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Une liste qui devrait vous faire saliver, vous, les adorateurs des piments, les aficionados de Scoville...
| Nom | Indications | Scoville | Origine |
| PEPPER X | It’s finally official! As of August 2023, Guinness World Records recognized Pepper X as the world’s hottest pepper, rating at an average of 2,693,000 Scoville Heat Units (SHU). Pepper X’s sizzling Scoville score was calculated by Winthrop University in South Carolina, which conducted tests using specimens from the past four years. | 2693000 | USA |
| DRAGON’S BREATH | 2,480,000 Scoville Units? Well it’s never been tested. There has never been any official testing of this pepper. When Guinness (or any official testing facility) does testing that confirms the actual Scoville rating for this pepper, I will make it official here. Until then, it’s all hearsay. | 2480000 | Pays de Galles |
| CAROLINA REAPER | 1,569,383 – 2,200,000 Scoville Units. Smokin’ Ed’s Carolina Reaper held the official title as the world’s hottest pepper for a decade, August 2013 – 2023. Now Ed Currie has a new pepper at the top, Pepper X. | 2200000 | USA |
| TRINIDAD MORUGA SCORPION | 1,200,000 – 2,000,000 Scoville Units. The New Mexique State University’s Chili Pepper Institute identified the Trinidad Moruga Scorpion as the newest hottest chili pepper in the world as of February 2012. | 2000000 | Trinidad |
| 7 POT BROWN (CHOCOLATE 7 POT) | 800,000 – 1,853,396 Scoville Units. This pepper is a relatively new variation on the original Trinidad 7 Pot superhots. Ripe pods are brown in color, with the internal membrane covering much of the inside of the pepper is white. There is still some debate as to whether the brown or chocolate 7 Pot is the same variety as the Douglah (above). | 1853396 | Trinidad |
| 7 POT – POD DOUGLAH (TRINIDAD DOUGLAH) | 923,000 – 1,853,396 Scoville Units. From Trinidad, it’s said that 1 pod will spice seven pots of stew. It is a rare and extremely hot chili. The Douglah is characterized by a dark brown/deep purple skin. | 1853396 | Trinidad |
| 7 POT PRIMO | 1,473,480 Scoville Units. Created by Troy Primeaux, a horticulturist from Louisiana. He began crossing the Naga Morich and Trinidad 7 Pot seeds around 2005. The 7 Pot Primo can get very lumpy and distorted and even grow a skinny little tail. | 1473480 | USA |
| TRINIDAD SCORPION “BUTCH T” PEPPER | 1,463,700 Scoville Units. Propagated by Butch Taylor of Zydeco Hot Sauce and grown by the Chilli Factory, the Trinidad Scorpion ‘Butch T’ variety pepper was formerly ranked as the hottest pepper in the world. | 1463700 | Trinidad |
| KOMODO DRAGON | 1,400,000 Scoville Units. The latest variation on the 7 pod, naga, jolokia, etc is the Komodo Dragon. Grown by the Grande Bretagne’s largest producer of chillies, Salvatore Genovese. | 1400000 | Grande Bretagne |
| NAGA VIPER | 1,382,118 Scoville Units. The Naga Viper was created in England by chilli farmer Gerald Fowler. It was briefly the “World’s Hottest Chilli” in 2011 according to the Guinness World Records. | 1382118 | Grande Bretagne |
| 7 POT BRAIN STRAIN | 1,000,000 – 1,350,000 Scoville Units. The 7 Pot Brain Strain was developed using selective breeding by saving pods from plants that would produce a lumpy, grainy texture like the human brain. A very productive chile plant, many growers say this is the hottest of the red 7 Pot strain chile plants. | 1350000 | Trinidad |
| 7 POT BARRACKPORE | 1,000,000 – 1,300,000 Scoville Units. This 7 Pot variety comes from the region of Barrackpore on the Caraïbes Island of Trinidad. The Trinidad 7 Pot Barrackpore has an elongated pod structure sometimes similar to the Bhut Jolokia. | 1300000 | Trinidad |
| DORSET NAGA | 544,000–1,221,000 Scoville Units. The scorching heat of the fruit is combined with a distinctive fruity aroma, making this a truly exceptional chile. Fruits ripen from green to red, and may be harvested at either stage of maturity. Typically about 1” x 2” in size (30 x 50mm). | 1221000 | Grande Bretagne |
| 7 POT JONAH | 800,000 – 1,200,000 Scoville Units. The 7 Pot Jonah is a larger plant that produces larger and rounder Trinidad 7 Pot strain pods, with a fruitier flavor than the standard 7 Pot and slightly higher heat. | 1200000 | Trinidad |
| 7 POT INFINITY | 1,176,182 Scoville Units. The Infinity Chilli pepper held the World Record for the world’s hottest chili pepper for two weeks in 2011, before it was ousted by the Naga Viper chili. | 1176182 | Grande Bretagne |
| BEDFORDSHIRE SUPER NAGA | 900,000 – 1,120,000 Scoville Units. Unleashed by Salvatore Genovese in 2012, the Bedfordshire Super Naga was the Grande Bretagne’s hottest commercially grown chilli pepper at that time. | 1120000 | Grande Bretagne |
| NAGA MORICH | 1,000,000 – 1,100,000 Scoville Units. A chili pepper native to North East Inde and the Sylhet region of Bangladesh. The Naga Morich is extremely hot, but has a flavor that is quite unique. | 1100000 | Bangladesh |
