gardens with limited space.
40,000 – 50,000
10 times hotter
than a jalapeño
Cayenne Pepper
Cayenne pepper is a popular, hot red pepper used to flavor spicy dishes and sauces.
30,000 – 50,000
10 times hotter
than a jalapeño
Aji Pepper
The Aji pepper, also known as Peruvian hot pepper, is a unique species of chili pepper, Capsicum baccatum, containing several different breeds.
30,000 – 50,000
10 times hotter
than a jalapeño
Santaka Pepper
The Santaka Pepper is a hot chili pepper that originates from Japan. It is rather small in size, measuring about two inches in length and up to an inch in width, at maturity. It has a tapered teardrop shape and a vibrant red color. At harvest time, the skin of the fruit is thin and wrinkled. The flavor of the Santaka pepper is one of intense spiciness.
30,000 – 50,000
10 times hotter
than a jalapeño
Tabasco Pepper
The tabasco pepper a variety of the chile pepper species Capsicum frutescens. It is best known through its use in Tabasco sauce. A medium hot to very hot pepper.
30,000 – 50,000
10 times hotter
than a jalapeño
Tien Tsin Pepper
A hot pepper variety grown and used in China.
50,000-75,000
10 times hotter
than a jalapeño
Manzano Pepper
Manzano chile peppers are relatives of the hot South American rocoto peppers. They are used most often in fresh form because the pods are so thick they are difficult to dry. These peppers are great for making hot salsas. It is unusual in that it has black seeds.
12,000 – 30,000
6 times hotter
than a jalapeño
de Arbol pepper
A slender, commonly-used pepper with a medium hot taste.
15,000 – 30,000
6 times hotter
than a jalapeño
Serrano Pepper
A serrano pepper is a type of chile pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo.
10,000 – 23,000
4.6 times hotter
than a jalapeño
Chungyang Red Pepper
"The Chungyang Red Pepper’ is a small-sized chili pepper that has a strong burning sensation when eaten. It is a cultivar of the species Capsicum annuum originating in South Korea and developed by Dr. Il-ung Yoo by hybridizing Thai and Jeju-do cultivars. Chungyang Red Peppers have 10,000 – 23,000 Scoville heat units."10,000 – 23,000
4.6 times hotter
than a jalapeño
Aleppo Pepper
The Aleppo pepper, also known as the Halaby pepper, is named after the city of Aleppo in Northern Syria. It is commonly grown in Syria and Turkey, and is usually dried and crushed.
Aleppo pepper is used in Mediterranean and Middle Eastern cuisine, although it has become very popular around the world as an alternative to crushed red pepper or paprika, due to its beautiful deep red color, rich fruity undertones and aromatic flavor. It is perfect for chili, pizza, sauces, or anywhere you may normally use paprika, if you like the extra heat. However, it is not as hot as conventional crushed red pepper, because it is de-seeded before it is crushed.
10,000
2.1 times hotter
than a jalapeño
Wax Pepper
The Hungarian wax pepper is a pastel yellow chile pepper also known as the hot yellow pepper or hot wax pepper. The Hungarian wax is closely related to the mild banana pepper. These peppers appear so much alike they cannot usually be distinguished except by taste. They are often used in Hungarian stews and go well with bean dishes.
5,000 – 10,000
2 times hotter
than a jalapeño
Chipotle Pepper
There is no naturally-occurring chipotle in nature; it is simply a jalapeno pepper that has been smoked. It has a slightly higher Scoville count than a regular Jalapeno. Spicy, smoky, sweet, and flavorful.
5,000 – 10,000
2 times hotter
than a jalapeño
Jalapeño Pepper
Perhaps the most popular and most widely-used hot pepper in the western world. The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. Jalapeños have a wide variety of culinary uses: snacks, dishes, sauces and salsas are just a few. The jalapeño is known by different names throughout Mexico: cuaresmenos, huachinangos and chiles gordos. A smoked jalapeño is known as a chipotle pepper.
2,500 – 8,000
Guajillo Pepper
Sometimes (incorrectly) spelled “guajilla”. They are thick, leathery dark reddish brown (when mature) chiles that contain mild to moderate amounts of heat. The guajillo is one of the most commonly grown chiles in Mexico. This chile requires a longer soaking period than most due to its leathery skin.
2,500 – 5,000
approx. equal in heat
to a jalapeño
Sandia Pepper
A spicy, southern “NuMex” pepper.
1,500 – 2,500
Only 50% the heat
of a jalapeño
Rocotillo Pepper
Rocotillos are clustered, bell-blossom-shaped peppers with a pleasant flavor, often served fresh to accompany roasted meats or cooked beans.
1,500 – 2,500
Only 50% the heat
of a jalapeño
Cascabel Pepper
The cascabel is a small, round, hot chilli pepper. It is a cultivar of the species Capsicum annuum. Its name is a Spanish word for “small bell” or “rattle”. The pepper, when dried makes a rattling noise and as such can be used to make music.
