The spiciness or so-called spiciness of peppers is measured by the Scoville Scale and is calculated in SHU or Scoville Heat Units. Capsaicin is an alkaloid found in the walls of pepper pods and in the placenta. chemical element, which makes the pepper spicy. So, let's rank the peppers in order, starting with the hottest. There is also one surprise waiting for you at the end.
Bhut Jolokia, which was not known in developed countries until the year 2000, is classified, according to Scoville, in the range of 800,000-1,000,000 EOC. Its homeland is India. Ghost pepper is often used to treat stomach ailments and until recently it was the hottest pepper on Earth.
Red Savina is a variety of habanero pepper. And it's twice as hot as a regular habanero. After tests, it received a rating of 577,000 on the Scoville scale. Known for being the first to be grown in California.
Habanero Chili
Habanero is native to Mexico. Enough long time it was known as the hottest pepper on Earth. According to Scoville, it is positioned between 100,000 and 350,000 EOC. It is more likely to be called small than large, and usually has a red or orange.
Scotch Bonnet
Originally native to the Caribbean, Scotch Bonnit comes from the habanero family. It is similar in appearance to the classic habanero, except that bonnit usually has a richer red color. Scotch bonnit is often used in Caribbean chili sauces. Paired with its “cousin”, bonnit is placed between 100,000 and 350,000 EOC.
Guntur Chilli
Guntur chili is native to India, Sri Lanka and Southeast Asia. Ranks between 100,000 and 350,000 EOS. Commonly used in the creation of spicy Indian and Thai sauces.
Chiltepin
Also known as Tepin Chile or Bird's Eye. These little chiles are native to Texas and Mexico City. They are quite spicy, but not quite as habanero-like. Chiltepin took its pride of place between 50,000 and 100,000 EOC.
Cayenne
Cayenne pepper, named after a city in French Guinea, is also called Guinea pepper. It is savory and is often ground into powder for culinary purposes. This chili is thin and red. And it goes to the scale in the range of 30,000-50,000 EOS.
Tabasco peppers are used to make Tabasco sauce and grow mostly on Avery Island in Louisiana. Like Cayenne, it is located on a scale between 30,000 and 50,000 EOC.
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Originally from Mexico. The scale is positioned between 10,000 and 23,000 EOC.
Jalapeño is not as hot as other peppers, but, believe me, it’s also better not to use it for a snack. It took its place between 2.500 and 8.000 EOC.
Scorpio Trinidad Moruga Scorpion
In 2012, New Mexico State University found that the Scorpio Trinidad Moruga is the hottest pepper on Earth. He was assigned a class of 1,200,000 EOC!
In the world there are the most different types peppers Some have a neutral taste (these are the peppers we most often eat), while others are so hot that you can feel it just by approaching the plant.
The characteristic spiciness of peppers is provided by the substance capsaicin, which can be contained in different quantities in a particular plant. To determine pungency, there is a special scale developed by the American scientist V. Scoville. His specialty was the study of hot pepper varieties. Already in 1912, the pharmacist developed a special scale, which he named in his honor. Since then, indicators of the spiciness of peppers have been recorded in Scovilles.
Remember that if you intend to try a dish with peppers, the severity of which is measured in thousands of Scovilles, you can expect the most unpredictable effects
Tabasco, popular among spicy lovers, seems incredibly hot, however, there are peppers that are 200 thousand times hotter than it. For example, "cayenne pepper" or "Capsicum annuum". It is customary to identify hot peppers by the name of this plant, since the amount of capsaicin in it (as the name itself suggests) is very high. 
Latin America is the birthplace of many hot cultures. Even before the complete development of the territory, local aborigines ate pepper as a main dish, and not as an additive, as is customary now.
In African cuisine there are sauces based on peppers, the spiciness of which reaches 150 thousand units. This sauce evokes a real " hellfire"in the stomach, so you should try it accompanied by medical professionals, just in case.
But in London restaurants, by prior arrangement, you can try the “Bollywood burner” dish - lamb meat with pepper from Indian Assam. But be prepared for the fact that you will have to sign some papers where you take full responsibility for the consequences solely on yourself. Perhaps this dish will appeal to true extreme lovers. 