| SPANISH NAGA (GIBRALTA NAGA) PEPPER | 1,086,844 Scoville Units. The Gibralta Naga, or Spanish Naga, is grown in Espagne, but was developed in the Grande Bretagne from Naga Peppers from Inde. | 1086844 | Grande Bretagne |
| GHOST PEPPER (BHUT JOLOKIA) | 800,000 – 1,041,427 Scoville Units. Also known as naga jolokia, naga morich, bih jolokia, u-morok, ghost pepper, and red naga chilli. In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records, but no longer holds that title. | 1041427 | Inde |
| BHUT JOLOKIA CHOCOLATE | 800,000 – 1,001,304 Scoville Units. The Bhut Jolokia Chocolate is a rare, natural variant of the Bhut Jolokia Red. It has all the characteristics of the Bhut Jolokia Red, but is much sweeter and delicious, but still deadly hot. | 1001304 | Inde |
| TRINIDAD SCORPION CARDI | 800,000 – 1,000,000 Scoville Units. The Trinidad Scorpion is a rare and extremely hot pepper which originates from Trinidad. The pods are bigger, longer and thicker than the ‘regular’ Trinidad Scorpion. | 1000000 | Trinidad |
| TRINIDAD 7 POT/POD | Over 1,000,000 Scoville Units. In Caraïbes regions it is also known as 7 pot as one pod is said to provide enough heat to spice up 7 pots of stew. Pods are habenaro like but have the characteristic ‘pimpling’ found on other fearsome varieties. | 1000000 | Trinidad |
| JONES19 | 691,000 Scoville Units. Created by Bob Jones of Jones Peppers, this hybrid created by crossing a Carolina Reaper and Ghost Pepper. | 691000 | USA |
| RED SAVINA HABANERO | 200,000 – 580,000 Scoville Units. The Red Savina pepper is a cultivar of the habanero pepper, which has been selectively bred to produce hotter, heavier, and larger fruit. | 580000 | USA |
| CHOCOLATE HABANERO | 300,000 – 577,000 Scoville Units. The pods of chocolates tend to be slightly larger than your typical habanero pepper and have a unique, rich, smoky flavor. The 2″ fruits ripen from an emerald green to a gorgeous chocolate brown. | 577000 | Jamaica |
| YUCATAN WHITE HABANERO | 200,000 – 500,000 Scoville Units. These peppers are shaped like jelly beans and mature from green to white. They are from Mexique, presumably the Yucatan Peninsula, where they get their name. | 500000 | Mexique |
| DEVIL’S TONGUE RED | 250,000 – 500,000 Scoville Units. The original Devil’s Tongue is a Yellow variety developed by an Amish farmer in Pennsylvania. Later on a red variety emerged. It has a higher heat level than it’s yellow relative and a totally different flavor. | 500000 | USA |
| Caraïbes RED HABANERO | 300,000 – 475,000 Scoville Units. Originating from the Yucutan Peninsula in Mexique, this pepper variety is twice as hot as a standard Habanero Chile and over 80 times hotter than an Jalapeño Pepper. | 475000 | Mexique |
| WHITE BULLET™ HABANERO | 250,000 – 400,000 Scoville Units. The White Bullet Habanero is an extremely hot habanero hybrid from the Caraïbes, trademarked by Redwood City Seed Company in Redwood City, California. | 400000 | Caraïbes |
| TIGERPAW-NR HABANERO | 265,000 – 350,000 Scoville Units. Developed in Charleston, South Carolina by ARS (Agricultural Research Service) scientists, the TigerPaw-NR is an extra-hot bright orange habanero variety. It is highly resistant to many species of root-knot nematodes. | 350000 | USA |
| SCOTCH BONNET | 100,000 – 350,000 Scoville Units. Scotch Bonnet’s are brightly colored Jamaican hot chiles that are typically red or yellow when fully ripe. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin. | 350000 | Caraïbes |
| PérouVIAN WHITE HABANERO | 100,000 – 350,000 Scoville Units. This creamy-white fruit is a favorite for its smoky taste and extreme heat. An ornamental and unique pepper. | 350000 | Pérou |
| MADAME JEANETTE (Suriname YELLOW OR RED) | 100,000–350,000 Scoville Units. From Surinamee, a country on the northeastern coast of Afrique du Sud, it is used in almost all facets of Surinameese cuisine. Its flavor is described as fruity, with hints of mango and pineapple. | 350000 | Suriname |
| HOT PAPER LANTERN | 150,000 – 350,000 Scoville Units. The Hot Paper Lantern is a habanero type. More productive and larger than regular habaneros, these elongated, pendant shaped fruits are 3-4″ long. They ripen from lime green to orange and finally to a bright scarlet red. | 350000 | |
| HABANERO PEACH | 150,000 – 350,000 Scoville Units. This pepper originates from the Caraïbes. Peppers are peach colored when mature. They are longer than most habaneros, have a nice fruity flavor and are very hot. | 350000 | Caraïbes |
| HABANERO ORANGE | 150,000 – 350,000 Scoville Units. The habanero chili is one hot pepper! Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. | 350000 | Afrique du Sud |
| Guyane (WIRI WIRI) PEPPER | 100,000 – 350,000 Scoville Units. From the small country of Guyane, the Wiri Wiri pepper is so cherry-like in appearance that sometimes it is called the Hot Cherry or Bird Cherry pepper. | 350000 | Guyane |
