If you love spicy food, then you’ll love this list of peppers ranked by Scoville Unit. From mildest to hottest, this list has something for everyone. So get ready to heat your taste buds with some of the spiciest peppers in the world.
Let’s start with Pepper lists A-Z:
- Aji Amarillo
- Aji Charapita
- Aji Chombo
- Aji Colorado
- Aji Panca Pepper
- Aji Pineapple
- Aleppo Pepper
- Anaheim Pepper
- Apache Pepper
- Apollo Pepper
- Banana Pepper
- Bell peppers
- Bird’s Eye Chili Pepper
- Bulgarian Carrot Pepper
- Cajun Belle Pepper
- Calabrian Pepper
- Calico Pepper
- Carolina Reaper
- Cayenne Pepper
- Cherry Bomb Pepper
- Chile De Arbol
- Chiltepin Pepper
- Chipotle Pepper
- Cowhorn Pepper
- Devil’s Tongue Pepper
- Dragon’s Breath Pepper
- Fish Pepper
- Fresno Pepper
- Fushimi Pepper
- Ghost Pepper
- Goat Pepper
- Guajillo
- Guildilla Pepper
- Gypsy Pepper
- Habanada Pepper
- Habanero Pepper
- Hatch Pepper
- Hungarian Wax Pepper
- Italian Long Hot Pepper
- Jalafuego Pepper
- Jalapeno Pepper
- Kashmiri Chili
- Komodo Dragon Pepper
- Manzano Pepper
- Mulato Pepper
- Naga Morich
- Naga Viper Pepper
- Pasilla Pepper
- Pepper X
- Pepperoncini
- Pequin Pepper
- Peri Peri Pepper
- Pimento Pepper
- Piquillo Pepper
- Poblano Pepper
- Rocotillo Pepper
- Rocoto Pepper
- Sangria Pepper
- Scotch Bonnet Pepper
- Serrano Pepper
- Shishito Pepper
- Tabasco Peppe
- Thai Pepper
- Tien Tsin Pepper
- Trinidad Scorpion Butch T Pepper
And below are the list of peppers from mild to hot with images and what you need to know:
Bell peppers
0 Scoville Units – Mild
Bell peppers are a type of capsicum that come in many different colors, such as green, red, yellow, and orange. They’re often used in salads or as a side dish. Bell peppers originate from Central and South America.
Gypsy Pepper
0 Scoville Units – Mild
The gypsy pepper is a small, sweet pepper that’s often used in salads. It was created by crossing a bell pepper with an Italian Bull horn pepper by Petoseed Co. in the 1980s. Gypsy Pepper originates in America.
Fushimi Pepper
0 Scoville Units – Mild
The Fushimi pepper is a type of chili pepper that’s used in Japanese cuisine. It’s named after the city of Fushimi, Japan, where it was first cultivated. The pepper is also grown in Korea and China. It looks like shishito peppers but no heat.
Habanada Pepper
0 Scoville Units – Mild
The habanada pepper is a sweet, mild chili pepper that’s used in Mexican cuisine. It’s often used to make sauces or as a garnish. The habanada pepper is a variety of the habanero pepper but without the heat.
Shishito Pepper
50 – 100 Scoville Units – Mild
The shishito pepper is a small, mild chili pepper that’s used in Japanese cuisine. It’s often served as a grilled or fried appetizer. It has increased some Scoville Units because some of the shishito pepper is spicy but not much.
Banana Pepper
0 – 500 Scoville Units – Mild
The banana pepper is a sweet, mild chili pepper that’s often used in salads or as a garnish. It’s named after its shape, color, which resembles a banana.
Pimento Pepper
100 – 500 Scoville Units – Mild
Pimento also known as cherry pepper is a sweet, mild chili pepper used as a
Pepperoncini
100 – 500 Scoville Units – Mild
The pepperoncini is a sweet, mild chili pepper that’s often used as a pickled condiment. It’s named after it resembles the Italian chili pepper called peperoncino. Pepperoncinis are also known as Tuscan peppers or golden Greek peppers.
