Pepper Varieties

1.4M–2.2M SHU

Guinness World Record holder — the hottest pepper on earth, with fruity flavour before catastrophic heat.

1.2M–2M SHU

Former world record holder (2012). Deeply pitted fruits with a scorpion tail and deceptively tropical aroma.

1.2M–1.47M SHU

Created in Louisiana — distinguished by its long scorpion-like tail and deeply bumpy red skin.

855k–1M+ SHU

The Bhut Jolokia — first pepper to officially break 1,000,000 SHU. Intense, slow-building heat.

800k–2M SHU

One of the most consistently extreme superhots — cross of Bhut Jolokia and 7 Pot Douglah.

1M–1.35M SHU

The most wrinkled and deeply pitted of the 7 Pot family — intense fruity heat.

923k–1.85M SHU

The 'Chocolate 7 Pot' — dark brown fruits with deeply pitted surface and fruity, rich flavour.

800k–1.46M SHU

Former record holder in 2011. Scorpion-tailed fruits with intense heat and floral aroma.

900k–1.2M SHU

Peachy-orange Ghost×Scorpion cross with intense heat and unique fruity aroma.

500k–1M+ SHU

Scotch Bonnet × Brain Strain — fruity Caribbean character with Brain Strain extreme heat.

350k–577k SHU

World's hottest for 12 years (1994–2006). A selectively bred Habanero with twice the capsaicin.

300k–450k SHU

Deep brown Habanero with rich, smoky-sweet flavour before intense, long-lasting heat.

100k–350k SHU

The benchmark for seriously hot peppers — fruity, floral, and aromatic. Caribbean and Mexican staple.

100k–350k SHU

The Caribbean kitchen's staple — sweeter and more tropical than Habanero, essential in jerk seasoning.

100k–350k SHU

Peachy-orange Habanero variant with a sweeter, more tropical flavour than the red form.

125k–400k SHU

Yellow African Chinense with extreme heat and intensely fruity citrus aroma. One of the best-flavoured hot peppers.

100k–300k SHU

Florida's own Chinense — fruity, sweet, and complex with serious heat. A local treasure of St. Augustine.

30k–50k SHU

Tiny Peruvian jungle pepper — pea-sized yellow fruits with an extraordinary fruity aroma.

125k–325k SHU

Surinamese Chinense with a distinctive fruity sweetness and serious heat. The pepper of Dutch-Surinamese cuisine.

100k–200k SHU

Bright yellow Jamaican Chinense — fruity, hot, and a Caribbean kitchen staple.

800–1,000 SHU

The heatless Habanero — all the tropical Chinense aroma, almost zero capsaicin. NMSU-bred landmark.

50k–100k SHU

Tiny, fierce, and incredibly prolific — the go-to chilli for Southeast Asian cooking.

75k–100k SHU

Slim Thai variety — intense, clean heat and prolific production on compact plants.

30k–50k SHU

The world's most widely used chilli powder — slim, bright red fruits with clean, versatile heat.

10k–23k SHU

Mexico's second most popular chilli — hotter than Jalapeño, classic for pico de gallo.

50k–100k SHU

Wild ancestral pea-sized pepper with flash heat — called 'the mother of all peppers'.

50k–100k SHU

Wild form of C. annuum — tiny pea-sized fruits with characteristic intense flash heat.

10k–30k SHU

The unmistakably shaped heirloom ornamental pepper — genuinely productive and medium-hot.

40k–60k SHU

Dark purple-to-red ornamental with upright fruits and medium-high heat.

30k–50k SHU

Striking dark purple ornamental with serious heat — a showpiece in any chilli collection.

30k–50k SHU

NMSU-bred ornamental displaying yellow, orange, purple, and red fruits simultaneously.

5k–30k SHU

Historic African-American heirloom — striped white-green fruit turning red with unique variegated foliage.

1k–15k SHU

Pale yellow when young, turning red at full ripeness. Crisp, waxy flesh for pickling and stuffing.

2,500–10k SHU

Looks like a red Jalapeño but hotter and smokier — excellent for sauces and fresh salsas.

2,500–8,000 SHU

The world's most popular chilli — thick-walled, easy to grow, and versatile. Perfect for beginners.

2,500–5,000 SHU

Shorter-season Jalapeño bred to set fruit before standard varieties — ideal for UK growers.

2,500–5,000 SHU

The most widely grown commercial Jalapeño — consistent, thick-walled, and reliable.

2,500–5,000 SHU

Round red stuffing pepper with mild-medium heat — perfect for cheese-stuffing and roasting whole.

1,000–3,000 SHU

The 'rattling chilli' of Mexico — round dried pepper with nutty, earthy flavour used in moles.

50–200 SHU

Japanese snacking pepper — mostly mild with occasional hot fruit. Blistered in a pan with sea salt.

500–2,500 SHU

California's favourite mild chilli — long, light green fruits ideal for roasting and stuffing.

1,000–2,000 SHU

Mexico's most popular stuffing pepper — dark green, heart-shaped with mild heat and rich flavour.

1,000–2,000 SHU

A dried Poblano — wrinkled, deep red-brown with sweet, raisin-like flavour. Essential in mole.

0–500 SHU

Mild, tangy, and productive — long yellow fruits ideal for pickling, sandwiches, and salads.

100–1,000 SHU

The Italian frying pepper — thin-walled, sweet, and magical when sautéed in olive oil.

100–500 SHU

Heart-shaped, intensely sweet and aromatic — the classic pepper for cheese stuffing and roasting.

15k–30k SHU

Bright yellow Peruvian pepper with intense lemon-citrus aroma and clean, building heat.

10k–20k SHU

Orange-yellow Baccatum with remarkable tropical mango-like flavour and medium heat.

40k–50k SHU

Sweet-hot Baccatum with a remarkable sugary flavour before the heat hits. Peachy-orange fruits.

10k–20k SHU

Compact Baccatum with small teardrop-shaped orange fruits and fruity medium heat.

5k–15k SHU

Chilean Baccatum — pale translucent fruits with a fruity, slightly sweet flavour and medium heat.

5k–15k SHU

The three-winged 'flying saucer' Baccatum from Barbados — mild heat and distinctive looks.

100k–250k SHU

Andean mountain pepper that thrives in cool climates — apple-shaped red fruits with black seeds.

100k–200k SHU

Golden Andean Rocoto — same cool-climate preference and thick-walled fruits as the red form.

75k–200k SHU

Mexican highland pepper — round apple-shaped orange fruits with black seeds. Thrives in UK outdoors.

50k–175k SHU

The African bird pepper behind the world-famous sauce — introduced by Portuguese traders to Mozambique.