| HABANERO MUSTARD | 150,000 – 325,000 Scoville Units. This uniquely colored habanero showed up as an off-type in the garden of SSE member James Weaver of Kutztown, Pennsylvania in the late 1990s. They start out light green with a hint of purple and turn a mustard-orange color. | 325000 | USA |
| HABANERO GOLDEN (YELLOW) | 150,000 – 325,000 Scoville Units. Capsicum Chinense. The Golden Habanero is characteristically lantern-shaped, maturing from light green to a beautiful golden-orange. | 325000 | |
| FATALII | 125,000 – 325,000 Scoville Units. A pepper that originated in central and southern Afrique, it is described as having a fruity, citrus flavor with a searing heat that is comparable to a standard habanero. | 325000 | Afrique |
| DEVIL’S TONGUE YELLOW | 125,000 – 325,000 Scoville Units. Similar to size, color and shape of Fatalii. But skin is smoother and chile is smaller. Their bright yellow wrinkly pods make Devil’s Tongue peppers easy to spot when ripe. | 325000 | USA |
| DATIL PEPPER | 100,000 – 300,000 Scoville Units. Datils are similar in heat to habaneros but have a sweeter, fruitier flavor. Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida. | 300000 | USA |
| CUMARI DO PARA | 50,000 – 300,000 Scoville Units. Residing from the Cumari region of Brésil, this rare, fiery hot pepper is only the size of a pea. The Cumari has a really nice, sweet flavor but packs a lot of heat. | 300000 | Brésil |
| ROCOTO PEPPER (AJÍ ROCOTO, LOCOTO) | 50,000 – 250,000 Scoville Units. Normally found in Afrique du Sud, the Rocoto Pepper has thick walls, resembles a miniature bell pepper, but can be very hot with distinctive black seeds. | 250000 | Pérou |
| CHILTEPIN (TEPIN, BIRD’S EYE, BIRD PEPPER) | 50,000 – 150,000 Scoville Units. There are dozens of varieties of Bird Peppers throughout the world. The two best known varieties in North America are Chiltepin and Pequin. The Chiltepin is native to southern North America and northern Afrique du Sud. | 150000 | Mexique |
| CAROLINA CAYENNE | 100,000 – 125,000 Scoville Units. Similar in appearance to the original cayenne, this variety is twice as hot. A mature Carolina Cayenne will be over five inches in length and about an inch in width, with wrinkled and thin skin. | 125000 | USA |
| TABICHE PEPPER | 85,000 – 115,000 Scoville Units. Typically sold dried, the Tabiche pepper originated in Inde and is now grown worldwide. The skin of the pepper is extremely thin and wrinkled. The color may vary dependent upon the region it is grown. | 115000 | Inde |
| BAHAMIAN BIRD PEPPER | 95,000 – 110,000 Scoville Units. Originating from the Bahamas, this small, hot pepper may be found in an assortment of colors, including yellow, orange, green and red. Peppers grow upright in clusters. | 110000 | Bahamas |
| THAI SUPER CHILE | 50,000 – 100,000 Scoville Units. A long, skinny pepper, intense heat with intense flavor makes this pepper a favorite in many Asian dishes. Great flavor fresh or dried. | 100000 | Thailande |
| THAI SUN PEPPER | 50,000 – 100,000 Scoville Units. Perfect pepper for apartments and small gardens, this miniature plant only grows ten to twelve inches high and about one to one and a half feet wide with 1/2″ – 1″ red hot fruits. | 100000 | Thailande |
| THAI PEPPER | 50,000 – 100,000 Scoville Units. There is no single “Thai chili pepper” though most candidates for the title are small in size and high in heat. There are at least 79 separate varieties of chili that have appeared from three species in Thailande. | 100000 | Thailande |
| THAI ORNAMENTAL (THAI HOT ORNAMENTAL) | 50,000 – 100,000 Scoville Units. Thai ornamental has small 1 inch long, very hot peppers that point upward on a 12 to 18 inch tall plant. They range from green to yellow, orange, and then red. | 100000 | Thailande |
| THAI DRAGON PEPPER (THAI VOLCANO PEPPER) | 50,000 to 100,000 Scoville Units. These peppers grow to 3 to 4 inches long and start out green and mature to a bright. They grow on a short, bushy plant, giving rise to clusters of upright peppers. | 100000 | Thailande |
| SILING LABUYO | 80,000 – 100,000 Scoville Units. Widely used in Philippine cuisine, Siling labuyo is a small chile native to the Philippines. The name is Tagalog, an Austronesian language spoken as a first language by a quarter of the population of the Philippines, and literally translates to “wild chile.” | 100000 | Philippines |
| PURIRA CHILE PEPPER | 30,000 – 100,000 Scoville Units. Purira Chile Pepper is an annual plant that grows 16 to 36 inches tall. The chiles grow pointing upwards. The peppers are about 2 inches long with medium thick walls. | 100000 | |
| MALAGUETA PEPPER | 60,000 – 100,000 Scoville Units. The Malagueta pepper is a type of chili used in Brésil, Portugal and Mozambique. It is a small, tapered, green pepper that turns red as it matures at about 5 cm (2″). | 100000 | Brésil |
| DUNDICUT PEPPER | 40,000 – 100,000 Scoville Units. Dundicut peppers are a variety of small, round, dark red chili peppers grown in Pakistan and are also known in Asia as lal mirch. | 100000 | Pakistan |