Italian Long Hot Pepper
100 – 1,000 Scoville Units – Low
The Italian long hot pepper is a type of chili pepper that long, thin, and slightly curved. It’s often used in Italian cuisine, either cooked or pickled. The pepper is also grown in the United States, specifically in Philadelphia.
Piquillo Pepper
500 – 1,000 Scoville Units – Low
The piquillo pepper is a type of chili pepper that’s native to the Basque Country in Spain. It’s often used in Spanish cuisine, either cooked or roasted. The piquillo pepper is also grown in Peru, Chile, and Mexico.
Aji Panca Pepper
500 – 1,500 Scoville Units – Low
The aji panca pepper is a type of chili pepper that’s native to Peru. It’s often used in Peruvian cuisine, either dried or fresh. The aji panca pepper is also grown in Bolivia and Ecuador.
Poblano Pepper
1,000 – 1,500 Scoville Units – Low
The poblano pepper is a type of chili pepper that’s native to Mexico. It’s often used in Mexican cuisine, either fresh or dried. Usually, it is used in the dish Chile Relleno. The poblano pepper is also grown in the United States.
Kashmiri Chili
1,000 – 2,000 Scoville Units – Low
The Kashmiri chili is a type of chili pepper that’s native to Kashmir. It’s often used in Indian cuisine, either fresh or powdered. The Kashmiri chili is also grown in Pakistan and Afghanistan.
Kashmiri powder is used to give a bright red color to dishes without adding much heat.
Guildilla Pepper
1,000 – 2,000 Scoville Units – Low
The Guindilla pepper is a type of chili pepper that’s native to the Basque Country in Spain. It’s often used in Spanish cuisine, either fresh or pickled. You can find picked Guindilla peppers in many stores across Europe and the United States.
Anaheim Pepper
500 – 2,500 Scoville Units – Low
The Anaheim pepper is a type of chili pepper that’s native to New Mexico. It’s often used in Southwestern cuisine, either fresh or roasted. Grilled Anaheim peppers are a common ingredient in fajitas. The Anaheim pepper is also grown in California, Colorado, and Texas.
Pasilla Pepper
1,000 – 2,500 Scoville Units – Low
The pasilla pepper is a type of chili pepper that’s native to Mexico. It’s often used in Mexican cuisine, either fresh or dried. The pasilla pepper is also known as the chile negro. It’s usually used in mole sauces and as a filling for chiles rellenos.
Rocotillo Pepper
1,500 – 2,500 Scoville Units – Low
Rocotillo looks like a habanero but with less heat. Rocotillo peppers are used fresh or pickled in Peruvian cuisine. You can find Rocotillo peppers in Latin American markets.
Mulato Pepper
2,500 – 3,000 Scoville Units – Medium
Mulato peppers are a type of chili pepper that’s native to Mexico. Its smoky flavor makes it a popular choice for mole sauces. The Mulato pepper is also grown in the southwestern United States.
Cajun Belle Pepper
500 – 4,000 Scoville Units – Medium
Cajun Belle peppers are a versatile and flavorful crop that offers a unique combination of sweetness and spiciness. These peppers are ideal for adding heat and zest to a variety of dishes, and they can be enjoyed at any stage of ripeness.
Sangria Pepper
1,000 – 5,000 Scoville Units – Medium
Sangria Ornamental Pepper is a beautiful plant that produces peppers in a wide range of colors red and purple. The peppers are mild to medium in heat and have a slightly sweet flavor.
Cherry Bomb Pepper
2,500 – 5,000 Scoville Units – Medium
Cherry Bomb peppers look like cherry and their shape. Mostly used for salad dressing, topping on pizza, in salsas, some desserts, and as a decoration.
Cowhorn Pepper
2,500 – 5,000 Scoville Units – Medium
Cowhorn peppers are a type of chili pepper that’s native to South America The peppers are long and thin, and they have a sharp, pungent flavor. Cowhorn peppers are used fresh or dried in a variety of dishes. Making sauces, salsas, and soups.
