The world of chili capsicum is a blazing frontier , where cultivator labor the boundaries of heat energy to make cultivars that try the limits of human survival . Belonging to the Capsicum genus in the Solanaceae family , these peppercorn , mainly Capsicum chinense and Capsicum annuum , originate from Central and South America but are now tame globally in USDA zone 9–11 as perennials or zones 4–8 as annuals . know as “ superhots , ” the hottest peppers surpass 1,000,000 Scoville Heat Units ( SHU ) , with some , like Pepper X , pass on over 2.69 million SHU , dwarfing jalapeños ( 2,500–8,000 SHU ) .

These fiery fruits , ripened to cerise , brown , or green , are prized for their vivid heat , complex flavors , and health benefit , include capsaicin - driven anti - inflammatory and metabolic rise . grow on plants 2–4 feet magniloquent , they thrive in full sun , well - drained soil ( pH 6–7 ) , and warm clime , making them idealistic for garden , container , or ornamental display .

Why Superhot Peppers Are a Global Obsession

Superhot pepper charm with their utmost heat , driven by capsaicin , a chemical compound that touch off pain sensory receptor , delivering a burn genius that chili enthusiasts crave . quantify on the Scoville Scale , their heat ranges from 1,000,000 to over 3,000,000 SHU , far surpassing everyday spices like long pepper ( 30,000–50,000 SHU ) . These peppers , often wrinkled and vivacious , offer fruity , floral , or smoky flavors beneath their fire , making them principal in hot sauces , pulverisation , and daring dishes .

Nutritionally , they ’re low - calorie ( 30–40 per 100 gee ) , plenteous in vitamin C ( 127 % DV ) , and packed with antioxidants like lycopene in red varieties . Capsaicin may decoct inflammation , boost metabolic process , and even low-toned heart and soul disease risk of exposure , though overconsumption can cause spartan discomfort . Growing superhots requires full sunshine , a 90–120 - day time of year , and measured pest direction , as aphids and spider mites can threaten proceeds .

Hottest Peppers

1 . Pepper X ( Capsicum chinense )

Pepper X , top the world ’s hottest pepper by Guinness World Records in October 2023 , average out 2,693,000 SHU , with peaks at 3,180,000 SHU . engender by Ed Currie of PuckerButt Pepper Company in South Carolina , this light-green - yellow , bulbous pepper with a wrinkle , ridged aerofoil deliver an earthy , floral heating system that handicap even veteran chiliheads . Used in hot sauce like The Classic Pepper X Edition , it ’s not commercially useable as seed , making it a rare prize . Grow in zones 9–11 with full sun and fertile soil , spacing 24 inches apart . Harvest at 100–120 days . Handle with mitt to avoid Hunan handwriting syndrome . Its utmost passion suits only the sheer culinary experimentation .

2 . Dragon ’s Breath ( Capsicum chinense )

Dragon ’s Breath , germinate in the UK by Neal Price and Nottingham Trent University , claim 2,480,000 SHU , though unverified by Guinness . This cerise , wrinkled Madagascar pepper , a 7 Pot Infinity edition , offers a fruity flavour with a hold up , crippling burn . Grown in zones 9–11 , it requires full Sunday and well - drain dirt , spacing 24 column inch apart . Harvest at 90–100 days . Used in modified hot sauce , it ’s rumor to be so potent it could cause anaphylactic shock , making it a novelty for extreme chiliheads . tire protective gear when care .

3 . Carolina Reaper ( Capsicum chinense )

Carolina Reaper , also by Ed Currie , hold the hot pepper title from 2013 to 2023 , averaging 1,641,183 SHU with bill at 2,200,000 SHU . Its violent , pockmark pods with a scorpion - similar tail deliver a fruity , fiery heat . get in zones 9–11 , it boom in full sunshine , spacing 24 inch apart . Harvest at 90–100 days . democratic in hot sauces and salsas , it ’s widely available from suppliers like Pepper Joe ’s . Its vivid tan , endure 20–30 minutes , ask caution . Growers love its fertile yield and strike coming into court .

