Worlds Hottest Peppers

Hottest Pepper

The world’s hottest pepper is constantly changing, evolving almost.

It seems every year a new pepper is either created or discovered so subscribe to our email list to be notified of new record breaking peppers!

PepperHead® has the most up-to-date list of the World’s Hottest Peppers.

Here at PepperHead® we have been growing these “super hots” for over 15 years and have grown and eaten every pepper on this list.

We are dedicated to providing you spicy lovers with the ability to grow all of these insanely spicy peppers in your own backyards.

Without further ado, here is our Top 10 Hottest Pepper List.

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Top 10 Hottest Peppers In The World [2020 Update]

SHU = Scoville Heat Unit (A measure of Spiciness)
Pepper Scoville Scale displayed as Peak SHU Values

SHU is a way of quantifying how spicy a pepper is by measuring the concentration of capsaicinoids. Capsaicin is the chemical responsible for the spicy sensation within a pepper.

1. Carolina Reaper 2,200,000 SHU

Carolina Reaper - Hottest Pepper

The previous world champion, Carolina Reaper has been beat!  by itself… The Carolina Reaper is once again officially the Worlds Hottest Pepper.

Originally ranked as world’s hottest in 2013, the Reaper was tested again in 2018 with an even higher SHU. (71,000 SHU higher to be exact) This gives the reaper a renewed title as World’s Hottest!

It was bred for heat and that it is, with an average SHU of 1,641,000 SHU and peaks at 2.2 Million SHU!

Let’s put the scoville rating into perspective for you:

The Carolina Reaper pepper is 200x hotter than a Jalapeno #WorldsHottestPepper

Just looking at it, you know its one mean pepper. The Carolina Reaper has a unique stinger tail that is unlike any other pepper. It gets this insane heat from being a cross between a Ghost Pepper and a Red Habanero.

Oddly enough this pepper doesn’t just have heat, but excellent fruity flavor to boot. Well, that is before it melts your face off.

Carolina Reaper Info


Watch these Chicks eat The Carolina Reaper

10 Even more Hilarious Videos of The Carolina Reaper Challenge


Test your heat tolerance with the PepperHead ChallengeEat a whole Carolina Reaper Pepper on camera and receive a FREE T-Shirt!

You can now buy the reaper as powder, live plants or seeds so you can grow your own plant and try for yourself.

2. Trinidad Moruga Scorpion 2,009,231 SHU

Trinidad Moruga Scorpion Pepper

Straight from the depths of hell the Trinidad Scorpion Moruga Blend, AKA Moruga Scorpion, is a rare sought after pepper that was only just recently discovered.

Native to the lands of Moruga in Trinidad and Tobago. Once you take a bite of this formidable pepper the heat never stops building.

This pepper may be lacking the Reaper’s stinger, but don’t let that fool you. The Moruga Scorpion is every bit as hot as The Carolina Reaper.

Moruga Scorpion Info


Watch Rhett & Link from Good Mythical Morning Eat the Moruga Scorpion

3. 7 Pot Douglah 1,853,936 SHU

7 Pot Douglah Pepper

Well renown in the pepper community as one of the hottest peppers with the best flavor.

The 7 Pot Douglah is the hottest pepper you can find that isn’t red.

The hottest “superhot” peppers are traditionally red, but the Douglah defies the odds by being brown AND scortching hot.

You can’t go wrong with fresh, dried, or powdered Douglah on any food.

Also known as 7 Pod Douglah, Chocolate 7 Pod or the 7 Pot Brown.

Read More

4. 7 Pot Primo 1,469,000 SHU

7 Pot Primo The 7 Pot Primo is very distinctive with its long skinny “tail”.

This pepper was created by horticulturist Troy Primeaux.

Some peppers cultivators have tried to replicate the Primo look by breeding their own peppers to have a long stinger.

When you just look at this pepper, you know it’s going to be INSANELY hot. It coincidentally looks strikingly similar to The Carolina Reaper…

Read More

$10.00 $8.95Add to cart

5. Trinidad Scorpion “Butch T” 1,463,700 SHU

Trinidad Scorpion Butch T

The Trinidad Scorpion Butch T is a previous Guinness World Record Holder (2011) from Australia.

No doubt it’s insanely hot, but other peppers have been proven to be hotter.

It’s aptly named due to the scorpion stinger found at the tip of the pepper and also the creator, Butch Taylor.

The burn from this pepper is unlike any other.

The Trinidad Scorpion Butch T pepper burns like you swallowed a 1,000 suns.

Read More

$7.95Add to cart

6. Naga Viper 1,349,000 SHU

Naga ViperNaga Viper is an extremely rare pepper cultivated in the UK. Hybrid of many different peppers and years of cross pollination created this variety of “Super HOT” pepper.

It was never fully stabilized before being released so pod variation is expected.