Jalafuego Pepper
4,000 – 6,000 Scoville Units – Medium
Jalafuego pepper is a hybrid pepper to get more extra-large, thick-walled fruits. The peppers are less spicy than Jalapenos. Ideal for roasting and stuffing. Jalafuego peppers are used fresh or dried in dishes such as salsa and chili.
Hatch Pepper
1,000 – 8,000 Scoville Units – Medium
Hatch peppers are a type of chili pepper that’s native to the Hatch Valley in New Mexico. The peppers are long and thin, and they have mild to medium heat. Hatch peppers have some buttery, nutty, and grassy flavor. The peppers are used fresh or roasted in a variety of dishes. Hatch peppers are also called Nex Mexico chile.
Jalapeno Pepper
2,500 – 8,000 Scoville Units – Medium
The staple of Mexican cuisine used fresh or pickled in a variety of dishes such as salsa, chili, and nachos. Jalapeno is one of the most popular peppers around the world. Many people love jalapeno peppers because of their versatility and flavor.
Chipotle Pepper
2,500 – 8,000 Scoville Units – Medium
Chipotle peppers are a type of chili pepper that’s been smoked and dried. The peppers have a deep, rich flavor with a hint of sweetness. Chipotle peppers are used in a variety of dishes, such as tacos, enchiladas, and soups.
Fresno Pepper
2,500 – 10,000 Scoville Units – Medium
The Fresno pepper is a medium-heat pepper that can be used in many dishes, both sweet and savory. Some of its most popular uses include salsa, chili, and BBQ sauces.
Hungarian Wax Pepper
5,000 – 10,000 Scoville Units – Medium
Hungarian Wax pepper is used for many traditional Latin American dishes. They can also be used in soups, stews, and sauces. The yellow, white, orange color of the Hungarian Wax pepper can add a beautiful brightness to any dish.
Aleppo Pepper
8,000 – 10,000 Scoville Units – Medium
Aleppo pepper is a type of chili pepper that’s native to Syria. The peppers are long and thin, and they have medium heat. Aleppo peppers have a fruity, earthy flavor with a hint of acidity. Aleppo pepper is usually crushed to be used as mixed spices for Mediterranean cuisine.
Serrano Pepper
10,000 – 23,000 Scoville Units – Medium
Serrano pepper is a type of chili pepper that’s native to Mexico. The peppers are long and thin, and they have high heat. Serrano peppers have a sharp, spicy flavor. Serrano peppers are used fresh or dried in a variety of dishes, such as salsa and chili. It looks like jalapenos but more pointed, heated, and a little bit smaller.
Guajillo
2,500 – 30,000 Scoville Units – Medium
Guajillo pepper is a type of chili pepper that’s native to Mexico. Also known as Mirasol chiles are dried forms of the mirasol pepper, which is one of the most common types of chiles found in Mexico.
This group of peppers includes several different varieties, including cascabel and puya chiles. With its name meaning “looking at the sun,” mirasol chiles grow pointing upward toward the sky, making them a popular choice for Mexican cooking.
Bulgarian Carrot Pepper
5,000 – 30,000 Scoville Units – Medium
The name carrot pepper is given because of its color and shape. It is a kind of chili pepper that’s native to Bulgaria. The peppers are long and thin, and they have medium to high heat. Carrot peppers have a sharp, spicy flavor. Also, known as Shipkas.
Fish Pepper
5,000 – 30,000 Scoville Units – Medium
Fish peppers are a type of chili pepper that’s native to the Chesapeake Bay region. The peppers are short and thin, and they have medium heat. Fish peppers have a fruity, earthy flavor with a hint of acidity. Fish peppers are a mutation of the species Capsicum annuum. It’s excellent for hot sauce and other spicy concoctions.
Manzano Pepper
12,000 – 30,000 Scoville Units – Medium
Manzano peppers are a type of chili pepper that’s native to South America. It’s ball size, orange or yellow, and has medium to hot heat. Manzano peppers have a fruity, citrusy flavor. The peppers can eat fresh, dried, or pickled. It is also called Peruvian pepper, rocoto, and locoto.
