Spicemad's Chilli Pepper Hall of Flame
.JPG "Chilli Harvest - 11th September 2022")
Given that some of my chilli plants are grown indoors in windows and in a small porch, each variety also needs to perform well indoors and produce a respectable crop of chillies for it to make it onto my favourites list. I see little point in using up valuable growing spaces for varieties that only produce a few chillies when those same spaces could be used for growing much more prolific varieties instead. Flavour is also an important factor and one that needs no further explanation. We all want to grow chilli varieties that taste good. However, flavour is always subjective, and what I perceive to be a tasty variety might not necessarily be so to you. Most of the chilli varieties I've grown tasted just fine, whilst some didn't really have much flavour at all. My two favourite Capsicum species are Capsicum chinense and Capsicum pubescens, and my favourite chilli is the Chocolate Habanero, with Orange Habanero being a very close second.
To make the most of my valuable growing spaces and to ensure that my chillies go as far as possible in the kitchen, I typically avoid growing very mild varieties and I focus more on the hotter varieties instead. This is not to suggest that every variety I grow is blow your head off hot, but all of them do contain a respectable amount of heat. However, being a chilli-head I'm also fully aware that there is more to chilli peppers than just heat! Some people say that flavour is more important than heat, but I think it's a combination of both. After all, the main reason why we grow chillies in the first place is because we like spicy food. How hot a person chooses to go is all down to personal preference. Some people struggle with the heat of a Jalapeño; others can eat Habaneros and Scotch Bonnets like cherry tomatoes, and the hardcore among us wouldn't settle for anything milder than a Dorset Naga.
Although I do grow and use superhot varieties, they are not my go-to chillies of choice for everyday cooking. In my opinion, the whole superhot chilli stuff has been done to death and has reached the point of ridiculous. As of writing this, the Carolina Reaper is now also available in colours purple, brown, orange, yellow, peach, white, mustard and caramel. There are also many new superhot hybrids which are the result of crossing other superhot varieties with the Carolina Reaper, no doubt in an attempt to create something even hotter. It's only a matter of time before some of these new designer superhots start making an appearance in Vogue's designer collections or until someone starts modelling them on the catwalk as this summer's must-haves. 😁
The varieties listed below have ticked all of the correct boxes and have become favourites of mine. However, there are still several very close contenders that didn't quite make it into Spicemad's Chilli Pepper Hall of Flame. The following varieties have all proven themselves to be good choices for indoor growing, although some have more favourable growth habits than others and some perform much better than others. All of them have proven to be prolific, and all of them produce very tasty chillies with a respectable amount of heat. The following list of my favourites is subject to change. New varieties could be crowned and existing varieties could be dethroned.
Number of varieties: 9
Aji Largo
Species: Capsicum pubescens | Pungency: Hot
Hailing from the land of condors and colonial architecture we have the Aji Largo pepper, a searingly hot Ecuadorian firebomb neatly wrapped up in mystery and one which belongs to the Capsicum pubescens species, a species that was once the talking point of empires and has been setting mouths ablaze in the Andes for thousands of years! Still carrying ancient knowledge from a bygone age inside its red skin and black seeds, these juicy, elongated botanical delights have an excellent flavour and pack a serious punch. Aside from being a great pepper to use in chili con carne and other spicy concoctions, thinly sliced Aji Largo peppers are also very nice on sandwiches, but you should always forewarn your diners because watching someone turn bright red, spit out their lunch and cough up a lung is no laughing matter!
Born in the Andes Mountains and belonging to a species that is perfectly adapted to the cold, harsh winds, torrential rain, thin air and brutal sun, Aji Largo plants can be extremely prolific when grown outdoors where conditions are optimal, but even when grown indoors they can still perform reasonably well for a Capsicum pubescens variety. When Europeans were still fighting over black pepper the Andes was already familiar with a different type of fire that had been growing on large bushes for thousands of years. Capsicum pubescens refuses to be tamed elsewhere and has now been proudly adopted by the dynasty of Spice and is considered as part of the family. With its attractive purple flowers and shiny red fruit, the Aji Largo pepper is a testament to the fact that pain and pleasure really can coexist inside the same skin. ♥️
 |
| Spicemad's Chilli Pepper Hall of Flame - Aji Largo |
Aji Lemon
Species: Capsicum baccatum | Pungency: Hot
Belonging to the Capsicum baccatum species, a species nurtured for thousands of years by the people who crossed the Andes on foot, explored the Amazon basin for centuries and built Machu Picchu, Sacsayhuamán and Ollantaytambo with their bare hands, the mountain-born genetic masterpiece known as Aji Lemon is a variety to which many chilli-heads and devout acolytes remain fiercely loyal! Quietly spoken about for centuries by Andean grandmothers and market vendors, the sweet, citrus-like heavenly perfume of this botanical wonder plays an important role here in the vast dynasty of Spice, the only dynasty in existence worthy of admiration and respect.
