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20 of the hottest peppers in the world

For anyone that enjoys a little extra kick with their meals, adding a little hot sauce can often do wonders.  As most of your spice from any hot sauce comes from the peppers, here are 20 of the hottest peppers in the world along with their SHU rating and primary locations.

  • 1. Carolina Reaper: A hybrid chili pepper created by Ed Currie in South Carolina, was announced on November 14, 2013 to be the world’s hottest chili pepper with a rating of almost 1,600,000 SHU (Scoville Heat Units).
  • 2. Naga Viper Pepper: Another hybrid pepper, has a ranking of 1,382,118 SHU and was created by Gerald Fowler in England.
  • 3. Trinidad Moruga Scorpion: Is reddish in color, rated at 1,200,000 SHU and is from the Caribbean in Trinidad and Tobago., the hottest known natural pepper.
  • 4. Infinity Chili Pepper: A hybrid pepper, has a rating of 1,067,286 SHU, and was created by Nick Woods in England.
  • 5. Bhut Jolokia: Otherwise known as Naja Jolokia or Ghost Pepper, has an orange color, is rated on the Scoville Scale between 800,000 and 1,000,000 SHU and is from India.
  • 6. Red Savina: A variety of habanero but twice as hot , is the color red, rated 577,000 SHU and is from California.
  • 7. Fatalii Pepper: Is yellowish in color, similar to a habanero, is rated 125,000 to 400,000 SHU and is from central and southern Africa.
  • 8. Habanero Peppers: For your classic Habanero Chili sauce, is the color orange, rated between 100,00 and 350,00 SHU and is from Mexico.
  • 9. Madame Jeanette: A similar to small yellow bell peppers, have a rating of 100,000 to 350,000 SHU and are from Suriname.
  • 10. Scotch Bonnet: These are yellow reddish, similar to the habanero, rated between 100,000 and 300,000 are from the Caribbean.
  • 11. Guntur Chilli: These are your red chilli’s, ranked between 100,000 and 350,00 SHU, and are from India, Sri Lanka and Southeast Asia.
  • 12. Datil Pepper: Are similar to habanero’s but are sweeter, are rated 100,000 to 300,000 SHU and are believed to have originated from Spain or Chile, but are cultivated mostly in Florida.
  •  13. Rocoto: Also known as locoto and officially known as Capsicum Pubescens, are rated 50,000 to 250,000 SHU, and are from Central and South America.
  • 14. Piri Piri Pepper: Looking similar to red chili’s, are rated between 50,000 and 175,000 SHU and is found mostly in different parts of Africa, such as Malawi, South Africa, Ghana, Nigeria, Zambia, Zimbabwe, Mozambique, South Sudan, and Ethiopia.
  • 15. Siling Labuyo: A Tagalog word meaning “wild chili”, it’s also called chileng bundok, siling palay, pasitis, pasite, katumbal, kitikot, and others, is rated 80,000 to 100,000 SHU and is mostly found in the Philippines.
  • 16. Chiltepin: Otherwise known as the Tepin Chile or Bird’s Eye peppers, are similar to red chile’s but often green in color, ranked between 50,000 and 100,000 SHU and are from Texas and Mexico.
  • 17. Cayenne: Also known as Guinea pepper, is red and often cooked in powder form, ranked between 30,000 and 50,000 SHU and are from French Guiana.
  • 18. Tabasco Pepper: Similar to red chili’s, are used to make the popular Tabasco sauce, are between 30,000 and 50,000 SHU and are from Louisiana.
  • 19. Serrano Pepper: Are often yellow or red, are between 10,000 and 23,000 SHU and are from Mexico.
  • 20. Jalepeno Pepper: The well known green Jalepeno’s, are ranked between 2,500 and 8,000 SHU and are from Mexico.

If you’ve created a few sauces or dishes and would like to share them with others, you can do so on your Odysen network, here’s an example for doing so with a hot pepper sauce:

  • Step 1: Create a folder for the recipes if you don’t already have one, such as one for Recipes or one for Hot Sauce.
  • Step 2: Add the recipe to a note, including a bullet and number list for the ingredients and instructions.  Such as a bullet list of habanero’s, onion, garlic, tomato, olive oil, salt, pepper, and vinegar.  A number list to char or grill the vegetables, put them in a blender and done.
  • Step 3: Click the Email button to let others know, they’ll be able to click a link to go directly to the recipe in your network and add comments for feedback.

Learn more about having a network for recipes such as with a family, including the key features, benefits, and other relevant blog articles.

| Posted on | December 14, 2013 | Comments Off

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