Hot pepper with uh-effect. Types and varieties of peppers, how different hot peppers are and what varieties of hot peppers exist

Peppers are divided into two main groups: vegetable (sweet) and hot or spicy. The fruits of the first group are more common and popular. But even without burning pods, it is difficult to imagine various national cuisines. Also, this spicy plant is especially valued in medicine, including folk medicine, for its analgesic and diaphoretic properties, as well as the ability to stimulate appetite. The first harvest of hot pepper was collected approximately 6000 years ago in Bolivia (the birthplace of this crop).

Currently, there are more than 3,000 varieties of hot peppers around the world. They differ in size and color, as well as in the degree of sharpness: from slightly sharp to fiery-burning. With so many options on the market, making the right choice can be difficult. What varieties of hot peppers are considered the best? Which seeds are suitable for open ground, and which ones are for growing on the balcony?

Seed selection

To get a good harvest, first of all, you should be very careful in choosing seeds, especially considering the fact that there are a huge number of them. Hot peppers can be equally successfully grown in open ground, in greenhouses and greenhouses, as well as on a balcony.

What should not be forgotten for seeds of different varieties:

• Climatic conditions affect the hotness of the fruit: if they grow in a dry and cool climate, then the sharpness will not be as strong compared to peppers that are grown in more humid and hot conditions.
• It is recommended to germinate the seeds in advance on wet wipes, without this stage, the time for the first shoots to appear can take from 2 to 4 weeks.
• When landing, be sure to observe correct distance between plants, as the lack of sunlight will negatively affect the future harvest.
• For cultivation in open ground, it is better to choose seed material of early ripeness in order to have time to harvest before the first frost.
• For foreign selection there is an indicator SHU or Scoville's measure of spiciness. This indicator will tell you how sharp the pods will be.
• Rare varieties can be found in specialized stores or from collectors.

How hot peppers are grown

The end of February is the best time to start seedlings. During this period, it is recommended to place the seeds between two moistened wipes for 4-5 days to open the cotyledons.

Seedlings are planted in open ground not earlier than the end of May, or rather the third decade. It is advisable to place the plants in a checkerboard pattern to ensure good lighting for each seedling.

Peppers are watered twice a week, and once every 10 days the bushes should be fed with diluted chicken manure or infusion of nettle.

Harvesting can be extended over several months, as the pods do not ripen at the same time. It is recommended to pluck the peppercorns together with the stalk and store at a temperature of 18-20 degrees.

There are no particular difficulties in growing hot peppers, its bushes do not need to be specially formed, which simplifies the whole process.

Video: Growing and caring for hot peppers in the open field

The best varieties for outdoor cultivation

For open ground, it is necessary to choose early-ripening varieties. The recognized leaders in the number of positive reviews are such varieties of hot peppers.

"Adjika"

• The bushes are powerful and tall, not requiring additional support.
• Elongated red fruits in the shape of a cone have a mass of up to 90 grams.
• The variety is very popular due to its spicy taste and aroma.
• About 20-25 pods are tied on one bush.

"Chinese Fire"

• Spreading bushes no more than half a meter high.
• The fruits are shaped like a cone and slightly curved.
• In technical ripeness, the pods are dark green in color, and in biological ripeness they are blood red.
• The length of peppercorns is 21-23 cm, weight is from 50-70 grams.
• Pepper has a strongly pronounced burning taste.

"Jalapeño" Jalapeno

• Tall bushes, reaching 1 meter.
• The fruits are blunt-ended, 7-8 cm in size, and weigh approximately 50 grams.
• The color of ripe pods is dark red.
• This variety is valued for the sensation of spilling sharpness in the mouth.

"Fire Bouquet"

• Tall and powerful bushes that do not require support.
• The fruits are shaped like a cone, their length can reach 10-12 cm.
• When ripe, peppercorns are bright red in color and weigh about 15-25 grams.
• This variety is known for its pronounced spicy aroma and pungency.

"Hungarian yellow"

• A compact plant whose bushes reach a height of 40-45 cm.
• The pods are narrow, reminiscent of a cone, their weight is 30-45 grams.
• During ripening, the color of the fruit changes from yellow to deep red.
• The variety has a high yield, it is resistant to low temperatures.