Chile De Arbol
15,000 – 30,000 Scoville Units – Hot
Chile de Arbol is a type of chili pepper that’s native to Mexico. The peppers are long and thin, and they have high heat. Chile de Arbol peppers have a sharp, spicy flavor. Chile de Arbol is used for Enchiladas and other Mexican dishes. You can also dehydrate them and grind them up to make your own chili powder.
Aji Colorado
20,000 – 30,000 Scoville Units – Hot
Aji Colorado is a type of chili pepper that’s native to Peru. The peppers are short and squat, and they have medium to high heat. Aji Colorado peppers have a fruity, earthy flavor with a hint of acidity. Aji Colorado is used for Peruvian dishes such as ceviche and causa.
Aji Pineapple
20,000 – 30,000 Scoville Units – Hot
Aji Pineapple is a type of chili pepper that’s native to Peru. The peppers are short and squat, and they have medium to high heat. Aji Pineapple peppers have a fruity, earthy flavor with a hint of acidity. These yellow peppers can be used fresh or dried, and they’re often used in Peruvian cuisine.
Calabrian Pepper
20,000 – 50,000 Scoville Units – Hot
Calabrian peppers are a type of chili pepper that’s native to Italy. The peppers are short and squat, and they have high heat. Calabrian peppers have a sharp, spicy flavor. Calabrian peppers are popularly used to make a paste, chili oil, and spicy condiments.
Aji Amarillo
30,000 – 50,000 Scoville Units – Hot
One of the most popular peppers in Peru, Aji Amarillo is a type of chili pepper that’s native to Peru.
It is used for paste, sauces, or as a
Aji Charapita
30,000 – 50,000 Scoville Units – Hot
The Aji Charapita, also known as “The Mother of All Chilis”, is considered an essential
This unique chili has long been prized for its intense heat and pungent flavor, and it has even been rumored to fetch extremely high prices from chefs around the world.
Tabasco Pepper
30,000 – 50,000 Scoville Units – Hot
Tabasco peppers are a type of chili pepper that’s native to Mexico. The peppers are short and squat, and they have high heat. Tabasco peppers have a sharp, spicy flavor. Tabasco peppers are used to make the popular hot sauce.
Cayenne Pepper
35,000 – 50,000 Scoville Units – Hot
It’s likely to see everywhere from pizzerias to Chinese restaurants, cayenne pepper is a type of chili pepper that’s native to Mexico. The peppers are long and thin, and they have high heat.
Cayenne peppers have a sharp, spicy flavor. Cayenne pepper can be used fresh, dried, or ground.
Pequin Pepper
40,000 – 60,000 Scoville Units – Hot
Pequin chili peppers are a spicy and flavorful ingredient commonly used in cooking and preserving techniques like pickling, salsas, sauces, and vinegar. If you want to try pequin, Cholula hot sauce is a good place to start.
Calico Pepper
50,000 – 70,000 Scoville Units – Extra Hot
Calico peppers are small, round, and brightly colored peppers that pack a punch of heat. These peppers are typically red, and purple, hence their name, and they measure in at 50,000 to 70,000 Scoville units. That puts them on the higher end of the heat spectrum, making them one of the hottest peppers around.
While they may be small, calico peppers pack a lot of flavor in addition to their heat. These peppers are often used in pickling recipes or as a garnish, but they can also be used in hot sauces or anywhere else you want to add a little extra heat and purple good looks.
Tien Tsin Pepper
50,000 – 75,000 Scoville Units – Extra Hot
Tien Tsin peppers are small, triangular peppers that originated in China. Tien Tsin peppers have a bright, citrusy flavor that is often used in Asian cuisine. This pepper is also a secret ingredient in Sichuan cuisine, Chilie oil, one of the most popular dishes that use Tien Tsin is Kung Pao chicken.
Rocoto Pepper
30,000 – 100,000 Scoville Units – Extra Hot
The Rocoto pepper is like a tomato that is typically red or black. These peppers originated in South America and are commonly used in Peruvian cuisine. Rocoto peppers have a sweet, fruity flavor with a hint of heat that ranges from 30,000 to 100,000 Scoville units.