Read More

$9.95 $7.95Add to cart

7. Ghost Pepper (Bhut Jolokia) 1,041,427 SHU

Ghost Pepper The Ghost Pepper is the most famous “Super Hot” due to the amount of press it has received in the past.

It exploded in popularity on YouTube and other social sites where pepperheads ate whole Ghost Peppers as part of a challenge.

This is the first pepper to scientifically test over 1 million scovilles.

Many mistakenly believe the Ghost Pepper is still the World’s Hottest pepper, this list shows it is far from it.

This isn’t 2007. If you have friends that still think the Ghost Pepper is the hottest pepper, share this page with them.

However, don’t be fooled by how low this is on the list as it can still bring a grown man to his knees.

Ghost Pepper Info


Kid swallows ghost pepper, instantly regrets it.

8. 7 Pot Barrackpore ~1,000,000 SHU

7 Pot Barrackpore

The 7 Pot Barrackpore is one of the hottest of the 7 Pot peppers.

This one is from the Town of Chaguanas in Trinidad and Tobago.

Many of these “super hots” come from this region.

Read More

$7.95Add to cart

9. 7 Pot Red (Giant) ~1,000,000 SHU

7 Pot Red The 7 pots were named after their ability to heat up 7 pots of stew and that it does! (other varieties include Jonah and Yellow)

Read More

$7.00 $5.95Add to cart

10. Red Savina Habanero 500,000 SHU

Red Savina Habanero

Back in the early years of super hots, the Red Savina Habanero was KING!

The Red Savina has since been dethroned and many peppers have passed it in heat.

The Red Savina just barely makes the Top 10, but does so in fashion with its great flavor and extreme heat.

Read More

$7.00 $4.95Add to cart

Are you a PepperHead®?

Try growing these Superhot peppers! PepperHead® seeds grow real peppers with real published SHU ratings.

Order all Top 10 Hottest Pepper Seeds and save 30% over purchasing individually!

Honorable Mentions

Lets talk about some upcoming hybrid peppers that show promise. These two hot peppers will be added to the list once their validity has been confirmed.

Dragon’s Breath 2,483,584 SHU

There have been recent reports of a Dragon’s Breath pepper claiming to be hotter than the Carolina Reaper.

Preliminary testing of the Dragon’s Breath pepper pegs it at 2,483,584 SHU which would blow the Carolina Reaper out of the water.

It could be a publicity stunt in which the “news” websites ate up, even claiming Dragon’s Breath could kill you. Technically a pencil can kill you too…

$10.00 $8.95Read more

Pepper X

Pepper X is another pepper claiming to be TWICE as hot as the Carolina Reaper has surfaced, but this might have more merit. Very limited information is know about Pepper X as the creator has kept it under wraps

Pepper X

However, we will have to wait and see if Pepper X is real before adding to our Top 10 list.

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349 thoughts on “Top 10 World’s Hottest Peppers

  1. Gary Geissler says:

    Been growing peppers for many years, hab & jalapeño. Then around 2012 I got seeds Reapers, Scorpion, Ghost, Savina, ect. This year I have a plant with peppers that should be Reapers but look like Ghost Reapers. How can I have tested, can I send pictures

  2. Manika says:

    7 pot barrackpore cannot be from the town of Chagaunas when it was named after the town barrackpore please research well our country is little atleast let the infomation be accurate.

  3. Mhasi Kerhüo says:

    The ghost pepper is commonly used as everyday household spice in Northeast India. Even as native, I cannot handle the heat.

      • Rasean jackson says:

        My dad bought a bottle of hot sauce called whoop a** it was made of Carolina reaper. He drank a little bit and it burned his mouth so bad. He began sweating immediately and started to lose his voice.

      • SUPERCREEK says:

        They are awesome mate. I have one fully grown and planted seeds from it and have a baby one growing as well. The flavour is awesome till the heat kicks in. Hahahaha

    • Tomasz says:

      I tried ghost pepper 1 full pepper I can handle the heat but my stomach get sick till next day.I wish to try Carolina reapper day

      • Nash says:

        Well, what do you think he was talking about? In Australia, what Americans call Bell Peppers and what British people call simply Peppers (red or green or yellow) are called Capsicums. In Australia if you walked into a supermarket and asked for peppers they would direct you to the salt and spices aisle. So, without knowing the original poster’s origin, we can only speculate what he meant. “Pepper” to me (an American) means Black Peppercorn, but that’s not actually a pepper, and qualifying it not only “REGULAR pepper”, but also as “‘A’ regular pepper” even further separates my belief he was talking about black pepper. Black Peppercorn gets its heat from piperine (of which it contains about 4.6%), which is about 1% as hot as pure capsaicin. On the scoville scale, piperine is about 100,000SR, but from my short research on the answer, there doesn’t appear to be one a defined specifically for Black Peppercorn. That said, I speculate the original poster was indeed inquiring about bell peppers.

