Yet another habanero cultivar, this bad boy’s been selectively bred for generations to produce larger, heavier, and spicier fruit — to give you some idea of where this list is headed, the Red Savina was the hottest pepper in the world from 1994 to 2006, and we’re not even halfway through. You may still, though, need to go to a specialty store to find them more often than not. But the real answer depends on you and what you are trying to do with them. Source(s): https://shrinks.im/a8qqE. Like many of the other contenders on this list, the Caribbean Red likely hails from the Amazon basin (though some argue for Yucatan origins) and is a staple in Mexican cooking, where it can be commonly found in salsas and hot sauces. 2. Both of these peppers have major followings. However, it’s also used in military weapons and smeared on fences to ward off stampeding elephants. It has a little bit of sweet to go along with all that spicy and is most commonly found in hot Caribbean dishes like jerk chicken or jerk pork, though it crops up in recipes as far away as West Africa. … The standard red variant of this pepper is much easier to find than the chocolate variety, and is the fuel for restaurant challenges and idiotic YouTube videos worldwide. When the Scoville Scale was created by Wilbur Scoville in 1912, he never could have imagined the human-engineered peppers that can be hundreds of times hotter than anything that occurs in nature. Once your account is created, you'll be logged-in to this account. What’s the difference between French and Italian bread? Brave souls claim that its flavor is notably citrusy (though how anybody can taste anything through that much burning is beyond me), and so it’s used largely in fruity hot sauces from its native Africa through the Caribbean. The “NR” in the name signifies nematode resistance, as the US Department of Agriculture’s research division (ARS) developed this particular pepper plant to be resistant to root-knot nematodes, a parasite common to many pepper and tomato plants. Just beware when confronted with this pepper as the heat starts early, covers your whole mouth, and takes quite a while to dissipate. This one’s a favorite of many ‘chiliheads,’ who somehow remain conscious long enough to detect a rich, smoky flavor buried somewhere under all that heat. Ghost peppers are way (about 3 times) hotter than habaneros, as well documented in previous answers, but the number of peppers is only relevant to how many it would take to…..completely blow you away. This is it. Though, many aren’t aware of what they’re getting when they pick up the ghost in that produce aisle. 12 classic Costa Rican dishes that exemplify pura vida, Get paid $20,000 to drink beer and hike the Appalachian Trail, Swedish restaurant puts tables in nature for beautiful socially distanced dining, 6 silky, salty, and nutty French butters that will elevate your cooking, Download the This new type of habanero pepper was scientifically engineered, rather than naturally cultivated. And it’s one nasty-looking pepper, fully equipped with the texture and scorpion tail (or, in this case, the reaper blade) of the Trinidadian heavyweights, though it lacks the natural heritage of the Moruga Scorpion. Three habaneros would not be as hot as one ghost, just a greater amount of less heat, so to speak. It was discovered by accident when a farmer trying to grow domestic habaneros found a bright red pepper different from the orange habaneros in his field. There’s some debate about whether they originated in Peru or Mexico (some people go so far as to differentiate between Peruvian White Habaneros and Yucatan White Habaneros), but regardless of their origins, these peppers can be found lending heat to traditional Mexican stews and salsas.