Just like grapes grown for wine, hot peppers are incredibly complex. We’re here to guide you through this wide world of spiciness and flavor, and it all starts with the Scoville scale by which chili pepper heat is measured. Our hot pepper list covers 150+ chilies and counting, bringing that famous pepper scale to life. It’s so much more than a simple list of chili peppers: Discover their heat, unique flavors, origins, species, and even how their spiciness compares to a chili most have tried, the jalapeño. It’s a relatable reference point that helps put the big numbers on the Scoville scale into perspective.
Shop Our Spicery On Etsy
Up The Scale Set: Ancho, Chipotle, Habanero Powders
Buy Now
Our most popular spice pack! Mild, earthy, and sweet ancho pepper. Smoky and earthy medium-heat chipotle. And extra-hot, fruity habanero.
Table of Contents
The hot pepper list
To read more about a chili pepper: Click on the row to open our Fast Facts or click on the pepper's name to view PepperScale's full profile on the chili. Scroll to the bottom of our hot pepper list to view a glossary of key terms.
| Hot Pepper | Image | Heat | Min SHU | Max SHU | Median SHU | JalRP | JalRP Times Hotter/Milder | Type | Origin | Use | Flavor |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Apollo Pepper | 
| Super Hot | 3,000,000 | 3,000,000 | 3,000,000 | 571 | 389 to 1,272 | Chinense | United States | Culinary | Sweet, Fruity, Earthy |
| Bell Pepper | 
| Mild | 0 | 0 | 0 | 0.00 | -8,000 to -2,500 | annuum | Mexico | Culinary | Bright, Sweet |
| Gypsy Pepper | 
| Mild | 0 | 0 | 0 | 0.00 | -8,000 to -2,500 | annuum | USA | Culinary | Sweet, Floral |
| Purple Beauty Pepper | 
| Mild | 0 | 0 | 0 | 0.00 | -8,000 to -2,500 | annuum | South America | Culinary | Sweet |
| Melrose Pepper | 
| Mild | 0 | 0 | 0 | 0.00 | -8,000 to -2,500 | annuum | USA | Culinary | Sweet |
| Carmen Pepper | 
| Mild | 0 | 0 | 0 | 0.00 | -8,000 to -2,500 | annuum | Italy | Culinary | Sweet |
| California Wonder Pepper | 
| Mild | 0 | 0 | 0 | 0.00 | -8,000 to -2,500 | annuum | USA | Culinary | Bitter, Sweet |
| Peperone di Senise | 
| Mild | 0 | 0 | 0 | 0.00 | -8,000 to -2,500 | annuum | Italy | Culinary | Sweet, Nutty, Smoky |
| Fushimi Pepper | 
| Mild | 0 | 0 | 0 | 0.00 | -8,000 to -2,500 | Annuum | Japan | Culinary | Sweet |
| Tangerine Dream Pepper | 
| Mild | 0 | 100 | 50 | 0.01 | -8,000 to -250 | annuum | USA | Ornamental | Sweet |
| Chilly Chili | 
| Mild | 1 | 100 | 51 | 0.01 | -8,000 to -2 | annuum | USA | Ornamental | Neutral |
| Shishito Pepper | 
| Mild | 50 | 200 | 125 | 0.02 | -160 to -13 | annuum | Japan | Culinary | Sweet, Grassy, Citrusy, Smoky |
| Trinidad Perfume | 
| Mild | 0 | 500 | 250 | 0.05 | -8,000 to -5 | chinense | Caribbean | Culinary | Sweet, Fruity, Citrusy, Tropical |
| Banana Pepper | 
| Mild | 0 | 500 | 250 | 0.05 | -8,000 to -5 | annuum | South America | Culinary | Sweet, Tangy |
| Pepperoncini | 
| Mild | 100 | 500 | 300 | 0.06 | -80 to -5 | annuum | Italy | Culinary | Sweet, Tangy |
| Pimento Pepper | 
| Mild | 100 | 500 | 300 | 0.06 | -80 to -5 | annuum | Unknown | Culinary | Sweet |
| Mariachi Pepper | 
| Mild | 500 | 600 | 550 | 0.10 | -13 to -5 | annuum | USA | Culinary | Sweet |
| Santa Fe Grande Pepper | 
| Mild | 500 | 700 | 600 | 0.11 | -16 to -3 | annuum | USA | Culinary | Sweet, Smoky |