      • dinkins says:

        The article is about spicy peppers containing capsicum, not bell peppers or peppercorn, so the original poster was referring to the common jalapeño pepper. You obviously were preoccupied or just wasn’t using your brain when you copy/pasted your research into this thread. Arrogant prick!

    • Gary Giegerich says:

      I would imagine it depends on the specific pepper variety. Our local meat locker (common mid-west combination business that processes (butchers), stores, & sells various types of meat (i.e., pork, beef, venison, etc.) and carries a number of cheeses. A long time favorite is “pepper cheese” which I think has jalapenos in it & is a good starter for spicy hot cheese. Their newest addition (about a year ago) is ghost pepper cheese, which I love but is admittedly the spiciest cheese I have ever run across

    • dinkins says:

      Spice goes well with cheese in my opinion. Cheese containing peppers is sold commercially. One example is pepperjack cheese

  4. Casey says:

    I still love the ghost pepper, chop em up with Hawaiian white onions and cilantro bath in coconut oil n sauteed with johnsonville bratwurst and mmmm mmmmm mmm

    • Space says:

      That sounds great, but I do the same with a home made patty, consisting of ground pork, top sirloin and lamb!!! Trust me, it’s a great change for anyone’s palate! The mixture is of corse mixed with other different spices (secret), to this famous patty. I sometimes add veal to the barrage of ground meats, which takes the combination of meats to a different level! Sells out every day at my restaurant!

  5. Darren says:

    I was wondering if the pepperhead challenge is still going on for the carolina reaper? but my problem is that i am only 15 so i’m disappointed that i can’t do it yet and sadly in 3 years the challenge will be over

    • LP says:

      red ghost chilies do surprisingly well here in Iowa z5, huge productive plants. the yellow ghosts have a very fruity odd flavor, but the flavor of red and green too for ghost bhut jokokias are amazing to grow

  6. Sandybluetoes says:

    I have the same question about over-wintering my Carolina Reaper plants. I did this last year and with 7 plants and every last one of them exploded with peppers this year. On 3 plants alone, I got over 85 peppers. Was wondering if I do this again with they continue to produce next year? And does the Scoville scale increase?

  7. Maricela Alcantar-Calvillo says:

    I love peppers.. I’ve ONLY eaten Habaneros. Not the Red Savina Habaneros. But, I’m looking forwad to try the Red Savina Habanero and the 7 Pot Barrackpore and, I will work my way ☝ to the Carolina Reaper..

    • PepperHead says:


      The Red Savina Habanero has excellent flavor and heat that blows away standard habaneros. I highly recommend growing this pepper.

  8. David S. says:

    I’m over-wintering my ghost bush indoors and then bringing it out in the spring. Anyone know how long these plants will keep producing? Does the heat change as they get older? Just curious.

    • PepperHead says:

      The heat does not change with age and they can live 10 years or longer with proper care if protected from freezing temperatures.

      • John says:

        I’ve really turned on to my Ghost Peppers. I’ve always just bought the pre-started ones in the little plastic pots (Georgia, U.S.A.) by a huge company over here (maybe world wide?) named “Bonnie”. Bonnie gets their little seedling starts out for sale in all kinds of hardware and feed/seed stores all over the place. I think I bought this year’s Red Ghost from “ACE Hardware”. Anyway, this year my plant has gone NUTS, and so I feel horrible letting all the pods go to waste. So I’ve started eating more of them than I’ve ever fooled with in the past 4 years that I’ve been growing these things… It started off as a joke or a novelty, but I’m fast becoming a ghosty lover!
        Here’s this year’s (2020) plant that I grew.

  9. p0st0culus says:

    Anyone ever have a jalapeño that seemed as hot or hotter than a habanero? My wife seems to find them at the local “ethnic” foods stores. Many of them are about where you’d expect a jalapeño to be, heat wise, with the occasional outlier that surprises.

    • PepperHead says:

      Absolutely! The heat of a pepper ranges wildly, even within the same exact species and same seed stock. SHU are estimates and actual heat can vary.

      The growing conditions (temperature, water, soil and sun) affect the heat of a pepper just as much as genetics. It is totally possible to have a Jalapeno hotter than a habanero.

      • Ryan Matthews says:

        Thank you for confirming that…we had Jalapeños grown in very sandy soil during a dry summer and they were amazingly hot.

      • Ziyan waqar says:

        Thank you but I heard that there is even a spicier pepper than Carolina reaper here these peppers name dragons breath pepper x and the finale is pepperhead ok that one was a joke lol bu the real one which is hotter than the Carolina reaper it is eating on the edge

  10. Marc says:

    Everyone bragging about how these aren’t hot is boring. You don’t need to tell everyone. Keep it to yourself. No one is impressed with a random comment of someone they don’t know.
    Most annoying thing about people who like hot things is how they tell people and act like it ain’t hot.

