This additive has been banned from cosmetics, but not from food
The white habanero is particularly rare and difficult to cultivate. Grown on tiny bushes, there's still debate as to whether they originated in Peru or Mexico. But regardless of their origins, these peppers can be found adding some heat to traditional Mexican stews and salsas.
A habanero-type pepper, this spicy thing has a very hot Caribbean flavor that is both strong and smoky. The strain originated from a pepper found in a market in Port Antonio, Jamaica.
Derived from Zimbabwe, this pepper is extremely popular because of its spiciness and rich flavor. One of the most common dishes that includes this pepper is the Piri Piri chili dish.
The Madame Jeanette hails from Suriname, a small country on the northeast coast of South America. It's commonly found in traditional Suriname and Antillean cuisine, often tossed into dishes whole to add spice to every bite.
Also known as the Congo Black, the Chocolate habanero originated in Trinidad. Dubbed by many as the ultimate salsa ingredient, you can find them in world-famous Jamaican jerk sauce. But beware: they don't taste like chocolate!
Native to Panama, the fiery aji chombo can logically be found in Panamanian dishes and hot sauces. Compared to the jalapeño, it's at least 18 times hotter.
Originating in the town of Chaguanas in Trinidad and Tobago, the 7 Pot Barrackpore is actually pretty bitter and less sweet than the other 7 Pot peppers.
Wiri wiri peppers are berry-shaped hot peppers from Guyana, prized for their tangy flavor and high level of heat. This pepper turns from green to orange, and then to red when mature.
A mix between a Naga Morich and a Trinidad 7 Pot pepper, this spicy pepper was created by a horticulturist in Louisiana. One thing is for sure: it's insanely hot!
The fatalii is a chili from Central and Southern Africa. It's said to have a citrus flavor, so it's used largely in fruity hot sauces from its native Africa through the Caribbean.
The Scotch bonnet is a Caribbean pepper, with a little bit of sweetness that goes along with all that spice. It's most commonly found in hot Caribbean dishes like jerk chicken or jerk pork.
Native to the Amazon, this pepper was brought northward through Mexico, where most of them are now cultivated. You can find them giving a fruity and floral kick in Mexican dishes.
A member of the habanero family, the devil’s tongue was first discovered growing in Pennsylvania among its habanero relatives. There are no real traditional uses for this pepper, but experts recommend eating them fresh in salsas or salads. But only if you can take the heat!
Native to northern India and Bangladesh, Naga Morich means "serpent chili" in Bengali. It's often eaten green, unripe, and raw as a side dish.
The Trinidad Scorpion is a hot pepper that naturally originated in Trinidad. CARDI stands for Caribbean Agricultural Research and Development Institute, the research group responsible for the breeding of this particular pepper.
A close relative of all the habanero peppers, this bad boy was the hottest pepper in the world from 1994 to 2006. Originating in Central America, the Red Savina was further developed in California.
An upgraded version of the habanero, this small pepper approaches sinister levels of heat. It's a staple in Mexican cooking, where it can be commonly found in salsas and hot sauces.
Also known as the Spanish Naga, this pepper was actually developed in the UK. Since they’re largely man-made, there aren’t any traditional dishes that use the Gibraltar chili.
The 7 Pot Chili gets its name from its alleged ability to provide enough spice for seven pots of stew. You’ll find it in many of the same dishes as the other Caribbean peppers in the habanero family, such as stews, marinades, and hot sauces.
The Infinity chili was engineered in the UK by breeder Nick Woods, but it only held the world record for two weeks before it was ousted by the Naga Viper.
The Naga Viper is a three-way genetic hybrid between the Naga Morich, the Bhut Jolokia, and the Trinidad Scorpion, so one can only imagine the level of spiciness it carries!
The Moruga Scorpion was the first pepper ever to break two million SHU. Hailing from Trinidad, it held the world record for spiciness for several years.
Cultivated in Mississippi, this sinister pepper is so spicy you have to wear safety gear to cook with it. This means masks, gloves, and full-body suits! On top of that, cooks have claimed numbness in their hands for up to two days afterwards.
Also known as the Chocolate 7 Pot, this pepper is characterized by heavily textured dark brown or even purple skin. Hailing from Trinidad, it can be found in many Caribbean dishes.
This new type of habanero pepper was scientifically engineered, rather than naturally cultivated. Be careful if you try it: it tends to pack a bigger burn than its more traditional relatives.
Formerly the world's hottest pepper, now demoted to second-hottest, the Carolina Reaper is a cross of a ghost pepper and a red habanero.
Sources: (Matador Network) (Tasting Table)
See also: What happens to your body when you eat spicy foods?
Found primarily in Central and South America, this pepper is said to be the first chili pepper to be domesticated, dating back to Andean origins over 5,000 years ago.
The Bhut Jolokia, or ghost pepper, is the fiery, less sweet original version of the Chocolate ghost pepper. Native to India, the ghost pepper is responsible for some of the spiciest curries and chutneys in the entire world.
Named not only for its rich coloring, this pepper also has a notoriously sweet flavor. But don't be fooled by the sweetness: it’s just as spicy!
You've probably come across some spicy peppers in your life, thinking that it couldn't get any hotter than that. The truth is, however, that the peppers you've tried are probably far milder than the peppers that reach the top of the Scoville scale. And if you're not familiar with the world of chilies, know that they're all measured for hotness in their own unit of measurement: Scoville Heat Units (SHU).
Previously, the pepper with the highest SHU was the Carolina Reaper. It was created by Ed Currie, founder of the aptly named Puckerbutt Pepper Company in South Carolina, and took the record in 2013. However, Currie has now cultivated an even more punishing chili: the ominously named Pepper X. The Carolina Reaper averaged around 1.64 million SHU, but Pepper X reaches an unimaginable 2.69 million. The numbers have been confirmed by Guinness World Records and Pepper X has officially been awarded the title of the world's hottest pepper. For reference, Pepper X is said to be 1,000 times spicier than the average jalapeño!
So, want to find out which other peppers would leave you with a fiery burn? Then check out this gallery!
The world’s hottest peppers, and where to eat them
Guinness World Records announced new hottest chili: Pepper X
FOOD Spicy
You've probably come across some spicy peppers in your life, thinking that it couldn't get any hotter than that. The truth is, however, that the peppers you've tried are probably far milder than the peppers that reach the top of the Scoville scale. And if you're not familiar with the world of chilies, know that they're all measured for hotness in their own unit of measurement: Scoville Heat Units (SHU).
Previously, the pepper with the highest SHU was the Carolina Reaper. It was created by Ed Currie, founder of the aptly named Puckerbutt Pepper Company in South Carolina, and took the record in 2013. However, Currie has now cultivated an even more punishing chili: the ominously named Pepper X. The Carolina Reaper averaged around 1.64 million SHU, but Pepper X reaches an unimaginable 2.69 million. The numbers have been confirmed by Guinness World Records and Pepper X has officially been awarded the title of the world's hottest pepper. For reference, Pepper X is said to be 1,000 times spicier than the average jalapeño!
So, want to find out which other peppers would leave you with a fiery burn? Then check out this gallery!