World's Hottest Chile Pepper - So Far

The Bhut Jolokia, a variety of chile pepper originating in Assam, India, is the Guiness World Records hottest chile pepper. Previously, the Dorset Naga was the hottest.

The "heat" in chile peppers is measured in "Scoville Heat Units" (SHU). The "heat" in chile peppers comes from a substance known as capsaicin and other capsaicinoids. The more capsaicin, the hotter the pepper.

Bell peppers were assigned a "zero" on the SHU scale. They are the starting point in comparing peppers. Pure capsaicin has an SHU rating of about 16,000,000. New Mexico green chiles which many of us like to eat have an SHU rating of about 2,500 if they are picked at their peak of "hotness." The peak of "hotness" varies between varieties. Piquin peppers should be picked at 40 days, whereas the De arbol and the Habanero need 50 days. We don't know the time yet for the Bhut Jolokia, perhaps because it is hot enough.

Anyway, the Dorset Naga was measured at 923,000, the Red Savina was measured at 577,000 SHU, and the new champion, the Bhut Jolokia, measures 1,000,000. It's been said that one seed from a Bhut Jolokia can put an inexperienced pepper eater down for days. By the same token, food manufacturers are starting to take notice. I'm certain they are seeing the Bhut Jolokia as a way to lower cost and usage and still get the same flavor or punch in some foods.

Dr. Paul Bosland of New Mexico State University brought "the first Bhut Jolokia seeds from India to New Mexico to start research. He says that "Bhut Jolokia" means "ghost chile" in English, and he believes that's because "The chile is so hot, you give up the ghost when you eat it." Ha!

Just don't let someone talk you into taking a bite of one on a dare. You will probably survive, but there will be a lot of pain.

The hottest jalapeno is cool compared to the world's hottest peppers. Soon we will give you the current "Top 10 list." It puts David Letterman's "Top 10's" to shame.