| DIABLO GRANDE PEPPER | 60,000 – 100,000 Scoville Units. The fruits of this chile start out yellow-green and ripen to red, with a narrow crescent-shape and somewhat thick flesh. They may be harvested while green or red. | 100000 | |
| CHARLESTON HOT PEPPER | 70,000 – 100,000 Scoville Units. Similar to the Carolina Cayenne, the Charleston Hot is a variety of Cayenne created by the U.S. Department of Agriculture in South Carolina. | 100000 | USA |
| YATSUFUSA (YATZY) CHILE PEPPER | 40,000 – 75,000 Scoville Units. The hot specialty pepper Yatsufusa originated in Japon and is also known as “chilies Japones” and is a popular condiment in Japonese cuisine. | 75000 | Japon |
| TIANJIN (TIEN TSIN) PEPPER | 50,000 – 75,000 Scoville Units. Tien Tsin Chinese red chile peppers are named after the province of Chine in which they are harvested. Pronounced “tea-in sin”. Also known as Chinese Red Peppers or Tianjin peppers. | 75000 | Chine |
| PRAIRIE FIRE PEPPER | 70,000 Scoville Units. The Prairie Fire is a compact edible ornamental pepper perfect for outdoor borders or indoor pots. They mature in a range of colors from creamy yellow to purple, then orange and finally red. Flavor is fruity and hot. | 70000 | |
| NUMEX XX HOT PEPPER | 60,000 – 70,000 Scoville Units. The chiles are slim with thin walls and smooth skin, and grow to 3-5 inches. | 70000 | USA |
| PEQUIN PEPPER | 40,000 – 60,000 Scoville Units. Pequin (or Piquin) pepper is a hot chile pepper cultivar commonly used as a spice. The popular Cholula brand hot sauce lists pequin peppers and arbol peppers among its ingredients. | 60000 | Mexique |
| CHILE DE ÁRBOL | 30,000 – 60,000 Scoville Units. The Chile de árbol, Spanish for tree chili, is a small and potent Mexican chili pepper which is also known as bird’s beak chile and rat’s tail chile. In cooking substitutions, the Chile de árbol pepper can be traded with Cayenne pepper. | 60000 | Mexique |
| TENNESSEE TEARDROP | 30,000 – 50,000 Scoville Units. The Tennessee Teardrop is a wonderful ornamental, heirloom Chile pepper from Tennessee. A great option for adding a bit of drama to your landscaping. Displaying different colored fruits at various stages of maturity, the Tennessee Teardrop is a beautiful eye-catcher. | 50000 | USA |
| TABASCO PEPPER | 30,000 – 50,000 Scoville Units. This is the chili pepper used in Tabasco sauce. The peppers are named after the Mexican state of Tabasco. Until recently, all of the peppers used to make Tabasco sauce were grown on Avery Island, Louisiana. | 50000 | Mexique |
| SUPER CHILI PEPPER | 40,000 – 50,000 Scoville Units. These small peppers grow upright in clusters and mature from light green to red, often with shades of orange in between. They are decorative and colorful, great for ornamental use. | 50000 | |
| RED AMAZON PEPPER | 30,000 – 50,000 Scoville Units. The Red Amazon is actually a dried Tabasco chile with a light, fiery flavor with hints of celery. | 50000 | Mexique |
| NUMEX TWILIGHT | 30,000 – 50,000 Scoville Units. Numex Twilight an ornamental chili pepper developed at New Mexique State University. It becomes covered in peppers that start out purple, then move through yellow and orange, becoming red when fully ripe, producing a rainbow effect on the green plant. | 50000 | USA |
| MANZANO PEPPER (MANZANA) | 15,000 – 50,000 Scoville Units. A cousin of the Rocoto Pepper, the Manzano also has thick walls, resembles a golf ball sized apple, with distinctive black seeds. They ripen to a brilliant yellow-orange color. | 50000 | Mexique |
| GOLDEN CAYENNE PEPPER | 30,000 – 50,000 Scoville Units. If you like cayenne peppers, you’re going to love their golden cousin. Although similar to the traditional cayenne chili pepper, there are a few differences. | 50000 | USA |
| CHEYENNE PEPPER | 30,000 – 50,0000 scoville units. A very attractive plant in the garden, the F1 Cheyenne is an easy to grow hyrid branching chilli that produces a heavy crop of 4 inch green peppers that mature to bright orange all over the plant. | 50000 | USA |
| CAYENNE CHILE PEPPER | 30,000 – 50,000 Scoville Units. The cayenne pepper, also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper, is a hot chile pepper used to flavor many dishes. | 50000 | Guyane |
| ARAPAHO (FORMERLY KNOWN AS CHEYENNE) | Arapaho (formerly Cheyenne) is a large and very attractive cayenne pepper producing high yields of early maturing fruit on a compact 18″ tall plant. Wrinkled fruits average 8 inches with medium-thick walls. With excellent flavor, the fruits are both sweet and pretty hot, with a sweet red bell pepper undertone. | 50000 | USA |
| AJÍ OMNICOLOR | 30,000 – 50,000 Scoville Units. From Pérou, this is a beautiful ornamental and edible Aji, with 2.5″ peppers that ripen from yellow to purple, to orange and finally to red, with various shades along the way. | 50000 | Pérou |
