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Peppers come in a wide variety of shapes, sizes, and heat levels. For those who love spicy food, the quest for the hottest pepper can be a thrilling adventure. Here, we count down the top 10 spiciest peppers in the world. Measured in Scoville Heat Units (SHU), these peppers pack an intense punch.

1. Carolina Reaper (2,200,000 SHU)

The Carolina Reaper holds the Guinness World Record for the hottest pepper. Developed by Ed Currie of PuckerButt Pepper Company in South Carolina, this pepper is a hybrid of a Pakistani Naga and a Red Habanero. Its wrinkled, red exterior and distinctive scorpion-like tail hint at the fiery explosion within. Beyond its heat, the Carolina Reaper offers a fruity and sweet flavor, making it a favorite for those daring enough to try it.

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2. Trinidad Moruga Scorpion (2,009,231 SHU)

Originating from the Moruga district of Trinidad and Tobago, the Trinidad Moruga Scorpion was once the hottest pepper in the world. Its heat builds gradually, often surprising those who think they’ve conquered it after the first bite. With a slightly fruity taste, this pepper is both delicious and dangerously hot.

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3. 7 Pot Douglah (1,853,936 SHU)

Also known as the Chocolate 7 Pot, this pepper is named for its dark brown color. The “7 Pot” part of its name comes from the idea that one pepper is hot enough to spice up seven pots of stew. Originating from Trinidad, the 7 Pot Douglah is known for its intense heat and unique earthy flavor.

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4. 7 Pot Primo (1,473,480 SHU)

Developed by horticulturist Troy Primeaux in Louisiana, the 7 Pot Primo is a cross between a Naga Morich and a Trinidad 7 Pot. This pepper is distinguished by its long, skinny tail and bright red color. It delivers a searing heat that can overwhelm even seasoned chili lovers.

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5. Trinidad Scorpion Butch T (1,463,700 SHU)

The Trinidad Scorpion Butch T was named after Butch Taylor, who helped propagate this scorching variety. With its characteristic scorpion tail and bright red color, this pepper delivers a sharp, immediate burn. It was once the hottest pepper in the world and remains a staple for extreme heat seekers.

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6. Komodo Dragon Pepper (1,400,000 SHU)

The Komodo Dragon pepper hails from the United Kingdom and was developed by Salvatore Genovese. It looks deceptively like a standard red chili, but don’t be fooled—its heat is formidable. The burn of the Komodo Dragon builds slowly, giving a false sense of security before it unleashes its full fury.

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7. Naga Viper (1,382,118 SHU)

Created in the UK by Gerald Fowler, the Naga Viper is a hybrid of three different peppers: the Bhut Jolokia, the Naga Morich, and the Trinidad Scorpion. This pepper has a rough, wrinkled appearance and a fierce heat that lingers long after consumption. It briefly held the title of the world’s hottest pepper in 2011.

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

The Ghost Pepper, also known as Bhut Jolokia, originates from India and was the first pepper to break the 1 million SHU mark. With a name that means “ghost chili,” this pepper is notorious for its extreme heat and distinctive flavor. It was recognized as the world’s hottest pepper by Guinness World Records in 2007.

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9. 7 Pot Barrackpore (1,000,000 SHU)

The 7 Pot Barrackpore is another incredibly hot variety from Trinidad. Named after the Barrackpore region, this pepper is known for its intense heat and slightly sweet flavor. It has a wrinkled, red appearance and packs a punch that can spice up any dish with just a small amount.

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10. 7 Pot Red (1,000,000 SHU)

Rounding out the top 10 is the 7 Pot Red, yet another potent pepper from Trinidad. This pepper shares the same name origin as the 7 Pot Douglah, reflecting its ability to heat up seven pots of stew. It has a bright red color and a fiery taste that can challenge even the most experienced chili enthusiasts.

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Tips for Handling and Consuming Hot Peppers

1. Wear Gloves: When handling extremely hot peppers, it’s essential to wear gloves to protect your skin from irritation.
2. Avoid Touching Your Face: Capsaicin, the compound responsible for the heat, can cause intense burning sensations if it comes into contact with sensitive areas like your eyes.
3. Start Small: If you’re new to spicy foods, start with a small piece and gradually increase the amount to gauge your tolerance.
4. Use Dairy Products: Milk, yogurt, and other dairy products can help neutralize the burning sensation caused by hot peppers.
5. Stay Hydrated: Drinking plenty of water can help alleviate the effects of capsaicin.

Conclusion

Exploring the world of the spiciest peppers is not for the faint-hearted. From the reigning Carolina Reaper to the classic Ghost Pepper, each of these fiery varieties offers a unique experience for spice enthusiasts. Whether you’re a seasoned chilihead or a curious newcomer, these peppers promise to add excitement and intensity to your culinary adventures. Just remember to handle with care and enjoy the burn responsibly!

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The Scoville Scale Explained: Measuring Pepper Heat

The Science Behind Pepper Heat: Why Do Peppers Burn?