Spiciness. For some, the burning sensation is irresistible and enjoyable. Others regard it as pure pain and an immediate deterrent. Chances are, your customers span this spectrum from spice-connoisseur to spice-avoidant.<\/p>\n
Regardless of whether you\u2019re looking to crank up the heat or simply add some pleasurable complexity to your recipes, the world of spicy peppers has something to offer.<\/p>\n
Heat is not one of the five tastes; however, it can be an equally crucial component when developing new products. A spicy chili pepper could hold the secret to unlocking new flavour profiles<\/a> or attracting new heat-daredevils to your brand.\u00a0<\/p>\n Want to learn more? Contact the food experts at Hela Spice to begin your brand\u2019s spiciest journey yet. In the meantime, let yourself be inspired by our list of the eight spiciest chili peppers in the world.<\/p>\n Most peppers evolved to contain a chemical compound called \u201ccapsaicin\u201d as a deterrent to hungry mammals. Capsaicin is what gives peppers their spiciness. When consumed, this chemical triggers the tongue receptor, which also detects pain, burning, and heat. Consequently, our brains associate the presence of capsaicin with pain, which is why eating a really spicy pepper is physically painful!<\/p>\n Different types of peppers contain varied amounts of capsaicinoids. Bell peppers, interestingly, don\u2019t contain any at all.<\/p>\n A chili pepper\u2019s spiciness is rated using the Scoville Scale. This classification system was invented by Wilbur Scoville (a pharmacist) in 1912 to measure the pungency\/spiciness of members of the genus Capsicum. Chili peppers are ranked according to their capsaicinoids levels and given an SHU score, or Scoville Heat Units.<\/p>\n The SHU ranges from zero (bell peppers) to millions (Carolina Reaper). However, the highest possible number is 16,000,000, which equals the pure capsaicin chemical.<\/p>\n SHU used to be calculated through an organoleptic test. It represented the number of cups of sugar and water needed to dilute a cup of chili pepper to a neutral spiciness level. Obviously, this system was imperfect because everyone has a different sensitivity to spice<\/a>.<\/p>\n Modern methods are more sophisticated. High-performance liquid chromatography (HPLC), also known as the \u201cGillette method,\u201d measures the amount of capsaicinoids in the pepper. No tasting is required!<\/p>\n The Scoville Scale is an excellent reference tool for consumers and food product development companies. It can be used to quickly and easily inform customers about the spiciness of a food product, so they don\u2019t end up with a burning surprise.\u00a0<\/p>\n However, the Scoville Scale also simplifies substitutions during product development and manufacturing. If you need to swap one type of pepper for another, referring to the Scoville Scale helps ensure that the spice level remains consistent throughout the product line.<\/p>\n For example, you can substitute a habanero pepper with Bird\u2019s Eye Chili, but you would need to add more Bird\u2019s Eye Chili to reach the same spiciness as the original habanero.\u00a0<\/p>\n Now, let\u2019s look at some of the spiciest chili peppers in the world, starting with the hottest pepper on the Scoville Scale.<\/p>\n The Carolina Reaper held the Guinness World Record for the world\u2019s hottest pepper for many years. It\u2019s a hybrid chili of the Chinense Capsicum species (the hottest pepper family that exists). Though small in size, its brilliant red and pockmarked skin looks terrifying.<\/p>\n That being said, the title of the world\u2019s spiciest pepper is not without controversy. Carolina Reaper creator Ed Currie also produced Pepper X, which tests over 2.6 million SHU. However, he refused to release the seeds for Pepper X, which many find unacceptable. You can only experience Pepper X by purchasing one of his products.<\/p>\n Before Pepper X or the Carolina Reaper, the Trinidad Moruga was the hottest pepper in the world. It was the first pepper to ever break 2 million SHU. As you might have guessed, this fearsome, golf ball-sized pepper hails from Trinidad. Fans say it isn\u2019t just hot but also fruity and flavourful.<\/p>\n Naga Morich means \u201cserpent chili\u201d in Bengali, earning this pepper the nickname \u201cThe Snake.\u201d It originates in northern India and Bangladesh, and possesses a mind-numbing\u2014but fruity\u2014heat. A Naga Morich has ribs on its outside peel and can reach 6.5 cm in length.<\/p>\n Supposedly, the 7 Pot Chili has enough spice for seven pots of stew, hence the name. It grows like weeds throughout Trinidad. As with all the world\u2019s spiciest peppers, it displays an all-over \u201cpimpling\u201d texture.<\/p>\n There are several stains of the 7 Pot\/7 Pod pepper, including the 7 Pot Primo at 1.4 million SHU, the 7 Pot Brain Strain at 1.3 million SHU, and 7 Pot Chocolate at 1.8 million SHU.<\/p>\n The Bhut Jolokia, more commonly known as the Ghost Pepper, is a foundational ingredient in some of Northeastern India\u2019s hottest and most tongue-sizzling curries and chutneys. They are small, red, and wrinkly in appearance with a fruity, smoky, and painful flavour.<\/p>\n The Red Savina Habanero comes from the Chinense Capsicum family. The hottest Red Savina reached a SHU rating of 855,000, earning it the title of hottest pepper from 1994 to 2007. It\u2019s larger, heavier, and spicier than your typical Habanero.<\/p>\n Habaneros are among the most famous of the world\u2019s hot peppers, since they\u2019re commonly used in Mexican recipes and food products. Although named after Havana, Cuba, these peppers were typically harvested in the Yucatan peninsula in Mexico and may have originated from Peru. They are between two to eight centimetres long and shaped like little, fiery lanterns.<\/p>\n The Scotch Bonnet is also known as the Scotch Bonner, Boney Peppers, or Caribbean red peppers. Their name is owed to a resemblance to the Scottish Tam o\u2019Shanter (a floppy plaid hat with a pom-pom on top). These red, orange, or yellow peppers are harvested in the Caribbean islands. There, they\u2019re known as \u201cballs of fire.\u201d<\/p>\n Hela Spice is a leading food product development<\/a> company in North America. For decades, we have helped Canadian and American brands launch best-selling creations with winning flavour profiles. Our food experts understand how to take your next food product from concept to distribution.<\/p>\n Call us today to learn how to combine consumer insights, culinary excellence, and the world\u2019s spiciest peppers into your customers\u2019 next favourite product. To learn more about food product development from Hela Spice<\/a>, visit our website<\/a> or contact us here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"What makes peppers spicy?<\/h2>\n
The Scoville Scale<\/h2>\n
The Scoville Test<\/h2>\n
Using the Scoville Scale<\/h2>\n
The 8 Spiciest Chili Peppers<\/h2>\n
1. Carolina Reaper SHU Level: 1,500,000 \u2013 2,200,000<\/h3>\n
2. Trinidad Moruga Scorpion SHU Level: 1,200,000 \u2013 2,000,000<\/h3>\n
3. Naga Morich SHU Level: 1,000,000 \u2013 1,500,000<\/h3>\n
4. 7 Pot Chili SHU Level: 1,000,000 \u2013 1,400,000<\/h3>\n
5. Ghost Pepper (Bhut Jolokia) SHU Level: 600,000 \u2013 1,000,000<\/h3>\n
6. Red Savina SHU Level: 200,000 – 850,000<\/h3>\n
7. Habanero SHU Level: 150,000 – 350,000<\/h3>\n
8. Scotch Bonnet SHU Level: 150,000 – 325,000<\/h3>\n
Add Some Heat to Your Food Products With Hela Spice<\/h2>\n