What are the World’s Hottest Peppers?

Ghost-Pepper

What are the hottest peppers and how is it determined which one is the hottest? A method of testing peppers is called the Scoville test. This method of testing a pepper’s pungency units was invented by Wilbur Scoville in 1912. Mr. Scoville determined his test results by taking the extracts of many types of chili peppers and diluting them in a sugared water solution until none of the heat remained. The testing was accomplished by a panel of 5 “judges” who would taste these solutions and then tell Mr. Scoville when they no longer felt any heat. This testing was very subjective as your can imagine and results were not very consistent. The hottest peppers, such as habaneros, have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is unnoticeable.

Below is a list of the hottest ten peppers on the Scoville scale:

  1. Naga Jolokia (855,000 – 1,041,427 SHU): The bhut jolokia – also known as naga jolokia, Dorset naga, naga morich, or ghost chili – is a chili pepper. In 2007, it was confirmed by Guinness World Records to be the hottest chili in the world, replacing the Red Savina. It is a naturally occurring inter-specific hybrid originating in the Assam region of northeastern India. Hot sauces made with Nage Jolokia or ghost pepper include Mad Dog 357 Ghost Pepper Sauce, Mad Dog Pure Ghost Pepper Sauce and Dave’s Ghost Pepper Sauce. View all of our Ghost Pepper Sauces.
  2. Dorset Naga (876,000 – 970,000 SHU): a relative of the Scotch Bonnet this exceptionally hot chili is named for its British county of origin.
  3. Red Savina (350,000 – 577,000 SHU): This former world record holder is still claimed by some to be the world’s hottest chili. Hot Sauces made with the Red Savina include Melinda’s Red Savina Hot Sauce
  4. Habanero chile (100,000 – 350,000 SHU): Habaneros are is used in Dave’s Hot Sauce, InsaneChicken’s Fire Roasted Habanero Hot Sauce, Blair’s After Death, Mad Dog 357 Hot Sauce and many others.
  5. Scotch Bonnet (100,000 – 350,000 SHU): The name refers to the chili’s resemblance to a Tam o’shanter. Hot Sauces made with this pepper include Ass Reaper Hot Sauce, Colon Cleaner Hot Sauce and Rectal Rocket Fuel Hot Sauce
  6. Jamaican Hot Pepper (100,000 – 200,000 SHU): As its name suggests, this variety hails from sunny Jamaica. Hot Sauces made with Jamaican Hot Peppers include Grace Crushed Pepper Sauce, Grace Hot Pepper Sauce and Jamaican Hell Fire
  7. Thai pepper (50,000 – 100,000 SHU): A variety of these grows Sydney’s Circular Quay public gardens. It is a source of late-night entertainment for drinkers, who add them to their hamburgers or eat them as a dare. Sauces that include the Thai Pepper include Thai Monkey Hot Sauce
  8. Malagueta pepper (50,000 – 100,000 SHU): A popular chili within Brazil, to the extent that ‘malagueta’ is synonymous with ‘hot peppers’ in Portuguese.
  9. Chiltepin pepper (50,000 – 100,000 SHU): According to Wikipedia, this wild pepper is perhaps the ancestor of all modern chilis.
  10. Cayenne pepper (40,000 – 90,000 SHU): This common pepper has been used for centuries as a digestive stimulant. Hot sauces that include cayanne peppers include Ass in Antartica Hot Sauce, Fire Ant Juice and Trailer Trash Hot Sauce

The active ingredient in chilis is capsaicin, which stimulates a heat-sensitive pain receptor. It’s also the item that gives police capsicum spray, or ‘pepper spray’, its jolt: at up to 5 million SHU, there’s little wonder that being sprayed with this pepper spray is one of the worst kinds of pain imaginable.

Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products such as hot sauces to give them added spice or “heat”. In high concentrations capsaicin will also cause a burning on areas of skin. Anytime working with peppers in any form you should wear gloves.

Cold milk is the most effective resolution from the burning sensation. If nothing is done then the burning sensation will dissipate in about 6–8 hours.

We also have 2 other list you may be interested in:

Worlds Hottest Hot Sauces Ever Made

and

Top 25 Worlds Hottest Hot Sauce Still in Production

 

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