100K-1M SHU

Extra-Hot Peppers

Extra-hot peppers range from 100,000-1,000,000 SHU. Habaneros, Scotch bonnets, and bird's eye chilis live here, balancing real heat with real flavor.

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

Datil Pepper

100K-300K SHU Extra-Hot

Grown almost exclusively around St. Augustine, Florida, the datil is one of the most regionally specific peppers in…

View Full Profile
Datil Pepper
Origin
USA
Species
C. chinense
fruity sweet
Extra-hot peppers arranged as a tier overview with habanero, scotch bonnet, and fatalii-type peppers

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

Image credit: KnowThePepper

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
Route Guide

Choosing Within Extra-Hot

Use this tier to narrow 34 peppers by heat range, kitchen role, format, and substitution fit.

Choose by Kitchen Job

Choose extra-hot peppers by flavor family first, not just SHU. Habaneros and Scotch bonnets bring fruit and perfume, bird's eye…

Substitute Across Nearby Tiers

If you are missing an extra-hot pepper, the cleanest fallback is usually another extra-hot pepper with a similar species profile…

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

What the Database Shows

34 peppers, 40 comparisons, and 147 related guides feed this tier.

Top edge: Red Savina Habanero. Gentler edge: Charleston Hot.

Browse

Cultivars in This Tier

34 varieties

These are the named cultivars and canonical profiles that currently define the extra-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.

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…

Capsaicin activates TRPV1 pain receptors.

Species in This Tier

This tier spans multiple species. C. chinense dominates (habaneros, Scotch bonnets), but C. frutescens (tabasco) and C. annuum…

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…

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

Safety & Handling

Gloves recommended when cutting. Avoid touching eyes or face. Wash cutting boards with dish soap - water alone does not remove…

See the burn relief guide for handling advice.

Breeding & Cultivar History

Many extra-hot varieties are landraces - regionally adapted cultivars shaped by centuries of farmer selection rather than formal…

One tier can still contain 34 very different kitchen profiles.

Tier Snapshot

34 profiles, 40 comparisons, 147 guides.

Upper edge: Red Savina Habanero. Gentler edge: Charleston Hot.

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

Related Guides

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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.

Pepper Tools & Resources

SHU Calculator

Calculate final sauce heat

Substitute Finder

Heat-matched alternatives

Compare Peppers

Side-by-side comparisons

Full Database

All pepper varieties

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
45 varieties

Medium

2.5K-30K SHU
48 varieties

Hot

30K-100K SHU
63 varieties

Super-Hot

350K+ SHU
28 varieties
View Heat Level Overview →