Species: Capsicum chinense
Scoville Heat Units: 200,000 – 550,000 SHU
Heat Category: Very Hot
Origin: Woodville, Mississippi
Flavour: Very sweet with a hint of a vanilla and very hot.
Background: The pale yellow / cream colour, sweet vanilla flavour and heat contributed to the name ‘Ice Scream’. A single plant was discovered in a field of 200 Trinidad Scorpion plants by Butch Taylor.
Species: Capsicum chinense
Scoville Heat Units: 125,000 – 400,000 SHU
Heat Category: Very Hot
Origin: Central and South Africa
Flavour: Extreme, instant burn with a citrus flavor and hints of peach.
Background: A close relative of the Habanero, the Fataali has thin walls making it ideal for dehydrating for powder. The long, tapered pods turn from pale green to bright yellow once mature.
Species: Capsicum chinense
Scoville Heat Units: 300,000 – 400,000 SHU
Heat Category: Very Hot
Origin: Italy
Flavour: Very hot habanero type flavour.
Background: This relatively new and unheard of variety is most likely a cross-breed between Pimenta de Neyde and a Habanero golden. Ripening from purple-green trough to yellow.
Species: Capsicum chinense
Scoville Heat Units: 225,000 – 375,000 SHU
Heat Category: Very Hot
Origin: Caribbean
Flavour: Intense heat and fruity flavour, smokey with citrus tones.
Background: This is a very rare chilli originally obtained in 1993 by a renowned chilli farmer in Italy named Luigi Mauriello. The large creamy white pods can grow up to 2 inches in diameter.
Species: Capsicum chinense
Scoville Heat Units: 125,000 – 325,000 SHU
Heat Category: Very Hot
Origin: Pennsylvania, USA
Flavour: Loads of heat with fruity citrus taste with a nutty after taste.
Background: The 5 – 7 cm long wrinkled pods mature from green to a cream white. This variety simply “appeared” in Pennsylvania growing amongst other habaneros on the land of an Amish farmer in the 1990’s.
Species: Capsicum chinense
Scoville Heat Units: 250,000 – 350,000 SHU
Heat Category: Very Hot
Origin: Yucatán Peninsula, Mexico
Flavour: Fruity, pungent and aromatic with lots of heat.
Background: A rare Habanero type with oblong shaped, wrinkled pods that are larger than a Scotch Bonnet and mature from lime green through to orange and then to bright red.
Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 150,000 – 350,000 SHU
Heat Category: Very Hot
Origin: Caribbean
Flavour: Sweeter than a habanero but a similar heat and overall taste.
Background: This relative of the Habanero is named for its resemblance to a “Scotsman’s bonnet” a.k.a. “Tam o’ Shanter” hat, and is a staple in Caribbean cooking. Pods ripen from green to red.
Species: Capsicum chinense
Scoville Heat Units: 150,000 – 325,000 SHU
Heat Category: Very Hot
Origin: The Bahamas
Flavour: A fruity taste and very hot.
Background: Pale orange or peach coloured pods sometimes with a small scorpion tail. Similar to the Scotch bonnet in heat, it is considered rare outside of the Bahamas, yet highly sought for its distinctive flavour.
Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 200,000 – 300,000 SHU
Heat Category: Very Hot
Origin: Lesser Antilles, West Indies
Flavour: Very hot, aromatic pods with a sweet and tangy citrus flavour.
Background: The Bonda Ma Jaques, a very rare variety of Habanero, produces elongated pods of around 6 cm long by 3 cm wide with medium thick flesh which matures from green to yellow.
Species: Capsicum chinense
Scoville Heat Units: 100,000 – 300,000 SHU
Heat Category: Very Hot
Origin: Minorca, Spain
Flavour: Similar potent heat to habanero but more sweet and fruity.
Background: The Datil is not actually a habanero, but a close relative. The pods are loved so much in St. Augustine, Florida that they hold an annual Datil Pepper Festival each October although the full history is unknown.
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