Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 1,041,427 SHU
Heat Category: Super Hot
Origin: Nagaland, India
Flavour: A mildly sweet and typically hot naga flavour.
Background: This plant is a heavy producer of the widest and heaviest blood red pods in the naga family. A relatively new variety, so stability is uncertain meaning it will occasionally produce Black Naga pods.
Species: Capsicum chinense
Scoville Heat Units: 800,000 – 1,000,000 SHU
Heat Category: Super Hot
Origin: St. Augustine, Trinidad and Tobago
Flavour: A very hot pod with a strong pineapple scent and taste.
Background: The name CARDI is an acronym for Caribbean Agricultural Research and Development Institute in Trinidad and Tobago who developed this rare and gnarly pod.
Species: Capsicum chinense
Scoville Heat Units: 1,001,304 SHU
Heat Category: Super Hot
Origin: Tezpur, Assam, India
Flavour: A smokey and extremely hot taste, with hints of melon.
Background: Bhut, from the Bhutias people, meaning “ghost” was possibly called this due to the the way the heat creeps up on you. Named as the hottest Chilli in The Guinness Book of World Records, 2007.
Species: Capsicum chinense
Scoville Heat Units: 1,000,000+ SHU
Heat Category: Super Hot
Origin: Trinidad and Tobago
Flavour: Slight pineapple flavour, very hot but not as hot as the 7 pot red.
Background: An extremely rare chilli, with the plants growing up to a metre tall. The 5 cm pods have a medium thick flesh and can weigh up to 15 grams each, maturing from green through to yellow.
Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 1,000,070 SHU
Heat Category: Super Hot
Origin: Barrackpore, Trinidad and Tobago
Flavour: A large 7 Pod with a fiery kick.
Background: One of the hottest of all the 7 pods making it one of the hottest in the world. Larger and more wrinkled pods when compared to regular 7 Pods.
Species: Capsicum chinense
Scoville Heat Units: 1,000,000 SHU
Heat Category: Super Hot
Origin: Bangladesh
Flavour: Plenty of heat with a sweet and fruity taste.
Background: Chocolate variety of the Naga Morich. The plants grow to around 1m with a very high yield of 3-7 cm hot pods that ripen from a bright green through to a smokey chocolate colour.
Species: Capsicum chinense
Scoville Heat Units: 800,000 – 1,000,000+ SHU
Heat Category: Super Hot
Origin: The borough of Chaguanas, Trinidad and Tobago.
Flavour: Fruity with similarities to other 7 pods.
Background: The term ‘7 Pot’ comes from the idea that “One pod can add heat and flavour to 7 pots of food” – This chilli really packs a punch and works great for extra fiery sauces.
Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 800,000 – 1,000,000 SHU
Heat Category: Super Hot
Origin: Trinidad and Tobago
Flavour: A fruity 7 Pod as hot as the Bhut Jolokia, if not hotter.
Background: Bumpy, crinkled skin sometimes with a small scorpion tail. The plants grow to 1m with pods which are larger than the average 7 pot and mature from a light green to a dark red.
Species: Capsicum chinense
Scoville Heat Units: 800,000 – 1,001,304 SHU
Heat Category: Super Hot
Origin: Bangladesh
Flavour: A more fruity and sweet taste compared to other Bhut varieties.
Background: The Chocolate Bhut Jolokia has is a natural variant of the Bhut Jolokia with a similar heat to that of the red. Made available to the public in 2008, it is most common in Bangaladesh and North India.
Species: Capsicum chinense
Scoville Heat Units: 800,000 – 1,000,000+ SHU
Heat Category: Super Hot
Origin: Assam, India
Flavour: A more citrus taste compared to other Bhut varieties.
Background: The White Bhut Jolokia has is a natural variant of the Bhut Jolokia with a similar heat to that of the red. Pods ripen from green to creamy white, are about 8-10cm long not as pimply as Bhut Jolokia.
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