Thai dishes with pepper are not that spicy. For example, the degree of heat of crab soup does not exceed 100 thousand units. But American shrimp marinated in horseradish do not contain Scoville at all, however, they will make an indelible impression on lovers of spicy foods. These are the secrets of local cuisine.
Which pepper is the hottest? Top 5 hottest peppers in the world
5th place. "Habanero" or "Capsicum sinensis"
This pepper was discovered by the scientist N. Jacquin. Pepper is used as the main ingredient in Tabasco sauce. The growing area is Yukotan, as well as the countries of South America. The degree of heat of this pepper, calculated on the Scoville scale, is 100-350 thousand units.
"Habanero" is the king of national cuisine. It is indispensable in preparing pork and legume side dishes, which are definitely worth trying. Otherwise, how will you experience the Mexican flavor?!
4th place. "Naga Morich"
This type of pepper is native to Bangladesh. In its taste you can feel notes of citrus and pineapple. Agree, it's a rather strange combination. Naga Morich is harvested unripe to avoid too much pungency. They collect it in special protective clothing, otherwise the mucous membranes will be burned. The heat of this pepper is 800 million units.
3rd place. "Bhut Jolokia"
It was discovered in India, in the state of Assam. The degree of spiciness of this pepper is influenced by the place where it grows; the hottest type, “Bhut Jolokia,” grows in the north. And in the northeast of the country, the fruits are used to prepare a tincture that protects the home from wild animals. This species is not worth eating, although there were some, but now they can tell little. Gas is produced from pepper fruits, which is used for military purposes. This is how pepper can become a national weapon. The sharpness ranges from 800 thousand units. up to 1 million
The less pungent Bhut Jolokia fruit, which has a fruity flavor and is native to the southern regions, is used to prepare a traditional curry mixture.
2nd place. "Trinidad Scorpio"
Pepper grows on the island of the same name, Trinidad. Capsaicin contained in pepper is used in paint that is used to coat the bottoms of ships and boats. This is how pepper protects boats from shellfish and corrosion. In addition, the Trinidad Scorpion is used in the production of tear gas.
In 2011, this species was included in the Guinness Book of Records as the most fiery pepper. But already in 2012 the palm went to the “Moruga Blend” variety. Contact with the Trinidad Scorpio can only be carried out in special clothing that completely covers the body. Hotness of pepper – 1.46 million units.
1st place. "Carolina Reaper" - the hottest pepper
The pimply hybrid was developed by specialist E. Curry in South Carolina in 2013. No one knows exactly why this was done. Perhaps for military purposes, or perhaps completely by accident. The heat of pepper ranges from 1.15 to 2.2 million units.
The high degree of spiciness of this pepper does not allow its fruits to be eaten. This is strictly prohibited!
Now you know exactly which pepper is the hottest. When eating hot peppers, it is important to remember to be careful so as not to fall victim to their hot fruit. To avoid burns, it is recommended to eat any pepper with dairy products or drink beer. This will help create a protective barrier for the mucous membrane.
The name "chili" is used in trade and cooking to designate the cayenne pepper Capsicum annuum, and is also applied to all the hottest varieties of red hot peppers to distinguish them from medium- and low-heat ones. The name “chili” in Russian is consonant with the name of the country Chile, but in fact comes from the word “chilli” from the Aztec Nahuatl languages (the territory of modern Mexico) and is translated as “red”.
The heat of peppers is measured using the Scoville Heat Scale. This scale was proposed by the American chemist Wilbur Scoville for a comparative assessment of the degree of hotness of different varieties of pepper. Scoville Units (SSU) provide an estimate of the quantitative content of capsaicin and are based on sensory testing of pepper extracts. It is capsaicin that gives pepper its hot taste; it is associated with the perception of substances that stimulate “heat” receptors. Capsaicin is widely used in medicine, but not only. For example, it is a component of alcohol tincture and medical plaster, used as a distraction and pain reliever, as well as an ointment for frostbite. Capsaicinoids are used in gas self-defense weapons: gas pistols and revolvers, gas cartridges.