Recommended dishes: Rocoto Relleno, a type of Peruvian chili pepper stuffed with cheese and meat.
Chiltepin Pepper
50,000 – 100,000 Scoville Units – Extra Hot
The Chiltepin pepper is a small, round pepper that is native to Mexico and Arizona. It is similar to Pequin pepper, but Chiltepin peppers have a smoky, earthy flavor that is often used in soups, sauces, and salsas.
Thai Pepper
50,000 – 100,000 Scoville Units – Extra Hot
Originates in Thailand. Thai Pepper is used varies among Thai dishes and can be substituted for other chili peppers in other cuisines. It is often used to make curry pastes, stir-fries, and soups.
Be sure not to confuse it with Bird’s Eye chili which despite the similar of using it in Thai dishes, they are not the same. Bird’s Eye Chili are 2 time hotter but smaller.
Apache Pepper
80,000 – 100,000 Scoville Units – Extra Hot
The Apache pepper is a small, round chili pepper that is native to Mexico. These peppers are typically red or yellow, and they measure in at 80,000 to 100,000 Scoville units.
What to do with Apache Pepper: Homemade hot sauce, salsa, or chili.
Peri Peri Pepper
50,000 – 100,000 Scoville Units – Extra Hot
The Peri Peri pepper is a small, red chili pepper that is native to Africa. These peppers are typically used to make a hot sauce that is popular in Portugal and Africa.
The sauce is made by blending the peppers with vinegar, garlic, and other spices. It’s good for marinating meats or adding a little extra heat to your food.
Bird’s Eye Chili Pepper
100,000 – 225,000 Scoville Units – Extra Hot
The Bird’s Eye Chili pepper is a small, red chili pepper that is native to Mexico. These peppers are typically used across South East Asia Cuisine. The Bird’s Eye Chili pepper is often used in soups, curries, and stir-fries. It can also be used to make a sauce.
Aji Chombo
125,000 – 325,000 Scoville Units – Super Hot
The Aji Chombo pepper is a small, red chili pepper that is native to Panama. These peppers are typically used for simmering, boiling, or roasting. You can make Traditional Panamian dishes such as chicken with Aji Chombo pepper sauce, or you can use it as a marinade for meats.
Devil’s Tongue Pepper
125,000 – 325,000 Scoville Units – Super Hot
The Devil’s Tongue pepper is a small, red chili pepper that is native to South America. These peppers are typically used for making hot sauces or salsa. The peppers get their name from their shape, which resembles a devil’s tongue.
Scotch Bonnet Pepper
100,000 – 350,000 Scoville Units – Super Hot
The Scotch Bonnet pepper is a small, red chili pepper that is native to Jamaica. These peppers are typically used for making jerk chicken or other spicy dishes. The peppers get their name from their shape, which resembles a tam o’ shanter (a type of Scottish hat).
Habanero Pepper
100,000 – 350,000 Scoville Units – Super Hot
The Habanero pepper is a small, red chili pepper that is native to Mexico. These peppers are typically used for making hot sauces or salsa. The peppers get their name from the city of Havana, where they were first grown.
Goat Pepper
100,000 – 350,000 Scoville Units – Super Hot
The Goat pepper is a small pack in a peach color that is native to the Bahamas. These peppers are typically used for making fried chicken and other spicy dishes. Goat Pepper soup is also a popular dish in the Bahamas.
Ghost Pepper
850,000 – 1,000,000 Scoville Units – Extreme Hot
Time for extreme heat! The Ghost pepper is a small, red chili pepper that is native to India. These peppers are typically used for making curry or other spicy dishes. The peppers get their name from their ability to “ghost” you with their heat.
Ghost Pepper has a native name Bhut Jolokia and is used in Indian cuisine like Vindaloo, a popular curry dish. It’s very characteristic when dried and turned into a powder to use as a
Naga Viper Pepper
900,000 – 1,382,118 Scoville Units – Extreme Hot
In 2011, Naga Viper Pepper hold the Guinness World Record for the Hottest Chili Pepper. Its origin is in Cumbria, England.