| Holy Mole Pepper | 
| Mild | 700 | 800 | 750 | 0.14 | -10 to -3 | annuum | USA | Culinary | Nutty, Tangy |
| Aji Dulce | 
| Mild | 0 | 1,000 | 500 | 0.10 | -8,000 to -3 | chinense | Caribbean | Culinary | Sweet, Smoky, Peppery |
| Medusa Pepper | 
| Mild | 1 | 1,000 | 501 | 0.10 | -8000 to -3 | annuum | Mexico | Ornamental | Sweet |
| Mexibell Pepper | 
| Mild | 100 | 1,000 | 550 | 0.10 | -80 to -3 | annuum | USA | Culinary | Sweet |
| Italian Long Hot Pepper | 
| Mild | 100 | 1,000 | 550 | 0.10 | -80 to -3 | annuum | Italy | Culinary | Sweet |
| Cubanelle Pepper | 
| Mild | 100 | 1,000 | 550 | 0.10 | -80 to -3 | annuum | Italy | Culinary | Sweet |
| Piquillo Pepper | 
| Mild | 500 | 1,000 | 750 | 0.14 | -16 to -3 | annuum | Spain | Culinary | Sweet, Smoky, Tart |
| Beaver Dam Pepper | 
| Mild | 500 | 1,000 | 750 | 0.14 | -16 to -3 | annuum | USA | Culinary | Sweet |
| Peppadew Pepper | 
| Mild | 1,100 | 1,200 | 1,150 | 0.22 | -7 to -2 | baccatum | Africa | Culinary | Sweet |
| Aji Panca | 
| Mild | 1,000 | 1,500 | 1,250 | 0.24 | -8 to -2 | baccatum | Peru | Culinary | Sweet, Fruity, Smoky |
| Ancho Pepper | 
| Mild | 1,000 | 1,500 | 1,250 | 0.24 | -8 to -2 | annuum | Mexico | Culinary | Sweet, Smoky, Earthy |
| Poblano Pepper | 
| Mild | 1,000 | 1,500 | 1,250 | 0.24 | -8 to -2 | annuum | Mexico | Culinary | Earthy |
| Kashmiri Chili | 
| Mild | 1,000 | 2,000 | 1,500 | 0.29 | -8 to 0 | annuum | India | Culinary | Sweet, Fruity |
| Guindilla Pepper | 
| Mild | 1,000 | 2,000 | 1,500 | 0.29 | -8 to 0 | annuum | Spain | Culinary | Sweet |
| Padron Pepper | 
| Mild | 500 | 2,500 | 1,500 | 0.29 | -16 to 0 | annuum | Spain | Culinary | Earthy, Nutty, Sweet |
| Anaheim Pepper | 
| Mild | 500 | 2,500 | 1,500 | 0.29 | -16 to 0 | annuum | Mexico | Culinary | Fruity, Sweet |
| Chilaca Pepper | 
| Mild | 1,000 | 2,500 | 1,750 | 0.33 | -8 to 0 | annuum | Mexico | Culinary | Sweet, Floral |
| Pasilla Pepper | 
| Mild | 1,000 | 2,500 | 1,750 | 0.33 | -8 to 0 | annuum | Mexico | Culinary | Sweet, Fruity, Earthy |
| Rocotillo Pepper | 
| Mild | 1,500 | 2,500 | 2,000 | 0.38 | -5 to 0 | baccatum | Peru | Culinary | Sweet, Tropical |
| Cascabel Pepper | 
| Mild | 1,000 | 3,000 | 2,000 | 0.38 | -8 to 0 | annuum | Mexico | Culinary | Earthy, Nutty |
| Mulato Pepper | 
| Medium | 2,500 | 3,000 | 2,750 | 0.52 | -3 to 0 | annuum | Mexico | Culinary | Smoky, Sweet, Earthy |
| NuMex Big Jim | 
| Medium | 2,500 | 3,000 | 2,750 | 0.52 | -3 to 0 | annuum | USA | Culinary | Bright, Sweet |
| Cajun Belle Pepper | 
| Medium | 500 | 4,000 | 2,250 | 0.43 | -16 to 0 | annuum | USA | Culinary | Sweet |
| Espelette Pepper | 
| Medium | 500 | 4,000 | 2,250 | 0.43 | -16 to 0 | annuum | France | Culinary | Sweet, Fruity, Smoky |
| NuMex Centennial | 
| Medium | 1,000 | 5,000 | 3,000 | 0.57 | -5 to 0 | annuum | USA | Ornamental | Bitter, Bright |
| Sangria Pepper | 
| Medium | 1,000 | 5,000 | 3,000 | 0.57 | -5 to 0 | annuum | Unknown | Ornamental | Neutral |
| Cherry Bomb Pepper | 
| Medium | 2,500 | 5,000 | 3,750 | 0.71 | 0 | annuum | USA | Culinary | Sweet |
| Cowhorn Pepper | 
| Medium | 2,500 | 5,000 | 3,750 | 0.71 | 0 | annuum | South America | Culinary | Sweet |
| Guajillo Pepper | 
| Medium | 2,500 | 5,000 | 3,750 | 0.71 | 0 | annuum | Mexico | Culinary | Tangy, Crisp, Smoky |