"Indian elephant"

• Compact plant no more than half a meter high.
• The fruits have an interesting shape of an elongated cone weighing 25-45 grams and 12-18 cm long.
• The color of the pods is red.
• The variety has a strong spicy aroma, and the taste is piquant and spicy.

Growing in an apartment

As a rule, there are no special problems when growing hot peppers in an ordinary apartment. It is important to choose the right seed variety, for this case self-pollinating hybrids are needed. On the balcony, you can grow burning pods almost all year round, but in the cold season it is better to move the bushes to the windowsill.

• For this crop, it is necessary to prepare a soil consisting of humus, sand and clay soil(approximate ratio 2:1:1). If it is not possible to prepare such soil on your own, then you can purchase a ready-made substrate for vegetables in stores.

Since hot pepper is a very light-loving plant, when growing a house, it is necessary to choose the most illuminated areas: window sills, loggias, balconies. In the cold season with short daylight hours, use an additional artificial lighting, for example, fluorescent lamps. Lamps should be placed at a distance of at least half a meter from the bush.

• It is necessary to carefully monitor the condition of the soil in pots and prevent it from drying out, it is advisable to spray the leaves several times a week.
• Pepper grows well in wide containers, round or oval. A thin layer of drainage should be poured at the bottom of the container, and then the prepared soil should be laid out.
• The optimum temperature during seed germination is 22-28 degrees, when shoots appear - 10-12 degrees, then no more than 20-22.
• Landing time: March-April, July-August, November-December.

What varieties are best suited for growing in an apartment:

• "Spark" - small oblong pods of bright color.
• "Salute" - orange peppercorns, having the shape of a cone.
• "Fire Maiden" - bright red fruits about 5 cm in size.
• "Carmen" - cone-shaped pods of bright red color, growing up.
• "Pupsik" - orange-red fruits, shaped like cherries.
• "Indian Summer" - rich red fruits of a round shape.
• "Kalmar" - elongated cone-shaped peppercorns of red color, sometimes yellow.
• "Flint" - yellow pods, shaped like triangles, which are directed upwards.

Growing hot peppers at home also has aesthetic significance; you can not only get a crop of a very useful vegetable, but also decorate your home with green bushes with fruits of the original form.

Its homeland is India and the American continent, but today hot pepper is cultivated in the most different countries. It has many names: hot, hot, chili, bitter, just as many types of pepper differ both in appearance and in their degree of hotness.

On the plots of domestic gardeners, this culture can not be seen often, although in recent times many became interested in growing hot peppers. The reason is that traditional Russian cuisine is not spicy, and for seasoning, you can get by with buying paprika in the supermarket. But now summer residents prefer to cultivate this pepper on their own, especially since, thanks to the variety of varieties, you can always choose fruits for seasoning, drying, and pickling with marinades.

The plant is thermophilic, the bush is branched, the height can vary from 30-40 to 100 cm. The leaves are ovoid, slightly pointed at the top. The color of the leaves depends on the type of pepper and variety, and can be light or dark green, olive, with purple tint. In the forks of the branches there are flowers - single, collected in bunches, with corollas of white, grayish or greenish color.

The fruits of the plant are hollow berries with different shape, shades, sizes. They can be in the form of pods - long or short, thick-walled and with a small thickness of the pericarp, narrow and wide. A variety of colors and colors of peppers, and although the red pod is considered classic (in the phase of biological maturity), they can be:

• yellow;
• orange;
• purple;
• brown.

The peel of the fruit is either smooth or slightly “wrinkled”, and as for the degree of sharpness, there are even more variations here.

ON A NOTE! The hotness of peppers ensures the presence in the fruits of a special substance - capsaicin.

The classification of peppers according to the amount of this alkaloid in them was carried out by the American scientist W. Scoville. There is a scale he created, in which all known hot peppers are divided into groups of "fusion", that is, the degree of spiciness. There are hot varieties, medium-sharp, slightly spicy, sweet-spicy, and when choosing pepper for cultivation, you need to pay attention to this characteristic. In the description of the variety, the degree of sharpness is always indicated, although standard values ​​\u200b\u200bare given. The thing is that the amount of capsaicin in fruits can vary depending on the climatic conditions of the area, care, nutrition. Experts note that the same variety of pepper will have a different degree of pungency when grown in a cool area and in hot, humid areas.

ON A NOTE! There is practically no capsaicin in the fruits of the well-known Bulgarian pepper.

