Playing with fire: ranking of the hottest chili peppers from around the world

Moderate consumption of chili peppers is very beneficial: it promotes the production of endorphins and reduces stress. But for some this is not enough. We did the research to find the world's hottest pepper.

I myself don’t like too spicy food, but the topic of chili peppers turned out to be so interesting that I couldn’t pass it up.

First, a little theory. The name "chili" is used in trade and cooking to designate the cayenne pepper Capsicum annuum, and is also applied to all the hottest varieties of red hot peppers to distinguish them from medium and low heat ones. The name “chili” in Russian is consonant with the name of the country Chile, but in fact comes from the word “chilli” from the Aztec Nahuatl languages ​​(the territory of modern Mexico) and is translated as “red”.

The heat of peppers is measured using the Scoville Heat Scale. This scale was proposed by the American chemist Wilbur Scoville for a comparative assessment of the degree of hotness of different varieties of pepper. Scoville Units (SSU) provide an estimate of the quantitative content of capsaicin and are based on sensory testing of pepper extracts. It is capsaicin that gives pepper its hot taste; it is associated with the perception of substances that stimulate “heat” receptors. Capsaicin is widely used in medicine, but not only. For example, it is a component of alcohol tincture and medical plaster, used as a distraction and pain reliever, as well as an ointment for frostbite. Capsaicinoids are used in gas self-defense weapons: gas pistols and revolvers, gas cartridges.

To make it more clear, sweet bell pepper corresponds to 0 on this scale, Tabasco sauce - 5000 units, jalapeno - 8000 units, hot Thai pepper - 50-100 thousand. By the way, while in Thailand I tried the dishes that Thais prepare for themselves and, to be honest, I couldn’t eat more than two spoons. Jamaican hot pepper gains 100-200 thousand units. The peppers I'm going to talk about in today's post start at 225,000 (!) on the Scoville heat scale.

So let's get started. I’ll say right away that the most interesting and extreme is at the end of the list.

22nd place. Madame Jeanette (225,000 units)

This variety of pepper comes from Suriname. According to one version, it got its name from a prostitute from Paramaribo. The seemingly harmless, smooth yellow pod packs a powerful punch of spice. It doesn't have any fruity or floral notes, it's just spicy. Madame Jeanette can be found in traditional Surinamese and Antillean cuisines. This variety is often confused with "yellow Suriname" - yellow-colored Surinamese chili peppers - but mature Madame Jeanette peppers are reddish-yellow in color, larger and irregular in shape. The plant is very productive, grows little and does not like cool weather, and can grow indoors.

21. Scotch bonnet (100,000 - 350,000 units)

Scotch bonnet is found mainly in the Caribbean, Guyana (where it is called the "fireball"), the Maldives and western Africa. It got its name from its resemblance to the traditional Scottish headdress, the tam-o-shanter. This is a wide woolen beret with a pompom on the top. These peppers are used to flavor various dishes, as well as in hot sauces and seasonings. It gives pork or chicken dishes a unique taste. Scotch bonnet has a sweeter flavor and thicker shape than its habanero cousin, with which it is often confused.

20. White habanero (100,000 - 350,000 units)

This habanero variety is rare because it is quite difficult to grow. The white habanero fruit grows on tiny bushes, but has an extremely high yield. Opinions differ about the origin of the variety (Peru or Mexico), but it is most often found in Mexican cuisine.

I suggest you watch a video review of white habanero with tasting. As it turns out, this is a fairly popular genre of video reviews on YouTube. The Internet is filled with videos of blushing and sweating men chewing different varieties of peppers.

19. Classic Habanero (100,000 - 350,000 units)

Despite its official name, Capsicum chinense, the classic habanero originates from South America. Nikolaus Jacquin, who discovered this plant, mistakenly believed that it spread from China. This species grows naturally in Brazil, Colombia, Mexico and the Caribbean islands. Residents of Mexico are immensely fond of spicy food, and tourists are offered dishes containing habanero peppers in the restaurant. A visitor who orders this hot pepper is immediately respected by the locals. Habanero peppers are part of the famous Tabasco sauce.

