1M+ SHU

Super-Hot Peppers

Super-hot peppers start above 1,000,000 SHU. This tier covers record-setting cultivars with extreme heat, long burn, and serious handling needs.

27
Varieties
6
Comparisons
1M+ SHU
Heat Range
Mild Medium Hot Extra-Hot Super-Hot
Featured Super-Hot Pepper

Infinity Chili

1.1M-1.1M SHU Super-Hot

The first time I tasted an Infinity Chili, I made the rookie mistake of treating it like a habanero - small bite, chew…

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Infinity Chili
Origin
England
Species
C. chinense
fruity intense
Super-Hot Peppers (1M+ SHU) hub with route-specific pepper varieties arranged for browsing

Route-owned image for the super-hot heat band.

Image credit: KnowThePepper

Quick Facts: Super-Hot Peppers

Hottest tier on the Scoville scale
Dominated by C. chinense species
Bred via 7-10 generation crosses
Gloves mandatory for handling
Single pod can season large batches
Route Guide

Choosing Within Super-Hot

Use this tier to narrow 27 peppers by heat range, kitchen role, format, and substitution fit.

Choose by Kitchen Job

Choose super-hots by the job you need them to do. Fresh pods like Carolina Reaper and Moruga Scorpion bring fruit and aroma for…

Substitute Across Nearby Tiers

When a super-hot is unavailable, step down into the extra-hot tier before forcing another record pepper into the same slot. A…

For a faster decision, use the substitutes hub or pepper comparisons.

What the Database Shows

27 peppers, 18 comparisons, and 226 related guides feed this tier.

Top edge: Apollo Pepper. Gentler edge: Bhut Jolokia White.

Browse

Cultivars in This Tier

27 varieties

These are the named cultivars and canonical profiles that currently define the super-hot band on Know The Pepper. Open any card when you need the full route-owned profile for flavor notes, growing behavior, or a closer substitute.

Apollo Pepper
Super-Hot

Apollo Pepper

USA

3M SHU reported sweet heat, earthy finish
Pepper X
Super-Hot

Pepper X

USA

2.7M SHU fruity
Dragon's Breath
Super-Hot

Dragon's Breath

United Kingdom

2.5M SHU extremely intense
Carolina Reaper
Super-Hot

Carolina Reaper

USA

2.2M SHU fruity
Komodo Dragon Pepper
Super-Hot

Komodo Dragon Pepper

England

2.2M SHU fruity
Trinidad Moruga Scorpion
Super-Hot

Trinidad Moruga Scorpion

Trinidad

2M SHU fruity
Chocolate Bhutlah
Super-Hot

Chocolate Bhutlah

USA

2M SHU smoky
7 Pot Douglah
Super-Hot

7 Pot Douglah

Trinidad and Tobago

1.9M SHU earthy, nutty C. chinense fruit with extreme heat
7 Pot Primo
Super-Hot

7 Pot Primo

Louisiana, USA

1.8M SHU fruity, floral C. chinense aroma with extreme heat
Dorset Naga
Super-Hot

Dorset Naga

United Kingdom

1.6M SHU fruity
7 Pot Katie
Super-Hot

7 Pot Katie

United Kingdom

1.6M SHU fruity
Naga Morich
Super-Hot

Naga Morich

Bangladesh / Northeast India

1.5M SHU fruity

How Super-Hot Peppers Compare

Visual breakdown within the 1M+ SHU range

Apollo Pepper 2.5M-3M
Pepper X 2.7M-2.7M
Dragon's Breath 2.5M-2.5M
Carolina Reaper 1.4M-2.2M
Komodo Dragon Pepper 1.4M-2.2M
Trinidad Moruga Scorpion 1.2M-2M
Chocolate Bhutlah 1M-2M
7 Pot Douglah 923K-1.9M
7 Pot Primo 800K-1.8M
Dorset Naga 800K-1.6M
Deep Dive

The Science of Super-Hot Heat

Capsaicin at Super-Hot Level

Capsaicin content above 60,000 ppm. The body responds with endorphin release, sweating, and elevated heart rate. These effects…

Capsaicin activates TRPV1 pain receptors.

Species in This Tier

Nearly all super-hots belong to C. chinense, a species native to the Amazon basin. The chinense genome appears uniquely capable…

Cooking with Super-Hot

Used primarily in hot sauce production and extreme food challenges. A single pod seasons multiple large batches. Dried powder…

Roasted = sweeter. Raw = brighter. See fresh vs dried.

