Top 20 hottest peppers in the world (2025 edition)

Think you can handle the heat? These peppers don’t just bite, they scorch. Welcome to the top 20 hottest peppers in the world, ranked by their blistering Scoville Heat Units (SHU). This updated 2025 list of hottest peppers celebrates both legendary varieties and new record-breakers like Pepper X, which has officially claimed the fiery throne.

Whether you’re a die-hard chillihead, a hot sauce maker, or a gardener curious about growing these fireballs at home, this countdown delivers the heat, the history, and the flavour profile that make each pepper unforgettable.

Here are the key takeaways before we dive in:

• The hottest pepper in the world (2025) is Pepper X at a mind-blowing 2.69M SHU.
• Several classic contenders like the Carolina Reaper and Trinidad Moruga Scorpion remain high on the list.
• Many peppers aren’t just about heat; they’re surprisingly fruity, smoky, and citrusy.
• Extreme peppers demand caution: always use gloves, eye protection, and common sense when handling them.

The Countdown: 2025’s Hottest Peppers

So, who’s bringing the burn in 2025? Below you’ll find the 20 hottest peppers on the planet, each with its backstory, flavour, and a heat level bordering on reckless.

The image below provides a clear overview of the 20 hottest peppers in the world, ranked by their Scoville Heat Units (SHU), allowing you to see at a glance which peppers are the most intense.

1. Pepper X: 2.69M SHU

The new Guinness World Record holder, Pepper X, was bred by Ed Currie, creator of the Carolina Reaper. After nearly 10 years of development, it delivers a brutal 2.69M SHU. Its earthy, smoky flavour quickly gives way to an overwhelming, long-lasting burn. Too hot for fresh eating, it’s mostly used in extreme hot sauces like The Last Dab. Growing it takes patience, but chilliheads treat Pepper X as the ultimate prize worth putting time into.

2. Apollo Pepper: 2.5M SHU

Currie didn’t stop at Pepper X. He crossed this record-holder with Carolina Reaper, another one of his spiciest creations, to create Apollo Pepper. At 2.5M SHU, Apollo torches taste buds with a quick burst of fruitiness before plunging them into volcanic fire. The pepper gained fame on Hot Ones, where its sauce wrecks celebrities every season. It’s not an everyday cooking pepper, but more of a thrill ride for those who are brave enough. Gardeners report that Apollo plants grow vigorously and produce bumpy, stinger-tailed pods in deep red.

3. Dragon’s Breath: 2.48M SHU (unofficial)

Dragon’s Breath, bred in the UK, nearly stole the record in 2017. Lab tests measured it at 2.48M SHU, though Guinness never certified its power. Its heat feels sharp and piercing, with a slight sweetness to soften the blow. Researchers at Nottingham Trent University initially explored it for use as a natural anaesthetic. Among chilli fanatics, Dragon’s Breath remains a notorious legend. While it’s not widely available commercially, collectors prize Dragon’s Breath for its mythic reputation.

4. Carolina Reaper: 2.2M SHU

The Carolina Reaper held the Guinness title from 2013 until Pepper X seized the throne. With its twisted stinger tail and blistering 2.2M SHU, the Reaper became an icon. Fans love its surprising fruity sweetness, which makes it usable in sauces and powders, until the fire takes over and lingers for what feels like forever.

The Reaper’s popularity also helped launch a global wave of “superhot” hot sauces, creating a culture where chilli challenges and pepper festivals thrive. Beyond heat, it’s a cultural phenomenon in its own right.

5. Komodo Dragon: 2.2M SHU

Bred in the UK as a collaboration between Tesco and the Bedfordshire chilli grower Salvatore Genovese, Komodo Dragon lures consumers in with a sweet, fruity bite before sucker-punching them with a heat that spikes late. It reaches around 2.2M SHU and delivers one of the nastiest delayed burns. Growers appreciate its high yields, while daredevils chase it for a fiery challenge.

