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.
And here I am over here with jalapenos and banana peppers. I like a little cayenne, serranos can be nice, and I can handle a decently fruity based hot sauce with habanero in it, I like smoked versions, chipotle and ancho. That’s it, low gear when it comes to hot.
What about other hot foods? Mustard, horseradish, wasabi? Are there others? I do love me some of that type of heat too.
Try looking up smoked Serrano chili powder. There are lots of options online including this one. https://www.spicejungle.com/smoked-serrano-chile-powder.
And you know that in iZombie the need for hot chili peppers was a “dead” give away, right? Just saying.
I’m avoiding those extreme level SHU nowadays. I dislike the after effects they have on my bottom end. Fiery🔥 bum is very unpleasant.
Jalapenos are my top level. Speaking of which, I grew my first jalapeno plant this year. It has several pods. I will make empanadas with them. Leftover rotisserie chicken, cheese, some chopped jalapeno and pie crust, then voila=empanadas!
I wonder if I could freeze the jalapenos, chopped in olive oil? That way I could drop a cube in soups or something? I make pesto and freeze that way. It’s wonderful to have homemade pesto all through the winter.
I like cayenne too and it’s wonderful on fried potatoes/eggs. I add cayenne in soups/stews for a little kick.
I love habaneros. A thin slice, atop a blob of peanut butter on a cracker? YUM. Never tried the scorpion peppers and never even heard of the Fatali and Datil peppers.
I find ghost pepper flakes to be a great additive to otherwise dull dishes, like oatmeal or other grains. Doesn’t take much, but can really add a nice bit of a bite. Great list! Thanks for sharing a little knowledge!
My favorite pepper is….a green and red bell and yellow bell peppers. LOL.
I love scotch bonnet pepper sauce but I’m more into milder tangy peppers now like peppadew and sweety drops. I love Banana Peppers, the brine is great for cooking.