18. Fatali (125,000 - 325,000 units)

The Fatali pepper, or South African habanero, is the first pepper on our list that is not native to the Western Hemisphere. South Africa is considered its homeland. This variety has a pleasant fruity flavor. Depending on where it grows, you can detect the aroma of citrus or peach, although I personally don’t understand how you can distinguish any shades of taste when tasting such a spicy product.

17. Devil's tongue (125,000 - 325,000 units)

This variety is similar in appearance to Fatali and is also part of the habanero family. This pepper was first discovered on a farm in Pennsylvania, but the history of its origin is unknown. The fruits of this pepper have a bright, fruity, slightly nutty taste (we'll take the experts' word for it).

16. Tigerpaw NR (265,000 - 328,000 units)

This habanero variety was bred in a USDA scientific laboratory. The prefix NR in the name of pepper stands for “nematode resistance,” which means the resistance of this variety to root nematodes (pests that usually attack pepper bushes). Due to the artificial origin of Tigerpraw NR, traditions of using it for food have not developed. However, its similarity to the classic orange habanero makes it possible to replace the latter when preparing any dishes, although Tigerpraw NT is a little spicier.

15. Chocolate Habanero (aka Congo Black) (300,000 - 425,000 units)

This variety is native to Trinidad and, in fact, has absolutely nothing to do with the Congo. Chocolate habanero has become especially popular with spicy lovers, who can remain conscious long enough to sense the rich, smoky flavor buried deep beneath the fiery heat. This variety can be found in traditional hot sauces from Mexico to Jamaica.

Review and tasting of chocolate habanero:

14. Red Savina (200,000 - 450,000 units)

Another habanero variety, specially bred by breeders to produce larger and juicier fruits. Like some other habanero varieties, Red Savina comes from Central America, but it got its new look in California greenhouses. So that you understand what awaits you next on this list, I’ll explain: this variety held the palm among the hottest varieties of pepper for 12 whole years (from 1994 to 2006), and we haven’t even reached the halfway point yet!

13. Red Caribbean Habanero (300,000 - 475,000 units)

This variety is almost twice as hot as the classic habanero. Like several other varieties on this list, red habanero is native to the Amazon, although some believe it has Mexican roots. The red Caribbean habanero is widely used in Mexican cuisine, mainly in salsas and other hot sauces.

12. Trinidad Scorpion CARDI (800,000 - 1,000,000 units)

The Scorpio Trinidad group of varieties gets its name from its characteristic tail shape, reminiscent of a scorpion's tail. Place of origin: Trinidad island. The abbreviation CARDI explains that this variety was bred within the walls of the Caribbean Agricultural Research Institute. To grow and process this pepper, you must wear gas masks and protective clothing similar to chemical protective suits. In its homeland, the Trinidad Scorpion is used in the military industry to produce tear gas. Also, capsaicin obtained from it is added to the paint that covers the bottoms of ships to protect against shellfish.

11. Naga Morich (aka Dorset Naga) (1,000,000 units)

From this point on, we move into a completely different category of varieties with a heat level of over a million Scoville units! It’s hard to imagine, but “gastromasochists” from all over the world chew these peppers too. Central American habanero varieties will have to make room: the Naga pepper family is native to northern India and Bangladesh. There they are usually eaten unripe. In addition to the sizzling heat, Naga Morich boasts a fruity aroma, with some fans liking notes of orange and pineapple. One of the varieties of this Dorset Naga pepper has been specially eaten to obtain maximum heat. It was the first variety in the world to exceed 1 million Scoville units.

10. Bhut Jolokia (aka Ghost Pepper) (800,000 - 1,001,304 units)

In 2011, Bhut Jolokia (or Naga Jolokia) was included in the Guinness Book of Records as the hottest pepper in the world. Now there are already hotter varieties of chili, bred in laboratories, but it is worth remembering that Bhut Jolokia is a natural creation of nature, growing for centuries in India. It is noteworthy that the spiciness of this pepper directly depends on the geographical location and climate of the area where it grows. The most pungent Bhut Jolokia, for example, grows in the relatively sparsely populated northeastern part of India, also known as the Seven Sister States, where it is used to coat fences to keep wild elephants away from human habitations. In the drier state of Madhya Pradesh (the center of the country), it is half as severe as in the northeast. The Indian Ministry of Defense, after conducting tests, announced that grenades stuffed with Bhut Jolokia effectively cool down the ardor of hooligans. After which pepper grenades were made available to the Indian Army.

