The Scoville scale is a measurement of pungency of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component.
Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances that give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a wide range of heat and flavors. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its own distinctive taste and heat level.
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.
Capsicum chinense, commonly known as a "habanero-type pepper", is a species of chili pepper native to the Americas. C. chinense varieties are well known for their unique flavors and many have exceptional heat. The hottest peppers in the world are members of this species, with a Scoville Heat Unit score of 2.69 million measured in the C. chinense cultivar, Pepper X in 2023.
The Red Savina pepper is a cultivar of the habanero chili, which has been selectively bred to produce spicier, heavier, and larger fruit, ultimately more potent than its derivative.
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos.
Capsicum baccatum is a member of the genus Capsicum, and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville heat unit scale.
Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits that grow pointing upwards. The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent, ranking at 80,000 to 100,000 heat units in the Scoville Scale.
The datil is a very hot pepper, a variety of the species Capsicum chinense.
A guajillo chili or guajillo chile or chile guaco or mirasol chile is a landrace variety of the species Capsicum annuum with a mirasol chile fruit type. Mirasol is used to refer to the fresh pepper, and the term guajillo is used for the dry form, which is the second-most common dried chili in Mexican cuisine. The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by their size and heat factors. The guajillo puya is the smaller and hotter of the two. In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy. With a rating of 2,500 to 5,000 on the Scoville scale, its heat is considered mild to medium.
Kambuzi is a small, round chili pepper cultivar found in central Malawi, a landlocked country in southeast Africa. It comes in a variety of colors including yellow, red and orange. It is used to make condiments and turned into sauces, or sandwich spreads. Their flavor is similar to that of the Habanero chili.
The Trinidad Moruga scorpion is a chili pepper native to the village of Moruga, Trinidad and Tobago. In 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad Moruga scorpion as the hottest chili pepper at that time, with heat of 1.2 million Scoville heat units (SHUs).
The Carolina Reaper chili pepper is a cultivar of the Capsicum chinense plant. Developed by American breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. It was the hottest chili pepper in the world according to Guinness World Records from 2013 to 2023 before it was surpassed by Pepper X, which was also developed by Currie.
The ghost pepper, also known as bhut jolokia, is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens.
Pique is a traditional hot sauce from Puerto Rico that is typically made with a variety of chili peppers, garlic, and spices. It is often made by fermenting the ingredients, which can give it a unique flavor profile and a more complex taste. Some variations may include ingredients such as cilantro, oregano, or onions. Pique is commonly used as a condiment for a variety of traditional Puerto Rican dishes such as rice, beans, and meat dishes. It can also be used as a marinade for meats or as a dip for tostones or other fried foods. Pique is a staple condiment in Puerto Rico and is often homemade, but can also be found in grocery stores.
Bird's eye chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards.
Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their chili pepper or bell pepper fruit.
Madame Jeanette is a chili pepper cultivar of the species Capsicum chinense, originally from Suriname.
The habanero is a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 centimetres long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero heat, flavor, and floral aroma make it a common ingredient in hot sauces and other spicy foods.
Very hot
