====== Complete List of Chili Peppers from Around the World ======

===== Ultra-Hot Peppers (1M+ SHU) =====
  * **Pepper X** – 3.18M SHU (used in extreme hot sauces) [Source: Pepperscale, 70]
  * **Carolina Reaper** – 2.2M SHU (widely used in extreme hot sauces and culinary challenges) [Source: Pepperscale, 70]
  * **Dragon’s Breath** – 2.48M SHU (disputed, used in extreme hot sauce production) [Source: Pepperscale, 56]
  * **Trinidad Moruga Scorpion** – 2M SHU (used in Caribbean and Trinidadian hot sauces) [Source: Pepperscale, 56]
  * **7 Pot Douglah** – 1.85M SHU (often used in hot sauces and cooking) [Source: Pepperscale, 56]
  * **Chocolate Bhutlah** – 2M SHU (extremely hot, used for sauces) [Source: Pepperscale, 70]
  * **7 Pot Primo** – 1.47M SHU (used in extremely spicy culinary dishes) [Source: Pepperscale, 56]
  * **Komodo Dragon** – 1.4M SHU (used in Asian and spicy fusion cuisines) [Source: Pepperscale, 56]
  * **Naga Viper** – 1.38M SHU (used in hot sauces, known for its fiery heat) [Source: Pepperscale, 56]
  * **Ghost Pepper (Bhut Jolokia)** – 1M+ SHU (used in Indian and Bangladeshi dishes) [Source: Pepperscale, 56]

===== Very Hot Peppers (350K–1M SHU) =====
  * **Red Savina Habanero** – 577K SHU (popular in salsas and Caribbean cooking) [Source: Pepperscale, 56]
  * **Habanero Chocolate** – 425K SHU (used in Caribbean sauces and dishes) [Source: Pepperscale, 56]
  * **Habanero Orange** – 350K SHU (common in Mexican salsas and marinades) [Source: Pepperscale, 56]
  * **Scotch Bonnet** – 350K SHU (used in Jamaican jerk seasoning and Caribbean cooking) [Source: Pepperscale, 56]
  * **Jamaican Hot Red** – 250K SHU (used in spicy Jamaican dishes) [Source: Pepperscale, 56]

===== Hot Peppers (30K–350K SHU) =====
  * **Datil Pepper** – 100–300K SHU (used in sauces and soups in Florida) [Source: Pepperscale, 70]
  * **Rocoto Chili** – 100–250K SHU (used in Peruvian dishes) [Source: Pepperscale, 69]
  * **Peri-Peri (African Bird’s Eye)** – 175–225K SHU (used in African, Portuguese, and Thai cuisines) [Source: Pepperscale, 56]
  * **Cayenne Pepper** – 30–50K SHU (used in spice mixes and hot sauces) [Source: Pepperscale, 70]
  * **Chile de Árbol** – 15–30K SHU (used in Mexican salsas and sauces) [Source: Pepperscale, 69]

===== Regional Hot Peppers =====
==== Indonesia ====
  * **Cabe Rawit (Bird's Eye Chili)** – 50K–100K SHU (used in sambals and Indonesian dishes like Nasi Goreng) [Source: Pepperscale, 55]
  * **Cabe Merah (Red Chili)** – Moderate heat, used in sambals [Source: Pepperscale, 55]
  * **Cabe Hijau (Green Chili)** – Milder heat, often used fresh [Source: Pepperscale, 54]
  * **Cabe Jawa (Java Chili)** – Medium heat, used in Indonesian stews [Source: Pepperscale, 55]
  * **Cabe Urat (Urat Chili)** – Medium heat, popular in meat dishes [Source: Pepperscale, 56]
  * **Cabe Riam (Riam Chili)** – Fiery, native to Sumatra [Source: Pepperscale, 56]
  * **Cabe Soler (Soler Chili)** – Medium-high heat, used in Sumatra cuisine [Source: Pepperscale, 55]

==== Thailand ====
  * **Bird's Eye Chili (Prik Kee Noo)** – 50K–100K SHU (used in Thai curries and dishes like Tom Yum) [Source: Pepperscale, 56]
  * **Prik Chon** – 50K–75K SHU (used in Thai stir-fries) [Source: Pepperscale, 55]
  * **Prik Yuak** – 100K–150K SHU (used in chili paste) [Source: Pepperscale, 55]
  * **Prik Larb** – 75K–100K SHU (used in spicy larb salads) [Source: Pepperscale, 55]

==== India ====
  * **Bhut Jolokia (Ghost Pepper)** – 1M+ SHU (widely used in Indian curries and chutneys)
  * **Naga Morich** – 1.1M SHU (used in Bengali cuisine, especially in pickles and curries)
  * **Jwala Chili** – 30K–50K SHU (commonly used in Gujarat and Rajasthan for pickles)
  * **Kashmiri Chili** – 20K–30K SHU (milder, used for color and flavor in Indian dishes)
  * **Byadgi Chili** – 30K–50K SHU (used in South Indian cuisine for heat and flavor)

==== Mexico ====
  * **Habanero** – 100K–350K SHU (used in salsas, sauces, and marinades)
  * **Pasilla de Oaxaca** – 2K–5K SHU (used in Oaxacan mole)
  * **Chipotle** – 2.5–8K SHU (dried, smoked jalapeños used in salsas and sauces)
  * **Guajillo** – 2.5–30K SHU (used in sauces, moles, and stews)
  * **Poblano** – 1–2K SHU (used in sauces and stuffing)

==== China ====
  * **Facing Heaven Chili** – 50K–75K SHU (used in Sichuan cuisine)
  * **Chinese Yellow Lantern Chili** – 50K–75K SHU (used in stir-fries and sauces)
  * **Tianjin Chili** – 40K–60K SHU (used in Chinese pickles and sauces)

===== Mild to Medium Peppers (0–30K SHU) =====
  * **Sindhi Green Chili** – 50K–100K SHU (used fresh in various Pakistani dishes) [Source: Pepperscale, 56]
  * **Serrano Pepper** – 10–23K SHU
  * **Guajillo Pepper** – 2.5–30K SHU
  * **Chipotle Pepper** – 2.5–8K SHU
  * **Jalapeño** – 2.5–8K SHU
  * **Poblano** – 1–2K SHU
  * **Banana Pepper** – 100–900 SHU
  * **Bell Pepper** – 0 SHU

===== Pakistani Chili Varieties =====
  * **Red Chili Ball** – 50K–100K SHU (used for drying and chili powder) [Source: Pepperscale, 70]
  * **Long Red Chili** – 30K–70K SHU (fresh, dried, or powdered) [Source: Pepperscale, 70]