| Jalafuego Pepper | 
| Medium | 4,000 | 6,000 | 5,000 | 0.95 | 0 | annuum | Mexico | Culinary | Bright, Grassy |
| Chimayo Pepper | 
| Medium | 4,000 | 6,000 | 5,000 | 0.95 | 0 | annuum | USA | Culinary | Smoky, Earthy |
| Sandia Pepper | 
| Medium | 5,000 | 7,000 | 6,000 | 1.14 | 0 | annuum | USA | Culinary | Sweet |
| Hatch Pepper | 
| Medium | 1,000 | 8,000 | 4,500 | 0.86 | -3 to 0 | annuum | USA | Culinary | Buttery, Earthy |
| Jalapeño Pepper | 
| Medium | 2,500 | 8,000 | 5,250 | 1.00 | 0 | annuum | Mexico | Culinary | Bright, Grassy |
| Purple Jalapeño Pepper | 
| Medium | 2,500 | 8,000 | 5,250 | 1.00 | 0 | annuum | Mexico | Culinary | Bright, Sweet |
| Chipotle Pepper | 
| Medium | 2,500 | 8,000 | 5,250 | 1.00 | 0 | annuum | Mexico | Culinary | Smoky, Earthy |
| Puya Pepper | 
| Medium | 5,000 | 8,000 | 6,500 | 1.24 | 0 | annuum | Mexico | Culinary | Sweet, Fruity, Bitter |
| Pretty in Purple Pepper | 
| Medium | 4,000 | 8,000 | 6,000 | 1.14 | 0 | annuum | USA | Ornamental | Neutral |
| Fresno Pepper | 
| Medium | 2,500 | 10,000 | 6,250 | 1.19 | 0 | annuum | USA | Culinary | Sweet, Fruity, Smoky |
| Hungarian Wax Pepper | 
| Medium | 5,000 | 10,000 | 7,500 | 1.43 | 0 to 4 | annuum | Hungary | Culinary | Sweet, Tangy |
| Black Hungarian Pepper | 
| Medium | 5,000 | 10,000 | 7,500 | 1.43 | 0 to 4 | annuum | Hungary | Culinary | Sweet |
| Aleppo Pepper | 
| Medium | 10,000 | 10,000 | 10,000 | 1.90 | 0 to 4 | annuum | Syria | Culinary | Bright, Tart, Earthy, Salty |
| Peter Pepper | 
| Medium | 10,000 | 23,000 | 16,500 | 3.14 | 0 to 9 | annuum | USA | Culinary | Bright, Sweet |
| Serrano Pepper | 
| Medium | 10,000 | 23,000 | 16,500 | 3.14 | 0 to 9 | annuum | Mexico | Culinary | Bright, Grassy |
| Sport Pepper | 
| Medium | 10,000 | 23,000 | 16,500 | 3.14 | 0 to 9 | annuum | USA | Culinary | Neutral, Tangy |
| Bishop's Crown Pepper | 
| Medium | 5,000 | 30,000 | 17,500 | 3.33 | 0 to 12 | baccatum | South America | Culinary | Sweet, Fruity |
| Hinkelhatz Pepper | 
| Medium | 5,000 | 30,000 | 17,500 | 3.33 | 0 to 12 | annuum | USA | Culinary | Neutral |
| Royal Black Pepper | 
| Medium | 5,000 | 30,000 | 17,500 | 3.33 | 0 to 12 | annuum | Unknown | Ornamental | Neutral |
| Black Prince Pepper | 
| Medium | 5,000 | 30,000 | 17,500 | 3.33 | 0 to 12 | annuum | Mexico | Ornamental | Neutral |
| Count Dracula Pepper | 
| Medium | 5,000 | 30,000 | 17,500 | 3.33 | 0 to 12 | annuum | Unknown | Ornamental | Neutral |
| Bulgarian Carrot Pepper | 
| Medium | 5,000 | 30,000 | 17,500 | 3.33 | 0 to 12 | annuum | Bulgaria | Culinary | Sweet, Fruity, Crisp |
| Fish Pepper | 
| Medium | 5,000 | 30,000 | 17,500 | 3.33 | 0 to 12 | annuum | USA | Culinary | Bright |
| Bolivian Rainbow Pepper | 
| Medium | 10,000 | 30,000 | 20,000 | 3.81 | 4 to 12 | annuum | Bolivia | Ornamental | Neutral |
| Black Pearl Pepper | 
| Medium | 10,000 | 30,000 | 20,000 | 3.81 | 4 to 12 | annuum | USA | Ornamental | Sweet, Citrusy |
| Manzano Pepper | 
| Medium | 12,000 | 30,000 | 21,000 | 4.00 | 2 to 12 | pubescens | South America | Culinary | Sweet, Citrusy |
| Japones Pepper | 
| Medium | 15,000 | 30,000 | 22,500 | 4.29 | 2 to 12 | annuum | Japan | Culinary | Neutral |
| Lemon Drop Pepper | 
| Medium | 15,000 | 30,000 | 22,500 | 4.29 | 2 to 12 | baccatum | Peru | Culinary | Sweet, Fruity, Citrusy |
| Chile De Arbol | 