To make it more clear, sweetie bell pepper corresponds to 0 on this scale, Tabasco sauce - 5000 units, jalapeno - 8000 units, hot Thai pepper - 50-100 thousand. By the way, while in Thailand I tried the dishes that Thais prepare for themselves and, to be honest, I couldn’t eat more than two spoons. Jamaican hot pepper gains 100-200 thousand units. The peppers I'm going to talk about in today's post start at 225,000 (!) on the Scoville heat scale.
So let's get started. I’ll say right away that the most interesting and extreme is at the end of the list.
22nd place. Madame Jeanette (225,000 units)
This variety of pepper comes from Suriname. According to one version, it got its name from a prostitute from Paramaribo. The seemingly harmless, smooth yellow pod packs a powerful punch of spice. It doesn't have any fruity or floral notes, it's just spicy. Madame Jeanette can be found in traditional Surinamese and Antillean cuisines. This variety is often confused with "yellow Suriname" - yellow-colored Surinamese chili peppers - but mature Madame Jeanette peppers are reddish-yellow in color and are larger and irregular in shape. The plant is very productive, grows little and does not like cool weather, and can grow indoors.
21. Scotch bonnet (100,000 - 350,000 units)
Scotch bonnet is found mainly in the Caribbean, Guyana (where it is called the "fireball"), the Maldives and western Africa. It got its name from its resemblance to the traditional Scottish headdress, the tam-o-shanter. This is a wide woolen beret with a pompom on the top. These peppers are used to flavor various dishes, as well as in hot sauces and seasonings. It gives pork or chicken dishes a unique taste. Scotch Bonnet has more sweet taste and thicker in shape than its habanero cousin, with which it is often confused.
20. White habanero (100,000 - 350,000 units)
This habanero variety is rare because it is quite difficult to grow. The white habanero fruit grows on tiny bushes, but has an extremely high yield. Opinions differ about the origin of the variety (Peru or Mexico), but it is most often found in Mexican cuisine.
I suggest you watch a video review of white habanero with tasting. As it turns out, this is a fairly popular genre of video reviews on YouTube. The Internet is filled with videos of blushing and sweating men chewing different varieties of peppers.
19. Kclassic habanero (100,000 - 350,000 units)
Despite its official name, Capsicum chinense, the classic habanero originates from South America. Nikolaus Jacquin, who discovered this plant, mistakenly believed that it spread from China. This species grows naturally in Brazil, Colombia, Mexico and the Caribbean islands. Residents of Mexico are immensely fond of spicy food, and tourists are offered dishes containing habanero peppers in restaurants. A visitor who orders this hot pepper is immediately respected by the locals. Habanero peppers are part of the famous Tabasco sauce.
18. Fatali (125,000 - 325,000 units)
The Fatali pepper, or South African habanero, is the first pepper on our list that is not native to the Western Hemisphere. South Africa is considered its homeland. This variety has a pleasant fruity flavor. Depending on where it grows, you can detect the aroma of citrus or peach, although I personally don’t understand how you can distinguish any shades of taste when tasting such a spicy product.
17. Devil's tongue (125,000 - 325,000 units)
This variety is similar in appearance to Fatali and is also part of the habanero family. This pepper was first discovered on a farm in Pennsylvania, but the history of its origin is unknown. The fruits of this pepper have a bright, fruity, slightly nutty taste (we'll take the experts' word for it).
16. Tigerpaw NR (265,000 - 328,000 units)
This habanero variety was bred in the scientific laboratory of the Ministry agriculture USA. The prefix NR in the name of pepper stands for “nematode resistance,” which means the resistance of this variety to root nematodes (pests that usually attack pepper bushes). Due to the artificial origin of Tigerpraw NR, traditions of using it for food have not developed. However, its similarity to the classic orange habanero makes it possible to replace the latter when preparing any dishes, although Tigerpraw NT is a little spicier.
15. Chocolate Habanero (aka Congo Black) (300,000 - 425,000 units)
This variety is native to Trinidad and, in fact, has absolutely nothing to do with the Congo. Chocolate habanero has become especially popular with spicy lovers, who can remain conscious long enough to sense the rich, smoky flavor buried deep beneath the fiery heat. This variety can be found in traditional hot sauces from Mexico to Jamaica.