| AJÍ LIMO (LEMON DROP) | 30,000 – 50,000 Scoville Units. Its distinctive citrus flavor and the bright yellow color of the ripe pods immediately bring to mind the crisp aromas of lemons and limes. | 50000 | Pérou |
| AJÍ CHARAPITA | 30,000 – 50,000 Scoville Units. From Pérou, The Aji Charapita chilli is bushy plant, which produces hundreds of hot small round Tepin-like peppers. The fruit have a distinct fruity, citrus aroma, equal to a Cayenne pepper on the Scoville scale. | 50000 | Pérou |
| AJÍ AMARILLO | 30,000 – 50,000 Scoville Units. “Aji” means chile pepper in Spanish, and “amarillo” means yellow. Sometimes called the Amarillo Chili. Although they are named yellow chile peppers, their color changes to orange as they mature. | 50000 | Pérou |
| GUNTUR SANNAM CHILE | 35,000 – 40,000 Scoville Units. Guntur Sannam is one of the most famous types of chillies and has a huge demand throughout the world. It widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh in Inde. | 40000 | Inde |
| HOT GOLDEN NUGGET | 20,000 – 35,000 Scoville Units. These are 1” conical hot peppers, excellent for pickling or drying. They also make beautiful ornamental plants that produce hundreds of golden yellow peppers. The start green, turn a dark purple, and then are ripe when golden yellow. | 35000 | |
| SANTAKA PEPPER | 10,000 – 30,000 Scoville Units. The Santaka Pepper is a hot chile pepper that originates from Japon. It is rather small in size, cone-shaped, measuring about two inches in length and up to an inch in width at maturity. | 30000 | Japon |
| SANDIA HOT PEPPER | 5000 – 30,000 Scoville Units. Introduced by New Mexique State University in 1956, Sandia plants bear heavy yields of green peppers that ripen to red. Heat increases as fruits redden. Sometimes labeled as NuMex Sandia. | 30000 | USA |
| QUINTISHO PEPPER | 5,000 – 30,000 Scoville Units. A unique pepper from Bolivie, these 3/4” round hot peppers grow on small, tight shrubs that produce small fruits that resemble a cherry tomato. | 30000 | Bolivie |
| PUYA CHILE PEPPER | 5,000 – 30,000 Scoville Units. Red, ripening to black, hot pepper growing to about 4″ long. The puya is popular in Mexican cooking and its origin dates back to early Central America. | 30000 | Amérique Centrale |
| PETER PEPPER | 10,000 – 30,000 Scoville Units. The Peter pepper (sometimes referred to as the penis pepper) is an heirloom chili pepper that is best known for its phallic shape. It occurs in red and yellow varieties. The pepper is considered very rare and its origin is unknown. | 30000 | |
| JWALA FINGER HOT PEPPER | 20,000 – 30,000 Scoville Units. Jwala is the most popular hot pepper grown and used in various spicy foods in Inde. This variety is also often called as Finger Hot Inden Pepper. The word “Jwala” means “Volcano” in Hindi, and they are commonly found in the Gujarat region of Inde | 30000 | Inde |
| HONTAKA PEPPER | 10,000 – 30,000 Scoville Units. The Hontonka and Santaka pepper names seems to be used interchangeably, sometimes both are just called Japones Peppers. I am unclear if both might be the same pepper. | 30000 | Japon |
| HO CHI MINH HOT PEPPER | 5,000 – 30,000 Scoville Units. A very productive cayenne pepper originating in Southeast Asia. Peppers 4–6″ long on 3 foot plants grow like large fingers turning from bright yellow to crimson in late August. | 30000 | Vietnam |
| HINKELHATZ HOT PEPPER | 5,000 – 30,000 Scoville Units. Named by its Pennsylvania Dutch growers, the Hinkelhatz is a rare heirloom pepper which translates to “chicken heart,” a description of its size and shape. The peppers are usually red or yellow, though a very rare orange variant exists | 30000 | USA |
| capsicum annuum | 5,000 – 30,000 Scoville Units. The Fish Pepper has a unique look, starting out green/cream striped, moving on to orange with green to brown stripes, and finally maturing to solid red. Fish peppers are popular for their ornamental qualities. | 30000 | Afrique |
| BULGARIAN CARROT | 5,000 – 30,000 Scoville Units. This heirloom pepper was supposedly smuggled out through the iron curtain 20 years ago. This attractive white flowering plant produces glossy orange colored peppers resembling carrots. | 30000 | Bulgarie |
| BrésilIAN STARFISH | 5,000 – 30,000 Scoville Units. The Brésilian Starfish is a uniquely shaped pepper. This tall plant has a vine like habit and produces good yields of 1 – 2 inch wide starfish-shaped peppers. | 30000 | Brésil |
| BolivieN RAINBOW PEPPER | 10,000 – 30,000 Scoville Units. Grown for centuries in Bolivie (Central Afrique du Sud), the fruit on this beautiful plant turns from brilliant purple to yellow to orange, and finally to red when ripe, with all stages of the pepper present on the plant at once. | 30000 | Bolivie |
| BARKER’S HOT PEPPER | 15,000 – 30,000 Scoville Units. The Barker’s Hot is an extra-hot chile, the hottest of the Anaheim/New Mexique variety, and it has great flavor. Many people refer to Barker’s Hot as a hot Anaheim; use them as you would Anaheim chiles. | 30000 | Vietnam |
