Love spicy food? It is very sharp in different ways. The point can be light, or it can make you dance a jig and ask for a bath of water.
American chemist Wilbur Scoville developed a scale for assessing the hot qualities of pepper. The amount of sweetened water drunk by the tasters was taken as a unit in order not to feel the hotness of the pepper. Pepper spiciness is now assessed using a chemical analysis that determines the content of the alkaloid capsaicin. The unit of measure for hotness was named Scoville (SHU) in honor of the scientist.
Below I copied a plate from Wikipedia, which allows you to evaluate the ratio of hotness in pepper varieties and spicy dishes.
And now with the world on a thread - spicy and burning dishes:
1. The hottest pepper in the world - Trinidad scorpion (Trinidad Moruga Scorpion Red)
In 2012, the new winner among the most hot peppers became Trinidad Moruga Scorpion Red (Morugua from Trinidad). Its sharpness is 2,009,231 SHU (Scoville scale)!
This pepper was grown at the New Mexico State University Chili Pepper Institute (there are even such institutes, it turns out). For the first time in the history of mankind, the barrier of two million units on the Scoville scale was overcome.
Each fruit is the size of a golf ball. To taste, it is delicate fruity and even slightly sweet.
2. And again pepperTrinidad Scorpion "Butch T", predecessor of the red scorpion
Trinidad Scorpion “Butch T” is rated 1,463,700 SHU! Let me remind you that SHU is a unit of measure for sharpness on the Scoville scale. We will write about it separately, but for now I will just say that, for example, Tabasco Habanero (the hottest sauce in the Tabasco family) is estimated at 7,000 - 8,000 SHU. So now I guess you can get a rough idea of the spiciness of one and a half million Scovilles.
Trinidad Scorpion "Butch T" was raised in Australia by The Chilli Factory. It was named Butch T in honor of its discoverer Butch Taylor.
3. And another kind of pepperNaga Jolokia
Naga Jolokia (Bhut Jolokia, "pepper - ghost (spirit)") - a variety of chili pepper Capsicum chinense L., a natural natural hybrid.
It comes from the state of Assam (Northeast India) and Bangladesh. Local names are naga morich, bhut jolokia. Naga Jolokia is one of the hottest in the world, with a Scoville hotness index of 1,040,000 SHU.
By the way, there are many fans in Russia who successfully grow this pepper at home.
10 dishes that are famous for their spiciness
1. "Hot Suicide Wing"
- in translation, the name means "hot (sharp) suicidal wings." The dish is served in the Chicago tavern of the same name under a subscription that the visitor will not sue if there are "consequences". Chicken wings are cooked with one of the hottest pepper varieties in the world - Savina. A person who wishes to taste this dish will be provided with Ambulance: the waiters are always ready to "antidote" - sour cream, milk sugar and white bread.
2 Bollywood Burner
A London-based Indian restaurant claims a place in the Guinness Book of Records in the category "the spiciest dish on the planet." According to restaurant chefs, their lamb dish, with curry sauce and a generous sprinkling of the hottest pepper in the world, is by far the hottest dish on our planet. It's called "Bollywood Burner". It's not in the main menu. This infernal dish is served exclusively by special order. Anyone wishing to taste this dish must give a receipt in the presence of restaurant employees, in which he confirms that when ordering a dish, in the event of an unexpected result of a dangerous tasting, he takes full responsibility. It is known that in the southern province of India, Hyderabad, the cuisine is particularly spicy and, according to connoisseurs, the curry of the British is unlike any hot sauce that they have ever tasted. This curry uses the hottest plant in nature, the naga pepper. According to the Scoville scale (the scale of "hotness of peppers"), its sharpness exceeds 850,000 units.
3. Phaal
Brick Lane Curry House - A restaurant in New York City is known for serving one of the world's spiciest dishes, Phaal Curry, served at a restaurant called the Phaal Curry Challenge. The description of the dish offered by the restaurant says that it is a painfully spicy curry that gives more pain and sweat than taste. Restaurant patrons are trying to prove to themselves and others that they can pass the test. You can get an idea of just how spicy the Phaal curry is by knowing that the chef prepares it with a gas mask on to protect your eyes and avoid inhaling the acrid smoke.
Phaal curry contains 10 of the most acute species chili on the planet, including Bhut Jolokia, which has a sharpness of 1,000,000 points on the Scaville scale. In addition, the seeds of bhut jolokia are the main damaging agent in Indian grenades designed to disperse the crowd. For comparison, Tabasco sauce is rated at 5,000 on the Scaville scale.