Komodo Dragon made history as one of the first “superhots” sold in mainstream supermarkets, showing just how mainstream chilli culture has become. Tesco had to put warning signs in stores, as unsuspecting shoppers underestimated its delayed punch.

6. Chocolate Bhutlah: 2M SHU

The Chocolate Bhutlah, a cross between Bhut Jolokia and 7 Pot Douglah, might not hold Guinness titles, but chilliheads call it one of the most painful peppers to eat. Its dark brown pods taste earthy and smoky, perfect in barbecue rubs. At up to 2 million SHU, the heat feels endless, coating your tongue and throat like molten tar. Its unusual chocolate-brown colour also makes it stand out visually, and powders from this pepper give sauces and rubs a darker, richer hue than red chillies.

7. Trinidad Moruga Scorpion: 2M SHU

Straight out of Trinidad and Tobago, the Moruga Scorpion briefly wore the hot pepper crown in 2012. Its fruity, citrus-like taste almost tricks you into thinking it’s manageable, until the slow, creeping heat builds past the point of return. Hot sauce makers still prize it for its mix of flavour and sting.
Farmers from the Moruga region still grow it traditionally, and many local dishes feature the pepper in fresh salsas and stews.

8. 7 Pot Douglah: 1.85M SHU

Known as the “Chocolate 7 Pot,” the Douglah is one of the hottest peppers that still retains a rich, complex flavour. It reaches around 1.85 million SHU and produces pods that ripen from green to a dark, chocolate-brown hue. This colour signals its earthy, nutty, slightly smoky taste, perfect for deep, layered heat in powders and sauces. One pod can transform multiple dishes, which inspired its name. Gardeners love its productivity and striking appearance on the plant.

9. Dorset Naga: 1.59M SHU

British growers Joy and Michael Michaud of Sea Spring Seeds selected the Dorset Naga from the Naga Morich of Bangladesh and pushed its heat higher. With up to 1.59M SHU, it scorches while still delivering a fragrant, floral taste. It’s a favourite in curries, pickles, and fiery sauces. Gardeners like it for heavy yields and reliable growth.

10. Trinidad Scorpion “Butch T”: 1.46M SHU

In 2011, the Trinidad Scorpion “Butch T” briefly seized the Guinness World Record for the hottest pepper on Earth at 1.46 million SHU. Originating in Trinidad and refined by grower Butch Taylor, this pepper is instantly recognisable for its gnarled skin and vicious stinger tail. Despite its searing heat, it carries subtle citrus notes that shine in ultra-spicy sauces and dry rubs. Gardeners admire its heavy yields and vivid red pods, but gloves are a must at harvest.

11. Naga Viper: 1.38M SHU

The Naga Viper is a British superhot bred by chilli grower Gerald Fowler, combining genetics from Naga Morich, Ghost Pepper, and Trinidad Scorpion. At 1.38 million SHU, it once claimed the Guinness title in 2011. Its heat hits unpredictably, sometimes instant, sometimes slow, creating a rollercoaster burn. Behind the fire lies a fruity, earthy depth ideal for hot sauces and powders. Growers appreciate its high germination rate and ornamental look with bright red pods.

12. 7 Pot Brain Strain: 1.35M SHU

The 7 Pot Brain Strain earned its name from its wildly wrinkled pods that resemble miniature brains. Bred from the original 7 Pot lineage, it pushes around 1.35 million SHU and delivers a searing, long-lasting burn. Beneath the pain lies a fleeting, fruity sweetness. Collectors prize it for its alien appearance and blistering heat, while sauce makers love its thick flesh and capsaicin-rich oils for extreme spice blends.

13. 7 Pot Barrackpore: 1.3M SHU

Hailing from the Barrackpore region of Trinidad, this 7 Pot variety stands out as one of the fiercest in the family. Clocking in at 1.3 million SHU, it releases a fierce, direct heat with only faint sweetness. Its large, knobbly pods give excellent yields and intense flavour for sauces or dried powders. Many chilliheads prize it for its authenticity and consistency, noting its powerful punch compared to milder 7 Pot cousins.