There are a lot of types of pepper, and there are even more varieties, while more and more new options appear. Long and narrow paprika, crushed habanero fruits, chili crumbs and a huge amount of peppers various varieties that everyone can grow. By the way, hot peppers have varieties that, thanks to compact bushes, grow well indoors. So you can get both a houseplant and seasoning at the same time.

Properties

The use of hot pepper in cooking, as well as in medicine, cosmetology is due to its properties. Its fruits, in addition to the alkaloid capsaicin, contain a whole range of various vitamins, essential oils, minerals and enzymes.

Due to the large amount of vitamin C, pepper is considered a powerful antioxidant that slows down the aging process. Capsaicin, lycopene, vitamin P prevent the development of atherosclerosis, various tumor diseases, thrombosis.

Eating pepper (of course, in limited quantities) is necessary to improve the work of all internal organs, normalization of metabolism. Pepper helps to improve vision, the condition of the skin, nails, hair, and if necessary, increases the level of hemoglobin.

ATTENTION! Hot pepper should not be used by people suffering from diseases of the kidneys, liver, as well as with ischemia, ulcers, gastritis.

Hot pepper is a spice that has a very beneficial effect on the functioning of the pancreas, the entire gastrointestinal tract. Spices increase appetite, while pepper is used in various weight loss diets. It is widely used in various folk recipes and is also used in medicines.

But we must keep in mind that the degree of spiciness of the fruit can be different, so always trying such peppers, you must be careful and accurate. There are varieties in which the walls of the fruits are even sweetish, and all the sharpness is “hidden” in the seeds and the partition, there are completely hot peppers. When adding pepper as a seasoning, you must always know the variety, spiciness, otherwise you can earn a burn of the mucous membrane. And never drink water "fire" in your mouth (if you tried a very hot pepper), it will not help. It is better to drink milk, drinking yogurt, eat a piece of bread.

Varieties of hot pepper

The choice of peppers is simply incredible, and gardeners are gambling people, I want to grow everything at once. But you need to know some features of the culture and take them into account when choosing seeds:

ON A NOTE! Hot peppers should grow as far away from sweet pepper bushes as possible. This is due to the possibility of pollination of plants. This season, the fruits on peppers will be ordinary, but if seeds are taken from plants, then next year your favorite Bell pepper may become bitter.

• If you plan to dry the pods, then choose thin-walled varieties. For salting and marinades, the fruits of thick-walled peppers are suitable.

The review gives varieties of hot peppers that are successfully grown by our domestic gardeners.

Miracle of the Moscow Region

An early ripe variety is best grown under cover, although it also grows well in ridges. The bush is tall, but there are few leaves on it. Peppers - pods, long, drooping, about 22-25 cm long. By weight, they reach about 30-50 grams. The walls are thin, so the fruits are great for drying.

The taste of the fruit is pleasantly spicy, there is no particular sharpness, but the variety has a very strong bright aroma.

Gardeners appreciated the Miracle of the Moscow Region for unpretentiousness, early dates ripening of peppers, productivity. On one bush, up to 18-20 peppers can ripen at the same time. They are suitable for salads, drying, as well as for canning in whole form. From one square meter plantings can be harvested up to 4 kg of fruit, which is a very good indicator.

ON A NOTE! This variety is specially adapted for cultivation in regions with a cold climate.

jalapeno

On a tall bush about one meter high, this variety of pepper can grow up to 25-30 fruits. The birthplace of this hot pepper is Mexico, but today the culture is cultivated on other continents.

Domestic lovers of hot peppers like the variety for productivity, a high degree of pungency of the fruit. It should be noted that Jalapeno peppers in a state of technical ripeness (green) are more pungent than ripened red fruits. Mexicans use green jalapenos to make their legendary chipotle condiment.

ON A NOTE! Due to the high content of capsaicin, it is required to work with such a pepper with gloves.

The fruits of the variety are plump, elongated pods, up to 8-9 cm long. In Russia, this variety is usually cultivated in greenhouses and greenhouses. A sufficient amount of heat and moisture is required, since with insufficient watering, the plant sheds color and ovaries.

habanero

This variety of pepper is considered one of the hottest, at the same time, the fruits have the aroma of sweets, citrus and fruits. Habanero is unusual not only in taste, but also in appearance. Its fruits - small "crumpled" peppers in the form of hearts are red, creamy white, orange, yellow or dark purple color. The mass of "hearts" is about 20 grams.

