He had been growing habaneros, yet found this bright red pepper and cultivated more of them.
Traditional uses: Unknown Holding the status of the hottest pepper in the world from 1994 to 2006, this spicy piece of work was first discovered by a farmer by accident.
Origin: Scientifically engineered in California As an upgraded version of the habanero, it’s often used to add more kick to traditional Mexican cuisine. Traditional uses: Mexican salsas and hot sauces Half the size and double the heat of the standard habanero, this pepper has a deceptively cute appearance and sinister level of heat. As a man-made pepper, it doesn’t have traditional uses but can be used as a more intense substitute for the habanero. Coincidentally, it is said to hit like one too. Traditional uses: Unknown Created by scientists to resist a common parasite often found on pepper and tomato plants, it’s named after its resemblance to a tiger paw. As a relative to the habanero, it was first discovered growing in the field of an Amish farmer and is described as having a nutty, fruity taste. Traditional uses: Unknown With an ominous name and a mysterious past, it is uncertain where exactly this pepper originated from. The heat kicks in early, burns the entire mouth, and takes a long time to fade. Traditional uses: Fruity hot sauces from Africa and the Caribbean While it is said to have a fruity, citrus flavor, it is nearly impossible to distinguish the floral notes of this pepper due to its extreme heat. While it originally came from the Amazon, it now adds a fruity and floral flavor to Mexican dishes on the Yucatan. Traditional uses: Mexican/Yucatanian cuisine Readily available in your local grocery store, this orange pepper belongs to the same species as the Scotch Bonnet. While also used in the Caribbean, this taste is iconic of Mexican salsas. Traditional uses: Traditional Mexican stews and salsas As a particularly rare and difficult-to-cultivate variety of the habanero, the white habanero bush typically produces many peppers. While it can be found as far as West Africa, it’s most commonly used as one of the main ingredients in West Indian hot pepper sauces. Traditional uses: Caribbean cuisines like jerk chicken or jerk pork This odd-looking pepper was named after its resemblance to the Scottish Tam o’ Shanter - the plaid cap/bonnet worn by men in Scotland.
Its flavor is said to be neither fruity nor floral - just HOT. Traditional uses: Traditional Suriname and Antillean dishes Said to be named after a prostitute from Paramaribo, this smooth, yellow pepper packs a surprising punch. Ranked from zero up to millions, each ranking represents the number of cups of sugar water necessary to dilute the food to a neutral spice level.įrom chilis that can be found in the wild to man-made creations that remind us of some kind of fiery Frankenstein, here are the top 20 contenders in ascending order. Meet the Scoville Heat Unit (SHU): an objective scale that measures the amount of capsaicin (the active compound responsible for spice) in peppers. But with so many different experiences, how does one measure chili heat? Whether you want to challenge your taste buds or find the perfect chili to complement your gran’s chili recipe, we’ve scoured the corners of the globe (okay, the internet) to bring you the chilis out there with the most fire.Įver been quite unphased while a friend was sweating like a resident of Death Valley right next to you? That’s because different people have varying tolerances to spice. But if you always choose the ‘extra hot’ option and then add some more salsa just for the kick, these chili peppers might be the stuff of your dreams. If you can’t handle the heat in the kitchen, this may very well be the stuff of your nightmares. In reality, these are some of the hottest chili peppers known to man. The Apocalypse Scorpion Pepper, Pepper X, and the Carolina Reaper sound almost like titles of frightening horror movies.
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