Review and tasting of chocolate habanero:
14. Red Savina (200,000 - 450,000 units)
Another habanero variety, specially bred by breeders in order to obtain larger and juicier fruits. Like some other habanero varieties, Red Savina comes from Central America, but it got its new look in California greenhouses. So that you understand what awaits you next on this list, I’ll explain: this variety held the palm among the hottest varieties of pepper for 12 whole years (from 1994 to 2006), and we haven’t even reached the halfway point yet!
13. Red Caribbean Habanero (300,000 - 475,000 units)
This variety is almost twice as hot as the classic habanero. Like several other varieties on this list, red habanero is native to the Amazon, although some believe it has Mexican roots. The red Caribbean habanero is widely used in Mexican cuisine, mainly in salsas and other hot sauces.
12. Trinidad Scorpion CARDI (800,000 - 1,000,000 units)
The Scorpio Trinidad group of varieties gets its name from its characteristic tail shape, reminiscent of a scorpion's tail. Place of origin: Trinidad island. The abbreviation CARDI explains that this variety was bred within the walls of the Caribbean Agricultural Research Institute. To grow and process this pepper, you must wear gas masks and protective clothing similar to chemical protective suits. In its homeland, the Trinidad Scorpion is used in the military industry to produce tear gas. Also, capsaicin obtained from it is added to the paint that covers the bottoms of ships to protect against shellfish.
11. Naga Morich (aka Dorset Naga) (1,000,000 units)
From this point on, we move into a completely different category of varieties with a heat level of over a million Scoville units! It’s hard to imagine, but “gastromasochists” from all over the world chew these peppers too. Central American habanero varieties will have to make room: the Naga pepper family is native to northern India and Bangladesh. There they are usually eaten unripe. In addition to the sizzling heat, Naga Morich boasts a fruity aroma, with some fans liking notes of orange and pineapple. One of the varieties of this Dorset Naga pepper has been specially eaten to obtain maximum heat. It was the first variety in the world to exceed 1 million Scoville units.
10. Bhut Jolokia (aka Ghost Pepper) (800,000 - 1,001,304 units)
In 2011, Bhut Jolokia (or Naga Jolokia) was included in the Guinness Book of Records as the most hot pepper in the world. There are now hotter varieties of chili, bred in laboratories, but it is worth remembering that Bhut Jolokia is a natural creation of nature, growing for centuries in India. It is noteworthy that the spiciness of this pepper directly depends on the geographical location and climate of the area where it grows. The most pungent Bhut Jolokia, for example, grows in the relatively sparsely populated northeastern part of India, also known as the Seven Sister States, where it is used to coat fences to keep wild elephants away from human habitations. In the drier state of Madhya Pradesh (the center of the country), it is half as severe as in the northeast. The Indian Ministry of Defense, after conducting tests, announced that grenades stuffed with Bhut Jolokia effectively cool down the ardor of hooligans. After which pepper grenades were made available to the Indian Army.
9. Bhut Jolokia chocolate (800,000 - 1,001,304 units)
The chocolate version of Bhut Jolokia is very rare in the wild. It received its name not only for its characteristic color, but also for its sweetish taste. But don't be fooled: it's just as spicy as its red sibling, with roughly the same capsaicin levels at 1 million units. Originating from India, these peppers are used in all varieties of curries.
8. 7 Pot Chili (over 1,000,000 units)
This variety of chili also comes from Trinidad, where the fiercest peppers grow naturally as weeds. This pepper is found in dishes throughout the Caribbean. In Jamaica, it is called the "seven pot" pepper to indicate that one pod is enough to fill seven pots of food with flavor and aroma. Like other hottest varieties, 7 pot chili fruits have an uneven, lumpy surface, as if they are boiling from the inside due to their spiciness.
7. Gibralta (Spanish Naga) (1,086,844 units)
Based on the name, this naga variety is grown in Spain, although it was bred in laboratories in the UK. To obtain such pungency, Gibralta is cultivated under extreme conditions: indoors, in closed polyethylene tunnels, using extremely high temperatures. Because it is an artificially bred variety, it is difficult to find in traditional Spanish cuisine.
6. Infinity chili (1,176,182 units)
Most of the top ten chilies are artificially produced, and Infinity chili is no exception. It was bred by British breeder Nick Woods, but only held the title of hottest pepper for two weeks. Like the previous two varieties, it is just as red, lumpy and bad looking, just like those amateur tasters after they taste it.