The degree of sharpness of peppers is different, for example, in white Habaneros, the pods have a slightly sweet aftertaste without bitterness, but in Red Habaneros from California or from the Caribbean islands, the stinginess rolls over.

The variety has an excellent yield, a large number of fruits can be formed on the bush. The Habanero is suitable for growing in pots, provided that the plants are given plenty of regular watering.

Astrakhan 147

One of the most famous varieties in Russia it is hot pepper Astrakhan 147. It grows well in open ground, gives good yields in different regions countries.

The bushes are very compact, undersized, reaching a height of no more than half a meter. There are many fruits on the plant, all of them are drooping cones weighing up to 8-10 grams. The pods are long, up to 9 cm, thin-walled, glossy and smooth. In terms of ripening, this variety is mid-season, it will take about 120-122 days before the fruit ripens (technical ripeness). At first, the pods have a rich green color, later they become bright red.

In terms of productivity, the indicators are good, you can collect up to 3 kg per square meter.

IMPORTANT! The value of the variety is high plasticity, that is, the ability to adapt to different climatic conditions.

The fruits of the variety are used for drying, as a seasoning, for preservation and marinades.

double abundance

The name of this variety of hot pepper speaks for itself, it is indeed very fruitful. Can be grown on beds, but top scores gives in a greenhouse, where it bears fruit in several tiers.

It is required to follow the scheme of planting bushes, planting no more than three plants per square meter. Up to 35-45 fruits ripen on a bush, long trunk-shaped pods. On average, the length of peppers is up to 21-22 cm, weight is about 70-80 grams. The walls are thick, so this variety is less suitable for drying, but it is very good in salads and for canning.

At the same time, if you properly dry the peppers, they are perfectly stored for several years, without losing appearance and palatability. Feature of the variety: early ripening and long fruiting, resistance to many diseases, resistance to drought.

Burning bouquet

If you sow this variety of hot pepper for seedlings in mid-February, then after about 110 days it will be possible to collect green pods of hot pepper. Variety Burning bouquet will please with good productivity, unpretentiousness.

It is suitable for growing in greenhouses, greenhouses, open ridges, so it is successfully cultivated by summer residents in various regions of Russia. The variety is productive, disease resistant. The bushes grow up to about 70 cm, the fruits are drooping pods weighing up to 3-4 grams. The walls of the cone-shaped pods are thin, the fruits are excellent for drying and making powder. The taste of peppers is semi-sharp, with spicy notes.

The variety is used in fresh, for drying, as well as for any marinades.

Chinese fire

On a sprawling bush of this variety of pepper, up to 30 long pods of bright red color ripen. Hybrid Chinese fire is different high rates sharpness, abundant fruiting, resistance to a number of diseases.

The height of the bushes is up to 60 cm, it gives the best yields in film shelters. Fruits - pods up to 23 cm long, by weight - 50-70 grams.

This hybrid is included in the State Register of the Russian Federation, recommended for cultivation in all regions of the country. In terms of maturation, the hybrid is mid-season, requires proper care, but at the same time it is very stable in terms of yield.

The fruits are used for drying, canning, very tasty in marinades.

Trinidad Small Cherry

An interesting variety of peppers is Trinidad Small Cherry, the fruits of which have a spicy-spicy taste with a cherry aroma. This is a very early pepper, the fruits of which can be harvested already 70-90 days after germination. But for consumption, the fruits must fully ripen, since pepper acquires its true taste and aroma only in a state of biological maturity.

The fruits of Trinidad Small Cherry are round "berries", very similar to red cherries (green when unripe). The mass of fruits is small, in size in diameter, the peppers reach about 2-3 mm.

The variety is used for making seasonings, it can also be grown as ornamental plant for decorating interiors.

Indian elephant

The variety Indian Elephant with its name is reminiscent of exotic Indian cuisine. However, in Russia there are many lovers of spicy dishes, so we recommend trying to grow this peninsular pepper.

His bushes reach a height of about 60-70 cm, the plants are compact. The fruits are green at first, and then, as they ripen, acquire a bright red color. The surface is smooth with a high gloss. The pods are elongated, weighing approximately 23-25 ​​grams.