Curry Phaal is not only extremely spicy, but also incredibly deceptive. After the first few spoonfuls, restaurant diners have the impression that the taste of the curry has dulled, and they finish it. But in fact, the burning sensation intensifies over time. Sweating, eyes full of tears, numbness of the tongue are normal symptoms for someone who has tried Phaal curry. One customer at Brick Lane Curry House even developed a nosebleed while eating Phaal curry.
Thinly sliced, properly cooked, smoke-soaked beef jerky can bring you and your taste buds crazy. The ingredients are not complex - meat marinated with spices, but the main taste comes from a very hot chili pepper, in which the meat is soaked for 12 to 24 hours and which soaks the meat through. In the 18th century, the Jamaicans made special spicy mixtures that allowed meat to be stored longer. It included lime juice, large doses of vinegar, cloves, and hot Jamaican peppers.
5. Infamous hot pot and roast in Sichuan
Shameful hot pot "is a very spicy dish that is prepared in a Chinese restaurant in the Middle Kingdom itself. Where it got its name from is not known for certain. True, there are legends in China that this dish was once an attribute of some sadomasochistic ritual in this country Roasting in Sichuan is a ritual: you sit down at a table in one of the many restaurants in the Chinese province of Sichuan, where there are burners on each table.In the center, the waiter places a large metal cauldron, divided into two parts.In one part is oil of a reddish hue with chili peppers and Sichuan peppers, in the other part of the broth with fish.The waiter lights the propane.The broth boils and gurgles, and you throw raw meat and vegetables in it.Chili pepper? Of course, it's spicy!
6. Yucatan habanero salsa
The habanero pepper first appeared in the Yucatan Peninsula in Mexico, where it is still grown today. It comes in green, orange, red, pink, brown and white variety. The bright, almost fruity flavor of pepper makes it a favorite of all cooks, and a bowl of habanero salsa (roasted peppers with garlic, lime juice, salt, tomato, and onion) is on almost every table in the Yucatán. Season with sauce - be careful! - any dish you ordered, be it corn, chicken or fish.
7. West African pepper soup
Ghana, Liberia, Sierra Leone and Nigeria have their own own options this West African dish. While the ingredients may change, it is possible that chicken thighs, maybe offal, sometimes fish, often tomatoes - red pepper invariably remains the main ingredient. Soup can be catastrophically spicy, especially if chili is added, so cooks use white rice or fufu (mashed potatoes) to soften the bitterness.
8. Peruvian cau cau
Peru rightfully takes the top prize for making the spiciest dishes in South America. It's all thanks to aji amarillo, a home-grown yellow chili pepper that is, frankly, not the last place in terms of bitterness (by comparison, it is hotter than serrano peppers, but sweeter than Thai peppers). Although aji is added to many dishes, it is usually most pronounced in cau cau stew. Sometimes cau cau is made from potatoes, sometimes from seafood, but always combined with chili, turmeric and mint. Potatoes and rice soften the burning taste of the dish.
9. Australian chili
A specific chili sauce, which is prepared in Australia, is considered one of the spiciest dishes in the world. Those who wanted to try this "slightly" spicy dish never lined up. Adding a drop to some large dish is possible, but to take and eat a “clean” sauce is not. This chili uses a hot pepper called "naga jolokia", the same one used in the London Indian restaurant in question.
10. Mama Africa
Mama Africa are South African sauces. Lovers of Tabasco compared to the lovers of "Mother Africa" are just angelic sweet tooth. Mama Africa Habanero makes even the most persistent admirers of spicy taste cry. Which is not surprising - it contains 22,000 Scovilles! Gourmets who are especially sympathetic to ordinary people advise even sniffing this sauce from afar!
The composition of Mama Africa sauces includes fruits, fresh chili peppers, carrots, onions, garlic, green peppers, lemon juice. And to give a piquant taste, fresh and dried seasonings are added: coriander, basil, oregano, ginger, black pepper and mint.
The most spicy are "Mama Africa Habanero", "Mama Africa with red chilli", "Mama Africa Chili with mint".
Do you love spicy food? You like to test extreme limits culinary arts? Then you will love these twenty-five spiciest dishes in the world. Have you already tried one of these fiery dishes and survived? Tell us about it in the comments ;)
25. Thai Pepper Steak (Neua Pad Prik) 
This spicy dish is much simpler than most dishes of its kind. To make a Thai pepper steak, the chef simply tosses a few pieces of beef into a pot and seasons them with herbs, shallots, basil, and garlic before adding Bird's Eye Chili, which is the main ingredient. This dish is the most famous in Asia, especially in Thailand and Indonesia.
