Top 10 Most Spicy Chilli Peppers In The World
|Top 10 Most Spicy Chilli Peppers In The World. Photo KnowInsiders|
How does scale of spiciness measured?
Chilli peppers get their heat from a chemical compound called capsaicin.
When this compound comes into contact with human tissue (your mouth, throat, or skin), it creates a burning sensation.
Capsaicin doesn’t actually cause a temperature difference or “burn” in your body.
Instead, it binds with pain receptors to create the feeling of burning.
The scale we use today was developed by American pharmacist Wilbur Scoville in 1912.
He’d use a Capsaicin-concentrated extract from the pepper and then determine how much sugar water was needed to counteract the heat — in other words, how much sugar water was needed before the taste-tester could no longer detect the pepper’s heat.
|For example, if it took 1,000 millilitres of water to dilute 1 millilitre of extract, the pepper would rate 1,000 Scoville heat units. |
To put this into perspective, the average jalapeno pepper ranks between 2,000 and 8,000 Scoville heat units (SHU).
A Thai chilli pepper falls somewhere between 50,000 and 100,000 SHU.
Top 10 Most Spicy Chilli Peppers In The World
1. Carolina Reaper (2,200,000 SHU)
Topping the list is the American Carolina Reaper, which is a hybrid pepper. Their spicy taste is not average. It has the same "attack" power as a specialized police pepper spray. According to the Guinness Book of World Records, Ed Currie's Carolina Reaper is the hottest pepper on Earth. On the Scoville scale, the Carolina Reaper peppers have an average spiciness of 1,569,300 units, of which some are up to 2.2 million.
Meanwhile, the tear gas of a specialized tear gas gun is 2 million Scoville units. The degree of "dangerous" of the Carolina Reaper was studied by a group of Winthrop University students as part of the curriculum. The scientists calculated the spiciness by separating the capsaicinoids from the peppers, then using solution chromatography to check the exact mass of the compound. The results will then be converted to the Scoville scale based on an existing formula.
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How to preserve chilli peppers
Chilli peppers are used in many different cuisines to add flavour or a bit of spice. It can be used fresh or to create condiments. The many uses of chilli peppers make it an easy decision to grow them in your home garden. However, since it’s such an easy item to grow, you sometimes end up with an overabundance of peppers. That is why it is important to learn how to preserve peppers. By preserving peppers, you will be able to enjoy them all year long.
There are four unique ways to preserve chillies so that they retain their flavour and heat. These include:
• Drying Chillies
• Freezing Chillies
• Pickling Chillies
• Preserving Chillies in Oil
2. Komodo Dragon Pepper (2,200,000 SHU)
The famous Komodo dragons of Indonesia don’t literally breathe fire, but you might if you take a bite of the runner-up for the hottest chilli in the world.
The Komodo Dragon pepper has been unofficially measured at 2.2 million SHU, placing it in the same category as the Reaper chilli.
On average, the chilli packs a mind-numbing punch of around 1.4 million SHU.
Chilli enthusiasts describe the pepper as a “sneaky sweet heat” that doesn’t hit you right away.
Rather, it builds slowly with each bite until you can’t feel your tongue…or your throat…or your face…
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3. Trinidad Moruga Scorpion (2,000,000 SHU)
Trinidad Scorpion is named after the chili pepper's homeland, the Trinidad region. CARDI is the abbreviation of the Caribbean Agricultural Research and Development Institute, which is responsible for the production of this particular chili. Because of the pungent taste, chili peppers are also widely used for another purpose. They are mixed with marine paint to prevent oysters from settling on the bottoms of boats. Before the appearance of the Carolina Reaper, the Trinidad Moruga Scorpion was the strongest with extreme spiciness, originating in Trinidad and Tobago.
The Trinidad Moruga Scorpion chili, an extremely spicy chili like a beast in the shape of a fireball, is one of the hottest peppers in the world. Although it tastes sweet at first, it will become more and more spicy later on, with a spiciness of up to 2,000,000 SHU.
|How to pickle chillies |
Pickled chillies are fragrant and delicious to serve on their own or as part of a share platter. For this recipe you will need a jar of medium sized chillies like jalapeño or serrano and a brine liquid to pour over the top.
100ml white vinegar
1/2 tsp sugar
1/2 tbsp salt
1 tsp coriander seeds
1 tsp peppercorns
Firstly wash your chillies and pierce the surface sparingly using a pin. Then heat water, vinegar, sugar, salt, coriander seeds and peppercorns until the sugar and salt dissolves but before the vinegar boils. Pack chillies in a jar, pour hot brine over the chillies, seal and leave in a cool, dry place. After a week, you may need to top up the liquid with some more vinegar mixture to avoid oxidation.
