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The Scotch bonnet is a variety of chili pepper belonging to the species Capsicum chinense, widely cultivated in the Caribbean. Named for its resemblance to a tam o'shanter hat, it typically ranges from 100,000 to 350,000 Scoville heat units. Its heat level is comparable to the habanero, but it is of...
The habanero is a hot variety of the chili pepper species *Capsicum chinense*, historically associated with Mexico's Yucatán Peninsula. Unripe habaneros are green, maturing to vibrant colors like orange or red, and typically measure between 100,000 and 350,000 Scoville Heat Units. These peppers are...
The Chiltepin, or chiltepe, is a small, round wild chili pepper native to the southwestern United States and northern Mexico. It is classified as Capsicum annuum var. glabriusculum and is considered the closest wild relative of cultivated bell peppers and jalapeños. Known for its sudden and intense...
Scotch bonnet powder is a ground spice derived from dried Scotch bonnet peppers, a *Capsicum chinense* cultivar named for its resemblance to a Scottish tam o' shanter. The chili is central to Caribbean cuisine, particularly Jamaican jerk seasoning and hot pepper sauces. Measuring between 100,000 and...
The Thai bird's eye chile is a small, slender pepper variety belonging to the Capsicum annuum species, commonly cultivated throughout Southeast Asia. Despite its physical size, the chili delivers an intense, sharp heat, typically registering between 50,000 and 100,000 on the Scoville scale. It serve...
Melinda's Red Savina Pepper Hot Sauce is a fiery condiment produced by Melinda's, a brand specializing in habanero-based sauces. It features the Red Savina habanero, a pepper cultivar that held the Guinness World Record for the world's hottest chili from 1994 to 2006, measuring around 577,000 Scovil...
Thai chili, often referring to the bird's eye chili, is a small but potent pepper cultivar of the Capsicum annuum species. These peppers typically measure between 50,000 and 100,000 Scoville Heat Units and are a foundational ingredient in Southeast Asian cooking. They are utilized in both fresh and...
Pequín chile is a tiny, hot Capsicum annuum pepper of Mexico, notable for its elongated fruit and frequent use dried and crushed over snacks, salsas, and soups.
Kolhapuri Chicken is a dry coconut curry originating in South Maharastra. It’s notable for its intense heat derived from a complex masala incorporating roasted coconut and dried red chilies. This dish offers a deeply flavorful and spicy experience favored by those who enjoy bold, traditionally prepa...
Bird's eye chili is a small, pungent Capsicum annuum cultivar widely used in Southeast Asian cooking and commonly reaches 50,000 to 100,000 Scoville units.
Habanero powder is made from dried and ground Capsicum chinense peppers, which originated in the Amazon basin and are now strongly associated with Mexican cuisine, particularly in the Yucatan Peninsula. Ranking 100,000-350,000 on the Scoville scale, habaneros are among the hotter chili varieties ava...