24. Sichuan Hot-Pot 
Sichuan roast is popular dish in Mongolia and China, but the heat in these countries cannot be compared with Sichuan. This dish features a scalding hot broth that is brimming with garlic, onions and Sichuan pepper mixed with raw cuts of meat and vegetables.
23. Pork Vindaloo (Vindaloo Pork) 
Pork Vindaloo is a spicy Indian dish that includes many spices and strong flavors. Considered one of the spiciest dishes in the world, pork vindaloo was first introduced to Goa by the Portuguese and consisted of pork marinated in red wine, peppers and garlic, but the Indians eventually adopted it and enriched it with curries. . What makes this dish so spicy is the unimaginable amount of "ghost pepper" (Bhut Jolokia), the hottest chili pepper in the world.
22. Phaal Curry 
Eating something as spicy as Curry Faall is definitely a task that not everyone can handle. Known as the world's spiciest curry, this dish is so spicy that restaurants serving it provide customers who have finished an entire bowl of this curry with a certificate of recognition. This dish contains about 10 different types of peppers, including the "ghost pepper", the hottest chili pepper in the world.
21. Tom Yum 
Today, Tom yum, which is sour and spicy soup from Thailand, is gaining more and more popularity as one of the spiciest dishes in the world. Anyone who tries it will certainly be captivated by its amazing aromatic taste as well as its raw warmth. This dish includes spicy chicken and seafood seasoned with Thai bird's eye chili.
20. Shrimp Creole 
Creole Shrimp is the most popular dish on the Mason-Dixon Line in the United States. This dish includes red and green peppers, tomatoes, shrimp and chicken, but is also spiced with loads of fresh chili and cayenne peppers.
19. Potato with Huancaina Sauce (Papa A La Huancaina) 
Considered one of the world's spiciest dishes, Huancaina Potato is the most popular dish in Peru among spicy food lovers. This salad contains boiled yellow potatoes served cold in a creamy Juancaina sauce on greens such as lettuce and black olives. What makes this salad so spicy is the Amarillo chili pepper contained in its Juancaina sauce.
18. Daikon with Sichuan Peppercorns (Lo Bok with Sichuan Peppercorns) 
Daikon with Sichuan peppercorns is a popular spicy salad from China. This salad is both sweet and crunchy and super spicy thanks to the bird's eye chili that enhances the already fiery and numbing sensation of Sichuan pepper.
17. Bibimbap with Kimchi 
Bibimbap with kimchi is a spicy dish from South Korea that includes pickled cabbage and great amount garlic, chili, onion and ginger. In rural areas, kimchi is usually cooked in heavy clay pots and buried in the ground to ferment for about a month.
16. Chicken wings with sauce Suicide (Suicide Chicken Wings) 
These beloved chicken wings from the USA are seasoned with a sauce called "Suicide" for a reason - they are just damn spicy! They are typically dipped in a combination of mouth-scalding Tabasco sauce, cayenne pepper chunks and crushed chili for garnish.
15. Caribbean Chicken (Jerk Chicken-Caribbean) 
Caribbean chicken not only looks delicious, it tastes fabulous too. This dish includes almost all the best Caribbean ingredients and spices, including cloves, cinnamon, green onion, nutmeg, thyme and garlic.
14. Wat (Wot)
Wat is a spicy dish from Ethiopia that is very popular among Africans. This dish is one of the African dishes that are prepared in the sub-Saharan region, which is known to be the hottest in the world. The dish is replete with kilos of onions and garlic, ginger and plenty of ultra-spicy Berbère, which is a mixture of dried spices and chili peppers.
13. Otak-otak (Otak-Otak) 
Otak-otak, which is popular with Indonesians, Malaysians and Singaporeans, is a fish casserole usually served steamed or sautéed. banana leaf grilled. This dish is so spicy because it contains a large number of dried chili peppers mixed with minced fish, shrimp sauce and galangal, a root vegetable that looks just like ginger but tastes like pepper.
12. Griot with Sauce Ti-Malice 
Griot is a dish from pork shoulder from Haiti, which is one of the spiciest dishes not only in this region, but throughout the world. This dish is soaked in Haitian hot sauce and includes crushed bonnet or habanero peppers, Apple vinegar and hot pickled peppers.
