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Pepper stand at Central Market in Houston, Texas, showing its peppers ranked on the Scoville scale The ghost pepper of Northeast India is considered to be a "very hot" pepper, at about 1 million SHU. [1] The Naga Morich, with around 1 million SHU, [2] is primarily grown in India and Bangladesh.
Mature Carolina Reaper, listed by Guinness as the hottest chili pepper from 2017-2023. Amongst growers in the US, the UK, Australia, and France, there has been a competition since the 1990s to grow the hottest chili pepper. Chili pepper species and cultivars registering over 1,000,000 Scoville Heat units (SHU) are called
Siling labuyo is generally accepted as the world's smallest hot pepper, as the fruit often measures a mere 0.20 in (0.51 cm) in length by 0.10 in (0.25 cm) in width. [ 6 ] It is listed in the Ark of Taste international catalog of endangered heritage foods of the Philippines by the Slow Food movement.
Extremely hot pepper. As of August 23, 2023, is recognized by Guinness World Records as the world's hottest pepper. [34] Red Savina: United States 200,000–580,000 SHU: Scotch Bonnet: 150,000–325,000 SHU: 5 cm (2.0 in) Named because of its resemblance to a Tam o' shanter, this fruit is closely related to the habanero and is similarly hot ...
In 2005, New Mexico State University's Chile Pepper Institute in Las Cruces, New Mexico, [20] found ghost peppers grown from seed in southern New Mexico to have a Scoville rating of 1,001,304 SHUs by HPLC. [5] Unlike most peppers, ghost peppers produce capsaicin in vesicles not only in the placenta around the seeds but also throughout the fruit ...
The Carolina Reaper was certified as the world's hottest chili pepper by Guinness World Records on August 11, 2017. [6] Testing was conducted by Winthrop University in South Carolina during the certification process which showed an average heat level of 1,641,183 SHU for a given batch.
Madame Jeanette is a chili pepper cultivar of the species Capsicum chinense, originally from Suriname. The fruits are shaped like small bell peppers. Madame Jeanette chilis are very hot, rated 125,000–325,000 on the Scoville scale. [1] The peppers ripen to reddish-yellow, similar to Scotch Bonnet peppers, but
The tapered fruits, around 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening to bright red. Tabascos rate from 30,000 to 50,000 [2] on the Scoville scale. [3] Tabasco fruits, like all other members of the C. frutescens species, remain erect when mature, rather than hanging down from their stems.