Naga Viper looks like Ghost Pepper, of course, is a hybrid of the Naga Morich, Ghost Pepper, and Trinidad Scorpion.
Trinidad Scorpion Butch T Pepper
1,000,000 – 1,463,000+ Scoville Units – Extreme Hot
The Trinidad Scorpion Butch T pepper is a small, red chili pepper that is native to Trinidad and Tobago. These peppers are typically used for making hot sauces or salsa. The peppers get their name from their ability to “sting” you with their heat.
Naga Morich
1,000,000 – 1,500,000 Scoville Units – Extreme Hot
The Naga Morich is a small, red chili pepper that is native to Bangladesh. These peppers are typically used for making curry or other spicy dishes. The peppers get their name from the serpent god, Naga.
Komodo Dragon Pepper
1,400,000 – 2,200,000 Scoville Units – Insanely Hot
The Komodo Dragon is a truly fearsome pepper, with a staggering Scoville Heat Unit rating of over 1.4 million. This intense heat builds and builds, beginning with a rich fruity flavor before unleashing its fiery power on the palate.
Only those who are experienced with super-hot peppers should attempt to consume this beast of pepper, as it requires both skill and a well-developed tolerance for extreme heat. But for those who dare to take the challenge, the Komodo Dragon promises an epic culinary experience unlike any other.
Carolina Reaper
1,600,000 – 2,200,000 Scoville Units – Insanely Hot
Developed by Ed Currie, the Carolina Reaper is a small, red chili pepper that is native to South Carolina. These peppers are typically used for making hot sauces or salsa. The peppers get their name from their ability to “reap” you with their heat.
The Carolina Reaper was developed by crossing the Ghost Pepper with the Red Habanero. The resulting pepper is incredibly hot, with a Scoville rating of over two million.
It’s still holding the title of the Hottest Chili Pepper in the World by Guinness World Records since 2017.
Dragon’s Breath Pepper
2,480,000 Scoville Units – Insanely Hot
The Dragon’s Breath chili pepper is one of the hottest chili peppers in the world, with an estimated Scoville heat unit rating of 2.48 million.
This potent pepper was originally developed in the United Kingdom by chili farmer Neal Price, in collaboration with Nottingham Trent University and NPK Technology.
Its extreme heat makes it a popular choice among chili enthusiasts, though its intense spiciness can be a challenge for those unaccustomed to its fiery flavor. You can buy hot sauce made with Dragon’s Breath peppers, but be warned: it is not for the faint of heart!
While Scoville Units has beaten Carolina Reaper but still didn’t claim as world’s hottest pepper by Guinness World Record.
Apollo Pepper
3,000,000 Scoville Units – Insanely Hot
Ed Currie with his PuckerButt Pepper Company has created the hottest chili in the world, the Apollo. The chili is not recognized by Guinness World Records yet, but it’s been independently tested with a rating of 3,000,000 Scoville Units.
The Apollo is incredibly hot, with a Scoville rating of over three million. You can try Apollo Pepper at home by ordering The Last Dab sauce, from the Hot One’s show. It’s the sauce with the scorpion on the label and it’s insanely hot.
Pepper X
3,180,000 Scoville Units – Insanely Hot
Pepper X is the latest hybrid insanely hot pepper from Ed Currie, the creator of the Carolina Reaper. This thing is no joke, and should only be attempted by the most experienced of chiliheads.
Not for the faint of heart, this one will leave you sweating, gasping for water, and possibly even in tears.
If you like to watch people trying to beat the heat, check out the Netflix, We Are the Champions Episode 2, Chili Eating Contest. It features the world’s best competitive eaters trying to eat as much Pepper X as they can in 2 minutes.
It’s both impressive and hilarious.
So there you have it, all the peppers in the world ranked by Scoville Units. If you’re feeling brave, why not try one of these peppers for yourself? Just be sure to have a fire extinguisher handy, just in case.
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