| Medium | 15,000 | 30,000 | 22,500 | 4.29 | 2 to 12 | annuum | Mexico | Culinary | Nutty, Smoky |
| Jwala Pepper | 
| Medium | 20,000 | 30,000 | 25,000 | 4.76 | 3 to 12 | annuum | India | Culinary | Sweet, Fruity |
| Inca Red Drop Pepper | 
| Medium | 10,000 | 30,000 | 20,000 | 3.81 | 2 to 12 | baccatum | Peru | Ornamental | Fruity, Sweet |
| Aji Colorado | 
| Medium | 20,000 | 30,000 | 25,000 | 4.76 | 3 to 12 | baccatum | Peru | Culinary | Fruity, Sweet |
| Aji Pineapple | 
| Medium | 20,000 | 30,000 | 25,000 | 4.76 | 3 to 12 | baccatum | Peru | Culinary | Fruity, Sweet, Tropical |
| Little Elf Pepper | 
| Medium | 20,000 | 30,000 | 25,000 | 4.76 | 3 to 12 | annuum | Hungary | Ornamental | Earthy |
| Bod'e Pepper | 
| Medium | 30,000 | 32,000 | 31,000 | 5.90 | 4 to 13 | chinense | Brazil | Culinary | Fruity, Sweet, Smoky |
| Black Cobra Pepper | 
| Medium | 20,000 | 40,000 | 30,000 | 5.71 | 3 to 16 | annuum | South America | Ornamental | Neutral, Bitter |
| NuMex Twilight | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | annuum | USA | Ornamental | Salty, Bitter, Bright |
| Rooster Spur Pepper | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | annuum | USA | Ornamental | Peppery |
| Explosive Ember Pepper | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | annuum | Unknown | Ornamental | Sweet |
| Filius Blue Pepper | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | annuum | Mexico | Ornamental | Neutral |
| Aurora Pepper | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | annuum | Mexico | Ornamental | Neutral |
| Aji Amarillo | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | baccatum | Peru | Culinary | Sweet, Fruity, Tropical, Bright |
| Aji Charapita | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | chinense | Peru | Culinary | Sweet, Fruity |
| Aji Omnicolor | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | baccatum | Peru | Ornamental | Fruity, Sweet |
| Tabasco Pepper | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | frutescens | Mexico | Culinary | Sweet, Smoky, Fruity |
| Cayenne Pepper | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | annuum | French Guyana | Culinary | Neutral |
| Super Chili Pepper | 
| Medium | 40,000 | 50,000 | 45,000 | 8.57 | 5 to 20 | annuum | USA | Ornamental | Neutral |
| Satan's Kiss Pepper | 
| Medium | 40,000 | 50,000 | 45,000 | 8.57 | 5 to 25 | annuum | Italy | Culinary | Neutral |
| Buena Mulata Pepper | 
| Medium | 30,000 | 50,000 | 40,000 | 7.62 | 4 to 20 | Annuum | United States | Ornamental | Sweet |
| Black Cuban Pepper | 
| Medium | 40,000 | 58,000 | 49,000 | 9.33 | 5 to 23 | annuum | Cuba | Ornamental | Neutral |
| Pequin Pepper | 
| Medium | 40,000 | 60,000 | 50,000 | 9.52 | 5 to 24 | annuum | Mexico | Culinary | Smoky, Fruity |
| Dundicut Pepper | 
| Extra Hot | 55,000 | 65,000 | 60,000 | 11.43 | 7 to 26 | annuum | Pakistan | Culinary | Fruity, Earthy |
| Calico Pepper | 
| Extra Hot | 50,000 | 70,000 | 60,000 | 11.43 | 6 to 28 | annuum | Mexico | Ornamental | Neutral |
| Tien Tsin Pepper | 
| Extra Hot | 50,000 | 75,000 | 62,500 | 11.90 | 6 to 30 | annuum | China | Culinary | Neutral |
| Cheiro Roxa | 
| Extra Hot | 60,000 | 80,000 | 70,000 | 13.33 | 8 to 32 | chinense | Brazil | Culinary | Fruity, Sweet, Bitter |
| Prairie Fire Pepper | 
