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Jamaican Hot Pepper Chocolate - 100,000 - 200,000 SHU -

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.

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Guyana Wiri Wiri - 100,000 - 350,000 SHU -

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.

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Scotch Bonnet - 100,000 - 350,000 SHU -

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.

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White Habanero - 100,000 - 350,000 SHU -

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.

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Habanero - 100,000 - 350,000 SHU -

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.

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Fatalii - 125,000 - 325,000 SHU -

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.

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Devil’s Tongue -125,000 - 325,000 SHU -

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!

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Aji Chombo - 150,000 - 350,000 SHU -

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.

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Zimbabwe Bird Chilli - 200,000 - 350,000 SHU -

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.

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Madame Jeanette - 225,000 SHU -

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.

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Rocoto Pepper - 250,000 SHU -

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.

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Tigerpaw NR - 265,000 - 328,000 SHU -

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.

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Chocolate Habanero - 300,000 - 425,000 SHU -

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!

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Caribbean Red Habanero - 300,000 - 475,000 SHU -

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.

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Red Savina - 200,000 - 577,000 SHU -

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.

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7 Pot Chili - over 1,000,000 SHU -

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.

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Trinidad Scorpion CARDI - 800,000 - 1,000,000 SHU -

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.

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7 Pot Barrackpore - 1,000,000 SHU -

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.

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Naga Morich - 1,000,000 - 1,500,000 SHU -

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.

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7 Pot Primo - 1,469,000 SHU -

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!

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Bhut Jolokia Chocolate - 800,000 - 1,001,304 SHU -

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!

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Bhut Jolokia - 800,000 - 1,001,304 SHU -

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.

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Gibraltar - 1,086,844 SHU -

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.

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Infinity Chili - 1,176,182 SHU -

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.

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Naga Viper - 1,382,118 SHU -

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!

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7 Pot Douglah - 923,000 - 1,853,396 SHU -

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.

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Trinidad Scorpion Butch T - 1,463,700 SHU -

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.

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Trinidad Moruga Scorpion - 2,009,231 SHU -

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.

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Carolina Reaper - 1,569,383 - 2,200,000 SHU -

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?

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