The World's Hottest Chillies

The race to grow the world's hottest chilli has been one of the more unusual competitive endeavours of the past 30 years. Here's where things stand.

The landmarks

Habanero (100,000–350,000 SHU)

For decades, the habanero was considered the hottest chilli in the world. Now it's considered moderate in extreme circles — but it remains one of the most flavourful.

Ghost Pepper / Bhut Jolokia (~1,000,000 SHU)

First certified as the world's hottest in 2007. From northeastern India, it was used by the Indian military as a base for pepper spray. Still genuinely extreme.

Trinidad Moruga Scorpion (~2,000,000 SHU)

From Trinidad. Dethroned the ghost pepper in 2012. Distinctive fruity flavour beneath the extreme heat.

Carolina Reaper (~2,200,000 SHU)

Bred by Ed Curlin in South Carolina. Held the Guinness record for years. Characterised by a fruity, sweet taste before a delayed, sustained, overwhelming heat.

Pepper X (~2,693,000 SHU)

Also bred by Ed Curlin. Current record holder as of 2023. Wrinkled, gnarly appearance. Reportedly produces full-body heat rather than purely oral.

What makes them so hot?

Capsaicin concentration. All modern super-hots are Capsicum chinense — the species with the highest capsaicin-producing potential. Selective breeding over generations amplifies a naturally present trait.

Are they useful in cooking?

At these concentrations, direct culinary use is limited. Tiny amounts (a scraping from a dried reaper) can elevate a large batch of sauce. Mostly, they're for challenge eating and extreme sauce production.