    • Bob Schneider says:

      If you are referring to my comment that’s not what I meant. When you first eat the pepper it doesn’t smack you in the mouth like a lot of peppers do for the first few seconds, but then it just starts burning hotter than anything I’ve ever had. Sorry if I came across as some lame pepper comment guy. I’m just letting folks know these peppers are for real and to be careful with them if you are not used to dealing with the super hots.

  11. Bob Schneider says:

    I grew Carolina Reapers AND Trinidad Scorpions this year. These peppers are no joke people. I put a Reaper in some scrambled eggs and ate a whole pepper (my test for pepper flavor and strength) and I was feeling the burn for at least an hour afterward. They start out not so hot then build until it’s almost too hot. I am dehydrating them now and will create a power or shake I can use sparingly on food. Awesome peppers!!!

    • Erwin says:

      Thats almost exactly what I do. I harvest the Reapers in volume and low bake them for a grinder or powder shaker. Eggs seem to be the best test. Taking what I can handle into account, about a tablespoon of coconut oil and a diced pepper to simmer will release flavor and oil into the air. Then I add a couple of eggs to cook thoroughly and taste while comparing flavor to aroma. I have had reapers, jalapenos and ghost peppers this year all with good returns and no unexpected exit strategies…

    • Ian says:

      I ate some Carolina Reapers a month ago, and it was incredible. I really loved the initial fruity taste, which was very surprising, but then the fire after was extremely intense, and the heat lasted for ages, my tongue went numb for some time. However, after the heat subsided I had some more. I think I have issues! These peppers are not for the faint-hearted, though. I have a couple of 7 Pot Douglah plants growing and I can’t wait to harvest them, again I love the taste!

  12. richard clark says:

    i bought a carton of peppers called super-chili from miners hardware on the central coast in calif.they are red and extremely hot.i have carolina reapers,ghost,habaneros,serrano and jalapeno planted.the carolina reaper and the thai are not ready but so far the super chili has been the hottest.i love hot peppers.

    richard clark

      • Rockinrus says:

        I just bought Carolina Reapers in stater brothers in California.In my opinion they have the same kick as the ghost peppers.stater brothers does have them

      • FreediverCN says:

        Yeah they are! Everything in stores is picked early I feel so they aren’t quite as hot. I ate my first raw homegrown Carolina Reaper today and half of my face went numb. It was no joke. The throat/tongue burn is nuts. I have Ghost Peppers and Reapers growing and the Reaper is unbelievable.

      • PepperHead says:

        RE: FreediverCN you are exactly right. Commercially grown peppers are picked too early and don’t have a chance to fully develop their heat.

        The heat of a Reaper is otherworldly.

  13. Viv says:

    Hi. I have got a chocolate habenero and my fella who eats chillis said a tiny bit of it was hotter than hes ever tasted. I would like to have it tested can you please help me were to send it please. Its hotter than hot…. please get back to me thanks viv….

  14. Jason says:

    2 years ago I started off growing (from seeds) a batch of 10 Carolina Reapers and 10 of the standard orange Habaneros side-by-side in planters. The first summer they were kept indoors in windows and I didn’t get any peppers (however I did unsuccessfully try to pollinate the flowers with a q-tip by hand). After I wintered them indoors, I finally transferred them outside “together” this spring with lots of bees and other pollinators — but now I’m starting to get ripe red Reapers without tails (and too close to tell what color my green Habaneros will turn into). Do all reaper peppers have a distinct tail? Or, should I assume more hybridization has gone on this summer because they’re closely enough genetically to do so and the two varieties were together a mere feet apart and were possibly cross pollinated? Does it take growing a second generation of those hybrid seeds into new fruit to know for sure — because I was wondering if I accidentally grew a tamer more Habanero-like pepper?

  15. Jesse says:

    Hiii I’m Jesse and I’m 12 years old. I have eaten 5 reapers in the same 2 hours and honestly I have to say there not that hot in my opinion I didn’t even have more than a quarter cup of water after I ate them. But a pepper that ISNT EVEN ON THIS LIST is spicy as heck to me, it’s the orange habenero of course j eat them more often now to get used to them but it just doesn’t work lol.

  16. Wannaseemadangle52 says:

    I just chuggeded a bottle of 100× Carolina reaper concentrate…. annnd nothing. Banana peppers are still the hottest to me

  17. Mya says:

    Hi my name is Mya, and I’m 12. My grandpa loves hot stuff. He tells the Chinese restaurant to make it as hot as they possibly can make it, but it’s always to mild for him. This year my dad decided to get some Carolina reaper seeds and grow them for him. We both can’t wait to see his reaction.! Lol But last year when me and my mom were driving home from North Carolina where we have family, we stopped at a college mall like rest stop and I saw a clear bottle of hot sauce and I got it extra hot for my grandpa. It was in a bottle that looked like a liquor bottle so when my grandma gave it to him she told him it was liquor and he took a drink and it burnt his lip! He had a blister on his lip for like a month after. Anyone know what pepper may have been used in this sauce?

