1.Muajjruvian pepper
2.Ghost pepper
3.Bell pepper
4.Dinx pepper
5.Nile pepper
6.Kia pepper
7.mulia pepper
8.America pepper
9.Loyal pepper
10.High pepper
Scoville scale
1.Naga Jolokia (855,000 - 1,041,427)
2.Dorset Naga (876,000 - 970,000 )
3.Red Savina (350,000 - 577,000 )
4.Habanero chile (100,000 - 350,000) or more
5.Scotch Bonnet (100,000 - 350,000)
6.Jamaican Hot Pepper (100,000 - 200,000)
7.Thai pepper (50,000 - 100,000)
8.Malagueta pepper (50,000 - 100,000)
9.Chiltepin pepper (50,000 - 100,000)
10.Cayenne pepper (40,000 - 90,000)
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1. Bhut Jolokia Pepper (1,041,427 SHU)2. Red Savina Habanero Pepper (580,000 SHU)3. Habanero Pepper (350,000 SHU)4. Datil Pepper (300,000 SHU)5. African Birdseye Pepper (175,000 SHU)SHU- The higher the SHU the hotter the pepper
1. Rene Alvarado 2. Roger Santillana 3. Juan Santillana 4. Joe Madrid 5. Omar Lara
Known by several names, including Bhut Jolokia, Naga Jolokia, and poison pepper, these fiery chilies are best known in the West as Ghost Peppers. They clock in at a staggering 800,000 to 1,000,000 Scoville units, or 4-5 times hotter than habanero peppers. In 2007, they were acknowledged the world's hottest pepper, and remain the hottest commercially available pepper. Their capsaicin content is so high that farmers in India have been known to smear fresh chilies on fences to keep wild elephants away. Use these thin-skinned peppers to add a blast of heat to sauces, salsas, chili, or any dish that needs heating up. Use sparingly, and handle with care. Cut peppers in a well-ventilated area and wear gloves or wash hands thoroughly after handling.
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