5. Naga Viper (1,382,118 units)
Nature could not have invented a pepper as hot as Naga Viper. This is so unnatural that this variety loses its properties with each new bush. Naga Viper is an unstable genetic hybrid of three other chili varieties: Naga Morich, Bhut Jolokia and Trinidad Scorpio. If you want to buy seeds and try to grow Naga Viper yourself, sign up for Gerald Fowler, the breeder from Great Britain who developed this variety. At the moment there are already several thousand people on the list.
4. 7 Pot Douglah (aka Chocolate 7 Pot) (923,000 - 1,853,396 units)
The chocolate variety of the 7 pot chili pepper from Trinidad is approaching the dangerous mark of 2 million Scoville units. Fans say this variety is one of the juiciest and most flavorful chili varieties. The word "dougla" in Trinidad refers to people of mixed African and Indian blood.
3. Trinidad Scorpion Butch T (1,463,700 units)
The Trinidad scorpion Butch T was included in the Guinness Book of Records in 2011. It was obtained by crossing other varieties and named after Butch Taylor from the USA, who grew them from the seeds of another pepper lover. To prepare food using this pepper, you need protective equipment: mask, gloves, protective suit. Chefs claim that numbness in the hands lasts for about two days after cooking.
2. Trinidad Moruga Scorpion(2,009,231 units)
This variety crossed the 2 million Scoville mark for the first time and for several years held the title of the hottest pepper in the world. This is the hottest pepper found in wildlife, he's originally from the Moruga region of Trinidad (of course). A medium-sized fruit contains about 25 ml of pure capsaicin: about the same as a police officer's pepper spray. If you decide to bite into a piece of Trinidad Moruga Scorpion pepper, in the first minutes you will think that it is not spicy at all. However, after just a few minutes, the degree of burning sensation will begin to rapidly increase, and you will feel as if your tongue, throat and esophagus are on fire! Your blood pressure will rise, your face will turn red, and your eyes will start to water a lot. Some who tried this pepper experienced bouts of nausea. In addition to its spiciness, Trinidad Scorpion Moruga Blend is notable for its fruity aroma, thanks to which its fruits, added to food in very small quantities, give the dish a piquant and, at the same time, pleasant taste.
1. Carolina Reaper (1,569,300 - 2,200,000 units)
The leader of the ranking is the Carolina Reaper pepper, grown in South Carolina on the farm of Ed Curry, owner of PuckerButt Pepper Co. The Carolina Reaper, declared the hottest pepper in November 2013, beat its nearest competitor by 200,000 units. Like its other close relatives from Trinidad, it is equipped with a bumpy surface and a scorpion tail.
In this funny video, two reckless friends taste Carolina Reaper:
Let me remind you of something else interesting about products and food: but for example. So they eat them. I can even tell you and... Well, look what it looks like
No, the article is not about the heroes of films for adults and not even about Semyon Slepakov’s favorite group “Red hot chili peppers”, but about hot red pepper, the hottest pepper in the world.
Traveling around Mexico and getting acquainted with Mexican culture, one cannot help but pay attention to Mexican cuisine. It is based on all kinds of dishes made from corn, fish, meat and beans. But in order for these dishes to become truly “Mexican”, they need one more ingredient - salsas. These are fiery hot sauces, which, in addition to tomatoes and herbs, include several types of pepper. It is about them that we will discuss in our article today.
“Hot, hot, inducing appetite and a surge of energy” - this is how we can characterize the familiar hot pepper. However, not everything is so simple! It turns out there are a great variety of hot peppers. And among them there are such sharp representatives of this family that they are used only for technical purposes. Less hot peppers are used for cooking and in various tinctures, rubs and ointments. Based on studies of capsaicin, the pungent substance found in peppers, scientists have compiled a scale for the hotness of capsicums. For reference, ECU is a unit of the Scoville scale.
1 Trinidad Scorpion Pepper 855,000 – 1,463,700 ECU
And our traditional top ten starts with pepper, whose name translates as Trinidad scorpion. Even if you are a lover of everything “spicy”, we highly recommend that you not indulge in this pepper. The fact is that the content of capsaicin (a burning substance) is such that this vegetable has to be grown and processed in chemical protection suits. It is grown mainly for the production of tear gas and paint, which protects ships from the growth of shellfish colonies on them.