  18. Ludovic Urbain says:

    Now, about these crazy (pointlessly?) hot peppers, I’ve seen people in the videos try them and then go for water..

    Isn’t that just suicide?

    In my experience, the one thing that actually worked decently was sugar.

    Then, a lot worse but way better than water or nothing, bread.

    What other things can you eat to save you from the heat and how effective are they compared to sugar or bread?

    • PepperHead says:

      Sugar or bread is very effective at reducing the pain afterwards. The bread will soak up the oils stuck on your tongue and inside your cheeks.

      High fat dairy works wonders as well. Whole milk, yogurt or ice cream. Capsaicin only dissolves in fat, oil, or alcohol. Water will only make it worse by spreading it.

      Like pictureboy said, if you drink milk before eating superhot peppers you can prevent the “gut burn” that follows eating these insane peppers.

      • Bl0ckChain3D says:

        I just read citric acid works the best to alleviate the pain because you will just throw up milk lol. I’ve never heard this before but I may try it when I get my Reapers later today

  19. Frances says:

    My husband and I live in Turkey. On one of my trips home to America, I ordered some seeds for him b/c he loves hot peppers. He has been planting Habaneros each year and when he prepares them for sauce he burns off the skins. Sometimes I am not aware of what he is doing and suddenly I begin to choke due to the smell of the skins burning. The air carries the capsicum in the air and I can’t breathe. He loves them but I do not want to be in the house when he cooks the skins. This hot enough but on another trip home I bought Carolina Reaper seeds. This is the first year he will have a bumper crop of CRs and I do not want to be in the same house when he makes sauce.

    • PepperHead says:

      Carolina Reapers cooked in the same way will have a similar effect, except MUCH worse. May I suggest he cook the skins outside?

      Sauteing peppers will vaporize the capsaicin and basically creates pepper spray.

  20. Ray says:

    Hello, I am growing the Carolina Reaper in a pot and the plant has a lot of peppers now however they have remained green for about 3 weeks
    Does anybody know how long does it take for the peppers to turn red?

    • PepperHead says:


      It does seem like Carolina Reaper pods take forever to ripen. They will, it just takes time! From flower to ripe pod it takes about 1 to 2 months. Environmental factors will change that time. There is nothing you need to do but wait.

      • Ray says:

        Hi, thanks very much for the info. I thought I was doing something wrong and I just wanted to correct it.

    • Gustavo Sanchez says:

      mine took about 4 weeks bro and dam so far no one can handle them i make salsa’s that everyone always loves and they said if i make it with my homegrown reapers not to give them any… but the flavor you cannot go wrong!!!!!!!!!!!!!!

  21. paul says:

    At least five days a week I eat a sandwich with a fresh or frozen hot pepper cut up on it. My favourite is a tie in taste between the Devil’s Tongue and the 7 Pot Primo. I over wintered my 7 Pot and Devil’s Tongue so I could have peppers in early June. The DT are the same as the original pods but the 7 Pot now has small pods that are as uncomfortable to eat as my Carolina Reaper and Scorpions. The pods from seeds of my 7 Pot Primo are three times the size and are just starting to ripen – if they are as hot maybe they could be called 21 Pot peppers LOL.

    The 7 Pot Primo I ate yesterday felt like I had swallowed molten lava and a couple hours later my urine was like boiling water very similar to the effects of my Reaper and Scorpions last season.

      • paul says:

        Thanks for your concern. I see a nephrologist in a couple weeks for my annual renal checkup and I’ll ask him.

      • paul says:

        I spoke with my GP today about the after-heat in urine after eating hot peppers of the 7 Pot Primo or hotter variety and he likened it to the strong smell in urine that some people have after eating asparagus. It is not anything to be concerned about.

        Again, thank you for your concern.

        BTW, my new crop of 7 Pot Primo peppers are hot but they are not 21 Pot hot LOL.

      • PepperHead says:

        I’m glad you were cleared by a doctor. I just have never heard of that before. I wonder if anyone else has experienced this.

      • stillbrewing says:

        Yes! the capsaicin can leech into your urine. I have 1st hand knowledge after eating only 1 “Nuclear Hell 2” chicken wing in 2010. The event was on the Food Network’s series Outrageous Eats at CK’s wings in Johnstown, PA. and the wing was rated at over 6,000,000 SHU. Needless to say, I will NEVER attempt that again.

      • PepperHead says:

        I’m glad someone else could confirm this! I was concerned he might have had a separate health issue. I’ve eaten quite a few reapers and gladly have never experienced spicy urine before.

      • George says:

        Cut up a couple reapers, put in with tequila, let sit 3 to 4 months. Had a couple hot shots, and the next morning you will feel like fire is coming out, that just might bring you to your knees. Decided to just make good warm margarita’s. Good stuff.