| SERRANO PEPPER | 10,000 – 25,000 Scoville Units. The Serrano Pepper is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Their flavor is crisp, bright, and biting, notably hotter than the jalapeño pepper, and they are typically eaten raw. | 25000 | Mexique |
| RING-O-FIRE CAYENNE | 20,000 Scoville Units. It is believed that this Chili originated in Mexique and the fruit is used in its Green (unripe) form as well as red. It as a glossy sheen with a fire engine red color and are about 4 inches long. | 20000 | USA |
| HIDALGO CHILE PEPPER | 6,000 – 20,000 Scoville Units. Similar to the Serrano and just as hot, originally from Mexique and Central America. Plant has fuzzy green stems, fuzzy green leaves, and white flowers. | 20000 | Mexique |
| ACI SIVRI PEPPER | 5,000 – 20,000 Scoville Units. Aci Sivri (or Aci Sivri Biber) is an old Turkish hot pepper variety. Sivri Biber means quite simply “Hot Pepper” in Turkish. It is one of the most popular peppers used in Turkish cuisine. | 20000 | Turkey |
| MAD HATTER PEPPER | 5,000 – 15,000 Scoville Units. The Mad Hatter Pepper is a hybrid of the Bishop’s Crown pepper. What that means is it’s an upgraded version of the original, meant to be easier to grow. | 15000 | Afrique du Sud |
| HUNGARIAN WAX PEPPER | 1,500 – 15,000 Scoville Units. The Hungarian Wax pepper has a wide scoville scale range of 1,500 to 15,000 Scoville units, so you never know just how hot they may be. It measures between 4″-6″ inches in length and tapers to a rounded point. | 15000 | Hongrie |
| BISHOP’S CROWN PEPPER | 5,000 – 15,000 Scoville Units. The Bishop’s Crown is a pepper named for its distinct three-sided shape resembling a Bishop’s Crown. The body of the peppers have mild heat, with the wings being sweet and mild. This pepper goes by many names, click to see them all. | 15000 | Afrique du Sud |
| PURPLE JALAPEÑO PEPPER | 2,500 – 10,000 Scoville Units. The Purple Jalapeno is a smaller ornamental version of the jalapeno pepper. The fruit starts off green, turns a beautiful shade of dark purple before finally ripening to red. | 10000 | Mexique |
| KUNG PAO PEPPER | 10,000 Scoville Units. These long (4-6 inches), thin-walled, skinny peppers are similar in appearance to the cayenne. The Kung Pao Pepper is a fairly recently introduced hybrid with excellent mildly hot flavor and is often used in Thai and other Southeast Asian cuisine. | 10000 | Thailande |
| JALORO PEPPER (YELLOW JALAPEÑO) | 2,500 – 10,000 Scoville Units. The Jalapeño is the world’s most popular chili pepper. A medium-sized chili that is commonly picked and consumed while still green, but if allowed to fully ripen they turn crimson red. | 10000 | USA |
| JALAPEÑO PEPPER | 2,500 – 10,000 Scoville Units. The Jalapeño is the world’s most popular chili pepper. A medium-sized chili that is commonly picked and consumed while still green, but if allowed to fully ripen they turn crimson red. | 10000 | Mexique |
| FRESNO PEPPER | 2,500 – 10,000 Scoville Units. The Fresno chili pepper is similar to the Jalapeño pepper, but contains thinner walls. The fruit starts out bright green changing to orange and red as fully matured. | 10000 | USA |
| CHIPOTLE MORITA | 2,500 – 10,000 Scoville Units. Chipotle in English refers to any smoked chili pepper. Most of the “chipotles” being sold in markets in the United States are in actuality Moritas. Morita chilies are smoked, red-ripe jalapeño peppers. | 10000 | Mexique |
| CHIPOTLE MECO (CHIPOTLE TIPICO) | 2,500 – 10,000 Scoville Units. Chipotle in English refers to any smoked chili pepper. The classic Chipotle Meco is grayish-tan and quite stiff. Like Moritas, Mecos are also are smoked, red-ripe jalapeño peppers, but they are smoked longer. | 10000 | Mexique |
| ALMA SPICY PAPRIKA PEPPER | 10,000 Scoville Units. There is a milder variety, the Alma Paprika Pepper (or Sweet Apple) at 2,000 scovilles that looks generally the same. A thick-walled cherry type pepper that is perfect for drying and grinding. | 10000 | Hongrie |
| ALEPPO PEPPER | 10,000 Scoville Units. The Aleppo pepper is used as a spice, particularly in Middle Eastern and Mediterranean cuisine, named after the city of Aleppo in Northern Syrie. It is commonly grown in Syrie and Turkey, and is usually dried and crushed. | 10000 | Syrie |
| REZHA MacédoineN (VEZENI PIPERKI) | 1,000 – 8,000 Scoville Units. The Rezha Macédoinen is a very unique heirloom pepper, having prominent tan lines all across the flesh called ‘corking’. The word “rezha” in Macédoinen means “engraved.” Another local name, Vezeni Piperki, means “embroidered”. | 8000 | Macédoine |
| CASCABEL CHILE PEPPER (BOLA CHILE) | 2,500 – 8,000 Scoville Units. The cascabel chili (little bell), is also known as the rattle chili. The rattle and bell designations describe the tendency of loose seeds to rattle inside a dried cascabel when shaken. | 8000 | Mexique |