2 Naga Jolia 970,000 - 1,001,304 ECU
In order to get acquainted with the effect of this pepper, you do not need to go to the Indian Naga tribe. It's enough to just get hit by a pepper smoke bomb. By the way, in order to reduce the heat of one gram of pepper to the possibility of its consumption, you need to dilute it in 1000 liters of water!
3 Habanero pepper 350,000 – 570,000 ECU
Our next nominee is the proudly named Habanero pepper. There are legends about the hotness of this type of capsicum. It is said that in ancient Yucatan they offered their captives a choice: drink half a liter of Habanero liqueur or be sacrificed to the gods. Most chose the latter... As for its modern use, Habanero is popular for making Tobasco sauce, as well as for adding heat to Tequila.
4 Pepper Scotch cap 100,000 - 350,000 ECU
This pepper got its name from its resemblance to the Scottish beret. It is very sharp and can cause dizziness or numbness in the limbs. Pepper is used in sauces and with first courses. And gourmets use it as a snack with chocolate and fruit.
Fragrant, but dangerous. May cause burns if used incorrectly. This pepper is used traditionally: in sauces, spices and pickles. Used with meat and dairy products.
6 Thai pepper 75,000 – 150,000 ECU
The homeland of this pepper is Portugal, from where it migrated and successfully took root in Thailand. It is used for preparing fish and meat dishes, as well as in sauces and salads. In addition, this pepper copes well with such women's problem like cellulite.
7 Cayenne pepper 30,000 - 50,000 ESH
The name of this pepper comes from the port town of Cayenne, located in French Guiana. It was here, from the fifteenth to the nineteenth centuries, that the famous spice route from South America to Europe passed. This type of pepper is used to prepare marinades, canned food, and sausages. In addition, it is successfully used against radiculitis.
8 Serrano pepper 10,000 - 23,000 ECU
“Time bomb” - that’s what they say about this pepper in its homeland - Mexico. It deserves such a comparison due to its peculiarity - delayed pungency. After chewing a couple of pieces of this capsicum, the inevitable reckoning begins. It feels like a REAL bomb exploded in your mouth!
9 Hungarian waxy pepper 5,000 - 10,000 ECU
Despite its apparent harmlessness, it should not be underestimated. This is the pepper of Hungarian women who strive to show all their passion in eating such fiery “delicacies”.
10 Poblano pepper 1,000 – 1,500 ESH
The “softest” of all those listed above. The main pepper of Mexico. The country's most important holiday, Independence Day, is unthinkable without it. This pepper tastes like prunes, and at the holiday it is eaten stewed, along with white nut sauce and pomegranate seeds.
We will tell you how the rankings of the hottest peppers in the world are formed, who took pride of place and which variety is now at the top of the ranking, what is prepared from the hottest peppers, and we will talk about competitions in eating spicy dishes and pepper festivals.
World rankings of how the hottest peppers in the world are chosen
The first ratings of peppers of the Capsicum genus were compiled in ancient times in their homeland - in Latin America. Indigenous people grew dozens of species, and peppers had their own “table of ranks.” Reported its existence to the Royal Court spanish conquistador. The Indians distinguished 6 degrees of pungency, dividing pungency into volumetric pungency, covering the entire body, and point pungency.
From a scientific point of view, the first rating was compiled by the American chemist Wilbur Scoville in 1912. The units of its heat scale indicate how many parts of sweet water should be added to 1 part of an alcoholic solution of pepper (the same concentration for all types). For example, Habanero is not the hottest pepper in the world (Habanero), has 300,000 units. This means that 1 milliliter of pepper tincture needs to be dissolved in 30 buckets (!) of sweet water so that the burning effect disappears.
Mr Wilbur Scoville
The Guinness Book of Records plays a major role in conducting objective assessments and tests to identify the hottest peppers in the world. Inspectors from Guinness are present during the tests and rank different peppers based on their hotness.
