Five Of The Hottest Chillies From Around The World

Chillies have captivated people’s palates for centuries with their fiery heat, intense flavours, and medicinal properties. From the relatively mild bell pepper to the scorching heat of the Carolina Reaper, chillies come in all shapes, sizes, and heat levels. The spice in chillies is measured in Scoville Heat Units (SHU), a scale that quantifies their capsaicin content — the compound responsible for the heat. For chilli lovers seeking the ultimate heat experience, here are five of the hottest chillies from around the world:

A warning for the brave: if you’re tempted to sample any of these superhot chillies, proceed with caution. The heat can be overwhelming, leading to physical reactions such as sweating, teary eyes, hiccups, and even stomach discomfort. When handling these peppers, always use gloves and avoid touching your eyes or face. If things get too hot to handle, dairy products like milk or yogurt can help neutralize the burn more effectively than water.

1. Carolina Reaper (USA)

Scoville Heat Units: 1.6 million - 2.2 million

The Carolina Reaper is officially recognized by the Guinness World Records as the hottest chilli pepper in the world. Bred in South Carolina by Ed Currie, this chilli is a cross between a Pakistani Naga and a Red Habanero. What sets the Carolina Reaper apart is its deceptively sweet, fruity flavour, which is quickly overshadowed by an intense, lingering heat that can cause serious discomfort to the unprepared. Often described as "volcanic," this pepper has a distinctive, wrinkled exterior and a stinger-like tail, warning eaters of its dangerous potency.

2. Trinidad Moruga Scorpion (Trinidad and Tobago)

Scoville Heat Units: 1.2 million - 2 million

Named after the Moruga district in Trinidad, the Trinidad Moruga Scorpion held the title of the world’s hottest chilli before the Carolina Reaper dethroned it. It packs an astonishing amount of heat, yet retains a slightly fruity taste. True to its name, the Moruga Scorpion has a sting that builds over time. After the first bite, the heat intensifies, peaking after a few minutes and lingering long after consumption. This pepper’s fiery nature makes it a challenge for even the most seasoned chilli eaters.

3. 7 Pot Douglah (Trinidad)

Scoville Heat Units: 923,000 - 1.85 million

Also hailing from Trinidad, the 7 Pot Douglah is known for its dark, chocolatey appearance and almost terrifying heat level. Its name comes from the local belief that one pod is hot enough to flavour seven pots of stew. This pepper is popular in hot sauces due to its complex flavour, combining earthiness with smoky undertones before unleashing a fierce, prolonged burn. Unlike other hot peppers that may start sweet, the Douglah wastes no time in hitting you with extreme heat.

4. Komodo Dragon (United Kingdom)

Scoville Heat Units: 1.4 million - 2 million

A relatively new entrant into the world of superhot chillies, the Komodo Dragon was developed in the United Kingdom. It was created as a commercial variety for supermarkets, allowing spice lovers to experience its intense heat more easily. The Komodo Dragon has a fruit-forward flavour that quickly gives way to a fierce, escalating burn, making it one of the hottest chillies accessible to consumers. While not for the faint-hearted, this chilli is popular for adding intense heat to sauces, salsas, and stews.

5. Ghost Pepper (Bhut Jolokia) (India)

Scoville Heat Units: 855,000 - 1.04 million

Once the hottest pepper in the world, the Ghost Pepper, or Bhut Jolokia, hails from India, particularly the Assam region. It was the first chilli to break the 1 million SHU mark and has become famous worldwide for its slow-building heat that can be almost unbearable for the uninitiated. The Ghost Pepper’s flavour is slightly sweet and smoky, with a searing heat that starts off slow but then overwhelms the senses. Traditionally, it’s used in Indian dishes and even to make military-grade smoke bombs.