| Extra Hot | 70,000 | 80,000 | 75,000 | 14.29 | 9 to 32 | annuum | Mexico | Ornamental | Fruity, Tangy |
| Rocoto Pepper | 
| Extra Hot | 30,000 | 100,000 | 65,000 | 12.38 | 4 to 40 | pubescens | South America | Culinary | Sweet, Fruity, Grassy |
| Malagueta Pepper | 
| Extra Hot | 50,000 | 100,000 | 75,000 | 14.29 | 6 to 40 | frutescens | Brazil | Culinary | Sweet, Tangy |
| Byadgi Chili | 
| Extra Hot | 50,000 | 100,000 | 75,000 | 14.29 | 6 to 40 | annuum | India | Culinary | Sweet |
| Chiltepin Pepper | 
| Extra Hot | 50,000 | 100,000 | 75,000 | 14.29 | 6 to 40 | annuum | USA | Culinary | Smoky, Earthy |
| Thai Pepper | 
| Extra Hot | 50,000 | 100,000 | 75,000 | 14.29 | 6 to 40 | annuum | Thailand | Culinary | Fruity |
| Charleston Hot Pepper | 
| Extra Hot | 70,000 | 100,000 | 85,000 | 16.19 | 9 to 40 | annuum | USA | Culinary | Neutral |
| Siling Labuyo | 
| Extra Hot | 80,000 | 100,000 | 90,000 | 17.14 | 10 to 40 | frutescens | Phillipines | Culinary | Neutral |
| Apache Pepper | 
| Extra Hot | 80,000 | 100,000 | 90,000 | 17.14 | 10 to 40 | annuum | Unknown | Culinary | Sweet |
| Peri-Peri Pepper | 
| Extra Hot | 50,000 | 100,000 | 75,000 | 14.29 | 6 to 40 | Frutescens | Africa | Culinary | Smoky, Sweet |
| Datil Pepper | 
| Extra Hot | 100,000 | 300,000 | 200,000 | 38.10 | 12 to 120 | chinense | USA | Culinary | Sweet, Fruity, Tropical |
| Cumari do Para | 
| Extra Hot | 50,000 | 300,000 | 175,000 | 33.33 | 6 to 120 | chinense | Brazil | Culinary | Fruity, Sweet, Tropical |
| Madame Jeanette Pepper | 
| Extra Hot | 125,000 | 325,000 | 225,000 | 42.86 | 15 to 130 | chinense | South America | Culinary | Sweet, Tropical |
| Aji Chombo | 
| Extra Hot | 125,000 | 325,000 | 225,000 | 42.86 | 15 to 130 | chinense | Panama | Culinary | Sweet, Fruity, Tropical |
| Devil's Tongue Pepper | 
| Extra Hot | 125,000 | 325,000 | 225,000 | 42.86 | 15 to 130 | chinense | USA | Culinary | Sweet, Fruity, Citrusy |
| Wiri Wiri Pepper | 
| Extra Hot | 100,000 | 350,000 | 225,000 | 42.86 | 12 to 140 | chinense | South America | Culinary | Fruity, Tangy |
| Scotch Bonnet Pepper | 
| Extra Hot | 100,000 | 350,000 | 225,000 | 42.86 | 12 to 140 | chinense | Caribbean | Culinary | Sweet, Fruity, Tropical, Earthy |
| Habanero Pepper | 
| Extra Hot | 100,000 | 350,000 | 225,000 | 42.86 | 12 to 140 | chinense | South America | Culinary | Sweet, Fruity, Tropical, Smoky |
| Peruvian White Habanero | 
| Extra Hot | 100,000 | 350,000 | 225,000 | 42.86 | 12 to 140 | chinense | Peru | Culinary | Sweet, Fruity |
| Goat Pepper | 
| Extra Hot | 100,000 | 350,000 | 225,000 | 42.86 | 12 to 140 | chinense | Caribbean | Culinary | Sweet, Tropical |
| Peach Habanero | 
| Extra Hot | 150,000 | 350,000 | 250,000 | 47.62 | 18 to 140 | Chinense | Caribbean | Culinary | Sweet, Fruity |
| Fatalii Pepper | 
| Extra Hot | 125,000 | 400,000 | 262,500 | 50.00 | 14 to 160 | chinense | Africa | Culinary | Sweet, Fruity, Citrusy |
| Hot Paper Lantern | 
| Extra Hot | 150,000 | 400,000 | 275,000 | 52.38 | 19 to 160 | chinense | Peru | Culinary | Sweet, Smoky |
| Caribbean Red Habanero | 
| Super Hot | 300,000 | 445,000 | 372,500 | 70.95 | 35 to 178 | chinense | Mexico | Culinary | Sweet, Fruity, Tropical, Smoky |
| Roatan Pumpkin Habanero | 
| Super Hot | 100,000 | 500,000 | 300,000 | 57.14 | 12 to 200 | chinense | Caribbean | Culinary | Sweet, Fruity, Citrusy |
