what is the hottest chili in the entire world?

Answer 1

It had been Red Savina but now there are 2 varieties that are reported to be hotter:
Naga Jolokia
and
Dorset Naga

I have grown the red savinas myself, as well as chocolate habanros (which occasionally have been hotter than the red savinas) and believe me, they DO pack a punch.
The are so far up in the heat range there are many others you will find fiercely hot as well, including chile piquins, which are very small.
But as you grow your own peppers, you will find that they do have flavor aside from the heat, and you will come to find your personal favs.
I would go with peppers from the country which you are cooking food from, as they often give the authentic flavor you will be looking for.
If you can't find chiles online, you might check for local chile pepper clubs, who collectively start up plants and then everyone gets a chance to have a few without having too many of one kind, (which is what a seed pack would give you).
Enjoy and have fun!

Answer 2

Habanero
http://en.wikipedia.org/wiki/Habanero

Answer 3

The "Red Savina™" Habanero (PVP 9200255) has been tested at over 577,000 Scoville units! That is over 50 times hotter than the common Jalapeño. The Red Savina Habanero is listed in the "Guiness Book Of World Records" as the world's hottest Chile Pepper.

The "Red Savina™" Habanero (PVP 9200255) has been tested at over 577,000 Scoville units! That is over 50 times hotter than the common Jalapeño. The Red Savina Habanero is listed in the "Guiness Book Of World Records" as the world's hottest Chile Pepper.

The Red Savina Habanero is a strain of c. chinese developed from a mutant red pepper found in a field of orange Habaneros in 1989. It was found and developed by Frank Garcia, one of the 3 founders of GNS spices, which "owns" the Red Savina. The story goes that Frank was plowing under a large field of orange Habaneros rather then sell them at a much cheaper price then that which was negotiated for before planting. In the process of distorting the crop he spotted a plant with red fruit growing in the field. One red fruited plant among all these orange ones was rather odd and got his attention. He stopped the tractor, plucked up the plant and tossed it on the tractor and forgot about it for a while. The seeds from that single plant were grown, and through selective breeding, the Red Savina strain was developed. In 1994, the Red Savina set a world record for heat at 577,000 Scoville units. There have been a few contenders and some who have tried to cheat by adding Capsaicin extract, but to date the Red Savina Habanero is with out a doubt the offical world's hottest Chile Pepper grown on the plant earth.

Answer 4

A 1994 Red Savina Habanero from GNS Spices has tested an astonishing 577,000 Scoville Units and is believed to be the hottest pepper ever tested... Incredible! This is about TWICE as hot as your average orange habanero! Curious as to relative heat levels, here's a listing of relative hotness of various peppers. Note that the hottest habanero is only *60 times* (not 100) hotter than the hottest jalapeno. Of course, with the recent development of the even hotter red habanero (which comes in around 325,000 Scoville units) this makes the hottest habanero *65* times hotter than the hottest jalapeno.






Scoville Units were invented in 1912 by a pharmacist named Wilbur Scoville. These units measure the amount of capsaicin (the chemical that provides the heat) in a pepper. Measuring by Scoville Units is very subjective. To achieve a rating, it takes three out of five people to taste the heat in a diluted solution of alcohol and sugar water. The ratio of dilution is the Scoville Unit. For example, the Chiltepin is usually detected by 60 percent of the testers when diluted at a ratio of 1 part to 50,000 parts solution (1:50,000 and up to 1:100,000).

What is a Scoville Unit?

In the Scoville Organoleptic Test procedure, Wilbur Scoville mixed each variety of chili as a pure ground-up paste with a sugar-water solution. Then a panel of five testers (probably volunteers from the state prison) sipped the mixture, in increasingly diluted concentrations, until Wilbur could no longer detect smoke drifting out from their nostrils. Each chili was rated based on how much it needed to be diluted before no heat could be detected. One part chili "heat" per 1,000,000 drops of water rates equals 1.5 Scoville Units. Simple, huh.

Or here's another way to describe it. To achieve a Scoville rating, three out of five people must taste the heat of a chili pepper in a diluted solution of alcohol and sugar water. The ratio of this dilution is the Scoville Unit. For example, the Chiltepin pepper is usually detected by 60 percent of the testers when it is diluted at a ratio of 1 part to 50,000 parts solution, or 1 to 50,000, giving it a rating of 50,000 to 60,000 Scoville Units. If this has you really confused, now you can understand why no one uses the old Scoville Unit test anymore.

The levels of hotness are measured in multiples of 100 units, from the completely harmless Bell pepper at zero Scoville units to the Habanero pepper at 300,000 Scoville units. The dreaded "Red Savina" Habanero, at 350,000 Scoville units, is listed by the Guinness Book of Records as the hottest chili pepper in the world.

I hope it wil help u...
gud luk...

Answer 5

You probably already knew it was an Indian variety - Naga Jalokia. The scale for measuring their "heat" is called the Scoville Scale.
Here is more info:
http://en.wikipedia.org/wiki/Scoville_scale