4 . Apollo Pepper ( Capsicum chinense )

Apollo Pepper , another Ed Currie creation , is a cross between Pepper X and Carolina Reaper , reportedly strike 3,000,000 SHU , though unverified . Its reddened , bumpy pod offer a sweet , floral flavor with torturing heat . grow in geographical zone 9–11 , it needs full Sunday and fertile soil , spacing 24 inches aside . Harvest at 100–120 days . Used in The Last Dab : Apollo red-hot sauce , it ’s a rare superhot for make bold cook . Handle with extreme care , as its heat rivals pepper nebuliser .

5 . Trinidad Moruga Scorpion ( Capsicum chinense )

Trinidad Moruga Scorpion , bred in Trinidad by Wahid Ogeer , hit 2,000,000 SHU , earning the hottest title in 2012 . Its red , wrinkled fuel pod have a scented , fruity flavor with a easy - construction burn endure up to 8 minutes . acquire in zones 9–11 , it want full sunlight and loamy filth , spacing 24 in apart . crop at 90–100 Clarence Day . Ideal for chili mess and red-hot sauces , it ’s a Caribbean staple . Gloves and eye auspices are essential when handling .

6 . 7 Pot Douglah ( Capsicum chinense )

7 Pot Douglah , from Trinidad , ranges from 1,200,000–1,853,396 SHU . Its coffee - brown , pimpled pod offer up a fruity , nutty flavor with unrelenting oestrus . maturate in zone 9–11 , it want full sunlight and well - drain grunge , space 24 inch asunder . Harvest at 90–100 days . democratic in Caribbean dishes and hot sauces , its name advise one seedcase spice up seven mass of stew . Its dark color tally visual intrigue to gardens and dishes .

7 . Trinidad Scorpio Butch triiodothyronine ( Capsicum chinense )

Trinidad Scorpion Butch T , propagate by Butch Taylor in Australia , held the hottest title from 2011–2013 at 1,463,700 SHU . Its ruby , bulblike pod with a stinger buttocks save a sweet , fiery burn . Grown in zona 9–11 , it thrives in full sun , spacing 24 inches aside . Harvest at 90–100 Clarence Shepard Day Jr. . Used in hot sauces and powder , it ’s a deary for Mexican and Indian dishes . cover with gloves to avoid severe burn mark .

8 . Naga Viper ( Capsicum chinense )

Naga Viper , bred by Gerald Fowler in the UK , briefly hold the hot title in 2011 at 1,382,118 SHU . A hybrid of Naga Morich , Bhut Jolokia , and Trinidad Scorpion , its flushed , dependent seedcase extend a floral , quick - hitting passion . grow in zona 9–11 , it needs full sun and fat grease , spacing 24 inches apart . harvest home at 90–100 days . Its precarious genetics make it a challenge to get systematically , but it ’s prized for hot sauces .

9 . 7 Pot Brain Strain ( Capsicum chinense )

7 Pot Brain Strain , developed by David Capiello in North Carolina , ranges from 1,000,000–1,350,000 SHU . Its red , mental capacity - comparable pods deliver a fruity , smoky heat . develop in zone 9–11 , it expand in full sun , space 24 inches aside . Harvest at 90–100 days . A top option for red-hot sauces , its vivid heating system and prolific yields make it a grower ’s favorite . manage with care to debar extend suntan .

10 . Komodo Dragon ( Capsicum chinense )

Komodo Dragon , bred by Salvatore Genovese in the UK , ranges from 1,400,000–2,200,000 SHU . Its bolshy , furrow pods have a hold up , fruity oestrus that tally after 10 seconds . get in zona 9–11 , it needs full Lord’s Day and loamy soil , space 24 inches apart . Harvest at 90–100 days . Used in spicy sauces and curries , it ’s a fierce accession to naughty dishes . Protective gear is a must .

11 . 7 Pot Primo ( Capsicum chinense )

7 Pot Primo , create by Troy Primeaux in Louisiana , hits 1,473,480 SHU . Its red , bumpy pods with a cut rear end provide a floral , daft warmth lasting 20 minute . Grown in zones 9–11 , it require full sun and fertile dirt , space 24 column inch apart . Harvest at 90–100 days . idealistic for red-hot sauces , its striking appearance suit ornamental garden . Handle with utmost caution .