| Red Savina Habanero | 
| Super Hot | 350,000 | 577,000 | 463,500 | 88.29 | 44 to 231 | chinense | USA | Culinary | Sweet, Fruity |
| Chocolate Habanero | 
| Super Hot | 425,000 | 577,000 | 501,000 | 95.43 | 53 to 231 | chinense | Jamaica | Culinary | Sweet, Fruity, Earthy, Smoky |
| 7 Pot Bubblegum | 
| Super Hot | 800,000 | 1,000,000 | 900,000 | 171.43 | 106 to 400 | chinense | United Kingdom | Culinary | Sweet, Fruity |
| 7 Pot Jonah | 
| Super Hot | 800,000 | 1,000,000 | 900,000 | 171.43 | 100 to 480 | chinense | Trinidad | Culinary | Sweet, Fruity |
| Bhut Jolokia Chocolate | 
| Super Hot | 800,000 | 1,001,304 | 900,652 | 171.55 | 100 to 400 | chinense | India | Culinary | Sweet, Fruity, Earthy, Smoky |
| Ghost Pepper | 
| Super Hot | 855,000 | 1,041,427 | 948,214 | 180.61 | 107 to 417 | chinense | India | Culinary | Sweet, Fruity, Earthy |
| Trinidad 7 Pot Pepper | 
| Super Hot | 1,000,000 | 1,200,000 | 1,100,000 | 209.52 | 125 to 480 | chinense | Trinidad | Culinary | Sweet, Fruity, Nutty |
| Infinity Pepper | 
| Super Hot | 1,067,286 | 1,250,000 | 1,158,643 | 220.69 | 133 to 500 | chinense | United Kingdom | Culinary | Sweet, Fruity |
| 7 Pot Primo | 
| Super Hot | 800,000 | 1,268,250 | 1,034,125 | 196.98 | 100 to 507 | chinense | USA | Culinary | Sweet, Fruity, Citrusy, Floral |
| 7 Pot Barrackpore | 
| Super Hot | 1,000,000 | 1,300,000 | 1,150,000 | 219.05 | 125 to 520 | chinense | Trinidad | Culinary | Sweet, Fruity, Bright, Bitter |
| 7 Pot Brain Strain | 
| Super Hot | 1,000,000 | 1,350,000 | 1,175,000 | 223.81 | 125 to 540 | chinense | Trinidad | Culinary | Sweet, Fruity |
| Naga Viper | 
| Super Hot | 900,000 | 1,382,118 | 1,141,059 | 217.34 | 113 to 553 | chinense | India | Culinary | Sweet, Fruity, Tangy |
| Trinidad Scorpion "Butch-T" | 
| Super Hot | 800,000 | 1,463,700 | 1,131,850 | 215.59 | 100 to 585 | chinense | Australia | Culinary | Sweet, Fruity |
| Naga Morich | 
| Super Hot | 1,000,000 | 1,500,000 | 1,250,000 | 238.10 | 125 to 600 | chinense | United Kingdom | Culinary | Sweet, Fruity |
| Dorset Naga | 
| Super Hot | 1,000,000 | 1,598,227 | 1,299,114 | 247.45 | 125 to 639 | chinense | United Kingdom | Culinary | Sweet, Fruity, Floral |
| 7 Pot Douglah | 
| Super Hot | 923,889 | 1,853,986 | 1,388,938 | 264.56 | 109 to 742 | chinense | Trinidad | Culinary | Sweet, Fruity, Earthy, Nutty |
| Trinidad Moruga Scorpion | 
| Super Hot | 1,200,000 | 2,000,000 | 1,600,000 | 304.76 | 150 to 800 | chinense | Trinidad | Culinary | Sweet, Fruity |
| Trinidad Scorpion Chocolate | 
| Super Hot | 1,200,000 | 2,000,000 | 1,600,000 | 304.76 | 150 to 800 | chinense | Trinidad | Culinary | Sweet, Fruity, Earthy, Smoky |
| Carolina Reaper | 
| Super Hot | 1,400,000 | 2,200,000 | 1,800,000 | 342.86 | 175 to 880 | chinense | USA | Culinary | Sweet, Fruity |
| Komodo Dragon Pepper | 
| Super Hot | 1,400,000 | 2,200,000 | 1,800,000 | 342.86 | 175 to 880 | chinense | United Kingdom | Culinary | Sweet, Fruity |
| Dragon’s Breath Pepper | 
| Super Hot | 2,480,000 | 2,480,000 | 2,480,000 | 472.38 | 310 to 992 | chinense | United Kingdom | Culinary | Sweet, Fruity |
| Pepper X | 
| Super Hot | 3,180,000 | 3,180,000 | 3,180,000 | 605.71 | ? - 1272 | chinense | USA | Culinary | Sweet, Fruity |
| Pepper Spray | 