Also known as 'Qillu Uchu' in the Quechua language, Aji Lemon should not be confused with its yellow cousin Aji Mochero, another Peruvian beauty contestant but one that belongs to the Capsicum chinense species. Just slicing open one of these bright yellow coloured glow sticks is like having the pantheon of ancient Peruvian Gods congregate in your kitchen to bestow their upper worldly blessings upon you. Hot sauce made with Aji Lemon chillies is like liquid sunshine in a bottle, a perfect medicine and food for the soul of all sun worshippers and chilli-heads alike during the dark times of winter. 💛
 |
| Spicemad's Chilli Pepper Hall of Flame - Aji Lemon |
Chocolate Habanero
Species: Capsicum chinense | Pungency: Extremely Hot
The Chocolate Habanero proudly reigns over the vast dynasty of Spice with Orange Habanero being heir to the spicy throne. How would I describe this royal hermaphrodite? Like an overlooked hero of the chilli world. Like an introvert of the harvest bowl and one that's flashy but without showing off. While other, more brightly coloured, fruits certainly claim centre stage, underneath its exotic and modest chocolate brown exterior hides an unsurpassed tropical deliciousness with distinct smoky undertones. After slicing open one of these chocolate delights everyone in the room suddenly starts talking, which is just another testament as to why you should never judge a book by its cover.
Plenty of chocoholics have fallen victim to this exotic hermaphrodite, only to quickly learn that it doesn't pick sides and its flavour is anything but a chocolaty one! Although it may smell and taste like a piece of heaven in a shiny brown package, it's more like a botanical conspiracy between Mother Nature and the Cenobites! The Chocolate Habanero is a truly delicious chilli, but one that should come with a public health warning! People who eat one on an empty stomach are normally never the same afterwards. Hot sauce made with Chocolate Habanero chillies will make your soul leave your body and go in search of a more tranquil existence. 🤎
 |
| Spicemad's Chilli Pepper Hall of Flame - Chocolate Habanero |
Mako Akokosrade
Species: Capsicum chinense | Pungency: Very Hot
The elongated golden-yellow miracle known as the Mako Akokosrade chilli is a rare gem that was discovered in West Africa by an American chilli-head whilst out hunting for new spicy delights. With its extremely pungent aroma and flavour, the somewhat unusual and little known about Mako Akokosrade chilli is one you either love or hate, and personally I love it. They make an excellent addition to hot sauces and salsas and they are also perfectly at home on pizza, just like pineapple is! A common theme with African chillies is that they always have a fantastic flavour, even though they're like angry forest cobras waiting to strike at anyone who dares to eat them!
A Ghanaian man claiming to be of royal descent once wrote to me with a dire warning! He informed me that there are greedy and manipulative, blonde-haired, blue-eyed, fair-skinned aliens with buck teeth who lurk in the Ghanaian bush and judge the villagers from a distance. Like ghosts with faces as pale as snow and features resembling the carved moai statues on Easter Island, they can often be heard whispering from behind baobab trees in Afrikaans-accented broken Twi after dusk and they conspire with pharaonic Nazi Templars and shape shifting witches who fly around on broomsticks at night and swap skins. Unfortunately, not everything comes with a spice rating! 💛
 |
| Spicemad's Chilli Pepper Hall of Flame - Mako Akokosrade |
Malawi Bird's Eye
Species: Capsicum annuum | Pungency: Hot
Described by some as tiny volcanoes or mosquitoes armed with matches, the Malawi Bird's Eye chilli has belonged to the dynasty of Spice for many years. Originally sent as a sacred offering with a seed order, these small, fiery red devils from Southeast Africa may be considered by some to be a poor choice for a favourite chilli variety, but I really like them, and here at spicemad.com we never discriminate. The phrase good things come in small packages springs to mind when thinking about this one. Used in either fresh or dried form in curries and for keeping witches confused, if you can stare your potential future mother-in-law in the face whilst eating a whole one without crying then you're definitely marriage material.
Malawi is nicknamed 'The Warm Heart of Africa', and now we know why! No healing dances or the summoning of ancestral spirits should ever be undertaken without first wrapping an offering of Malawi Bird's Eye chillies and seven cigarettes in a cloth and then placing it on the ground outside the front door after dusk. If you then slap the ground seven times and walk backwards with your eyes closed the ancestors will borrow your mouth for the night and the witches will fly off to Lake Malawi on their broomsticks for a much needed drink whilst fanning their tongues with winnowing baskets. ♥️
 |
| Spicemad's Chilli Pepper Hall of Flame - Malawi Bird's Eye |
Orange Habanero
Species: Capsicum chinense | Pungency: Extremely Hot
Originating from Mexico's Yucatán Peninsula we have the Mayan superstar known as the Orange Habanero, a beautiful and somewhat innocent-looking fruit with a very fiery reputation! Known for its tropical fruity goodness and extreme heat, this orange coloured Yucatecan firebomb disguised as a thing of beauty is living proof that the ancient Gods of this mysterious land really did have a sense of humour. Hailing from a sun-drenched peninsula covered with ancient ruins, where great architects once finely tuned stone and where the jungles still remember the pyramids and the great cites of the past, this orange coloured gastronomical delight may look like it belongs in a fruit bowl – but it has teeth, and it bites like a jaguar!