1,000 – 2,500
Only 50% the heat
of a jalapeño
Cherry Pepper
Also called Hungarian cherry peppers, these are mild and sweet. Very similar to the cascabel pepper. Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.
1,000 – 2,500
Only 50% the heat
of a jalapeño
Fresno Pepper
Same species as the Jalapeno but is more ripe and has a higher vitamin content. Frequently used in ceviche and is one of the most frequently used chilies in salsa.
2500-10000
Only 50% the heat
of a jalapeño
Anaheim Pepper
This mild pepper is also known as California, long green chili, chilacate, chile college, chile de rista, chile verde, Chimayo and Hatch.
500 – 2,500
Only 50% the heat
of a jalapeño
Ancho Pepper
Ancho peppers are are the dried version of Poblano, or “people” peppers. Their flavor is somewhat sweet and somewhat raisin-like, with medium heat.
The outer skin has a rich, sweet, raisin-like flavor, which is most commonly associated with the flavor of chili; the inner veins of the pepper are quite hot. When you buy the whole pod, you have the advantage of being able to separate these two distinct flavors.
1,000 – 2,000
Only 40% the heat
of a jalapeño
Pasilla Pepper
The true pasilla pepper is a long, thin pepper 7 to 12 inches long by 1 inch in diameter. Pasillas turn from dark green to dark brown/purple as they mature. Slightly spicy in taste. Called Chilaca in its fresh form.
1,000 – 2,000
Only 40% the heat
of a jalapeño
Poblano Pepper
The Poblano is a mild chile pepper, just slightly spicier than a bell pepper.
1,000 – 1,500
Only 30% the heat
of a jalapeño
Espanola Pepper
A locally named hot cultivar from New Mexico.
1,000 – 1,500
Only 30% the heat
of a jalapeño
Mirasol Pepper
This thin-skinned pepper can vary more than any other chile in looks, and therefore may be hard to recognize. Sometimes small, sometimes large, smooth or wrinkled, it is quite inconsistent. Known for its distinct berry like, fruity flavor that enhances potatoes chicken, and pork. Spices up hot salsas, stews, and mole sauces.
1,500 – 2,500
Only 30% the heat
of a jalapeño
Peppadew Pepper
"A type of sweet piquante peppers that resemble cherry tomatoes. Contains a mild heat."1,177
Only 24% the heat
of a jalapeño
Coronado Pepper
Originally from South America, the Coronado Pepper grows to 4″ long and 2″ wide with thin, waxy skin. It tastes like a mix of pear and berries, and turns a bright red when ripe. With its mild flavor, it can be eaten fresh, added to dishes for extra flavor, or dried and ground into powder.
700 – 1000
Only 20% the heat
of a jalapeño
New Mexico Pepper
New Mexican chiles are mild, large chiles with a unique flavour. These peppers are the only pepper that is suitable for preparing New Mexican style red sauces, such as enchilada sauce, some salsas or chile marinades.
500 – 1000
Only 20% the heat
of a jalapeño
Santa Fe Grande Pepper
Santa Fe Grande (Capsicum annuum) The Santa Fe Grande is a very prolific variety used in the southwest. The conical, blunt fruits ripen from greenish-yellow, to orange-yellow to red. The peppers grow upright on 24″ plants. Santa Fe Grande’s have a slightly sweet taste and are fairly mild in pungency.
500 – 700
Only 14% the heat
of a jalapeño
Pimento Pepper
The Pimento or Cherry Pepper is a variety of large, red, heart-shaped chile pepper (Capsicum annuum). They are very mild and sweet in taste.
100 – 500
Only 10% the heat
of a jalapeño
Pepperoncini Pepper
The pepperoncini (Italian peperone, peperoncino), also known as Tuscan peppers, sweet Italian peppers, banana peppers, waxed peppers, and golden Greek peppers, is a variety of Capsicum annuum. These peppers are mild and sweet with a slight heat to them, and are commonly jarred for use in Greek salads and salad bars.
100 – 500
Only 10% the heat
of a jalapeño
Mexi-Bell Pepper
A cross between Sweet Bell peppers and hotter chile peppers, these look like small, red Bell peppers.
100 -1,000
Only 2% the heat
of a jalapeño
NuMex Big Jim Pepper
Very large (possible the biggest in the world) of the New Mexican variety. Very mild and sweet.
100 – 1,000
Only 2% the heat
of a jalapeño
Cubanelle Pepper
The Cubanelle is a variety of sweet pepper. When unripe, it is light yellowish-green in color, but eventually turns bright red. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in Puerto Rico’s cuisine.
Cubanelle peppers are used in the U.S. to replace Poblano peppers. Most of the cubanelle pepper imports come from the Dominican Republic (where it’s called aji cubanela), which has been of late the main exporter of this cultivar.
100 – 1,000
Only 2% the heat
of a jalapeño
Sweet Bell Pepper
Very little to no heat, the common bell pepper comes in a variety of colors, most often green, red, yellow, and orange.
0 – 100
Only 1% the heat
of a jalapeño
