100K–1M SHU

Extra-Hot Peppers

Extra-hot peppers range from 100,000–999,999 SHU. This tier includes some of the most culinarily versatile hot peppers in the world, from habaneros to Scotch Bonnets to bird's eye chilis.

34
Varieties
6
Comparisons
100K–1M SHU
Heat Range
Mild Medium Hot Extra-Hot Super-Hot
Featured Extra-Hot Pepper

Chocolate Habanero

300K–425K SHU Extra-Hot

Pull a ripe chocolate habanero off the vine and you notice the color first — deep mahogany, almost brown-black, nothing like the orange or red you'd expect from a habanero. Bite…

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Chocolate Habanero
Origin
Caribbean
Species
C. chinense
smoky fruity

Quick Facts: Extra-Hot Peppers

100K–999K SHU range
Multi-species tier (chinense, frutescens, annuum)
Many are ancient landraces
Gloves recommended when cutting
Best tier for flavor + heat balance
Browse

All Extra-Hot Peppers

34 varieties

Every extra-hot pepper in our database, sorted by maximum Scoville rating. Click any card for the full profile with flavor notes, growing tips, and substitutes.

Red Savina Habanero
Extra-Hot

Red Savina Habanero

USA

580K SHU fruity
Caribbean Red Habanero
Extra-Hot

Caribbean Red Habanero

Caribbean

475K SHU fruity
Chocolate Habanero
Extra-Hot

Chocolate Habanero

Caribbean

425K SHU smoky
Fatalii
Extra-Hot

Fatalii

Central Africa

400K SHU citrusy
Hot Paper Lantern Pepper
Extra-Hot

Hot Paper Lantern Pepper

Unknown origin

400K SHU
Habanero
Extra-Hot

Habanero

Mexico

350K SHU fruity
Scotch Bonnet
Extra-Hot

Scotch Bonnet

Caribbean

350K SHU fruity
Madame Jeanette
Extra-Hot

Madame Jeanette

Suriname

350K SHU fruity
White Habanero
Extra-Hot

White Habanero

Mexico

350K SHU fruity
Aji Chombo
Extra-Hot

Aji Chombo

Panama

350K SHU fruity
Jamaican Hot Chocolate
Extra-Hot

Jamaican Hot Chocolate

Jamaica

350K SHU fruity
Wiri Wiri
Extra-Hot

Wiri Wiri

Guyana

350K SHU bright

How Extra-Hot Peppers Compare

Visual breakdown within the 100K–1M SHU range

Red Savina Habanero 350K–580K
Caribbean Red Habanero 300K–475K
Chocolate Habanero 300K–425K
Fatalii 125K–400K
Hot Paper Lantern Pepper 300K–400K
Habanero 100K–350K
Scotch Bonnet 100K–350K
Madame Jeanette 100K–350K
White Habanero 100K–350K
Aji Chombo 100K–350K
Deep Dive

The Science of Extra-Hot Heat

Capsaicin at Extra-Hot Level

Capsaicin content between 6,000–60,000 ppm. The burn is intense but manageable for experienced cooks. Heat builds over 5–10 seconds and fades within 10–15 minutes.

Capsaicin activates TRPV1 pain receptors. The sensation is real pain, but causes no physical damage.

Species in This Tier

This tier spans multiple species. C. chinense dominates (habaneros, Scotch Bonnets), but C. frutescens (tabasco) and C. annuum (Thai chilis) also appear. Each species contributes a distinct flavor chemistry.

Cooking with Extra-Hot

The sweet spot for cooking. Enough heat to be the star of a dish, but with complex flavor (fruity, citrusy, floral) that adds real depth. Remove seeds and membranes for milder heat while keeping flavor.

Roasting deepens sweetness. Raw preserves brighter notes. See our fresh vs dried guide.

Safety & Handling

Gloves recommended when cutting. Avoid touching eyes or face. Wash cutting boards with dish soap – water alone doesn't remove capsaicin oil. Seeds are not the hottest part; the white membranes (placenta) are.

Full remedies in our capsaicin burn relief guide. TL;DR: dairy, sugar, or dish soap.

Head-to-Head

Extra-Hot Pepper Comparisons

View All

Side-by-side breakdowns of heat, flavor, and culinary uses for extra-hot-tier peppers.

VS
350K vs 580K

Habanero vs Red Savina Habanero: Key Differences Explained
VS
400K vs 350K

Fatalii vs Scotch Bonnet Showdown: Heat, Flavor & Uses
VS
400K vs 350K

Fatalii vs Habanero: What's the Difference?
VS
350K vs 8K

Habanero vs Jalapeño: Heat, Flavor & Key Differences
VS
350K vs 23K

Habanero vs Serrano Pepper: Which Pepper Should You Use?
VS
350K vs 350K

Habanero vs Scotch Bonnet – Heat & Flavor Compared
Learn More

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Dried Mexican Chiles Guide
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Easiest Peppers to Grow for Beginners
The 12 easiest pepper varieties for beginner gardeners. Detailed guide with expert tips and practical advice.

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Frequently Asked Questions

What SHU range defines extra-hot peppers?
Extra-Hot peppers measure 100K–1M SHU on the Scoville scale. This range is determined by capsaicinoid concentration measured via high-performance liquid chromatography (HPLC), which replaced the original organoleptic Scoville taste test in the 1980s.
What is the hottest extra-hot pepper?
The hottest extra-hot pepper in our database is Red Savina Habanero at 350,000–580,000 SHU. It's followed by Caribbean Red Habanero (475K SHU).
How many extra-hot pepper varieties exist?
We currently track 34 extra-hot varieties. Globally, hundreds more exist as regional landraces that haven't been formally cataloged. New cultivars are bred each year, particularly in the competitive super-hot community.
Are extra-hot peppers safe to eat?
Yes. The burn is intense but temporary (10–15 minutes). Build tolerance gradually. Start with small amounts and increase over time. The capsaicin in these peppers has been studied for potential health benefits.
What species are most extra-hot peppers?
Most extra-hot peppers belong to Capsicum chinense, a species native to the Amazon basin. Chinense varieties have the genetic capacity to produce extremely high capsaicinoid concentrations. A few annuum and frutescens varieties also reach this range.
Sources & References
Explore

Other Heat Levels

The Scoville scale spans from 0 SHU to over 3 million. Each tier serves a different culinary purpose.

Mild

0–2.5K SHU
35 varieties

Medium

2.5K–30K SHU
46 varieties

Hot

30K–100K SHU
59 varieties

Super-Hot

350K+ SHU
28 varieties
View Heat Level Overview →