  22. max says:

    fck even jalapenos hurt me i ate one like a not spicy one but i was thinking of dieing after idk how u guys handle them other pepers that are super strong but true im only 11

  23. John Stephens says:

    Some of these comments are pretty hilarious. I ate 150 Carolina reaper peppers and it was like eating bell peppers!!! Dragons breath still isn’t official?

    • PepperHead says:

      Not “official” meaning Guinness hasn’t recognized Dragon’s Breath as hottest pepper. I am starting to wonder if it ever will be.

  24. I like it HOTTT says:

    @ Antaniya… Yeah, and I drank a liter of diesel fuel, lit it on fire and it wasn’t hot either…

  25. Christopher Knight says:

    OP, do you have a credible source supporting your claims that Dragon’s Breath is a hoax? I could find anything to support that claim. Blogging 101, when making a contraversial claim, outbound link to your source, good for SEO and helps your reputation.

  26. Jay Ryan says:

    Yup, looks like everything else is cloned n gmo’d off da red savina… How is there still new peppers poppin up, all same basic shape but bumpy n hotter n hotter… n wtf do they need hotter peppers for, to rub it in aliens eyes? Lol

    • PepperHead says:

      All of these are the same species (capsicum chinense). This makes it relatively easy to cross breed these peppers to create new ones. Take the pollen from one plant and put it on another variety. Done. Heck, nature does this for us most of the time.

      None of them are clones (which is an exact copy) or GMO (which would require a team of scientists and millions of dollars). A crossed variety is not a GMO. People have been crossing peppers for 1,000’s of years dating back to the ancient Mayans.

      • Gerald says:

        When growing anything it’s common practice 2 pick specimens with desired traits 2 reproduce, called 2 cultivate, or in humans 2 culture. In nature it’s a survival technique, 2 be attracted 2 a reproductive partner with genetic traits 2 pass down 2 offspring. Allowing 4 best chance of survival/continuation of genetic code.

    • Spencer T Ciuffo says:

      I have about 20 Carolina Reaper seeds I am going to sprout them next month in February. Someone from my work gave me a few to eat and I saved the seeds. I can eat a whole one though I cut it up.

  27. Xavier says:

    I tried two whole dried gohst peppers in school worst mistake ever i took two whole crates of milk and i stayed in the nurses office tje rest of the day 10/10 i want a Carolina reaper too

  28. Nancy Wollenberg says:

    My husband Bob has been growing Carolina Reapers for the past 3 years in our garden. We pick them from Summer through the first frost. He dehydrates them in a dehydrater outside where we live in North Carolina because the one time he did it in the house it made our eyes burn and water. He ships them to family and friends in the US who want them.

  29. Laschana says:

    These are some hot peppers, but not as hot as the cherry pepper lol cant believe ytou kipped over it lol olol yuh. fuk peppers eat cranberiirs

    by and by put some of these hotties on your lasanga and it will suck, just like eating these in general and even looking at them make me puke chuks and cripple my eyes ‘


    • PepperHead says:

      You can grow these superhots indoors in the winter, but you would need grow lights. These plants can’t survive outside in freezing temperatures. December and January is a good time to start these plants indoors and transplant outside after the last chance of freeze.

      • dood says:

        are you sure that is true?
        i’m not sure it is,plus i think that in the future, they might breed cal.reaper with ghost pepper to make a new pepper

      • david boss says:

        Have grown Tabasco peppers through the winter for three or four years. I place them in a west facing window. They do fine

  30. JIM CAVINESS says:


  31. Brian says:

    There is an as yet “undiscovered” pepper on the Indonesian Island of Sumba, that makes all of these look like baby food. It is a tiny birds eye type chilli, measuring less than 1 cm in length and about 1.5-2 mm in diameter. Just one of these added to a large pot is enough to give someone like me serious heartburn and ring sting, and I can eat Jalapenos like candy. If you put it in your mouth it is like being stung by a swarm of hornets, bees and wasps all at once.

    The locals eat them with everything. My wife is from there and says the Caroline Reaper “doesn’t have any taste” and isnt spicy enough, because she is used to these little evil beasts straight from hell.

  32. de johnson says:

    Hi this is my first attempt at growing chillies. I have thriving trinidad scorpians, trinidad morugo, dorset nagas and scotch bonnets. I mixed mature horse manure to the well drained soil in a sun trap. the plants have a lot of half grown fruits with loads of budding fruits.
    I feed once a week with a tomartoe feed t looks like that the weather is changing a lot in england.

  33. Jim says:

    I live in Ohio and can my hot peppers and make some into powder I am looking to grow the Hottest ones that I can which do you recommend for my state?

  34. Welsh says:

    The hottest chilli to date is from Wales, it’s called ‘The Dragon’s Breath’ which has a value of 2,480,000 SHU

  35. Greg says:

    Carolina Reaper actually has very good taste. It is over the top hot though. But different from the Ghost, its heat kicks in a few seconds later, so you get the nice taste first. Ghost is hot, but not where the Reaper stands.