12 . Dorset Naga ( Capsicum chinense )

Dorset Naga , engender by Joy and Michael Michaud in the UK , crop from 1,000,000–1,500,000 SHU . Its red , tear - shaped pod deliver a slow - combustion , fruity heat . grow in zone 9–11 , it thrives in full sun , space 24 inches asunder . crop at 90–100 days . Popular in hot sauces and salsas , its Naga Morich lineage ensure intense spice . have on baseball mitt to avoid irritation .

13 . Naga Morich ( Capsicum chinense )

Naga Morich , native to Bangladesh and India , ranges from 1,000,000–1,500,000 SHU . Its red or orangish pods offer a fruity , slowly - burning heat . grow in zona 9–11 , it ask full sunlight and well - debilitate soil , spacing 24 inch apart . crop at 90–100 day . Used in curry and spicy sauces , it ’s a staple fibre in South Asian culinary art . Handle with aid to head off extend burns .

14 . Death Spiral Pepper ( Capsicum chinense )

Death Spiral Pepper , a Naga Bubblegum and Naga Viper hybrid , rank from 1,300,000–1,500,000 SHU . Its ruby , variable - shaped pod redeem a sugared , flowered heating . grow in zone 9–11 , it thrives in full Dominicus , spacing 24 inches apart . harvest home at 90–100 days . Used in hot sauce , its irregular heat adds thrill . Protective gear is essential due to its Reaper - like intensity level .

15 . Apocalypse Scorpion ( Capsicum chinense )

Apocalypse Scorpion , a Trinidad Moruga Scorpion variant , hits 1,400,000 + SHU . Its blood-red , wrinkled pods offer a sweet , flowered oestrus rivaling the Carolina Reaper . Grown in zone 9–11 , it need full Dominicus and fertile soil , spacing 24 inch apart . harvesting at 90–100 twenty-four hours . Used in extreme hot sauce , its inconsistent heat requires caution . Wear gloves and eye trade protection .

16 . Infinity Chili ( Capsicum chinense )

Infinity Chili , bred by Nick Woods in the UK , held the hottest title for two weeks in 2011 at 1,176,182 SHU . Its red , wrinkled pods deliver a straightaway , vivid suntan . maturate in geographical zone 9–11 , it thrives in full sun , spacing 24 inches aside . harvest time at 90–100 days . rarified in commerce , it ’s used in live sauces and curry . palm with mitt to avoid burns .

17 . Bedfordshire Super Naga ( Capsicum chinense )

Bedfordshire Super Naga , bred by Salvatore Genovese in the UK , ranges from 900,000–1,120,000 SHU . Its red pod extend a fruity , fiery passion . Grown in zone 9–11 , it needs full sun and loamy soil , space 24 inches apart . crop at 90–100 sidereal day . Used in spicy sauces , it ’s a commercial-grade favorite in the UK . Protective gear is advocate .

18 . Gibralta Naga ( Capsicum chinense )

Gibralta Naga , developed in the UK from Indian Nagas , hits 1,086,844 SHU . Its red seedpod , mature under heat accent , deliver a sharp , fruity heat . originate in zones 9–11 , it fly high in full sunshine , spacing 24 inches apart . Harvest at 90–100 days . Used in spicy sauce , its intensity beseem utmost recipes . Handle with care to invalidate irritation .

19 . Bhut Jolokia ( Ghost Pepper ) ( Capsicum chinense )

Bhut Jolokia , or Ghost Pepper , from Northeast India , hold the hottest rubric from 2007–2011 at 800,000–1,041,427 SHU . Its red , ruckle pod bid a smoky , fruity warmth . grow in zones 9–11 , it needs full sun and rich soil , spacing 24 inches aside . Harvest at 90–100 day . Popular in hot sauces and salsas , it ’s widely available . jade baseball mitt to obviate burns .

20 . Chocolate Bhutlah ( Capsicum chinense )

Chocolate Bhutlah , a Bhut Jolokia and Douglah cross , range from 1,500,000–2,000,000 SHU . Its brown , wrinkled cod deliver a fruity , searing heat . Grown in zones 9–11 , it thrives in full Dominicus , spacing 24 inch asunder . harvest home at 90–100 day . Used in hot sauces , its dismal semblance bring optic drama . uttermost circumspection is required when handling .

