World's Hottest Pepper
Naga Morich or Dorset Naga
Red Savina Habanero
(350,000 - 577,000)
(200,000 - 385,000)
& Scotch Bonnet
(150,000 - 325,000)
Devil Toung &: Fatalii
(125,000 - 325,000)
(80,000 - 240,000)
(100,000 - 225,000)
(100,000 - 200,000)
(125,000 - 150,000)
(100,000 - 125,000)
(95,000 - 110,000)
(85,000 - 115,000)
(50,000 - 100,000)
(60,000 - 85,000)
(70,000 - 80,000)
(50,000 - 75,000)
(40,000 - 58,000)
Santaka & Super Chile
(40,000 - 50,000)
Aji & Cayenne
(30,000 - 50,000)
(15,000 - 30,000)
Manzano & Shipkas
(12,000 - 30,000)
(8,000 - 22,000)
(6,000 - 17,000)
Hot Wax & Puya
(5,000 - 10,000)
(5,000 - 8,000)
(2,5000 - 8,000)
Guajilla & Mirasol
(2,500 - 5,000)
(1,500 - 2,000)
Anaheim & Sandia
Poblano, Espanola, Ancho, Mulato & Pasilla
(1,000 - 2,000)
Santa Fe Grande
& El Paso
(500 - 700)
(100 - 500)
Values are in
NAGA VIPER PEPPER
The Naga Viper, created by Gerald Fowler who runs the Chili Pepper
Company in Cumbria, England, is the World's Hottest Pepper
coming in at 1,359,000 Scoville heat units!!
The Naga Viper, a cross between three of the hottest exiting
pepper varieties, is so hot it can strip paint and weapons experts are
considering using the chili in a "spice bomb" to incapacitate enemy soldiers!!
Imagine what it can do to your mouth!
The Bhut Jolokia is officially
rated at an inferno like
1,001,304 Scoville heat units, according to the
Guinness World Records. Guinness confirmed, with the help of Dr. Paul Bosland,
a professor and noted chili breeder at New Mexico State University, that the
Bhut Jolokia, also known as the Naga Jolokia, Tezpur pepper, king cobra chili,
dorset naga, naga morich, or ghost chili, was the world's
hottest chili pepper until the Naga viper came along.
The Bhut Jolokia is a naturally occurring chili, part of the
Capsicum Chinense species, which also contains the habanero and red savina.
Bhut Jolokia is native to the Assam region of north eastern India. These
intestine burning peppers have been tested by scientists in America and Inda as
being about twice the heat of the previous record holder - the Red Savina.
HABANERO CHILI PEPPERS
Habaneros are green in color and ripen one of numerous colors
including red, orange, salmon, white, chocolate... depending on the variety.
Their average size is 1 to 2 1/2 inches long, 1 to 2 inches in diameter and
they are lantern-shaped, round or oblong. Technically, their species name is
Jacquin. Habaneros are the hottest chile peppers and
rate around 200,000 - 300,000 Scoville
and is an extremely hot pepper believed to originally have been taken to the
Yucatan Peninsula from Cuba. About 1,500 tons of habaneros are harvested each
year in the Yucatan. They are also grown to a lesser extent in Belize, Costa
Rica, Texas and California.
GNS Spices of Southern California has developed the
habanero which had been recorded in the Guinness Book of World Records as the
world's hottest spice
up to 580,000 scoville units! Red Savina Habaneros were the
peppers there on earth until the mighty Bhut Jolokia came along!
The habanero is not the same pepper as the
They are of the same species but the Scotch Bonnet is not a Cultivar.
The Scotch Bonnet has a different shape - one which closely resembles a Scot's
bonnet - so it is very easy to differentiate the two. The Scotch Bonnet
grows mainly in the Caribbean islands while the habanero grows mainly in Latin
and North American. The flavor of the two, however, is very similar as is their
Scoville units are the units used to rate the heat of peppers.
The Scoville unit was named after Wilbur L. Scoville who first tried to measure
the heat of peppers in 1912. Wilbur was a pharmacologist for the Parke-Davis
His original test consisted of a panel of tasters who would
systematically taste a solution of chile extract and slightly sweetened water
for detectable heat. They tried to determine how much the chile extract
needed to be diluted before it no longer had a detectable heat sensation.
A typical Jalapeno pepper is about 4,500 Scoville units. This
means that 4,500 parts of sugar water are required to dilute one part Jalapeno
extract until its heat can no longer be felt. Dilute it any further and you
would not be able to taste any hotness.
As you can imagine, this testing method was highly subjective
and is no longer used. However, chile heat is still given in Scoville units.
Today, high-pressure liquid chromatography machines measure a pepper's heat.
Although this method takes out the guess work, it only rates the heat of the
sample pepper being tested, and not the absolute fire power of every chile in
that variety. Climate, soil, weather, geography and harvest time all affect how
hot a pepper can be.
A cultivar is an organism or hybrid that originated and has
persisted under cultivation. The word comes from cultivated variety and
is abbreviated as cv. Each cultivar must be named in conformance with
the International Code of Nomenclature of Cultivated Plants and that name comes
after its scientific name, regulated be the International Code of Botanical
Nomenclature (i.e. Capsicum frutescens cv. 'Tabasco') Got all that?
One of the several organic nitrogen compounds in a pungent lipid
group called capsaicinoids. These compounds are
concentrated in the placenta of the pepper (blister like sacs along the
pepper's inner wall) to which the seeds are attached. A smaller amount is found
in the veins or white lines running from the top of the pepper to the bottom.
The seeds contain only a small portion of capsaicin. So, contrary to popular
belief, the seeds are not the hottest part.
Chemical formula for capsaicin, derived from
component of Red Savina
habanero chile pepper (capsicum chinense)
A group of chemicals called
are responsible for the heat in chile peppers. Each one produces a slightly
different burn. The hottest and most famous of the five is called
capsaicin. This is one that produces the sensation
of fire in your mouth. When the fire hits, your mouth sends a signal to your
brain that signals the release of natural pain relievers, endorphins,
which we all love. The amount of capsaicin in a hot pepper is expressed in
Most of the habanero extracts
are so hot and potentially dangerous that they are not meant for direct
consumption and are meant to be used as a food additive only. This means you
are supposed to add a few drops to your cooking and not supposed to use them
directly like on a chip. The companies that sell them make you sign a written
waiver saying you understand this and you will not give the extract to anyone
else without warning them. This limits the company's liability and provides for
the consumer's safety.
Many sauces are so hot that in order to limit the company's
liability, and to provide for the consumer's safety, they come with warning
labels. These products have warnings on their bottles and also come with
special handling instructions in their shipping containers.
A typical label enclosed with an order of
Dave's Insanity Sauce from
WARNING: You must exercise
extreme caution when using this
sauce. If you touch the sauce, be particularly careful not to touch your face, eyes
or other sensitive parts of your body. If you do touch the sauce, we recommend that
you wash your hands thoroughly with soap and warm water. Ignore this warning and
you will pay.
Hmmm, sensitive body parts??