Superhot chili peppers go beyond habanero pepper heat and surpass 350,000 Scoville Heat Units. There are a number of varieties of superhot chili peppers and have recently topped over 2 Million Scoville Heat Units with the Carolina Reaper. Treat these peppers with respect as you cook with them. Here are 10 Tips for Cooking with the Superhots. Here is a chili peppers list with some of the worlds hottest chili peppers, superhots and ghost chili peppers.
Over 1 Million Scoville Heat Units. Chinense. This is one of my favorite chili peppers. I love all 7-Pot peppers for their heat and fruitiness. In fact, it is one of the hottest chili peppers in the world. The 7-Pot Barrackapore comes from Trinidad and is a rare chili pepper. The pots are shaped similar to a habanero or a ghost pepper. The skin is typically pimpled and form a tail, per the photos. The pods start out green and ripen to a vibrant shade of red.
Over 1 Million Scovilles. The heat of the 7-Pot pepper is similar to the Bhut Jolokia but with a more fruity and nutty flavor, like other Caribbean peppers. It is becoming more popular and well-known among chile-heads, but the seeds are very rare and hard to find. The 7-Pot is from Trinidad, and there are a few different versions, including the Yellow 7-Pot, the 7-Pot Jonah, and the Chocolate, or 7-Pot Douglah. It is related to the Trinidad Scorpion Pepper and has rough, pimpled skin, but is more plump, with a ribbed texture and a more fruity flavor. Its name refers to the saying that it is hot enough to spice 7 pots of stew. In Trinidad, it is used in military grade tear gas and marine paint, which prevents barnacles.
1,000,000 + Scoville Heat Units. Yep, these babies were officially the hottest peppers around, topping the Red Savina Habanero. It was awarded the distinction of World's Hottest of All Spices by the Guinness World Records in 2006, though was eventually toppled several times over.
300,000 - 475,000 Scovilles. This extremely hot pepper, originally from the Yucatn peninsula in Mexico, is now also cultivated in the Carribean and around North America. This pepper typically grows to about 1 inch in diameter and 1 1/2 inches in length. It appears plentifully from bushes growing around 3 feet in height. The Carribean red habanero is about twice as hot as a regular habanero. It matures in as little as 90 days, and is suited to northern climates and even to growing in a larger-sized container. This pepper is considered especially nice for decorative purposes as well, though you will want to harvest it eventually for the fruity flavor as a fine addition to extra spicy salsas and marinades and for some very hot sauces.
With a Guinness-submitted 1,569,383 SHU (scoville heat units) average and recently measured peak levels of over 2,200,000 SHU, SMOKIN’ ED’S CAROLINA REAPER® has officially completed its long journey to the top of “super-hot” chili charts. This is an extremely hot variety developed by a grower named Ed Currie. It is also called HP22B pepper. As of 2013 it is over 7 generations old. Ed created this chili pepper plant variety by crossing a Pakistani Naga with a Red Habanero type from St Vincents Island in the West Indies. The flavor is fruity and similar to a 7 Pot chili pepper. The Carolina Reaper can grow to a height over 4 feet tall.
Tested between 923,000 and 1.85 million Scovilles, with an average of 1,169,058 SHU. One of the hottest chili peppers in the world. It is suspected that it could reach 2 million in the future. From Trinidad, an island just northeast of Venezuela, the 7-Pot is a Caribbean chile. It’s similar in shape to the Habanero and has similar “pimpling” to other super hot peppers, like the Naga Morich. Its flavor is fruity, sweet and nutty, if you can get past the intense and sweat-inducing heat. The Chocolate 7-Pot, also called the 7-Pot Douglah, is named after its ability to “spice 7 pots of stew.” The name Douglah comes from the Trinidad meaning of the word: people of “mixed race” are called Douglah. The 7-Pot is grown in the “back country” of Trinidad. They are not commercially grown yet. Currently they are difficult to find but have nonetheless become popular and much sought after.
300,000-425,000 Scovilles. The Chocolate Habanero, also known as “Congo Black” or “Black Habanero,” is one of the hottest peppers originating from the Caribbean. It ripens to a beautiful chocolate brown and delivers searing heat. They take longer to grow and mature than other habanero varieties, but they are well worth the wait. Fruits grow to about 3 inches long by 2 inches wide. The Chocolate Habanero has a distinctively rich and unique flavor. Cooks love using it to spice up a meal, with a little going a long way. It is great for use in salsas, sauces, and especially Jamaican Jerk Sauce. They can be dried easily and reconstituted with water for use in sauces or cooking.