11. Pork with asparagus (Pad Prik Khing) 
Pork with green beans, which is a popular dish from Thailand, is made with pork, hard vegetables or seafood. This dish is considered one of the spiciest in the world because it includes Prick King curry paste, which is mostly spicy ginger. It contains dried red chili peppers, shrimp paste, onion, garlic and galangal.
10. Turmeric Minced Beef Curry (Kua Kling Phat Tha Lung) 
Minced beef curry with turmeric is most popular in Thailand. It is now gaining popularity in Los Angeles, where it is regarded as the spiciest dish available. The "sharpness" of this dish is described as "almost unbearable".
9. Hell Brined, Smoked and Grilled Jerk Chicken Wings at East Coast Grill 
This dish is known for being said to be served with a side dish of six bombs. These chicken wings are served with spicy sauce and banana and guava ketchup, hot bonnet peppers, three liters of yellow mustard and spices galore.
8. Fried rice from Pearl's Fried Rice Cafe 
Fried rice from the Pearl Cafe is served at the Pearl Café in Florissant and is considered one of the spiciest dishes in the world today. This rice includes dried kachai peppers and a wide variety of other spices. Out of 400 people who decided to try this rice, only 21 people were able to finish their portion.
7 Korean Suicide Burrito 
A dish called "Korean Suicide Burrito", which was first introduced at John's Snack & Deli in San Francisco, USA, is made using Chinese, Mexican and Korean peppers. A blogger who tried this dish once wrote about his horrific experience, saying that he felt like curling up in a fetal position from the intensity of the heat in this dish.
6. Spicy Tuna Rolls 
In Bushido, spicy tuna rolls are popular for their incredible spiciness. In fact, they are so spicy that in a restaurant in Charleston, South Carolina, the dish became part of a test in which a person has to eat 10 rolls, but no one has yet succeeded in this.
5. Raw Chili Paste (Sambal Oelek) 
Raw chili paste, the most popular in Indonesia, is one of the most favorite dishes of tourists visiting the country. It is made from various peppers and is used for spreading or adding to other dishes. However, it can also be eaten directly and due to its content of habanero peppers, cayenne peppers, bird's eye chili and Spanish peppers, this dish is very spicy.
4. Kimchi Jjigae 
Kimchichjigae is a type of kimchi served in Korea that contains green onions, garlic, tofu, mushrooms, and lots of red chili peppers. The spiciness of this dish ranges from tolerable to tongue-burning, and is served very hot to allow the client to sweat through both the spiciness and the temperature.
3. Pepper Cau-Cau (Cau-Cau) 
Pepper Kau Kau or yellow pepper chili is a popular dish from Peru. It is the spiciest version of tripe stew with potatoes from neighboring countries and is one of the main ingredients used in the preparation of ceviche raw fish in lemon sauce) and Kaus Rellana (potato casserole).
2. Roast Huo Guo 
Roast Huo Guo, a particularly spicy dish from China, is served hot. This spicy dish is prepared from a wide range of raw ingredients such as beef, fish, tofu and vegetables and takes its pungency from the oil pressed from Sichuan peppers.
1. Ethiopian beef stew(Sik Sik Wat) 
Ethiopian beef stew is another Ethiopian dish made with chili, paprika, and fenugreek, which is used to spice up chicken or beef roasts. This spice is very similar to red pepper paste and can be used to spread over a spongy pancake known as Injera.
Almost no dish is complete without a pinch of some spice. After all, spices make the taste play with new facets. It is to them that our rating of recipes for spicy dishes is dedicated.
passion for pork
Black allspice with peas is one of the most common types of hot pepper in Russian cuisine. Most often it is added when canning food or cooking soups. However, in combination with meat, it looks just as harmonious. Pork in spicy sauce- the best confirmation of this. Warm up 15–20 black peppercorns in a saucepan, pour in 2 tbsp. l. olive oil and add 2 chopped stalks of shallots. Then add 500 g of pork pulp, cut into pieces, and simmer it for 3-5 minutes. Next, add 2 tbsp. l. water and continue to simmer the mixture for another 2-3 minutes. Next we send 1 tbsp. l. fish sauce, 2 tbsp. l. lemon juice and 1 tbsp. l. brown sugar. Simmer the dish over medium heat until the meat is completely softened.