The yield is good, in terms of ripening this variety is mid-season (up to 130 days). It is usually collected from one square meter (subject to proper agricultural technology) up to 3 kg of peppers.

The fruits are used fresh (added to various dishes when cooking as a seasoning), they are also suitable for canning.

cayenne red

The variety belongs to the group of hot cayenne peppers, which are distinguished by high rates of hotness and elongated fruits. The bushes are tall, strewn with numerous pods during the fruiting period.

Fruit ripening is uneven, so on one plant you can see green, slightly reddish, dark red (ripe) peppers. Cone-shaped pods are up to 12-13 cm long, their diameter is small, the fruit walls are thin. The skin of the pods is even, shiny.

ON A NOTE! It is desirable to grow such varieties in greenhouses, where you can get good yields.

The grade is suitable for preparation of seasonings, marinades, it is used for conservation.

Which varieties to choose is the business of every gardener, since many different factors must be taken into account. But varietal diversity will allow you to choose any variety, ranging from spicy to "fiery" peppers.

Rules for growing hot peppers

There are no particular difficulties in growing this crop. But there are some rules that are recommended to follow in order to get a good harvest.

At good care culture will surely thank you good harvest, and who knows, maybe next year a couple more varieties of hot pepper will appear in your garden.

Among the whole variety of peppers, bitter varieties occupy an honorable place. They are endowed with properties that provide spiciness to any dish. People who love such food will be interested to know what are the best varieties of hot peppers to choose for planting and growing at home. What are the best varieties of hot peppers called? A large number of summer residents and gardeners are looking for answers to these questions. Therefore, it is necessary to choose the best views by properties and characteristics.

According to the opinion of summer residents, reviews of people and the conclusion of experts, the best varieties hot peppers are:

• Ukrainian bitter . This is a mid-season, semi-standard view. Ripe fruits are small, have a bright red color. The bush reaches only 30 cm. The peel is thin, tough with a smooth surface. The fruits of this variety of hot peppers (the name speaks for itself) are used in minimal quantities to achieve the desired level of spiciness of the dish. It can be eaten fresh, tossed in sliced ​​pieces, or it can be dried and crushed for ease of use later. In most cases, the vegetable is stored in its entirety, slightly drying the fruits in places protected from the sun.
• cayenne. Mid-early, occupies a leading position in terms of sharpness. In general, summer residents consider it the hottest variety of pepper. It is used as a spice. Mostly grown on the territory of Moldova and Ukraine. Ripe fruits are red in color. Maximum length vegetables does not exceed 10 cm. The bush can reach up to one and a half meters in height. It can be grown both under cover (in greenhouses and greenhouses) and in open ground. The yield is quite high. From one square meter you can collect up to 2.5 kg per season. Hot homemade cayenne pepper is very useful for digestive system. If there are no contraindications, it is recommended to use it to improve the functionality of the digestive tract.
• Astrakhan 147. Red sharp fruits with rough pulp and short, smooth fruits, the length of which does not exceed 8 cm. This is a mid-ripening vegetable, the fruits of which are cone-shaped. It is located on neat bushes, up to 60 cm high, therefore it belongs to the category - hot pepper of a compact variety (see photo), semi-standard. From one square of the area you can get up to 3 kg. ripe fruits. It is grown mainly in open ground, but Astrakhan 147 can also be planted in greenhouse conditions. The sharpness is provided due to the presence in its composition of a substance called capsaicin. Astrakhan 147, many lovers of "grandmother's recipes" are widely used for the preparation of healing tinctures. Especially in violation of the functions of the digestive system, improves appetite. It also helps well in the formation of abscesses on the skin, with pain in the joints, and with the help of tinctures from the hot Astrakhan 147 pepper variety, you can get rid of the manifestations and symptoms of sciatica.

The description of hot pepper varieties indicates that it is used not only as a condiment, spice, or to enhance the spice of dishes, but also in medicine. In addition to the above, Adjika (a special variety for making adjika), Fire Bouquet, Bully, Indian Elephant, Red Fat Man, Falcon's Beak are also considered to be among the best.

Varieties of hot peppers for indoor cultivation

What could be better for gourmets than growing your favorite, hot vegetable at home on the windowsill or in specially designated corners. Such species exist, they are classified as acute decorative pepper. Such types of this vegetable mainly have small bushes. They are used with great success for cooking.

