Hot peppers have been a real challenge for humans ever since they appeared in the world, from all points of view. There exists a person who loves to eat hot food and there exists a person who hates even the slightest spicy sensation on the tongue. But at the end of the day, how many things do we know about hot peppers?
Or rather, how many types of hot peppers are there in the world and what is their ranking?
Some people look at hot peppers as challenges and don’t give up until they eat one of each variety, or rather until they break a new world record.
Therefore, today I will present 3 categories of the hottest peppers in the world and we will find out a little about each one.
1. Carolina Reaper
We will start with the most famous pepper in the world, this being Carolina Reaper, which is, therefore, the fastest possible pepper in the world.
Americans have been trying to get it into their food for years, but it has failed.
Not totally, because it was certified by the Book of Records officials in this regard in 2013. Following the tests, it was evaluated at 2.200.000 Scoville units, which measure the intensity of a pepper’s sting. So it is inaccessible to most people. Even for people who love to eat very, very spicy.
The pepper is red, has a small, sharp tail, and belongs to the class Capsicum chinense. He came out of a crossroads. Between an extremely hot pepper, La Soufriere, native to the island of St. Vincent in the Caribbean and Naga in Pakistan. It was called “Reaper” because of its tail shape.
This pepper is simply pure suicide if you want to eat it whole and simple. Even if you combine it with food and take the smallest possible piece of it, it makes you wish you hadn’t tried it.
But, there is a man in this world who has managed to be immune to this pepper.
A Canadian, named Mike Jack, from Ontario, managed to set a world record for hot peppers. In just 9.72 seconds, the man consumed three Carolina Reaper peppers. His performance was approved by Book of Records officials.
This man is an actual beast. 🌶️
2. Trinidad Moruga Scorpion
The Trinidad Moruga Scorpion is a chilli pepper native to the village of Moruga, Trinidad and Tobago.
The yellow cultivar of the Trinidad Moruga Scorpion was created by Wahid Ogeer of Trinidad and it is evaluated at 2.009.231 Scoville units.
Paul Bosland, a chilli pepper expert and director of the Chile Pepper Institute, said, “You take a bite. It doesn’t seem so bad, and then it builds and it builds and it builds. So it is quite nasty.”
Aside from the heat, the Trinidad Moruga scorpion has a tender fruit-like flavour, which makes it a sweet-hot combination.
The pepper can be grown from seeds in most parts of the world. In North America, the growing season varies regionally from the last spring hard frost to the first fall hard frost. Freezing weather ends the growing season and kills the plant, but otherwise, they are perennials that grow all year, slowing in colder weather.
3. 7 Pot Douglah
The 7 Pot Douglah is an extremely hot pepper from Trinidad. Its skin is notably dark chocolate brown and somewhat pimpled. It starts off green but matures to a rich brown.
The 7 Pot Douglah measures in at between 923,889 – 1,853,986 Scoville Heat Units.
If you cut a fresh one, you immediately see basins of liquid capsaicin oils that give this chilli so much heat. It is a quickness that can be seen with the naked eye.
There is a whole family, this one, in particular, the 7 Pot Douglah is the hottest of the family, being evaluated at 1.853.986 Scoville heat, but he has 2 brothers: the 7 Pot Barrackpore which measures 1 million Scoville heats, and 7 Pot Primo which measures 1.469.000 Scoville heats.
So, if I made you crave these hot peppers, I wish you success and be careful because they are dangerous and hot.