21 . Red Savina Habanero ( Capsicum chinense )

Red Savina Habanero , bred by Frank Garcia in California , bind the hottest title from 1994–2006 at 463,500–577,000 SHU . Its red , wrinkled pods tender a fruity , acute heating system . grow in zones 9–11 , it needs full sun and loamy soil , spacing 18–24 in aside . crop at 80–90 days . idealistic for salsas and raging sauces , it ’s a fertile manufacturer . treat with baseball mitt .

Growing Superhot Peppers: Essential Tips

Plant superhot peppers in natural spring after the last frost in full sun ( 6 + hours daily ) with well - drain , fertile ground ( pH 6–7 ) . take off seeds indoors 8–12 weeks before transplant , using heat mats ( 80–90 ° fluorine ) to boost germination . outer space plant 18–24 inches apart in row 24–36 column inch apart . weewee consistently ( 1–2 inches hebdomadally ) , avoiding waterlogging to prevent base rot . Fertilize with a 5 - 10 - 10 formula at planting and during yield hardening , minimizing atomic number 7 to prioritise fruit development .

Stake plant life like Trinidad Moruga Scorpion or Pepper X to support overweight yields . crop at 90–120 days when amply colored , using scissor grip to avoid flora terms . reminder for pests like aphid or Madagascar pepper weevils , treating with neem oil , and watch for blossom - goal rot , redress with calcium supplements . In zones 4–8 , use row cover or greenhouses to unfold the season , or grow in containers for mobility . Always wear mitt , eye protection , and mask when address superhots to avoid capsaicin burns , and never touch eyes or tender areas .

Design Ideas for Superhot Pepper Gardens

Superhot peppers elevate eatable landscapes with their vivacious fruit and exuberant leafage . Plant Carolina Reaper or 7 Pot Douglah in elevate beds with marigolds to deter pests and append color line . Use Naga Viper or Komodo Dragon in containers on terrace , paired with purple Basil the Great for a spectacular video display .

make a igneous border with Bhut Jolokia or Trinidad Scorpion Butch T , spacing 24 inches asunder , underplanted with coriander to repel aphids . develop Red Savina Habanero in mixed borders with zinnias for pollinator collection , space 18 inch apart . Plant Pepper X or Apollo Pepper in vegetable patches with tomatoes for a hot sauce garden . These designs attract pollinators , enhance biodiversity , and yield vivid peppers , but avoid large shade or poor drain to ensure robust growth .

Health and Environmental Benefits

Superhot pepper offer 30–40 calories per 100 one thousand , with 6 g carbs , 1 gigabyte protein , and minimum avoirdupois . They ’re rich in vitamin C ( 127 % DV ) , vitamin A ( 59 % ) , and lycopene , stomach centre health and genus Cancer prevention . Capsaicin may reduce lighting , suppress appetence , and hike metabolism , though unreasonable pulmonary tuberculosis can cause cramp , headaches , or strokes , as reported with Carolina Reaper . Their flowers attract pollinator , boost garden ecosystem , and their stocky development suits urban garden , cut down food Admiralty mile . However , their extreme heat ask careful handling to avoid skin or oculus irritation , and overwatering can harm companion plant .

Challenges and Conservation

Superhot pepper face challenge like bacterial leaf point , anthracnose , or pests such as aphids and wanderer mites , requiring crop rotary motion , resistant varieties like Bhut Jolokia , and organic treatments like neem crude oil . Robert Frost sensitiveness demand protection in cooler zones with cloches or greenhouses .

Culturally substantial varieties like Naga Morich or Trinidad Moruga Scorpion are preserved through seminal fluid banks and regional growers , as seen in Trinidad ’s chili festival . Source seeds from reputable suppliers like Baker Creek Heirloom Seeds , Pepper Joe ’s , or Sandia Seed Company to ensure authenticity . Avoid establish in short - season region without season extenders , and see local regulations for alien varieties to prevent ecologic exit .