One hot pepper list to rule them all…
Just like grapes grown for wine, hot peppers are incredibly complex. There are multiple varieties that come in unique shapes, flavors, and, of course, heat. It’s our goal to help you traverse this wide world of spiciness, and it all starts with the Scoville scale through which the heat is measured. Our hot pepper list brings that famous pepper scale to life in many ways.
It allows you to see the heat from mild to hot, as well as get an idea of what that heat is like via our jalapeño reference point. We show you how much hotter (or milder) a hot pepper could be from the jalapeño – a chili most everyone has tried. We find it to be a great way to bring the big numbers on the Scoville scale into perspective.
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 | 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 | Costa Rica | Culinary | Smoky |
| 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 |
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.
Note: we do use the term “neutral” in flavor. By neutral here we mean simply a standard fresh pepper taste without any distinct flavor nuance.
Hi there, Matt. Great list! However, I can’t seem to find the Armageddon pepper on it?
It’s on the list to write up. So many chilies out there!
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.
Pueblo chiles are also known as Mirasol peppers and are suspiciously absent from this site. They are similar to Hatch green chiles, but better in my opinion.
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.
Good call! I’ll add it to our list to cover.
The first year I could get some I ordered the no heat Hab. You couldn’t get seeds, but could buy the plant. All went well with the order, arrival, transplant. They grew, and looked good, but were small plants. The end result was NOBODY liked them…they had a very off taste. In retrospect, I think the weather had a lot to do with it; I live in WA along the coast and it is cool and soils are even slow to heat up (if they ever do). I also may have over watered them. Note; I grew some regular habs that were hot, but not very hot. Not as hot as those grown in warmer parts of the state or my friends in the mid-west. Again, I think the cooler climate reduced some heat and changes the taste of many peppers.
Try buying from a local seed company they have the right seeds for your growing area that might work out better for you
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? The Chili powder and cayenne powder are easy to find the peppers associated with those spices for obvious reasons, haha! I wish the name-creation of paprika was less biased, dagnabbit those mischievous Hungarians! 😉 As proud as I am being lucky enough to be 1%-3.5% Hungarian (according to ancestry.com) and share such an interesting and flavorful heritage, I am so confused about all this!
Good question! And the topic is very confusing given that peppers originated in South America; not Africa, Europe, or Asia! And in Hungry, “paprika” is not only a type of pepper, but is also a name used for peppers in general! And, other peppers may be used there to make Paprika. BUT….look up ‘Kalocsa’. It is a famous “paprika” pepper from Hungry. I don’t know that it is known when or how the pepper from South America reached Hungry, but it thrived there. Again, there are other peppers used to make “paprika”, but this one is well known and popular there!
Adjvarka is the variety most often used for paprika.
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
Adding it to the list to cover!
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
You’re very welcome!
ditto X 2!
(a joke) A tourist gets off the plane in Honolulu, goes up to the first native he sees and asks, “What’s the correct way to pronounce the name of this place? Is it ‘Hawaii” or “Havaii”?” Native sez, “Havaii.” Tourist sez, “Thank you!” Native sez, “You’re velcome.”
Did you compile this list yourself? It’s GREAT! Thank you so much. I’ve always wanted something like this.
Thanks! And yes. Glad it’s helpful to you!
I too thank you. I do not tolerate heat well; I like peppers, they don’t seem to care for me. So, I am on the lookout for the low end numbers, and this list gives me far more choices than I’ve ever found.
That’s great to hear! A lot of hot pepper sites tend to underplay the mild. Not us – there’s a lot to love at that end of the scale.
Is there a chance you have this available as a PDF? It is a great resource.
Hi Lance – Yes it is. Look at the top of the list. There is a PDF button, along with a print button.
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 plants are more stressed ( lack of water, not going without completely, but holding back, and sometimes more direct heat ) causes the pepper to be hotter. Not sure of the truth behind that, but it’s just what I read.😎😎😎👨🚒👨🚒👨🚒👨🚒
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
That’s an interesting question – assuming you are grabbing the seeds and replanting the next year? Cross-pollination won’t affect the current generation of plants. So if you plant a habanero next to a jalapeno, the current plants will be exactly as planted – with varying degrees of hotness dependent on the seed, soil, temperature, water accessibility, etc. The seeds of those plants, though, may take on new characteristics because of the cross-pollination. Just want to make sure we are talking the same thing?
Peppers are self-pollinating, but bees and other insects can move from plant to plant (along with air currents, etc) – so as long as the plants are relatively close-by, there’s a very good chance of cross-pollination of two different types. Wouldn’t be too concerned over the spacing if you have one row of one pepper type right next to another type.
What is N/A pepper? I have seen this in few recipies, I can’t find a definition for it.
That sounds like a typo to me. Or used in some way for “not applicable” as we use it.
You guys havn’t listed Pepper X!
Oversight! We have an article on Pepper X – just hadn’t added it to the list. It’s now there in all its super-hot glory:)