fire soup
Mexicans have addicted gourmets around the world to dishes with hot red pepper, also known as chili. And perhaps the most favorite creation is the spicy tomato soup. In a deep saucepan, fry 500 g of ground beef until golden brown and knead well with a fork. In a separate pan, sauté 2 chopped onions, add finely chopped chili pepper, 2 tsp. ground cumin and 2 minced garlic cloves. We simmer the mixture for a couple of minutes and combine it with minced meat in a saucepan. We put here 200 g of peeled tomatoes and 2 tbsp. l. tomato paste, pour in 250 ml of broth and cook for 45 minutes over moderate heat. Then add to the soup 180 g of canned red beans, 1 tbsp. l. sugar, 1 tsp cocoa powder, salt to taste and cook for another 15 minutes. Before serving, a plate of chili soup can be sprinkled with grated cheese.
hot breath
Habanero is recognized worldwide as the hottest type of chili pepper. As a rule, it is used to prepare the famous Tabasco sauce, as well as various spicy tomato seasonings. We suggest you make an original hot sauce that is ideal for your meat dishes. First you need to cut the habanero pepper, and it is advisable to do this with gloves. We cut it in half, carefully remove all the seeds and partitions, cut it as small as possible. Then chop 8 green onion feathers, a bunch of parsley, 120 g of pitted dates and 100 g of pine nuts. Pour into the resulting mixture 6 tbsp. l. olive oil and 3 tbsp. l. lemon juice, pour 2 tsp. lemon peel. Now combine the mixture with habanero peppers and vigorously pound in a mortar or grind with a blender. We send the finished sauce to infuse in the refrigerator for a couple of hours.
flaming salmon
Jalapeno is another type of chili pepper. However, unlike other counterparts, its fruits are still harvested in green form. Recipes for spicy dishes with his participation include many variations, including fish. In particular, jalapenos make an excellent savory sauce for salmon. rub with salt and pepper, sprinkle lemon juice, spread on a baking sheet with foil and bake in the oven at a temperature of 200 ° C for 15-20 minutes. In the meantime, let's get on with the sauce. In a blender bowl, combine ½ cup mint leaves, ½ cup basil leaves, 1 medium red bell pepper, 1 crushed jalapeno pepper, 2½ tsp. grated ginger and 2 garlic cloves. Pour the spicy mixture 2 tbsp. l. vinegar, 2 tsp. fish sauce and blend in a blender until smooth. Pour the prepared sauce over golden salmon steaks and serve with vegetables.
Sultry Turkey
Among gourmets, dishes with hot poblano peppers are very popular. Among them are mushrooms. Boil 300 g of turkey fillet in salted water in advance. Finely chopped 3 pods of poblano without seeds, 2 cloves of garlic, head onion and half a bunch of cilantro. Pour the ingredients with a glass of broth, season with salt and pepper and beat with a mixer into a homogeneous mass. In a saucepan, melt 3 tbsp. l. butter, mixed with 2 tbsp. l. flour, 1 tbsp. l. milk and ½ tbsp. l. sour cream. Add the poblano stock and cook the sauce for 25 minutes. While it is cooking, fry the head of red onion in oil, 350 g of champignons, 3 tbsp. l. corn kernels and add chopped turkey to them. Brown 6 Mexican tortillas in a dry frying pan. In a foil-lined baking dish, spread half of the mushroom, turkey and corn mixture, pour over half of the poblano sauce, sprinkle with grated cheese and cover with 3 tortillas. We repeat the layers again, sprinkle with grated cheese, herbs to your taste on top and put the casserole in the oven at a temperature of 200 ° C until golden brown.
September 2nd, 2017
The name "chili" is used commercially and culinarily to refer to the cayenne pepper Capsicum annuum, and is also applied to all of the most pungent varieties of red hot peppers to distinguish them from medium to low scorching ones. The name "chili" in Russian is consonant with the name of the country Chile, but in fact it comes from the word "chilli" from the Astec languages of Nahuatl (the territory of modern Mexico) and is translated as "red".
Pepper spiciness is measured on the Scoville scale. This scale was proposed by the American chemist Wilbur Scoville for a comparative assessment of the degree of hotness of different varieties of pepper. The Scoville Units (SUS) provide an estimate of the quantitative content of capsaicin and are based on organoleptic testing of pepper extracts. It is capsaicin that gives pepper a burning taste, it is associated with the perception of substances that stimulate "thermal" receptors. Capsaicin is widely used in medicine, but not only. For example, it is a component alcohol tincture and medical plaster, used as a distraction and pain reliever, as well as frostbite ointments. Capsaicinoids are used in self-defense gas weapons: in gas pistols and revolvers, gas cartridges.
