What is the hottest pepper?

Question

Heard it could be habenero but wanted to hear from you.

Answer 1

The Red Savina habanero with 577,000 Scoville units has recently been dethroned as the hottest, replacing it is the Wild Desert Tepin with 876,000 Scoville units.

Answer 2

Habenero

Answer 3

Here is the Scientific answer:
*The hottest pepper recorded was a Naga Jolokia pepper
Pure Capsaicin measures 855,000–1,041,427 Scoville units.
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A scale developed by Wilbur Scoville in 1912, to measure the heat level in chillies. It was first a subjective taste test, but since, it has been refined by the use of HPLC, the unit is named in honour of its inventor.
The test officially measures the pungency level of a given pepper. There are other methods, but the Scoville Scale remains the most widely used and respected. The greater the number of Scoville units, the hotter the pepper. Of course, being a natural product, the heat can vary from pepper to pepper.

The original Scoville test asked a panel of tasters to state when an increasingly dilute solution of the pepper no longer burned the mouth. Roughly one part per million of chilli 'heat' rates as 1.5 Scoville units.


Scoville rating Type of pepper
15,000,000–16,000,000 Pure capsaicin[4]
9,100,000 Nordihydrocapsaicin
2,000,000–5,300,000 Standard US Grade pepper spray [5]
855,000–1,041,427 Naga Jolokia [6][7][8][9]
876,000–970,000 Dorset Naga [10][5]
350,000–577,000 Red Savina Habanero[11]
100,000–350,000 Habanero Chile [12]
100,000–350,000 Scotch Bonnet [12]
100,000–200,000 Jamaican Hot Pepper [5]
50,000–100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper
30,000–50,000 Cayenne Pepper, Ají pepper [12], Tabasco pepper
10,000–23,000 Serrano Pepper
7,000–8,000 Tabasco Sauce (Habanero)[13]
5,000–10,000 Wax Pepper
2,500–8,000 Jalapeño Pepper
2,500–5,000 Tabasco Sauce (Tabasco pepper) [13]
1,500–2,500 Rocotillo Pepper
1,000–1,500 Poblano Pepper
600–800 Tabasco Sauce (Green Pepper) [13]
500–1000 Anaheim pepper
100–500 Pimento [5], Pepperoncini
0 No heat, Bell pepper [5]

Answer 4

The habanero chile (originally Spanish "Javanero", and sometimes incorrectly spelled "habañero") is one of the most intensely spicy chili peppers of the Capsicum genus.

Most habaneros will rate between 200,000 and 300,000 Scoville units. Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. The Red Savina pepper™ is one such cultivar of the habanero pepper that has a very high Scoville rating.

Scoville rating Type of pepper
15,000,000–16,000,000 Pure capsaicin[4]
9,100,000 Nordihydrocapsaicin
2,000,000–5,300,000 Standard US Grade pepper spray [5]
855,000–1,041,427 Naga Jolokia [6][7][8][9]
876,000–970,000 Dorset Naga [10][5]
350,000–577,000 Red Savina Habanero[11]
100,000–350,000 Habanero Chile [12]
100,000–350,000 Scotch Bonnet [12]
100,000–200,000 Jamaican Hot Pepper [5]
50,000–100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper
30,000–50,000 Cayenne Pepper, Ají pepper [12], Tabasco pepper
10,000–23,000 Serrano Pepper
7,000–8,000 Tabasco Sauce (Habanero)[13]
5,000–10,000 Wax Pepper
2,500–8,000 Jalapeño Pepper
2,500–5,000 Tabasco Sauce (Tabasco pepper) [13]
1,500–2,500 Rocotillo Pepper
1,000–1,500 Poblano Pepper
600–800 Tabasco Sauce (Green Pepper) [13]
500–1000 Anaheim pepper
100–500 Pimento [5], Pepperoncini
0 No heat, Bell pepper [5]

Answer 5

The hottest (highest capsaicin content) pepper certified for human consumption is currently the Habanero (Scotch Bonnet).

Some of the ornamental peppers have extremely high concentrations of capsaicin and are actually dangerous to eat due to that.

Answer 6

Actually the hottest pepper of all is the Bih Jolokia, a large and plump red/orange pepper found in India, Bhutan and Bangladesh. It's more than 1,000,000 SHU. That's at least 3x as hot as the habanero.

Answer 7

The habanero is the hottest pepper of all. It is a beautiful little thing...a gorgeous bright orange pepper only an inch long with a lovely bright green stalk. But this little guy is the same one used in making pepper spray....be CAREFUL if you use one of these guys in your cooking!

I don't personally use habanero peppers in my vegan cooking but I love hot and spicy dishes. You can use jalapenos and cayenne pepper if you want a zing in your best tacos, tortillas or even East Indian dishes. These milder peppers are great in Indian and Pakistani curries, too.

A friend of mine who is a curandera (Hispanic wise woman and healer) says she personally only uses habanero peppers in protection rituals. The heat of these peppers is purported to ward off evil and other not so fun things in this world!

Answer 8

Yes, it's the the habanero. However, even they can have different "degrees" of hotness amongst themselves. There is a scale (Scoville Scale) to determine the hotness of peppers. Maybe this will help.


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

Answer 9

The habanero. There's also the scotch bonnet. By the time you get that far in hotness, the difference is moot.

Answer 10

I hate peppers "Chili" Bell and the sweet varieties OK..
I guarantee they will genetically make one that will catch fire if the wind blows on it.