What kind of hot pepper can be grown on the windowsill? Varieties that are most often chosen:

Popular varieties of decorative hot peppers are Salute, Constellation, Little Miracle. They have beautiful compact bushes with small red peppers and can easily decorate a window or balcony in an apartment, so not only lovers of spicy food are interested in them, but also flower growers.

The best varieties of hot peppers, video

July 22nd, 2014

The name "chili" is used in trade and cooking for the cayenne pepper Capsicum annuum, and is also applied to all the most burning varieties red hot peppers to distinguish them from medium and low-burning. The name "chili" in Russian is consonant with the name of the country Chile, but in fact it comes from the word "chilli" from the Astec languages ​​of Nahuatl (the territory of modern Mexico) and is translated as "red".

Pepper spiciness is measured on the Scoville scale. This scale was proposed by the American chemist Wilbur Scoville for a comparative assessment of the degree of hotness of different varieties of pepper. The Scoville Units (SUS) provide an estimate of the quantitative content of capsaicin and are based on organoleptic testing of pepper extracts. It is capsaicin that gives pepper a burning taste, it is associated with the perception of substances that stimulate "thermal" receptors. Capsaicin is widely used in medicine, but not only. For example, it is a component of an alcohol tincture and a medical patch used as a distraction and pain reliever, as well as an ointment for frostbite. Capsaicinoids are used in self-defense gas weapons: in gas pistols and revolvers, gas cartridges.

To be more clear, sweet bell pepper corresponds to 0 on this scale, Tabasco sauce - 5000 units, jalapeno - 8000 units, hot Thai pepper - 50-100 thousand. By the way, while in Thailand, I tried dishes that Thais cook for themselves and, to be honest, I couldn’t eat more than two spoons. Jamaican hot pepper is gaining 100-200 thousand units. The peppers I'm going to talk about in today's post start at 225,000 (!) on the Scoville Hotness Scale.

So let's get started. I must say right away that the most interesting and extreme are at the end of the list.

22nd place. Madame Jeanette (225,000 units)

This variety of pepper comes from Suriname. According to one version, it got its name from the name of a prostitute from Paramaribo. The harmless-looking smooth yellow pod contains a powerful charge of sharpness. It doesn't have any fruity or floral notes, it's just tangy. Madame Jeanette can be found in traditional Surinamese and Antillean cuisines. This variety is often confused with the "yellow Suriname" - Surinamese chile pepper. yellow color, but mature Madame Jeanette peppers are reddish-yellow, larger and irregular in shape. The plant is very productive, grows little and does not like coolness, can grow indoors.

21. Scotch bonnet (100,000 - 350,000 units)

Scotch bonnet is found mainly in the Caribbean, Guyana (where it is called "fireball"), the Maldives and West Africa. It got its name in honor of the resemblance to the traditional Scottish tam-o-shenter headdress. This is a wide wool beret with a pompom on top. These peppers are used to flavor various dishes, as well as in hot sauces and condiments. It gives pork or chicken dishes a unique taste. Scotch bonnet has a sweeter taste and thicker shape than its habanero cousin, with which it is often confused.

20. White habanero (100,000 - 350,000 units)

This habanero variety is rare because it is quite difficult to grow. The white habanero fruit grows on tiny bushes but is extremely productive. Opinions about the origin of the variety differ (Peru or Mexico), but it is most often found in Mexican cuisine.

I suggest you watch a video review of a white habanero with a tasting. As it turned out, this is a fairly popular genre of video reviews on YouTube. The internet is filled with videos of blushing and sweating men chewing different varieties peppers.

19. Kclassic habanero (100,000 - 350,000 units)

Despite its official name, Capsicum chinense, the classic habanero comes from South America. Nikolaus Jaquin, who discovered this plant, mistakenly believed that it spread from China. This type grows naturally in Brazil, Colombia, Mexico and the Caribbean. Residents of Mexico are immensely fond of spicy food, and tourists are offered to taste dishes with habanero peppers in the restaurant. The visitor who ordered this hot pepper is immediately respected by the locals. Habanero pepper is part of the famous Tabasco sauce.

18. Fatali (125,000 - 325,000 units)

The Fatali pepper, or South African habanero, is the first pepper on our list that is not native to the Western Hemisphere. South Africa is considered its homeland. This variety has a pleasant fruity taste. Depending on the place of growth, you can catch the aroma of citrus or peach, although I personally do not understand how you can distinguish any shades of taste when tasting such a sharp product.

