Superhot Chilli Peppers
Some chilli growers classify superhot varieties as being varieties which have an average heat level of 350,000 SHU upwards. However, given how some of the hotter Habaneros, namely Caribbean Red Habanero and Chocolate Habanero, have supposedly been measured at 577,000 SHU then I classify superhot varieties as being varieties which have an average heat level of 600,000 SHU upwards. Although some of the hotter Habaneros and Scotch Bonnets can be blisteringly hot I wouldn't consider any of them to be superhot varieties. I consider superhot varieties to be a distinct group of chillies with their own heat profile, which I'd describe as being more aggressive and much sharper than that of even the hottest Habaneros and Scotch Bonnets.
A Brief History of Superhot Chillies
In the early 2000s, when superhot chillies took off and started gaining popularity in the West, the four varieties available to growers were Naga Morich and Bhut Jolokia (both from India and Bangladesh), and Trinidad 7-Pot and Trinidad Scorpion (both from Trinidad and Tobago). These four varieties, and various accessions of them, quickly gained popularity in the West. This then led to certain people seeing the monetisation potential within superhot chillies and the whole thing was soon turned into a lucrative niche. New world record breakers were regularly showing up and people were being over charged for seeds. People were appearing in the media with bragging rights attached to the latest world record breaker and then using the publicity to drive custom to their chilli seed and hot sauce businesses. Once the money started flowing the rhetoric intensified and people became more creative. New superhot varieties, often times with names containing the labels 'Scorpion' or '7-Pot and sometimes prefixed with the label 'Trinidad', were popping up on a regular basis that looked almost identical to superhot varieties that already existed, except they had a different back-story, which further drove demand for chilli seeds.
.jpg "Big Black Mama - 9th September 2025") |
| Big Black Mama - 9th September 2025 |
Hot sauce vendors began marketing new products containing the latest world record breaking chilli whilst chilli seed vendors were busy selling overpriced seeds to customers. With so much heated competition, many failed hot sauce vendors and superhot chilli seed vendors, all eager for a slice of the lucrative pie, came and went like morning mist over the Lake District. New YouTube channels were regularly popping up where people could find videos of daring individuals sampling someone's latest hot sauce or eating whole superhot chillies that had been sent to them by seed vendors looking for publicity. People became so emotionally involved with superhot chillies that heated dramas and fallouts were all too commonplace on internet forums and in Facebook groups. Like Kenneth Copelands of the superhot chilli world, some individuals eventually turned chaos into order and developed their own superhot empires and deviously wrapped them in a crucifix to shield them from scrutiny, making them somewhat untouchable and adding a whole new definition to the term, a 'new cross'.
Nowadays, there are many superhot varieties available to chilli growers, all of which were either developed through selection to isolate certain traits or are hybrids developed by crossing superhots with other superhots or superhots with other C. chinense varieties in an attempt to create newer superhot varieties that are even hotter than the ones currently in existence. With varieties such as 7-Pot Brain Strain, 7-Pot Bubblegum, 7-Pot Infinity, 7-Pot Lucy, 7-Pot SR, 7-Pot Douglah, 7-Pot Primo, 7-Pot Rennie, 7-Pot Barrackpore, 7-Pot Chaguanas, 7-Pot Jonah, 7-Pot Lava, Trinidad Scorpion, Trinidad Scorpion Butch T, Trinidad Scorpion CARDI, Trinidad Moruga Scorpion, Hurt Berry, Apocalypse, Bhutlah, Nagalah, Moruglah, Jigsaw, Borg9, Primotalii, Carolina Reaper and we could go on ad infinitum, the amount of superhot varieties available to growers nowadays can seem very overwhelming. Most, if not all, of the aforementioned varieties also come in multiple colour variants! There are so many in existence that Semillas La Palma even named one of their superhot creations J.A.F.S.H (just another fu**ing super hot) and gave it the description, "a superhot variety that was made by crossing two superhot Capsicum chinense varieties". 😆
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| Bengle Naga - 9th September 2025 |
Superhot chillies typically have a pimply skin texture (rough exocarp), giving them a very fearsome and gnarly-looking appearance. However, not all superhot varieties have a rough exocarp. Some can also appear smooth. Although I do grow superhot chillies and use them in the kitchen, they're not my go-to chillies of choice for every-day cooking. I've always favoured the original varieties and have never been interested in chasing after the latest world record breakers. Many of the superhot chillies in existence today have one thing in common, and that is they carry the genetics of the original superhot landrace varieties from Trinidad and Tobago — Seven Pot and Scorpion. Some people have even theorised that superhot chillies were originally created by the military with the intention of weaponising them. Others have gone even further and claimed that they were created by placing chilli seeds inside a nuclear reactor for gene alterations. Superhot chillies became the driving force behind the industry and you could argue that it's still the case today. With so many to choose from, I recommend picking one or two of your favourites and just sticking with those.
Are Superhot Chilli Plants Difficult to Grow?
Contrary to what you might be thinking, in my opinion, the answer is — no! I've never found superhot varieties to be any more difficult to grow than the other C. chinense varieties that I've grown. I treat them like I would any C. chinense variety and they grow at the same rate and perform perfectly well. In fact, I would claim that some of the Habaneros I've grown were trickier to grow than any of the superhot varieties I've ever grown. In some cases, I've found superhot varieties to grow like weeds and produce an abundance of fruit, Chocolate Bhut Jolokia and Moruga Scorpion being two such varieties.