To make it more clear, sweet bell pepper corresponds to 0 on this scale, tabasco sauce - 5000 units, jalapeno - 8000 units, hot Thai pepper - 50-100 thousand. By the way, while in Thailand, I tried dishes that Thais cook for themselves and, to be honest, I couldn’t eat more than two tablespoons. Jamaican hot pepper is gaining 100-200 thousand units. The peppers I'm going to talk about in today's post start at 225,000 (!) on the Scoville Hotness Scale.
So let's get started. I must say right away that the most interesting and extreme are at the end of the list.
22nd place. Madame Jeanette (225,000 units)
This variety of pepper comes from Suriname. According to one version, it got its name from the name of a prostitute from Paramaribo. The harmless-looking smooth yellow pod contains a powerful charge of sharpness. It doesn't have any fruity or floral notes, it's just tangy. Madame Jeanette can be found in traditional Surinamese and Antillean cuisines. This variety is often confused with "Yellow Suriname" - Surinamese chile peppers are yellow in color, but mature Madame Jeanette peppers are reddish-yellow in color, they are larger and irregular in shape. The plant is very productive, grows little and does not like coolness, can grow indoors.
21. Scotch bonnet (100,000 - 350,000 units)
Scotch bonnet is found mainly in the Caribbean, Guyana (where it is called "fireball"), the Maldives and West Africa. It got its name in honor of the resemblance to the traditional Scottish tam-o-shenter headdress. This is a wide wool beret with a pompom on top. These peppers are used for flavoring various dishes, as well as in hot sauces and seasonings. It gives pork or chicken dishes a unique taste. Scotch bonnet has a sweeter taste and thicker shape than its habanero cousin, with which it is often confused.
20. White habanero (100,000 - 350,000 units)
This habanero variety is rare because it is quite difficult to grow. The white habanero fruit grows on tiny bushes but is extremely productive. Opinions about the origin of the variety differ (Peru or Mexico), but it is most often found in Mexican cuisine.
I suggest you watch a video review of a white habanero with a tasting. As it turned out, this is a fairly popular genre of video reviews on YouTube. The internet is filled with videos of blushing and sweating men chewing different varieties peppers.
19. Kclassic habanero (100,000 - 350,000 units)
Despite its official name, Capsicum chinense, the classic habanero comes from South America. Nikolaus Jaquin, who discovered this plant, mistakenly believed that it spread from China. This type naturally grows in Brazil, Colombia, Mexico and Caribbean Islands. Residents of Mexico are immensely fond of spicy food, and tourists are offered to taste dishes with habanero peppers in the restaurant. The visitor who ordered this hot pepper is immediately respected by the locals. Habanero pepper is part of the famous Tabasco sauce.
18. Fatali (125,000 - 325,000 units)
The Fatali pepper, or South African habanero, is the first pepper on our list that is not native to the Western Hemisphere. South Africa is considered its homeland. This variety has a pleasant fruity taste. Depending on the place of growth, you can catch the aroma of citrus or peach, although I personally do not understand how you can distinguish any shades of taste when tasting such a sharp product.
17. Tongue of the devil (125,000 - 325,000 units)
This variety is similar in appearance to Fatali and is also a member of the Habanero family. This pepper was first discovered on a farm in Pennsylvania, but the history of its origin is unknown. The fruits of this pepper have a bright, fruity, slightly nutty taste (let's take our word for it).
16. Tigerpaw NR (265,000 - 328,000 units)
This habanero variety was bred at the USDA Science Lab. The prefix NR in the name of the pepper stands for "nematode resistance", which means the resistance of this variety to root nematodes (pests that usually attack pepper bushes). Due to the artificial origin of Tigerpraw NR, the tradition of using it for food has not developed. However, its resemblance to the classic orange habanero allows it to be used as a substitute for any kind of cooking, although the Tigerpraw NT is slightly spicier.
15. Chocolate habanero (aka Congo Black) (300,000 - 425,000 units)
This variety is originally from Trinidad and, in fact, has absolutely nothing to do with the Congo. Chocolate habaneros have gained particular popularity with spicy lovers, who can stay awake long enough to savor the rich "smoky" flavor buried deep beneath the spicy spiciness. This variety can be found in traditional hot sauces from Mexico to Jamaica.