9. Bhut Jolokia chocolate (800,000 - 1,001,304 units)

The chocolate version of Bhut Jolokia is very rare in the wild. It received its name not only for its characteristic color, but also for its sweetish taste. But don't be fooled: it's just as spicy as its red sibling, with roughly the same capsaicin levels at 1 million units. Originating from India, these peppers are used in all varieties of curries.

8. 7 Pot Chili (over 1,000,000 units)

This variety of chili also comes from Trinidad, where the fiercest peppers grow naturally as weeds. This pepper is found in dishes throughout the Caribbean. In Jamaica, it is called the "seven pot" pepper to indicate that one pod is enough to fill seven pots of food with flavor and aroma. Like other hottest varieties, 7 pot chili fruits have an uneven, bumpy surface, as if they are boiling from the inside due to their spiciness.

7. Gibralta (Spanish Naga) (1,086,844 units)

Based on the name, this naga variety is grown in Spain, although it was bred in laboratories in the UK. To obtain such pungency, Gibralta is cultivated under extreme conditions: indoors, in closed polyethylene tunnels, using extremely high temperatures. Because it is an artificially bred variety, it is difficult to find in traditional Spanish cuisine.

6. Infinity chili (1,176,182 units)

Most of the top ten chilies are artificially produced, and Infinity chili is no exception. It was bred by British breeder Nick Woods, but only held the title of hottest pepper for two weeks. Like the previous two varieties, it is just as red, lumpy and bad looking, just like those amateur tasters after they taste it.

5. Naga Viper (1,382,118 units)

Nature could not have invented a pepper as hot as Naga Viper. This is so unnatural that this variety loses its properties with each new bush. Naga Viper is an unstable genetic hybrid of three other chili varieties: Naga Morich, Bhut Jolokia and Trinidad Scorpio. If you want to buy seeds and try to grow Naga Viper yourself, sign up for Gerald Fowler, the breeder from Great Britain who developed this variety. At the moment there are already several thousand people on the list.

4. 7 Pot Douglah (aka Chocolate 7 Pot) (923,000 - 1,853,396 units)

The chocolate variety of the 7 pot chili pepper from Trinidad is approaching the dangerous mark of 2 million Scoville units. Fans say this variety is one of the juiciest and most flavorful chili varieties. The word "dougla" in Trinidad refers to people of mixed African and Indian blood.

3. Trinidad Scorpion Butch T (1,463,700 units)

The Trinidad scorpion Butch T was included in the Guinness Book of Records in 2011. It was obtained by crossing other varieties and named after Butch Taylor from the USA, who grew them from the seeds of another pepper lover. To prepare food using this pepper, you need protective equipment: mask, gloves, protective suit. Chefs claim that numbness in the hands lasts for about two days after cooking.

2. Trinidad Moruga Scorpion(2,009,231 units)

This variety crossed the 2 million Scoville mark for the first time and for several years held the title of the hottest pepper in the world. This is the hottest pepper found in the wild and is native to the Moruga region of Trinidad (of course). A medium-sized fruit contains about 25 ml of pure capsaicin: about the same as a police officer's pepper spray. If you decide to bite into a piece of Trinidad Moruga Scorpion pepper, in the first minutes you will think that it is not spicy at all. However, after just a few minutes, the degree of burning sensation will begin to rapidly increase, and you will feel as if your tongue, throat and esophagus are on fire! Your blood pressure will rise, your face will turn red, and your eyes will start to water a lot. Some who tried this pepper experienced bouts of nausea. In addition to its spiciness, Trinidad Scorpion Moruga Blend is notable for its fruity aroma, thanks to which its fruits, added to food in very small quantities, give the dish a piquant and, at the same time, pleasant taste.

1. Carolina Reaper (1,569,300 - 2,200,000 units)

The leader of the rating is the Carolina Reaper pepper, grown in South Carolina on the farm of Ed Curry, owner of PuckerButt Pepper Co. The Carolina Reaper, declared the hottest pepper in November 2013, beat its nearest competitor by 200,000 units. Like its other close relatives from Trinidad, it is equipped with a bumpy surface and a scorpion tail.

In this funny video, two reckless friends taste Carolina Reaper: