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]

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]

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]

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]

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]

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)

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

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]