Review-tasting chocolate habanero:
14. Red Savina (200,000 - 450,000 units)
Another variety of habanero, specially bred by breeders in order to get larger and juicier fruits. Like some other habanero varieties, Red Savina comes from Central America, but it got its new look in California greenhouses. In order for you to understand what awaits you further on this list, I will explain: this variety held the palm among the hottest varieties of pepper for 12 years (from 1994 to 2006), and we have not even reached the middle!
13. Red Caribbean Habanero (300,000 - 475,000 units)
This variety is almost twice as hot as the classic habanero. Like some of the other varieties on this list, the red habanero is native to the Amazon basin, although some believe it has Mexican roots. The red Caribbean habanero is widely used in Mexican cuisine, mainly in salsa and other hot sauces.
12. Trinidad Scorpion CARDI (800,000 - 1,000,000 units)
The Trinidad Scorpion cultivar group gets its name from its characteristic scorpion tail shape. Origin: Trinidad Island. The abbreviation CARDI explains that this variety was bred within the walls of the Caribbean Agricultural Research Institute. Growing and processing this pepper requires wearing gas masks and protective clothing similar to chemical protective suits. In its homeland, the Trinidad Scorpion is used in the military industry to produce tear gas. Also, capsaicin obtained from it is added to the paint, which is used to cover the bottoms of ships to protect against mollusks.
11. Naga Morich (aka Dorset Naga) (1,000,000 units)
From this point on, we are moving into a completely different category of varieties with a level of spiciness over a million Scoville units! It's hard to imagine, but "gastromasochists" from all over the world chew these peppers too. Central American habaneros will have to make room: the Naga pepper family is native to northern India and Bangladesh. There they are usually eaten unripe. In addition to the spicy spiciness, "naga morich" boasts a fruity aroma, with some fans catching notes of orange and pineapple. One variety of this Dorset Naga pepper has been specially torn down for maximum spiciness. It was the first variety in the world to cross the 1 million Scoville mark.
10. Bhut Jolokia (aka Ghost Pepper) (800,000 - 1,001,304 units)
In 2011, Bhut Jolokia (or Naga Jolokia) entered the Guinness Book of Records as the hottest pepper in the world. Now there are already hotter varieties of chili, bred in laboratories, but it is worth remembering that Bhut Jolokia is a natural creation of nature, growing for centuries in India. It is noteworthy that the sharpness of this pepper directly depends on the geographical location and climate of the area where it grows. So, the sharpest Bhut Jolokia grows in the relatively sparsely populated northeastern part of India, also known as the "Seven Sister States", where they are plastered with fences to keep wild elephants away from human dwellings. In the drier state of Madhya Pradesh (the center of the country), it is half as sharp as in the northeast. The Ministry of Defense of India, after conducting tests, announced that grenades stuffed with Bhut Jolokia effectively cooled the ardor of hooligans. After that, pepper grenades came into the possession of the Indian army.
9. Bhut Jolokia chocolate (800,000 - 1,001,304 units)
The chocolate variant of Bhut Jolokia is very rare in nature. It got its name not only for its characteristic color, but also for its sweetish aftertaste. But don't be fooled: it's no less pungent than its red counterpart, with about the same level of capsaicin at 1 million units. Native to India, these peppers are used in all varieties of curries.
8. 7 Pot Chili (over 1,000,000 units)
This chili variety also comes from Trinidad, where the fiercest peppers grow naturally as weeds. This pepper is found in dishes throughout the Caribbean. In Jamaica, it is called the "seven-pot" pepper, to show that one pod is enough to fill seven pots of food with flavor and aroma. Like other spiciest varieties, 7 pot chili fruits have an uneven, bumpy surface, as if boiling from the inside due to their spiciness.
7. Gibralta (Spanish Naga) (1,086,844 units)
Based on the name, this variety of naga is grown in Spain, although it was bred in laboratories in the UK. To obtain such sharpness, gibralta is cultivated in extreme conditions: indoors, in closed polyethylene tunnels, using extremely high temperatures. Since it is an artificially bred variety, it is difficult to find it in traditional Spanish cuisine.
6. Infinity chili (1,176,182 units)
Most of the top ten chili cultivars were produced artificially, and Infinity chili is no exception. It was bred by British breeder Nick Woods, but only lasted two weeks as the hottest pepper. Like the two previous varieties, it's just as red and bumpy and bad-looking, just like those amateur tasters after they've tasted it.
5. Naga Viper (1,382,118 units)
Nature couldn't invent a pepper as hot as the Naga Viper. It is so unnatural that this variety loses its properties with each new bush. Naga Viper is an unstable genetic hybrid of three other chili varieties: Naga morich, Bhut jolokia and Trinidad scorpion. If you want to buy seeds and try growing Naga Viper yourself, get in line with Gerald Fowler, the breeder from the UK who developed this variety. At the moment, there are already several thousand people on the list.