1 million- 1.5 million Scovilles. (Capsicum Chinense) Development of the Dorset Naga began near Dorset, England, around 2001 when Joy and Michael Michaud of “Peppers by Post” bought a Naga Morich plant from an Oriental foods store in southern England. The Naga Morich chile is from Bangladesh and is highly regarded in that community. Over several years they selected fruit with the specific characteristics they were looking for, and extracted seeds. They planted those seeds and continued until they were satisfied with the result. The heat level has been tested repeatedly since 2005 and has ranged from 661,451 SHU for green fruit up to 1,032,310 SHU for ripe fruit in 2009. Another test has measured the heat level as high as 1,598,227 SHU, making it one of the hottest peppers in the world.
1,086,844 Scovilles. 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.
1,176,182 Scovilles. Created in England by Nick Woods of “Fire Foods,” the Infinity Chili pepper held the World Record for the world’s hottest chili pepper for two weeks in 2011, before it was ousted by the Naga Viper chili. With a Scoville rating of well over 1 million, it beat out the Bhut Jolokia, the previous record holder. Its wrinkled skin is an indicator of its searing heat. At these levels, even touching the chili pepper could sting a little and touching your eyes afterwards is not recommended! People who have tried eating bites of a whole, fresh Infinity chili describe the pain as unbearable and agonizing. The good news is, one of these peppers could probably spice a meal for an army. Perhaps they should call it the 15-pot.
1,382,118 Scovilles. The Naga Viper (capsicum chinense) has been rated at 1,382,118 Scoville Heat Units (SHU), according to tests conducted by the Warwick HRI Mineral Analysis Laboratory, UK, in November 2010. The Naga Viper chili pepper is a hybrid of three different chili peppers - the Bhut Jolokia, the Naga Morich, and the Trinidad Scorpion. It was created by Gerald Fowler, who runs the Chili Pepper Company in Cumbria, England. This pepper is hotter than the Naga Jolokia (or Bhut Jolokia) by a scorching 300,000 Scovilles, and is claimed to be able to peel paint. In comparison, pure capsaicin is rated at between 15,000,000 - 16,000,000 Scoville units, and police grade pepper spray is rated at about 5,000,000 Scovilles.
1,191,595 Scovilles. A New Mexico-based team has developed a super-hot chile known as the "New Mexico Scorpion" The New Mexico Scorpion has been rated at 1,191,595 Scoville Heat Units by an independent laboratory. The team of Dave DeWitt, National Fiery Foods Show producer; Marlin Bensinger, chemical engineer; and Jim Duffy, grower have found one of the world’s hottest chile peppers in the New Mexico Scorpion. Recent testing, conducted by third-party Analytical Foods Laboratory in Texas, rated the New Mexico Scorpion at 1,191,595 Scoville Heat Units (SHU). Dave and his team are confident their chile could rate even hotter in future tests.
200,000 - 580,000 Scovilles. This pepper is a cultivar of the habanero. It once held the Guinness Record for the hottest chili pepper, but the Bhut Jolokia now claims that prize. The red savina is a bright red and robust fruit, with up to 50 fruits appearing per pepper plant. It was the first habanero pepper to receive USDA plant-protection certification, and it has even been one of the major ingredients involved in creating police-grade pepper sprays - though for culinary use it often turns up in somewhat-safer chili powder and hot sauces!
2,009,231 Scovilles. Capsicum Chinense. In February 2012, the 2012 New Mexico Chile Conference, in association with Jim Duffy of Refining Fire Chiles, announced that the Trinidad Moruga Scorpion is the hottest chili pepper in the world. Clocking in at 2,009,231 Scoville Units, this chili pepper is beyond blistering. The Moruga Scorpion is indigenous to the Moruga region of Trinidad and Tobago. In the study, the overall mean heat was measured at more than 1.2 million Scoville Heat Units, the highest measuring at over 2 Million SHU. Belonging to the collection of "super hots", the Moruga Chili Pepper is used in a number of hot sauce products.
1,463,700 Scovilles. The Trinidad Scorpion Butch T has been rated at 1,463,700 Scoville Heat Units (SHU), according to recent tests. It was propagated by Butch Taylor of Zydeco Hot Sauce and grown by the Chilli Factory. One of the hottest chili peppers in the world.
300,000+ Scovilles. Capsicum chinense. A rare chili pepper hailing from the Caribbean. These red, wrinkled peppers resemble the scorpion, hence the name, and are known for their intense heat. When growing, they are approximately 80+ days to full maturity, and they are great for growing in pots or containers, and even for indoor growing. The peppers are produced with a pointy tip. They are very hot and mature from green to vibrant red. Plant has green stems, green leaves, and creamy-yellow flowers. Ideal for salsas, marinades, and making your own hot sauce.
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