    • PepperHead says:

      This has not been confirmed and is still rumors at this point. All of the “news” articles are based off unsubstantiated evidence.

      • Brian of Nazareth says:

        The Dragon’s Breath pepper reportedly checks in at 2.48 million Scovilles. However, Pepper X (Google it for more info) apparently beats that with a reported Scoville rating of 3.18.

        The Dragon’s Breath cultivators claim that it can be lethal, but I don’t buy that any more than Pepper X could kill you. Still, such claims pale when compared to the Merciless Peppers of Quetzalacatenango… grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum. Now we’re talkin’ lethal!!

  36. Calphonius says:

    This list is outdated, the spiciest pepper is the dragon’s breath, clocking in at 2.48 million SHU. Just so ya know.

  37. Jamie Mcaloon says:

    Yous seriously have to update your list your missing the komodo Dragon pepper whats the world’s third hottest chilli and few others from the uk that are hotter than the ghost pepper.

  38. Sassan says:

    My name is Sassan, I am looking for the hottest pepper in the world. Per this document the Carolina Reaper is the hottest pepper in the world. What I do with is I pickle the pepper with half good love oile and half good whisky, I mixed in a jar and store it in the refig for couple of weeks and then I have my own made hot sauce. So what I am looking for is a bag of the hottest pepper. Can tell me where I can get the hottest pepper in the world?

    Thank you,

  39. Jonas Voll says:

    Hey, pepper head!
    What pepper do you recommend for pest control in my garden?
    Looking for low maintenance, fast growing, & I live by a wooded place with much wild life!

    • PepperHead says:

      Well growing peppers won’t be a pest control in itself, in fact peppers are plagued by the same pests as any other plants like aphids, white fly, nematodes, mites and more!

      And if you are looking to deter mammalian pests, then you’d have to grow the peppers and blend up the fruit and spread over your garden. You could also dehydrate the peppers and grind for easier dusting of your garden.

      Superhots are not known for being fast growing. For leisure (and fast) growing, I would suggest your standard orange habaneros.

      • Rodman says:

        Grind your hot peppers up and add to either some left over dish water or water with dish soap and spray the mixture over the garden. deters most insects and mammals, especially after the first bite or two by the mammals. Also for the mammals hang moth balls in and around the garden.

    • PepperHead says:

      As of right now, the rating hasn’t been verified or accepted by Guinness World Records, so the Carolina Reaper stands at #1. For now…

      • wayne chapman says:

        yeap for now, But I did read the artical and it sounds like the dragons breath wont be public for a while cause of med resherch.

      • Sam says:

        who are you to tell someone you do not know that there full of shit again especially when you do not know this person and I have witnessed someone eat three yes 3 Carolina Reaper’s and also witnessed a verified Pepper connoisseur verify that in fact what the person was consuming was in fact a Carolina Reaper pepper. So there you go if someone can consume 3 and not suffer any Ill effect’s other than the burn and heat why is it so hard to believe they couldn’t eat 2 more s I do believe there is a point where you pass the threshold of the burn to increase any further (I.E ) it to get no better ??? please don’t respect people you do not know just be the bigger person and say I’m sorry I just find it difficult to believe your claim and would have to see it via live or on Video online to even begin to believe your story and maybe they will honor your request and intact invite you to witness it for yourself or film it and post it online for the world to see

      • PepperHead says:

        Sam, you’re right. Some people just have a natural higher tolerance for spicy. In others it’s a trained tolerance over time. Anyone can increase their tolerance by eating spicy foods consistently. Gradually your mouth can handle more heat. It’s kind of like lifting weights, but for your mouth! Just like in weights, if you stop, your tolerance will decrease.

        3 Carolina Reapers is pretty insane!

    • A-A-Ron says:

      10% of the population are NOT effected by capsicum like the rest. They are almost immune to its heat effects in that they can handle a great deal of heat. The current world record I believe it’s 22 Reapers in 60 seconds so y’all talking carp to this dude don’t know anything.

      • Jeff says:

        So you are saying that 10 percent of people have no feeling in their tounges?

        Capsaicin* is absorbed through a receptor (TRVP1)that is responsible for feelings of abrasion and burning on your taste buds, throat, and stomach lining.

  40. Andrew says:

    Reaper has great flavour unlike some chillies that are all about heat for example bhut jolokia are quite warm but to me there is only heat and very little flavour

    • Philip says:

      Who needs flavor when you have HEAT?? I add the flavor or add the pepper to the foods I eat for the heat not for the flavor. LOL

      • Danny says:

        I love spicey peppers but if they are all heat and no flavor I am not interested you need taste to go with the spice

    • Andrew Young says:

      Completely agree. Heat for the sake of heat is lame. Love the heat, but if the flavor isn’t there, you can keep it.

