Here are 15 of the hottest chili peppers in the world right now. I also included their flavor profile and which dishes you can add them into.
How is the heat of peppers measured?
The Scoville scale measures the heat/hotness of chili and peppers by quantifying the concentration of capsaicinoids in the fruit. Capsaicin is a chemical compound responsible for the spicy sensation we feel when consuming chili peppers. The Scoville scale ranges from 0 for non-spicy bell peppers to over 2 million for the spiciest peppers.
The scale is determined by diluting an alcohol extract of the pepper with sugar water until the heat can no longer be detected by a panel of tasters. The degree of dilution determines the pepper’s Scoville rating. This measurement allows for an objective way to compare the heat of different types of chili and peppers.
Is Scoville rating always accurate?
While the Scoville scale provides a useful reference for measuring the spiciness of chili peppers, it is not always accurate. The Scoville rating can vary depending on several factors, such as the plant’s growing conditions, the time of harvest, and the processing method, making it an imperfect measure of the chili pepper’s heat.
Without any more info about Scoville’s rating, here’s the list of the 15 hottest chili peppers in the world and their flavor profile, and which dishes they are commonly used.
1. Carolina Reaper:
This pepper is currently the hottest pepper in the world, with an average Scoville rating of 1.6 million. It has a fruity and sweet flavor, followed by intense heat that can cause physical discomfort. It is used sparingly in sauces, marinades, and spice blends.
2. Trinidad Moruga Scorpion:
This pepper was once the hottest in the world, with a Scoville rating of 2 million. It has a fruity and floral flavor with a slow-burning heat that builds over time. It is used in hot sauces, marinades, and as a dry rub for meats.
3. 7 Pot Douglah:
This pepper has a Scoville rating of 1.8 million and has a fruity and smoky flavor. It is used in hot sauces and chili powders.
4. Bhut Jolokia (Ghost Pepper):
This pepper has a Scoville rating of 1 million and has a sweet and smoky flavor. It is used in hot sauces, curries, and pickling.
5. Naga Viper:
This pepper has a Scoville rating of 1.3 million and has a sweet and citrusy flavor. It is used in hot sauces, marinades, and chili powders.
6. Scorpion Butch T:
This pepper has a Scoville rating of 1.4 million and has a fruity and sweet flavor. It is used in hot sauces, marinades, and rubs.
7. Chocolate Habanero:
This pepper has a Scoville rating of 425,000 and has a smoky and chocolatey flavor. It is used in hot sauces, stews, and marinades.
8. Fatalii:
This pepper has a Scoville rating of 400,000 and has a citrusy and fruity flavor. It is used in hot sauces, salsas, and marinades.
9. Red Savina Habanero:
This pepper has a Scoville rating of 350,000 and has a fruity and floral flavor. It is used in hot sauces, marinades, and dry rubs.
10. Scotch Bonnet:
This pepper has a Scoville rating of 100,000 to 400,000 and has a fruity and slightly sweet flavor. It is used in hot sauces, jerk seasoning, and Caribbean dishes.
11. Thai Bird’s Eye:
This pepper has a Scoville rating of 50,000 to 100,000 and has a bright and slightly fruity flavor. It is used in Thai curries, stir-fries, and soups.
12. Serrano Pepper:
This pepper has a Scoville rating of 10,000 to 23,000 and has a bright and fresh flavor. It is used in salsas, hot sauces, and as a topping for tacos and nachos.
13. Jalapeno Pepper:
This pepper has a Scoville rating of 2,500 to 8,000 and has a bright and grassy flavor. It is used in salsas, hot sauces, and as a topping for burgers and sandwiches.
14. Poblano Pepper:
This pepper has a Scoville rating of 1,000 to 2,000 and has a mild and slightly smoky flavor. It is used in Mexican dishes such as chiles rellenos and as a topping for tacos and nachos.
15. Anaheim Pepper:
This pepper has a Scoville rating of 500 to 2,500 and has a mild and slightly sweet flavor. It is used in Southwestern dishes such
| Pepper Name | Scoville Rating |
|---|---|
| Carolina Reaper | 1.6 – 2.2 million |
| Trinidad Moruga Scorpion | 1.2 – 2 million |
| 7 Pot Douglah | 1.8 million |
| Bhut Jolokia (Ghost Pepper) | 1 million |
| Naga Viper | 1.3 million |
| Scorpion Butch T | 1.4 million |
| Chocolate Habanero | 425,000 |
| Fatalii | 400,000 |
| Red Savina Habanero | 350,000 |
| Scotch Bonnet | 100,000 – 400,000 |
| Thai Bird’s Eye | 50,000 – 100,000 |
| Serrano Pepper | 10,000 – 23,000 |
| Jalapeno Pepper | 2,500 – 8,000 |
| Poblano Pepper | 1,000 – 2,000 |
| Anaheim Pepper | 500 – 2,500 |
I think how is the ‘heat’ of the peppers measured, not ‘hotness’ is a better sentence. Thank you for all these amazing recipes, I’m on a complete Sri Lankan foods obsession at the moment. I’m actually going to make pol sambol with fresh coconut today seeing as they are now in the shops here!! Can’t wait I’m expecting it to be quite different to desiccated coconut!
Thanks!!