Given how seed vendors can sometimes market superhot varieties as being somewhat exotic, I think it leads people to believe that they require special growing conditions. Providing you grow them in a place where they receive lots of light (this is very important) and sufficient humidity they will perform just fine. As with most C. chinense varieties, they require a long growing season and the seeds should be sown early to ensure there is enough time for the fruit to reach full maturity. Like any chilli variety, when you grow it for the first time you get an understanding of what it likes and what it doesn't like.
How Do You Cook with Superhot Chillies?
People can sometimes be nervous about using superhot chillies for the first time. Superhot chillies can be used much in the same way as Habaneros and Scotch Bonnets. The main difference is that they are much hotter and you don't need to use as much to reach the same heat level. Two or three slices of a superhot chilli can often times be the equivalent of using one whole Habanero or Scotch Bonnet. When cooking with superhot chillies the main thing to keep in mind is that they are ferociously hot. You should start by adding one or two small pieces at a time and then test the heat level after a few minutes before adding any more. Remember, you can always add more chilli but you can't take it out after adding it.
When working with superhot chillies it can be very easy to accidentally add too much and a meal that ends up being too spicy is a waste of food. Some superhot varieties are hotter than others, so you will need to factor this in also. For example, Naga Morich and Bhut Jolokia chillies are not as hot as Carolina Reaper and Trinidad Moruga Scorpion chillies, both of which have been measured at over 2,000,000 SHU. You shouldn't be afraid of cooking with superhot chillies. There are no hard and fast rules stating that you have to use a whole one in anything. The best thing to do is add a few small pieces to whatever you're cooking, and once you've reached the desired heat level then just freeze the rest of the chilli for later use.
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| Trinidad Moruga Scorpion Longitudinal Cross-Section |
You can also dry them and make your own chilli flakes or chilli powder. This will give you more control over the heat. However, a little goes a very long way, so be careful! Superhot chilli flakes are particularly good when sprinkled over pizza, egg dishes and potato dishes. Contrary to what some people believe, most of the capsaicin in chillies doesn't reside in the seeds, it resides in the placenta (the pithy portion inside the fruit which holds the seeds in place). Therefore, if you wish to tame down the heat you could just use the flesh of the chilli and avoid using the placenta, but this is a bit like throwing the baby out with the bath water. If you're going to do that then you may as well just stick to growing Habaneros and Scotch Bonnets.
Are Superhot Chillies Dangerous?
Superhot chillies can't kill you unless you're allergic to them and you have an anaphylactic reaction, but the same goes for any other chilli or food allergy. The capsaicin in chillies, the chemical responsible for making them hot, binds to the body's pain receptors and then the brain releases endorphins and dopamine, which in turn gives you a sense of euphoria and well-being. The 'heat' from eating chillies is just a trick on the nervous system and no real 'burn' is ever taking place. The sense of euphoria and well-being from the release of endorphins and dopamine is what chilli-heads are addicted to, and the hotter the chillies the greater the effects. A medical doctor once told me that people with weak hearts who eat extremely hot chillies are putting a lot of stress on their system and are at greater risk of suffering from a heart attack. However, not being a medical doctor myself I have no idea how true this is.
It's true that some people have needed medical attention after consuming superhot chillies or extremely spicy foods, such as super spicy curries. The reason for this is because the effects from eating extremely spicy food can cause very painful and uncomfortable stomach cramps, something which chilli-heads refer to as cap cramps (capsaicin cramps). When you eat superhot chillies on a regular basis you become accustomed to them and build up a tolerance to the heat. It is possible for people to overdose on capsaicin, but as of writing this there are no known reported cases of capsaicin overdose in humans. At the levels used in food capsaicin is considered safe for consumption. It's estimated that it would take between 12–13 grams of capsaicin to cause an overdose in a 150lb person.
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| 7-Pot Bubblegum, Fatalii Jigsaw, Carolina Reaper and Pimenta Leopard |
How Do You Handle Superhot Chillies?
When working with superhot chillies it's always advisable to wear gloves. The capsaicin can get on your fingers very easily, and no matter how many times you wash your hands it can linger for many hours afterwards. When this happens and you accidentally touch your face, eyes, lips, ears, forehead or any other sensitive body parts, it can be a very uncomfortable experience when you're not used to it. It's also very easy to contaminate cooking utensils, such as chopping boards, plastic jugs, wooden spoons, food blenders, pots and pans, so be very careful! Although you may enjoy eating extremely spicy food, other people in your household may not, and cooking utensils contaminated with capsaicin can easily destroy a meal for those who don't like spicy food. It's advisable to have a separate chopping board just for chopping chillies. I even have my own plastic jugs which I use when making hot sauce. I forget how many roast dinners have ended up being unintentionally spicy!
It's also worth mentioning that when washing pots, pans and other cooking utensils which have been used to prepare superhot chillies or foods that contain them, the fumes can be very overpowering and will easily make you and your diners cough and sneeze. For this reason, it's advisable to rinse everything under cold running water prior to washing up, but even when rinsing them under cold running water it can sometimes have the same effect. Be careful because superhot chillies are no joke!
Finally, when grinding dehydrated chillies of any kind it's always advisable to wear some type of face covering, be it eye goggles and a dust mask or a full face respirator mask. Always grind them in a well ventilated area and away from other people. The same goes when transferring the flakes or powder into containers. Superhot chilli powder is lethal stuff and can get into the atmosphere and irritate people's eyes and respiratory systems very easily. Sometimes, it can even happen just from removing the lid on a container of superhot chilli powder. I once had a jar of Chocolate Bhut Jolokia powder on the spice rack and whenever I removed the lid people would start coughing and sneezing shortly after.