  41. Shut Shu says:

    Check out this story. Man hadn’t prepared himself for the ghost pepper! Hole in throat? Yikes! I’ll pass on the top 10 peppers, thanks.

    • Bob says:

      Probably all of them with Indonesia being very fertile land. If you throw a orange seed or jackfruit seed in your garden you’ll see a tree appear

      • Robert says:

        Difficult to grow in the western part of Indonesia due to the high rainfall and humidity. I have habaneros jolokias and Carolina reapers growing but it took forever to get some strong plants.

  42. Dennis says:

    A young lady and I was challenged to eat
    The Caroline Reaper We eat three A piece this was like having a fire in you mouth it burn my tonsils and throat I was sick the next 8 hrs thank goodness for milk and ice cream

  43. Yoanna says:

    If we are talking about non-hybrid peppers, Ghost Pepper (Bhut Jolokia) are still the hottest, most of the peppers are genetically modified (hybrid) to make it even more hotter. Keep up the good work guys 😉

    • Rich says:

      Hybridising is selectively breeding an intentional cross pollination using pollen from one variety to the stigma of another. It has nothing to do with Genetic modification.

  44. Snowflake says:

    I was wondering how high would the birds eye chilli be on a top 100 list because I got a bush tucker trial kit and my mouth was burning and I couldn’t speak for about 30 minutes

  45. terry says:

    I grow the reapers this is my 4th year use the new seeds from the ones i grew last year they get hotter every year nothing to mess with if you can’t handle the burn

    • mk says:

      i am in iowa, ames iowa area, a store called Theisens sells reaper plants each year about 8inches tall, reapers, butch t’s and ghost have purchased and grown all 3 for thee years now. dry and grind them up for DEATH POWDER have about 3 lbs of it.

      • Kevin says:

        That’s awesome. I do the same up here in Toronto 😛 I got sick of ordering terrible tasting or weak suicide wings, so I just bring my poder with me. Pineapple curry death wings for the win. lol

      • David Daniel Milton says:

        Kevin if you are willing to drive to Ottawa there is a store on the lower level of the bayshore mall that sells really well made mashes and sauces with reapers, I actually have a reaper sauce that has Serrano, reaper, cayenne, ghost, and ancho chilies in it. it has a bit of cumin in it, super great on tacos and mesoamerican foods. they have a pretty decent taste bar too, and a fridge with as much milk as you can handle. I take my 3 year old in there and she downs jalapeno and habanero pepper sauces like a champ, love my kids ability to handle hot stuff!

  46. Lawnik says:

    I ate the smallest crumb I could break off of a dried Carolina Reaper. It crippled my whole mouth for roughly an hour! What an experience, 10/10 would eat molten lava again! Maybe… if I have a spare hour, alone, with nobody to talk to.

    • curly says:

      Well my bosses daughter ate a ghost pepper like a champ and told her dad she wanted to eat the hottest, I told her if she can eat one I’ll eat two well there growing now I can’t wait

    • Edward says:

      At first you had a pulse and then after you swallowed, you didn’t have a pulse anymore, that is the reason why it was no longer hot.

    • David Daniel Milton says:

      reapers aren’t bad, but then again try a mash, the added vinegar will kill you as it breaks down any oils on your tongue.

      • Paula Thompson says:

        Thanks for the website! I have another solution for the abundance of peppers. I dehydrate them then grind them for all kinds of things. Chili powder, salsa, anything that needs a little (or a lot) more zing. If someone in the house does not like the heat it makes it a lot easier to cook for the whole family.

  47. Cole Montelongo says:

    Looking for a stable line of genetics, preferably a landrace, with great smoky flavor. Heard the Brown Moruga or Chocolate Bhut Jolokia may be what I need. Which is a more uniform, time tested crop?

    • PepperHead says:

      Cole, the Chocolate Bhut Jolokia is definitely more stable, but I believe the Brown Moruga is superior in flavor and heat.

      I don’t know of any peppers that have a smokey flavor off the top of my head, but you can easily add that flavor by the method of cooking. Quickly grilling them or even smoking these peppers will give you the flavor you desire. Grilled or smoked peppers are amazing by the way.

      • Philip Whisler says:

        I’ve eaten a lot of hits but for heat/flavor the Brown Moruga (IMO) is the absolute best! Very prolific grower too. Dries well when cut in half. Does not completely wreck ones innards.

      • Shawn Pallaya says:

        never been a fan of hot peppers, have been tricked into eating some hot ones tho (my younger brother loves to do that shit to me) i think ill avoid every pepper on this list tho >_>

      • Christian B says:

        That’s not cool, especially if it’s really hot. My brother and I fight all the time about who can handle the hotter peppers, but lying and tricking with hot stuff is a line you don’t cross. Your brother needs a beating.

  48. Ramesh says:

    Respected sir
    I want to grow bhut jolokia in my green house. how much seed I need and spacing details water, humidity etc and cost of seed?