Safety & Handling

Disposable gloves are strongly recommended. Keep super-hot pepper juice away from your eyes and face, ventilate when cooking…

See the burn relief guide for handling advice.

Breeding & Cultivar History

Modern super-hots are products of selective breeding, not genetic modification. Breeders like Ed Currie (PuckerButt) cross…

One tier can still contain 27 very different kitchen profiles.

Tier Snapshot

27 profiles, 18 comparisons, 226 guides.

Upper edge: Apollo Pepper. Gentler edge: Bhut Jolokia White.

Head-to-Head

Super-Hot Pepper Comparisons

View All

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

VS
2.2M vs 2.7M

Carolina Reaper vs Pepper X: Dethroned by a Cousin
VS
2.5M vs 2.7M

Dragon's Breath vs Pepper X: Claim vs Record
VS
2.2M vs 350K

Carolina Reaper vs Habanero: A 10x Heat Leap
VS
2.2M vs 1M

Carolina Reaper vs Ghost: Twice the Burn
VS
2.2M vs 2M

Carolina Reaper vs Moruga Scorpion: Heat and Use
VS
1.9M vs 2.2M

7 Pot Douglah vs Reaper: Dark Sauce or Red Record?
Learn More

Related Guides

All guides →
Best Peppers for Chili: 12 Fresh & Dried Options
The best peppers for chili usually combine dried depth with controlled heat. Use ancho for sweet body, guajillo for bright red fruit, pasilla or mulato for darker notes, chipotle for smoke, and cayenne or chile de arbol when the pot needs a sharper burn.
Best Soil for Growing Peppers
Pepper soil needs drainage first, then steady nutrition and a slightly acidic pH around 6.0-6.8. Use lighter mixes for containers, compost-rich but not soggy raised beds, and avoid heavy clay that holds water around roots.
Dried Mexican Chiles Guide
Dried Mexican chiles are easiest to understand by fresh name, dried name, flavor, and heat. Ancho brings sweet raisin body, guajillo adds bright red fruit, pasilla is darker and earthy, while morita, cascabel, mulato, and arbol fill different sauce jobs.
Easiest Peppers to Grow for Beginners
The easiest peppers for beginners tolerate temperature swings, common watering mistakes, and ordinary garden soil better than fussy varieties. Start with reliable producers that mature quickly and keep setting fruit.

Pepper Tools & Resources

SHU Calculator

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Substitute Finder

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Side-by-side comparisons

Full Database

All pepper varieties

Frequently Asked Questions

What SHU range defines super-hot peppers?
Super-Hot peppers measure 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 super-hot pepper?
The hottest super-hot pepper in our database is Apollo Pepper at 2,500,000–3,000,000 SHU. It's followed by Pepper X (2.7M SHU).
How many super-hot pepper varieties exist?
We currently track 27 super-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 super-hot peppers safe to eat?
Yes, but with caution. Capsaicin does not cause permanent tissue damage. However, the pain response is extreme and can last 20–45 minutes. Wear gloves when handling. Have full-fat dairy nearby. People with GERD or stomach ulcers should consult a doctor first.
What species are most super-hot peppers?
Most super-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.
What makes super-hot peppers so much hotter than habaneros if they are the same species?
Most super-hots are Capsicum chinense, the same species as habaneros. The difference is how far capsaicinoid biosynthesis has been pushed through selective breeding. In habaneros, the capsaicin pathway runs at moderate output. In Carolina Reapers and similar varieties developed over decades, that pathway is maximized across the entire placenta, the white internal tissue where capsaicin glands concentrate. Environmental stress amplifies this: restricted water, high growing temperatures, and lower soil nitrogen all trigger additional capsaicin production. Individual fruits on the same super-hot plant can vary by 200,000-400,000 SHU depending on conditions during ripening.
How much of a super-hot pepper do you actually use in a recipe?
Far less than you might expect. In hot sauce production, 10-20% super-hot content by weight is typical when blending with other peppers for balance. As a fresh whole ingredient, one Carolina Reaper or Moruga Scorpion pod seasons 8-12 servings of curry or chili when added whole and removed before serving, similar to a bay leaf. Dried powder goes in by the quarter-teaspoon for four servings. The standard approach is to add a small amount, wait 10 minutes for the heat to distribute through the dish, taste carefully with a neutral base food, then decide whether more is needed.
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
53 varieties

Hot

30K-100K SHU
81 varieties

Extra-Hot

100K-350K SHU
23 varieties
View Heat Level Overview →