Breeders of hot peppers almost every year develop new varieties that claim to be the hottest pepper. The world ranking of the hottest peppers is constantly changing. The inclusion of a new variety even in the top 10 hottest peppers in the world is a great success. The variety will be in demand by producers of the hottest foods and sauces.
Leaders of the fire front, what it is like - the hottest pepper in the world
For a long time, the classic Habanero pepper was considered the hottest pepper in the world. In different varieties, it has up to 350,000 pungency units. It is Habanero that is part of the most common hot sauce, Tabasco.
The huge interest in Chinese and Mexican cuisine, primarily in the United States, has caused a fierce struggle among pepper farmers for the world throne in terms of hotness.
Until 2006, the hottest pepper over the previous 12 years was the Red Savina pepper from the Habanero clan, which produced 450,000–580,000 units.
Red Savina pepper
The first millionaire was the Trinidad Scorpion, 800,000–1,000,000 pungency units.
Trinidad Scorpion
In 2011, it was defeated by the Indian Bhut Jolokia or Ghost Chili, 800,000 - 1,001,304 units. Let us remind you that to stop burning this pepper in the form of 1 cube (1 ml) of tincture, for dilution you need a cubic meter kvass barrel of sweet water!
Bhut jolokia or Ghost Chili
Several varieties fell slightly short of 1,500,000 units: Gibralta, Infinity chili and Naga Viper. These peppers can hardly be called a seasoning, much less a food.
The race continues. The “1,500,000 club” includes several varieties, including Trinidad Scorpion Butch T and 7 Pot Douglah, which produces 1,800,000 units.
Trinidad Scorpion Butch T
At the top of this fiery pyramid is the natural variety Trinidad Moruga Scorpion, yielding over 2,000,000 units
Trinidad Moruga Scorpion
And here he is, the winner! Carolina Reaper, 2,200,000 heat units is the hottest pepper in the world!
Ratings of spicy dishes and sauces
Any dishes and sauces acquire spiciness from the presence of hot pepper in them. The hotter the pepper on the heat scale and the more of it in the dish, the spicier the food will be.
It follows that the ratings for hotness of spicy dishes and sauces are conditional. You can take a couple of Trinidadian scorpions, chop them up, add salt and a drop of tomato with mayonnaise on top. Let's call the salad “Tenderness”. When tasting for pungency, this salad will take first place. And the tasters will be taken to the hospital. By the way, check out our selection.
There are traditional spicy foods, but you can eat them. These are Indian phaal, Arabic couscous and many other dishes.
A lot is being done to attract customers. Famous restaurateurs declare their dishes with lots of hot peppers to be the spiciest dishes in the world. An example is Robin Rosenberg's hottest wings. Remove the wings and leave one pepper - this will be a salad from Petya Ivanov, which is objectively 50 times hotter than the wings...
Normal spicy food has 2-3 thousand heat units and this is quite enough. For the most hot sauces 10 thousand is enough, although there are samples of African sauces that have up to 22 thousand Scovilles of heat.
Competitions on the speed and volume of eating spicy dishes, pepper festivals
This type of entertainment is directly hazardous to health. Eating or drinking anything at speed is, by definition, a strange activity. You can drink a bucket of milk in a short time and the body itself will reject this violence against it. With high-hot peppers the picture will be a little different. Most participants in these “competitions” end up in a hospital bed.
Gladiator fights and dog fighting were rejected by mankind and banned almost everywhere. Manufacturers of hot sauces and snacks often become shadow sponsors of pepper-eating competitions. Often not understanding that short-term attraction of attention of ordinary people and some short-term profit does not compensate for the aversion that arises in normal people to a wonderful product.
Hot pepper, sauces and dishes based on it are a thorough and unfussy thing. This requires a thoughtful approach and slow adaptation to the sharpness.
Another thing is the numerous and colorful pepper festivals taking place all over the world. They do not discredit the wonderful plant and its fruits, but on the contrary, they do their best to popularize pepper and products made from it.
Pepper Festival
Ratings of peppers for spiciness, ratings of sauces and dishes with pepper have become a part of our lives. Pepper continues to influence development human civilization and food culture in all countries without exception. Various ratings, folk pepper festivals, official and other events are aimed at popularizing this useful vegetable crop, they contribute to the active work of scientists and farmer breeders in developing new varieties of peppers.
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