14. 7 Pot Primo: 1.26M SHU

Created by Louisiana grower Troy Primeaux in 2005, the 7 Pot Primo is famous for its elongated, twisted stinger tail and fiery red hue. Peaking at 1.26 million SHU, it’s believed to have inspired the look of the Carolina Reaper. This pepper blends floral and fruity undertones beneath its unforgiving sting, making it a favourite for artisan hot sauces and chilli powders. Growers appreciate its prolific plants and striking, almost alien-looking pods.

15. Infinity Chilli: 1.25M SHU

Skilled chilli breeder Nick Woods of Fire Foods in Lincolnshire, UK, created the Infinity Chilli by way of accidental pollination. The variety dethroned the Bhut Jolokia for the Guinness World Record in February 2011, but soon lost it only two weeks later to the Naga Viper. Clocking in at 1.25M SHU, it lives up to its name with a burn that feels endless. It starts sweet but quickly unleashes fire that won’t let go.

16. Trinidad 7 Pot: 1.2M SHU

The original Trinidad 7 Pot is the ancestor of the entire 7 Pot family. At about 1.2 million SHU, it built the foundation for today’s superhots. Named because one pod can spice seven pots of stew, this pepper carries a fruity, tropical aroma with a devastating afterburn. Popular in Trinidadian cooking, it’s used fresh in salsas or dried for powders. Growers value its classic look and reliable production in hot, sunny climates.

17. 7 Pot Jonah: 1.2M SHU

The 7 Pot Jonah produces some of the largest pods in the 7 Pot family, with a more floral and slightly sweeter taste than its relatives. Measuring around 1.2 million SHU, it still delivers a massive punch of heat. Its thick walls make it excellent for hot sauces and dehydrated flakes. Gardeners love its high-yielding plants and bold, crinkled pods, which stand out on the bush. It is a must-grow for collectors seeking variety.

18. Ghost Pepper (Bhut Jolokia): 1.04M SHU

The pepper that lit the modern chilli craze, the Ghost Pepper, shocked the world in 2007 as the first to top 1M SHU. Native to Northeast India, it delivers a smoky, slightly fruity taste before hammering you with a creeping, relentless burn. Still widely grown, it remains a legendary variety.

19. Red Savina Habanero: 577K SHU

The Red Savina Habanero dominated the chilli world through the 1990s, peaking at 577,000 SHU and holding the Guinness record for over a decade. Bred in California by Frank Garcia, it’s a selectively enhanced form of the Caribbean habanero. Its sweet, tropical, slightly smoky taste is perfect for salsas, marinades, and jerk recipes. Although mild compared to modern superhots, Red Savina still packs over 100 times the heat of a jalapeño.

20. Scotch Bonnet: 350K SHU

The Scotch Bonnet, native to the Caribbean, is named for its resemblance to a Scottish tam-o’-shanter cap. Clocking in at up to 350,000 SHU, it balances robust heat with a fruity, apple-cherry sweetness. Essential in Jamaican jerk chicken and pepper sauces, it’s a cornerstone of Caribbean cuisine. Gardeners enjoy its colourful pods, ranging from yellow to orange to red, and steady production. This pepper shows how vibrant flavour can pair with a satisfying burn.

Pick Your Hot Pepper Partner Today

From the fruity Scotch Bonnet to the savage Pepper X, these are the 20 hottest peppers in the world (2025). Each tells a story of culture, breeding, and obsessions with fire.

The top 3, Pepper X, Apollo, and Dragon’s Breath, deliver weapons-grade heat for daredevils and hot sauce experiments. Lower on the list, chillies like Scotch Bonnet and Red Savina offer bold flavour with manageable heat.

Which pepper would you try? Share your hottest chilli challenge and see how high you can climb on the Scoville ladder.

Luke Sumpter

With a BSc (Hons) degree in Clinical Health Sciences and a passion for growing plants, Luke Sumpter has worked as a professional journalist and writer at the intersection of cannabis and science for the past 7 years.

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