17. Tongue of the devil (125,000 - 325,000 units)

This variety is similar in appearance to Fatali and is also a member of the Habanero family. This pepper was first discovered on a farm in Pennsylvania, but the history of its origin is unknown. The fruits of this pepper have a bright, fruity, slightly nutty taste (let's take our word for it).

16. Tigerpaw NR (265,000 - 328,000 units)

This variety of habanero was bred in the scientific laboratory of the Ministry Agriculture USA. The prefix NR in the name of the pepper stands for "nematode resistance", which means the resistance of this variety to root nematodes (pests that usually attack pepper bushes). Due to the artificial origin of Tigerpraw NR, the tradition of using it for food has not developed. However, its resemblance to the classic orange habanero allows it to be used as a substitute for any kind of cooking, although the Tigerpraw NT is slightly spicier.

15. Chocolate habanero (aka Congo Black) (300,000 - 425,000 units)

This variety is originally from Trinidad and, in fact, has absolutely nothing to do with the Congo. Chocolate habaneros have gained particular popularity with spicy lovers, who can stay awake long enough to savor the rich "smoky" flavor buried deep beneath the spicy spiciness. This variety can be found in traditional hot sauces from Mexico to Jamaica.

Review-tasting chocolate habanero:

14. Red Savina (200,000 - 450,000 units)

Another variety of habanero, specially bred by breeders in order to get larger and juicier fruits. Like some other habanero varieties, Red Savina comes from Central America, but its new look he received in the greenhouses of California. In order for you to understand what awaits you further on this list, I will explain: this variety held the palm among the hottest varieties of pepper for 12 years (from 1994 to 2006), and we have not even reached the middle!

13. Red Caribbean Habanero (300,000 - 475,000 units)

This variety is almost twice as hot as the classic habanero. Like some of the other varieties on this list, the red habanero is native to the Amazon basin, although some believe it has Mexican roots. The red Caribbean habanero is widely used in Mexican cuisine, mainly in salsa and other hot sauces.

12. Trinidad Scorpion CARDI (800,000 - 1,000,000 units)

The Trinidad Scorpion cultivar group gets its name from its characteristic scorpion tail shape. Place of origin - the island of Trinidad. The abbreviation CARDI explains that this variety was bred within the walls of the Caribbean Agricultural Research Institute. Growing and processing this pepper requires wearing gas masks and protective clothing similar to chemical protective suits. In its homeland, the Trinidad Scorpion is used in the military industry to produce tear gas. Also, capsaicin obtained from it is added to the paint, which is used to cover the bottoms of ships to protect against molluscs.

11. Naga Morich (aka Dorset Naga) (1,000,000 units)

From this point on, we are moving into a completely different category of varieties with a level of spiciness over a million Scoville units! It's hard to imagine, but "gastromasochists" from all over the world chew these peppers too. Central American habaneros will have to make room: the Naga pepper family is native to northern India and Bangladesh. There they are usually eaten unripe. In addition to the spicy spiciness, "naga morich" boasts a fruity aroma, with some fans catching notes of orange and pineapple. One variety of this Dorset Naga pepper has been specially torn down for maximum spiciness. It was the first strain in the world to cross the 1 million Scoville mark.

10. Bhut Jolokia (aka Ghost Pepper) (800,000 - 1,001,304 units)

In 2011, Bhut Jolokia (or Naga Jolokia) entered the Guinness Book of Records as the hottest pepper in the world. Now there are more spicy varieties of chili, bred in laboratories, but it is worth remembering that Bhut Jolokia is a natural creation of nature, growing for centuries in India. It is noteworthy that the sharpness of this pepper directly depends on the geographical location and climate of the area where it grows. So, the sharpest Bhut Jolokia grows in the relatively sparsely populated northeastern part of India, also known as the "Seven Sister States", where they are plastered with fences to keep wild elephants away from human dwellings. In the drier state of Madhya Pradesh (the center of the country), it is half as sharp as in the northeast. The Ministry of Defense of India, after conducting tests, announced that grenades stuffed with Bhut Jolokia effectively cooled the ardor of hooligans. After that, pepper grenades came into the possession of the Indian army.

