The World's 7 Most Intensely Spicy Peppers

Spice tolerance varies widely among individuals. While some might flee at the mere taste of a serrano pepper, others would gladly down an entire bottle of hot sauce if social norms permitted. Indeed, some enthusiasts are so dedicated to capsaicin (the compound that imparts spiciness) that they tirelessly hunt for the globe's most scorching chili peppers in markets and eateries.

Capsaicin, a natural chemical irritant in fresh peppers, is the source of the intense heat we feel when indulging in the world's hottest peppers and sauces. Beyond fueling spicy cuisine, capsaicin has demonstrated health benefits, especially in pain and itch relief. Studies also indicate it might modify gene expression linked to cancer development. Thus, consuming the spiciest peppers could hold real benefits, provided your digestive system can handle the burn.

But what exactly qualifies as the world's hottest pepper? To answer this, we must first grasp what 'heat' truly means.

Measuring Heat with the Scoville Scale

Pepper heat is quantified using Scoville heat units (SHU), named after Wilbur Scoville, an American pharmacist who devised a scale to determine how much a pepper must be diluted to lose its spiciness. For example, a pepper with 1,000 SHU requires 1,000 parts water to neutralize its heat.

When it comes to spicy peppers, 1,000 SHU is relatively mild. A jalapeño, for instance, ranges from 2,000 to 8,000 SHUs. Extremely hot peppers can exceed 1 million SHU or more. Below are seven of the hottest peppers globally, ranked by their Scoville scale ratings in ascending order of heat. Each pepper's spiciness has been independently verified.

7. Scotch Bonnet Pepper (350,000 SHUs)

Often referred to as Bonney peppers or Caribbean red peppers, Scotch bonnets derive their name from their similarity to the tam o'shanter hat. They share a close relationship with habanero peppers in both lineage and heat level. Thriving in tropical regions of South America, West Africa, and the Caribbean, these peppers are a staple in Caribbean cuisine for adding genuine flavor. Before the 1990s, the Scotch bonnet was one of only two peppers exceeding 350,000 SHUs, alongside the habanero.

6. Red Savina Pepper (350,000 - 575,000 SHUs)

The red Savina, a habanero pepper variant, was cultivated by Frank Garcia of GNS Spices in California, aiming to create a larger, hotter habanero. Garcia observed a red pepper among his orange habaneros and selectively bred it. From 1994 to 2006, the red Savina held the Guinness World Record as the hottest pepper globally. Its flavor mirrors that of a habanero or Scotch bonnet but with significantly more heat.

5. Bhut Jolokia (Ghost) Pepper (1,001,304 SHUs)

The Bhut Jolokia, referred to as the ghost pepper in the U.S., originates from northeast India. Its name means "Bhutanese pepper," and it is a staple in Bhutan, a nation often celebrated for having the world's spiciest dishes. The ghost pepper is twice as hot as the red Savina and claimed the Guinness World Record for "world's hottest pepper" in 2006.

In 2001, ghost pepper seeds were sent from India to New Mexico State University's Chile Pepper Institute, where they were cultivated and tested over several years. Professor Paul Bosland speculated that the nickname "ghost pepper" might stem from the idea that "the chili is so hot, you give up the ghost when you eat it!"

4. Naga Viper Pepper (1,382,118 SHUs)

The Naga viper pepper was developed in the U.K. by a breeder in Grange-Over-Sands, Cumbria, who crossbred the Naga Morich, Bhut Jolokia, and Moruga Scorpion peppers. In 2011, it briefly earned the title of the world's hottest pepper from Guinness World Records.

3. Trinidad Scorpion Butch T Pepper (1,463,700 SHUs)

Originating from Trinidad and Tobago, this pepper was cultivated using seeds developed by breeder Butch Taylor in Mississippi. Known for its extreme heat, it’s not suitable for everyone. Taylor warned in Country Roads magazine in 2014, "Asthmatics should avoid it, as it could literally take their breath away. Eating a Trinidad Scorpion pepper raw causes an instant burn that intensifies. On an empty stomach, it might even induce vomiting."

2. Trinidad Moruga Scorpion Pepper (2,009,231 SHUs)

Unlike the Trinidad Scorpion Butch T pepper, the Trinidad Moruga Scorpion is a native species of Trinidad and Tobago, flourishing as a stable, non-hybrid variety. Initially, this pepper surprises with a fruity taste, which quickly transitions into a fiery heat lasting several minutes. In 2012, the New Mexico Chile Conference crowned it the world's hottest pepper. Although it has since lost the title, it remains a favorite in hot sauces for its distinctive mix of sweetness and spice.

1. Carolina Reaper Pepper (2,200,000 SHUs)

In 2013, Guinness World Records officially recognized the Carolina Reaper as the hottest pepper globally, a title it retains. Developed by "Smokin'" Ed Currie of South Carolina, founder of the Puckerbutt Pepper Company, this pepper combines sweetness with extreme heat. Averaging 1,641,183 SHUs, it can reach up to 2,200,000 SHUs.

The League of Fire, an organization that crowns chili-eating champions, hosts a Carolina Reaper challenge to identify the most heat-tolerant individuals globally. Gregory "Iron Guts" Barlow from Australia holds the record, having eaten 160 Carolina Reapers in one go. For most people, even inhaling the pepper's airborne oils could leave them gasping for air.

The race to cultivate the world's hottest chili pepper is far from over. Currie, for instance, is continuously developing even spicier varieties. He asserts that his latest creation, Pepper X, a hybrid of the Bhut Jolokia (ghost pepper) and the Trinidad Scorpion pepper, measures an astonishing 3,180,000 Scoville Heat Units, though this has yet to be independently verified. This figure edges closer to the SHU of pure capsaicin, which is around 16,000,000.