Once considered as sacred by the ancient Maya and used in many applications from salsa to interrogation and to warding off conquistadors in full body armour, the Orange Habanero is an old classic and one that still has the ability to destroy vast empires, curdle the milk of human kindness and reduce grown men to tears. Hot sauce made with Orange Habanero chillies may look like a tropical Mexican sunset in a bottle, but one small helping on a teaspoon or a tortilla chip will soon induce uncontrollable hiccups in the unsuspecting and cause them do the swing dance around your kitchen. 🧡
 |
| Spicemad's Chilli Pepper Hall of Flame - Orange Habanero |
Papa Joe's Scotch Bonnet
Species: Capsicum chinense | Pungency: Very Hot
For those wishing to bring a taste of the Caribbean islands into the kitchen then look no further because Papa Joe is ready to take your call. Like a controlled arson attack perfected for centuries by Caribbean grandmothers, adding one of these tropical fruity gems to your Jamaican curry will either give your diners a lifelong phobia of the colour yellow or bring tears of joy to their faces and transport them on an inner journey to a destination where sun-drenched white sandy beaches, turquoise waters and coconut trees abound. Where the smell of exotic spices fills the air and where reggae and calypso music can be heard playing all day and night.
With its lightly textured surface and beautiful sheen, the fiery yellow gem known as Papa Joe's Scotch Bonnet glows like the Caribbean midday sun, and when introduced into the kitchen things can get heated very quickly! When used wisely, this delicious botanical yellow marvel can add something very special to the cooking pot, but when misused it also has the ability to make any Jamaican cuss in patois and get on their knees whilst crying into a glass of milk. "Peppa pot stew mek up pan di yaad eena di mountains jus wud nuh tayse di sed widout adding ah lickle scotch bonnet peppa. Yah mon. Bless up!" 💛
 |
| Spicemad's Chilli Pepper Hall of Flame - Papa Joe's Scotch Bonnet |
Peruvian White Habanero
Species: Capsicum chinense | Pungency: Extremely Hot
While it may look like the innocuous subject of a still life art painting tutorial or remind you of a mint flavoured sweet, the Peruvian White Habanero should never be underestimated! Like a white-hot plasma discharge straight from the sun's anus, eating one of these small firecrackers is like going from 0–90mph in less than three seconds! The compact plants grow very well indoors and produce excellent yields of small improvised explosive devices that are guaranteed to make your grandmother jump up from her armchair, spit out her false teeth and then start doing the samba.
Whilst uncontrollably searching for an oral fire escape after succumbing to the ingenious trap of the Peruvian White Habanero, many patients report the sensation of having their tongue tightly clamped in a woodworkers vise, leading to symptoms of conjunctival injection, rhinorrhea and brief psychotic episodes accompanied by extreme shouting that puts Lord Satanachia's black metal vocals to shame. People are often traumatised for life after eating a Peruvian White Habanero, but at least it gives them a good story to tell the grandkids. 💚
 |
| Spicemad's Chilli Pepper Hall of Flame - Peruvian White Habanero |
Trinidad Moruga Scorpion
Species: Capsicum chinense | Pungency: Nuclear
Trinidad may be famous for its African and Indian cultures and its brightly coloured carnivals, but it's also home to a very frightening hermaphrodite with a real sting in its tail! Hailing from the backyards of Trinidadian masochists and once identified as the hottest chilli pepper in the world and the first one to ever surpass the 2 million Scoville mark, the chemical warfare agent known as the Trinidad Moruga Scorpion has a ferocious heat and is capable of completely disabling its prey. Like the lovechild of Satan and a murder hornet, just eating a tiny slither of this tropical wonder is like licking the sun. The expression on most people's faces after sampling this one is like that of a cross between Mick Jagger chewing on a wasp and that of an angry middle-aged mother of four from a rough housing estate who's just had her fourth visit of the week from the police.
For the initiated and those with the courage to overcome the fear of giving birth to a fiery cactus during their next lavatory visit, the Trinidad Moruga Scorpion offers a delectable reward in the form of a delicious tropical fruitiness. Aside from being a fantastic superhot variety to use in phall curries and other extremely spicy potions, paste made with this fiery beast can also act as a very effective deterrent against those wishing to tamper with the wing mirrors on the family broomstick. With its viper-like bite, the Trinidad Moruga Scorpion is so ferociously hot that it will even have Freddy Krueger and Pinhead begging for a priest and a glass of cold milk! ♥️
 |
| Spicemad's Chilli Pepper Hall of Flame - Trinidad Moruga Scorpion |