| CHIMAYÓ CHILE | 4,000 – 6,000 Scoville Units. Chimayó, New Mexique is celebrated for two things: its sacred dirt, and its near-sacred chile pepper. Unlike larger, mass-produced chiles grown in other parts of the New Mexique, Chimayó chiles are unpredictable and more commonly grown in individual homes and gardens. | 6000 | USA |
| CASCABELLA | 2500 – 6000 Scoville Units. Cascabella is a small, about 2” long, hot wax-type pepper. The peppers color from yellow to orange and to red in the end, but are typically eaten in the yellow stage. | 6000 | USA |
| NUMEX HERITAGE 6-4 | 3,000 – 5,000 Scoville Units. The New Mexique 6-4 Heritage chile pepper was developed around 1998 from a seed bank of the original New Mexique 6-4. When released and was prized for its rich flavor. | 5000 | USA |
| MIRASOL CHILE PEPPER | 2,500 – 5,000 Scoville Units. The name Mirasol means “looking at the sun” in Spanish, which describes the way these peppers grow on the plant. They are known as Guajillo in their dried form, which are one of the main chiles used in traditional mole sauces. | 5000 | Mexique |
| HATCH CHILE PEPPER | 1,000 – 5,000 Scoville Units. Hatch chile refers to chilies which are grown in the Hatch Valley and refer to the five or six main varieties, so the heat level can vary. The peppers are long and curved. | 5000 | USA |
| GUAJILLO CHILE PEPPER | 2,500 – 5,000 Scoville Units. A guajillo chili is a variety of chili pepper produced by drying the Mirasol Chili, and which is widely used in the cuisine of Mexique. The guajillo chili has thin, deep red flesh. | 5000 | Mexique |
| CHERRY BOMB PEPPER | 2,500 – 5,000 Scoville Units. 2″ fruit grow quickly from green to brilliant red. Moderately hot with thick walls which makes them ideal for pickling and stuffing. | 5000 | USA |
| CANDLELIGHT PEPPER | 100 – 5,000 Scoville Units. This edible ornamental pepper sports clusters of smooth-hot 1″ long by 1 ½” wide peppers that ripen in a range of colors: green to yellow to orange to fire red. | 5000 | USA |
| CACHO DE CABRA | Cacho de Cabra is a medium-spicy pepper that is native to Chile. In Spanish “Cacho de Cabra” means goat horn, a reference to the pepper’s shape. Merkén is made of Cacho de Cabra chile peppers. | 5000 | Chile |
| NUMEX JOE E. PARKER PEPPER | 1,500 – 4,000 Scoville Units.This is a mild Southwestern-style traditional Anaheim chili pepper usually harvested green and used for stuffing, grilling, roasting, or processing. | 4000 | USA |
| NUMEX ESPAÑOLA IMPROVED | 1,500 – 4,000 Scoville Units. Peppers developed at the New Mexique State University carry the designation ‘NuMex’. The Española is a cross between ‘Sandia’ and the northern New Mexique ‘Española’ chile. | 4000 | USA |
| NUMEX BIG JIM | 2,500 – 3,000 Scoville Units. These peppers are in the Guinness Book of World Records for the biggest chile ever grown and can grow up to a foot long. Plants yield many mildly hot, thick-walled green fruits perfect for roasting and stuffing. | 3000 | USA |
| MULATO CHILE PEPPER | 2,500 – 3,000 Scoville Units. The Mulato Pepper is a mild to medium chili pepper, usually sold dried. Mexican mulato chiles are part of the famous “trilogy” used in mole as well as other Mexican sauces and stews. | 3000 | Mexique |
| ALMA PAPRIKA PEPPER (SWEET APPLE) | 2000 – 3000 Scoville Units. They are very sweet yet have a distinctly spicy flavor which is milder than Jalapeno but still warm enough to be tasted. Fruits start out creamy white, then to orange and are red when fully mature. | 3000 | Hongrie |
| ROCOTILLO CHILE PEPPER | 1,500 – 2,500 Scoville Units. Spherical in shape, the unripe rocotillos are green or yellow, but the color at maturity varies. Common colors are red, orange or brown. | 2500 | Pérou |
| PASILLA PEPPER | 1,000 – 2,500 Scoville Units. A true pasilla is the dried form of the long and narrow chilaca pepper. In the United States, though, producers and grocers often incorrectly use ‘pasilla’ to describe the poblano. | 2500 | Mexique |
| PADRON PEPPER (PIMIENTOS DE PADRÓN) | 500 – 2,500 Scoville Units. A variety of peppers from the municipality of Padrón in northwestern Espagne. These are small peppers (about 5 cm/2” long), with a color ranging from bright green to yellowish green. | 2500 | Espagne |
| HUNGARIAN BLACK PEPPER | 100 – 2500 Scoville Units. A rare & colorful hungarian heirloom chili. Unique, black-colored fruits that are the shape of a Jalapeño. They are mildly hot and have a delicious flavor. | 2500 | Hongrie |
| CHILACA PEPPER | 1,000 – 2,500 Scoville Units. Chilaca peppers are a mild, rich-flavored peppers that, when dried, are known as a Pasilla pepper. The narrow chilaca can measure up to 8 – 10 inches in length and often has a twisted or curvy shape. | 2500 | Mexique |
| ANCHO CHILE PEPPER | 1,000 – 2,500 Scoville Units. Ancho Chili is the dried form of a ripe poblano pepper. The ripened red poblano can be hotter and more flavorful than the less ripe, green poblano. | 2500 | Mexique |
| ANAHEIM CHILE PEPPER | 500 – 2,500 Scoville Units. The Anaheim pepper is a mild variety of the Hatch. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds from New Mexique to the Anaheim, California, area in the early 1900s. | 2500 | USA |