| Super Hot | 2,000,000 | 5,300,000 | 3,650,000 | 695.24 | 250 to 2,120 | N/A | N/A | Culinary | |
| Capsaicin | 
| Super Hot | 15,000,000 | 16,000,000 | 15,500,000 | 2,952.38 | 1,875 to 6,400 | N/A | N/A | Culinary | |
| Elephant Ears Pepper | 
| Mild | 0 | 0 | 0 | 0.00 | -8,000 to -2,500 | Annuum | Balkan Peninsula | Culinary | Sweet, Fruity |
| Calabrian Pepper | 
| Medium | 25000 | 40000 | 32500 | 6.19 | 3 to 16 | Annuum | Italy | Culinary | Sweet, Fruity, Smoky, Salty |
| Mad Hatter Pepper | 
| Mild | 500 | 1,000 | 750 | .14 | -16 to -3 | Baccatum | United States | Culinary, Ornamental | Sweet, Fruity, Citrusy, Floral |
| Habanada Pepper |  | Mild | 0 | 0 | 0 | 0.00 | -8,000 to -2,500 | Annuum | United States | Culinary | Sweet, Fruity, Floral |
| Death Spiral Pepper |  | Super Hot | 1,300,000 | 1,500,000 | 1,400,000 | 266.6 | 163 to 600 | Chinense | United Kingdom | Culinary | Sweet, Citrusy, Floral |
| Urfa Biber (Isot Pepper) | 
| Medium | 30,000 | 50,000 | 40,000 | 7.61 | 4 to 20 times hotter | Annuum | Turkey | Culinary | Earthy, Smoky, Sweet, Tangy, Salty |
| Apocalypse Scorpion Pepper |  | Super Hot | 1,200,000 | 2,000,000 | 1,600,000 | 304.76 | 150 to 800 | Chinense | Italy | Culinary | Sweet, Fruity, Floral |
Glossary
Heat
Mild, Medium, Hot, or Scorching-Hot. You get the picture. We break them down by color (green, yellow, orange, red). This is the simplest way to explore our hot pepper list and get an idea of where things sit. Note – “Medium” is plenty hot here. It contains the likes of jalapeños and cayenne peppers which many with milder tastes find very spicy.
SHU
Scoville heat units. The units by which the Scoville scale is measured (read more about them here). It is the key numerical value of our (or any) hot pepper list.
Min/Max SHU
Even individual hot peppers have a range of heat, depending on where they are grown, how long they’ve matured, and even the amount of sun they’ve received. The minimum SHU is the mildest a pepper could be, the maximum SHU is the hottest possible for the variety.
Median SHU
The number exactly in the middle between the minimum and maximum Scoville heat units of the pepper. This gives us one number by which to compare our jalapeño reference point.
JalRP
Jalapeño reference point. Our hot pepper list gives you a perspective of how hot these peppers really are by comparing them against a reference point most everyone has tried. We offer this data in two ways:
- Decimal: Based on the median heat of the peppers. The jalapeno is “1” and the other peppers are either less than one (less spicy) or above one (hotter). As you’ll see some peppers are much, much hotter than a jalapeño. You can read the hotter pepper numbers as “X times hotter than a jalapeño”. For instance, the median heat of a habanero (at 42.86) is nearly 43 times hotter than the median heat of a jalapeño.
- Range: Based on the minimum and maximum SHUs of the pepper. We offer this option in the Fast Facts pop-up. It shows how the range of potential times hotter/milder given each chili has a range of heat.
Origin
Where the chili pepper has its roots. Try typing an origin into the search filter to see all chilies from that region. All chili peppers are native to South and Central America, but here we consider “origin” as the place where the pepper is now regionally connected or primarily cultivated.
