This was actually trickier than I thought it would be. There are a lot of great peppers out there. Something for every occasion. But, after much deliberation, I narrowed the field down to the following Top 10!
#10. Shishito Peppers
Starting at the lower end of the Scoville Scale. You’ll find these on the menu at many Japanese restaurants. Although generally mild, they say that ever 1 in 10 is spicy.
#9. Hungarian Hot
A favorite of mine growing up, it’s an ideal gateway pepper for those who want to explore their spicy side.
#8. Cayenne Pepper
The powdered version is a staple in most kitchens. Delicious with scrambled eggs.
#7. Datil Pepper
These little guys pack a wallop, coming in at 100k to 300k on the Scoville Chart. Their underlying tangy sweetness makes them great base for hot sauces.
#6. Serrano Pepper
A great pepper for those who like a touch of heat. I was once gifted a smoked serrano powder that I’m still trying to track down to this day.
#5. Fatali Peppers
I’m not going to lie. They’re pretty hot. But they also possess a unique fruitiness that really makes them stand out.
#4. Trinidad Scorpion Chile
Yep, this is it. This is as high as I go on the Scoville Scale before tapping out. I tend to oven dry, grind them, and use them in powdered version. A little goes a long way.
#3. Bird’s Eye Chiles
These little firecrackers are great, diced up and sprinkled over your main course. The perfect accompaniment to your Thai take-out.
#2. Scotch Bonnet Peppers
Ah, a taste of Caribbean – and a punch to the throat. These sweat-inducers are at the medium-high level of the Scoville Chart.
#1. Habanero Peppers
Yes, admittedly, pretty damn spicy – but its flavor profile is incomparable.
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