| POBLANO PEPPER | 1,000 – 2,000 Scoville Units. One of the most popular peppers grown in Mexique, the poblano is a mild chili pepper originating in the state of Puebla, Mexique. Dried, it is called an ancho chile. | 2000 | Mexique |
| AJÍ PANCA | 1,000 – 1,500 Scoville Units. Aji Panca is the second most common aji variety in Pérou and frequently used in the Pérouvian cuisine. It matures from green and yellow to a dark red burgundy color, with a berry like, fruity flavor. | 1500 | Pérou |
| PIQUANTÉ PEPPER (PEPPADEW) | 1,177 Scoville Units. Peppadew is the brand name of sweet piquanté peppers grown in the Limpopo province of South Afrique. The fruit is processed for removal of the seeds, and then pickled and bottled. | 1200 | South Afrique |
| SHISHITO PEPPER | 100 – 1000 Scoville Units. A Japonese chile pepper available year round, they offer a mild but distinctive heat. The pepper is small and finger-ling sized, slender, and thin-walled. | 1000 | Japon |
| PIMENTA BIQUINHO (LITTLE BEAK PEPPERS) | 500 – 1,000 Scoville Units. Hailing from Brésil, these little peppers are round with a distinctive, tapered point or tail that resembles a birds beak. | 1000 | Brésil |
| PAPRIKA CHILE PEPPER | 250 – 1000 Scoville Units. A large, cone-shaped chili pepper. It is typically dried and ground to make the more familiar powdered spice. | 1000 | Mexique |
| ITALIAN LONG HOTS (LONG HOT PEPPER) | 100 – 1000 Scoville Units. A common accessory in homemade Italian comfort cooking, long hots are generally fried while still green, or roasted with olive oil, garlic and salt and served whole, skin and seeds intact. | 1000 | |
| CUBANELLE CHILE PEPPER | 0 – 1000 Scoville Units. Used extensively in Dominican Republic and Puerto Rican cuisine, the Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. | 1000 | Italie |
| BEAVER DAM PEPPER | 500 – 1,000 Scoville Units. Brought to the Wisconsin community of the same name in 1912 by a Hungarian immigrant Joe Hussli, the pepper’s attraction is a sweet-yet-spicy flavor. | 1000 | Hongrie |
| ESPELETTE PEPPER | 500 – 1000 Scoville Units. Long and conical in shape, the Espelette Pepper is a popular variety of chile pepper commonly used in France in the Pays Basque for cooking traditionnal plates. it is frequently used like pepper in sausages or sautéed in olive oil. | 1000 | France |
| NUMEX R NAKY | 250 – 750 Scoville Units. An Anaheim-type hybrid created by Dr. Nakayama of New Mexique State University in 1985. It is a cross between the ‘Rio Grande 21’, the ‘New Mexique 6-4’ and a Bulgarian paprika. | 750 | USA |
| SANTA FE GRANDE PEPPER | 500 – 700 Scoville Units. The conical, blunt fruits ripen from a pale yellow to a bright orange or fiery red, with a slightly sweet taste and fairly mild heat. | 700 | USA |
| SONORA CHILE PEPPER | 300 – 600 Scoville Units. The Sonora is an Anaheim variety with a very mild flavor. A mild long, green chili pepper that can grow around 10″ in length, a great choice for making chili rellenos. | 500 | Trinidad |
| PIMENTO (PIMIENTO) OR HOT CHERRY PEPPER | 100 – 500 Scoville Units. A pimiento, pimento, or cherry pepper is a variety of large, red, heart-shaped chili pepper. The flesh of the pimiento is sweet, succulent and aromatic. | 500 | |
| ITALIAN PEPPERONCINI | 0 – 500 Scoville Units. Also known as Tuscan peppers, sweet Italian peppers, Italian Pepperoncini are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars. | 500 | Italie |
| CORNO DI TORO PEPPER (CARMEN ITALIAN SWEET PEPPER) | 0 – 500 Scoville Units.The name of this Italian Cubanelle type heirloom translates as “horn of the bull”. Long 8-inch tapered, bull-horn shaped, red peppers are sweet and mature from glossy green to either red, orange, or yellow. | 500 | Italie |
| BANANA PEPPER (OOTY CHILE) | 0 – 500 Scoville Units. Also known as the yellow wax pepper or banana chili, it is a medium-sized pepper that has a mild, sweet taste. | 500 | USA |
| PAPRIKA SUPREME | 50 – 200 Scoville Units. A large, hybrid cone-shaped chili pepper, it is typically dried and ground to make the more familiar powdered spice. Long tapered fruits have a sweet red flesh, up to 8 inches long. | 200 | |
| MELROSE PEPPER | 0 – 100 Scoville Units. A tender and sweet thin skinned heirloom Italian frying pepper know for it’s famous use in Italian Chicago neighborhoods. | 100 | Italie |
| ITALIAN SWEET PEPPER | 0 – 100 Scoville Units. Long and conical in shape, the Italian Sweet Pepper is a popular variety of chile pepper commonly used in Italian cooking. Often referred to as a frying pepper, it is frequently sautéed in olive oil. | 100 | Italie |
| SWEET BELL PEPPER | 0 Scoville Units. The bell pepper is the only member of the genus Capsicum that does not produce capsaicin. The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the “hot” taste. | 0 | Hongrie |
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