Use
We reference the typical use case: culinary or ornamental. Note, all ornamental peppers are also edible, so consider that when exploring the list. Many, though, are not as flavorful (and often surprisingly spicy) as they are grown for looks, instead of flavor or mildness.
Flavor
Our hot pepper list breaks down the overall basic flavor of each chili pepper, using a common glossary of terms: sweet, fruity, citrusy, tropical, smoky, earthy, crisp, floral, nutty, bright, grassy, salty, peppery (as in black peppery), and tangy. This is a simplified description to give you a starting point to considering flavor. We highly recommend clicking through to our pepper profile for more detail on the overall heat and flavor profile of each pepper. As the heat rises on the Scoville scale it becomes harder to detect the nuances of flavor, but they are still there.
Other notes
We do use the term “neutral” in flavor. By neutral here we mean simply a standard fresh pepper taste without any distinct flavor nuance.
Nice Chart! But the scoville units for the Cajun Belle Pepper are wrong most sources I have visited say that they are 100 – 1,000 scoville units, if this could be fixed tha would be amazing
Love this list. It’s useful for figuring out what I want to grow to get the right heat and aroma for sauces and other recipes. Hope you add more varieties.
Hi there, Matt. Great list! However, I can’t seem to find the Armageddon pepper on it?
I was in Fort Mill, SC, visiting friends in February. Visited the Puckerbutt, AKA Carolina Reaper store. Highly recommend, as they have a huge collection of salsas, chiles, and related products. The mustard they sell is killer!!
My husband brought home some roasted “hot pueblo” chiles from the store the other day, and I’ve been unable to find any information about them. They are from Pueblo CO, which I’m guessing is where the name came from. Also, what does roasting chiles do to their flavor/heat profile? I make gallons (literally) of salsa each year, with a mix of fire-roasted and fresh chiles, but am wondering if I’d be better off using just fresh ones.
Love this list! What about the “no heat Habanero” also called Numex Trick-or-Treat Habanero. I am growing it this year and have become quite a fan as it definitely lives up to it’s name! ( I hope the link below works)
https://journals.ashs.org/hortsci/view/journals/hortsci/50/11/article-p1739.xml#:~:text=The%20cultivar%20name%2C%20NuMex%20Trick,heat%2C%20i.e.%2C%20zero%20SHU.
I searched this website and others, but I cant find a consistent answer: What peppers/cultivars are even used to make hungarian paprika? Chili pepper isn’t too specific, especially since there are so many paprika varieties. My parents always told me it’s the paprika pepper, but it’s obviously not, it’s clearly a bunch of different cultivars of the chili pepper. Sadly, this list didn’t compare the heat level of the different paprika varieties. Is there any way you could add this sort of info to the list, as far as adding paprika names next to the corresponding peppers on this list?… Read more »
There is certainly some lesser known varieties on your list. Interesting read, thanks for posting.
I have a site similar, but with mostly common name chilis.
https://growingchillies.net if your interested
I didn’t see a listing (heat) for Sugar Rush Peach
This one of the best and comprehensive list I have found so far. It has everything in a very easy to read and understand format. Thank you for putting so much time and effort on our behalf.
Juanita
Did you compile this list yourself? It’s GREAT! Thank you so much. I’ve always wanted something like this.
Is there a chance you have this available as a PDF? It is a great resource.
I had about 4 to 5 different types of peppers growing in one small area this year. White Ghost Peppers, Tabasco Peppers, Jalapeno, Cowhorn, Dragon Cayenne and some Bell Peppers as well. I’m hoping next year that I can use the seeds from the Wite Ghost, Dragon Cayenne and the Tabasco Peppers and POSSIBLY plant them together in one small area. Hopefully to MAYBE have a MONSTEROURS little pepper with a big bite… but I can only hope. I’m going to try to put a little stress on the plants as they grow next year. I’ve heard that if the… Read more »
Thank you very much for answering my question. I am going to try another cross pollination with a xtra hot or super hot jalapeno and planting felicity instead of tam this time and adding one more row of the mild peppers to the mix. I have read where the cross pollination could also go in the reverse and tame a hot pepper some degree.
JC
I like to experiment cross pollenating with jalapeno peppers. I have planted a row of hot jalapenos and then planted a row of tams about 10 – 12 inches away and another row of tams 6 – 8 inches away from the first row of tams. Result was hot, medium and mild. Great for making salsas with varying degrees of heat. What degree of SHU pepper do you think would make the most efficient hot pepper to use and would it change spacing between the rows ? Thanks !
JC
You guys havn’t listed Pepper X!