4. 7 Pot Douglah (aka Chocolate 7 Pot) (923,000 - 1,853,396 units)
Trinidad's chocolate 7 pot chili is approaching the dangerous 2 million Scoville mark. Fans say that this variety is one of the juiciest and most flavorful varieties of chili. The word "dougla" in Trinidad refers to people of mixed African and Indian blood.
3. Trinidad Scorpion Butch T (1,463,700 units)
The Trinidad Butch T scorpion was listed in the Guinness Book of Records in 2011. It was obtained by crossing other varieties and named after Butch Taylor from the USA, who grew them from the seeds of another fellow pepper lover. To prepare food using this pepper, you need protective equipment: a mask, gloves, a protective suit. Chefs claim that numbness in the hands lasts for about two more days after cooking.
2. Trinidad Moruga Scorpion(2,009,231 units)
This variety for the first time crossed the threshold of 2 million units on the Scoville scale and for several years held the title of the hottest pepper in the world. It is the hottest pepper found in the wild and comes from the Moruga region of Trinidad (of course). A medium-sized fruit contains about 25 ml of pure capsaicin, about the same amount as a police pepper spray. If you decide to bite off a piece of Trinidad Moruga Scorpion pepper, then in the first minutes you will think that it is not spicy at all. However, after a few minutes, the degree of stinging will begin to skyrocket, and you will feel as if your tongue, throat and esophagus are on fire! Blood pressure will rise, the face will turn red, and the eyes will begin to water heavily. Some who tried this pepper had bouts of nausea. In addition to its sharpness, Trinidad Scorpion Moruga Blend is notable for its fruity aroma, thanks to which its fruits, added to food in very small quantities, give the dish a piquant and, at the same time, pleasant taste.
1. Carolina Reaper (1,569,300 - 2,200,000 units)
The leader of the rating is the Carolina Reaper pepper, grown in South Carolina on the farm of Ed Curry, owner of PuckerButt Pepper Co. The Carolina Reaper, declared the hottest pepper in November 2013, beat the nearest competitor by 200,000 units. Like its other closest relatives from Trinidad, it is equipped with a bumpy surface and a scorpion tail.
In this funny video, two reckless comrades are tasting Carolina Reaper.
It is widely known how detrimental the abuse of spicy food can be to digestive system person. But some spicy lovers don’t even realize that all the hot dishes served on home tables cannot be compared with truly spicy dishes served in different countries peace.
This article provides examples of such dishes that only the stomach can withstand with truly "steel" hardening. They are included in the list.
"Hot Wings for Suicide"
This is how the name of a spicy dish served in one of Chicago's establishments is literally translated. "Hot Suicide Wings" immediately served with sour cream and bread to “cool down” the stomach of a gourmet who dared to try this hot dish. In addition, none of the visitors will be able to taste these wings until they sign a paper stating that the visitor takes full responsibility for their health after tasting the dish.
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Bollywood Burner
Lamb meat drizzled with curry sauce and generously sprinkled with hot pepper. This is the dish served in one of the London restaurants. Due to its spiciness, Bollywood Burner is not even included in the menu, it can only be ordered separately, also by signing a paper that removes all responsibility for the health consequences from the restaurant.
Phaal
Phaal is a mixture of ten different hot peppers native to India. Gourmets of New York boldly try this dressing with fish and meat. And yet it smells different from!
Mama Africa
"Mama Africa", like phaal, is a dressing for meat and fish. However, it is even sharper and includes even more components. In addition to hot peppers, Mama Africa dressing includes onions, garlic, mint, ginger, lemon and others.
Crippling Powder
"Shameful hot powder" is the literal translation of the food that the Chinese consider the spiciest in the world. It sounds, perhaps, no less intimidating than "wings for suicide." When this powder reaches the stomach, the one who tastes it experiences severe sharp pains. There is hardly a daredevil who has tried it twice.
Killer chili
This sauce is made in Australia. It only takes one drop to add a spicy flavor to the dish. Only two people in history - Duke and Fanning were able to eat some of that sauce.
Tabasco- quite popular and well-known sauce in the countries of Mexico and the Caribbean. Despite its pungency, the sauce contains a lot and not at all spicy ingredients like tomato and banana. The Habanero pepper gives all the sharpness of Tabasco.
