10 Hottest and Strongest Peppers in the World

Last Updated on January 7, 2021

Some people eat these little balls of fire like you eat chips! You may have heard about the Scoville Heat Index, a scale that measures the spiciness of peppers based on their capsaicin level.

Many chili pepper growers are constantly working on creating the next hottest pepper on the planet, as being credited with coming up with the world’s hottest chili is a big deal that comes with great fame in the chili community.

Interestingly, Scoville testing only gives SHU of one piece of pepper, while other peppers on the same plant can be milder or hotter. Moreover, the heat level of peppers grown in different areas and/or environments can widely vary.

Tiny yet stronger than the strongest men, coming out from the depths of hell ..

10 Hottest and Strongest Peppers in the World

#1 – Guajillo Pepper

2,500 – 5,000 SHU

Guajillo is a type of chili pepper made by drying the Mirasol Chili and is widely used in the Mexican cuisine. The Guajillo chili has deep red and thin flesh, slight fruitiness to its flavor, and is great in salsas and chile sauces.

These chilies can be used in pastes, butter, or rubs to flavor all types of meats, particularly chicken. They have a sweet side with a surprisingly hot finish. You’ll cry like a baby if you try one.

#2 – Chipotle Morita

2,500 – 10,000 SHU

In English, Chipotle refers to any smoked chili pepper. Most of the chipotles sold in the US markets are actually Morita chilies. Moritas are smoked red-ripe jalapeño peppers. You can find them in their dried or canned form as a sauce.

Both versions can make great additions to stews, soups, or any other dish where you want a rich, smoky, and hot flavor. If you take one bite, you’ll probably experience headache and dizziness.

#3 – Tabasco Pepper

30,000 – 50,000 SHU

This variety of pepper is named after the Mexican state of Tabasco and is used to make Tabasco sauce. These peppers are about 4 cm long, are mostly pale yellowish-green, then, they turn yellow and orange before ripening to bright red.