4. 7 Pot Douglah (1,850,000 SHU)
7 Pod Douglah, native to the Caribbean islands, can be grown from 1.5 to 2 meters in size. 7 Pot Douglah is the only super hot chili that is not red. Unlike other hot peppers in the world, Douglah is used a lot in food, of course in very small amounts and is usually reserved for those who are especially fond of spicy food.
According to chili experts, Douglah has a delicious taste and is very attractive compared to other chili varieties. Same type of 7 Pot chili, 7 Pot Douglah is number 4 on the list. They are large and dark brown when ripe. Their spicy taste also makes you think twice before trying, no less than the top 3 above.
|The “7 Pot” peppers got their name because one tiny sliver of chilli is enough to ignite seven huge pots of soup or stew!|
5. Dorset Naga Chilli Pepper (1,500,000 SHU)
One day in 2001, aspiring chilli growers Michael and Joy Michaud bought a Naga Morich chilli plant from an Asian food store in Dorset, England.
Over the next few years, they chose seeds from the best plants and bred them until the peppers were hot, hot, and hotter.
In 2005, the Naga Chilli ranked 661,000 SHU.
In 2009, it crossed the threshold of 1 million SHU.
Now it routinely ranks in the 1.5 million SHU range, securing its place on our list of the hottest chillies in the world.
Enthusiasts describe its flavour as both sweet and floral — with plenty of heat too, of course.
Traditional chilli drying method
Although this method is the easiest, but it is considerably the most time consuming. You need a well ventilated space with dry climate and abundant of sun lights. Place the chillies on a tray and let them dry. Rotate the position occasionally discard any signs of damages. You may need your gadget to forecast the weather. If it calls for sunny weather (and dry, too!) then you can speed up the process.
6.Naga Morich Chilli Pepper (1,500,000 SHU)
The Naga Morich is the local name of the Naga pepper. It is cultivated in Bangladesh and Northeast India. It is known for being closely related to another well known pepper, the Bhut Joloka, aka "Ghost Pepper", which is one of the original superhot chili peppers. The Bhut Jolokia reaches over 1 Million Scoville Heat Units, making it an extremely hot chili pepper. However, the Naga Morich gets even hotter.
7. 7 Pot Primo Chilli Pepper (1,470,000 SHU)
7 Pot Primo is one of "sweet" chili peppers with a terrible spiciness. For a normal spicy eater, it also makes you cry when you eat it. 7 Pot Primo is a distinctive and very recognizable chili with its red color, rough skin and a pointed tail, which looks almost like a Carolina pepper.
The spiciness of 7 Pot Primo is less than Carolina's, but for ordinary people, they are not much different.
Therefore, there is one very important feature when choosing peppers for dinner: Stay away from those with rough skins and sharp tails. This chili has a long and pointed tail. This is another feature to distinguish it from the rest of the peppers.
8. The Naga Viper (1,380,000 SHU)
This is an extremely rare pepper grown in the UK. It is a hybrid of three varieties of chili peppers, Naga Morich, Bhut Jolokia and Trinidad Scorpion. Naga Viper chili can make people teary eyes, have runny nose and burning throat.
After conducting related experiments, scientists determined that the Naga Viper pepper belongs to the hottest chili pepper in the world and is the chili variety that topped the list of Guinness World Records for spiciness in 2010.
9. Infinity Chilli Pepper (1,250,000 SHU)
Most of the world's hottest peppers left on the list are man-made. Infinity Chilli is a product of British scientists. This chili variety used to be ranked at the top of the list of the hottest chili peppers in the world. During its extremely short reign, it had to accept the throne in a short time to a new opponent, the Naga Viper chili. Although it has less spiciness than Naga Viper, it also makes many people "afraid" and "terrified".
The chili is named Infinity because of the "never-ending" spicy taste, not mention the best anti-spicy agent.
10. Ghost Pepper (1,000,000 SHU)
The Ghost Chili is the world's first chili pepper to receive a 1 million SHU spiciness rating.
This type of chili is present in many recipes that require a spicy taste, but you should also think carefully before adding it to the recipe for the restaurant's menu. Just a little bit and you can create a very "hot" dish.
How to Make Chilli Sauce
1 8-ounce can tomato sauce
2 tablespoons tomato paste
2 tablespoons vinegar (I used white vinegar; cider vinegar would be good, too)
2 tablespoons brown sugar
1/2 teaspoon chili powder (I used ancho chili powder; regular would be fine)
1/8 teaspoon cinnamon
Tabasco to taste (I used 5-6 dashes)
Dash each of cloves and allspice (my “dash” equals about half of my 1/8 measuring spoon)
Mix all ingredients together in a medium bowl until full blended.
Transfer to a jar and store in the refrigerator. Flavors will develop as the chili sauce sits so make a few hours or a day in advance, if possible.
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