9. Bhut Jolokia chocolate (800,000 - 1,001,304 units)

The chocolate variant of Bhut Jolokia is very rare in nature. It got its name not only for its characteristic color, but also for its sweetish aftertaste. But don't be fooled: it's no less pungent than its red counterpart, with about the same level of capsaicin at 1 million units. Native to India, these peppers are used in all varieties of curries.

8. 7 Pot Chili (over 1,000,000 units)

This chili variety also comes from Trinidad, where the fiercest peppers grow naturally as weeds. This pepper is found in dishes throughout the Caribbean. In Jamaica, it is called the "seven-pot" pepper, to show that one pod is enough to fill seven pots of food with flavor and aroma. Like other spiciest varieties, 7 pot chili fruits have an uneven, bumpy surface, as if boiling from the inside due to their spiciness.

7. Gibralta (Spanish Naga) (1,086,844 units)

Based on the name, this variety of naga is grown in Spain, although it was bred in laboratories in the UK. To obtain such a sharpness, gibralta is cultivated in extreme conditions: indoors, in closed polyethylene tunnels, using extremely high temperatures. Since it is an artificially bred variety, it is difficult to find it in traditional Spanish cuisine.

6. Infinity chili (1,176,182 units)

Most of the top ten chili cultivars were produced artificially, and Infinity chili is no exception. It was bred by British breeder Nick Woods, but only lasted two weeks as the hottest pepper. Like the two previous varieties, it's just as red and bumpy and bad-looking, just like those amateur tasters after they've tasted it.

5. Naga Viper (1,382,118 units)

Nature couldn't invent a pepper as hot as the Naga Viper. It is so unnatural that this variety loses its properties with each new bush. Naga Viper is an unstable genetic hybrid of three other chili varieties: Naga morich, Bhut jolokia and Trinidad scorpion. If you want to buy seeds and try growing Naga Viper yourself, get in line with Gerald Fowler, the breeder from the UK who developed this variety. On the this moment There are already several thousand people on the list.

4. 7 Pot Douglah (aka Chocolate 7 Pot) (923,000 - 1,853,396 units)

Trinidad's chocolate 7 pot chili is approaching the dangerous 2 million Scoville mark. Fans say that this variety is one of the juiciest and most aromatic varieties of chili. The word "dougla" in Trinidad refers to people of mixed African and Indian blood.

3. Trinidad Scorpion Butch T (1,463,700 units)

The Trinidad Butch T scorpion was listed in the Guinness Book of Records in 2011. It was obtained by crossing other varieties and named after Butch Taylor from the USA, who grew them from the seeds of another fellow pepper lover. To prepare food using this pepper, you need protective equipment: a mask, gloves, a protective suit. Chefs claim that numbness in the hands lasts for about two more days after cooking.

2. Trinidad Moruga Scorpion(2,009,231 units)

This variety for the first time crossed the threshold of 2 million units on the Scoville scale and for several years held the title of the hottest pepper in the world. It is the hottest pepper found in wild nature, he hails from the Moruga region of Trinidad (of course). A medium-sized fruit contains about 25 ml of pure capsaicin, about the same amount as a police pepper spray. If you decide to bite off a piece of Trinidad Moruga Scorpion pepper, then in the first minutes you will think that it is not spicy at all. However, after a few minutes, the degree of stinging will begin to skyrocket, and you will feel as if your tongue, throat and esophagus are on fire! Blood pressure will rise, the face will turn red, and the eyes will begin to water heavily. Some who tried this pepper had bouts of nausea. In addition to its sharpness, Trinidad Scorpion Moruga Blend is notable for its fruity aroma, thanks to which its fruits, added to food in very small quantities, give the dish a piquant and, at the same time, pleasant taste.

1. Carolina Reaper (1,569,300 - 2,200,000 units)

The leader of the ranking is the Carolina Reaper, grown in South Carolina on the farm of Ed Curry, owner of PuckerButt Pepper Co. The Carolina Reaper, declared the hottest pepper in November 2013, beat the nearest competitor by 200,000 units. Like its other closest relatives from Trinidad, it is equipped with a bumpy surface and a scorpion tail.

In this funny video, two reckless comrades are tasting Carolina Reaper:

Let me remind you something else interesting about food and food: but for example. Here they are eaten. I can even tell you. Well, look how it looks The original article is on the website InfoGlaz.rf Link to the article from which this copy is made -