10 Pimentas mais ardidas do Mundo

10 Hottest Peppers of the World (Scoville scale)
The Scoville scale is the measurement of the pungency (spicy heat) of chili peppers.
The number of Scoville heat units (SHU) indicates the amount of capsaicin present per unit of dry mass. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.
The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test. A modern method to directly measure capsaicinoid content in peppers is high-performance liquid chromatography.

Note: Since Scoville ratings are defined per unit of dry mass, comparison of ratings of between products having different water content can be misleading. Typical fresh chili peppers have a water content around 90 percent, whereas, for example, Tabasco sauce has a water content of 95 percent. For law-enforcement-grade pepper spray, values up to 500 thousand to 5 million SHU have been mentioned, but the actual strength of the spray depends on the dilution, which could be a factor 10.
The chilis with the highest rating on the Scoville scale exceed one million Scoville units, and include specimens of naga jolokia or bhut jolokia and its cultivars, the "Dorset naga" and the "Ghost chili", neither of which has official cultivar status.
Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content. Pungency values for any pepper are variable, owing to expected variation within a species—easily by a factor of 10 or more—depending on seed lineage, climate (humidity is a big factor for the Bhut Jolokia; the Dorset Naga and the original Naga have quite different ratings), and even soil (this is especially true of habaneros). The inaccuracies described in the measurement methods also contribute to the imprecision of these values. When interpreting Scoville ratings, this should be kept in mind.

1. Trinidad Moruga Scorpion
File:Trinidad moruga scorpion ripe ready to pick.jpg
Exceptionally hot, world record: 2,009,231
The Trinidad Scorpion Moruga Blend (Capsicum chinense), endemic to the district of Moruga in Trinidad and Tobago, is currently the world's hottest Chili pepper cultivated. The New Mexico State University's Chilli Pepper Institute has identified the Trinidad Scorpion Moruga Blend as the newest hottest chili pepper as of February 2012. According to the Institute, the Trinidad Scorpion Moruga Blend ranks as high as 2,009,231 SHU on the Scoville scale, making it the hottest chili pepper in the world to date.

2. Naga Viper pepper

The Naga Viper pepper was the official holder of the Guinness World Records "World's Hottest Chilli" record as of 25 February 2011. The Naga Viper pepper, with its rating of 1,382,118 Scoville Heat Units (SHU), beat the previous record holder, the Infinity Chilli. This record has since been exceeded by the Trinidad Moruga Scorpion. In comparison, a jalapeño pepper measures between 2,500 and 8,000 SHU on the same scale.
The Naga Viper was created in England by chilli farmer Gerald Fowler of The Chilli Pepper Company, based in Cark, Cumbria. It is an unstable three-way hybrid produced from the Naga Morich, the Bhut Jolokia and the Trinidad Scorpion (some of the world's hottest peppers). Due to its hybrid nature, it is unable to produce offspring exactly like the parent due to segregation of alleles and therefore traits. The Chilli Pepper Company is continuing its work to stabilize the variety.

3. Infinity Chilli

The Infinity Chili pepper is a chili pepper created in England by chili breeder Nick Woods of Fire Foods, Grantham, Lincolnshire. For two weeks in February 2011, the Infinity Chili held the Guinness World Record title for the world's hottest chili with a Scoville scale rating of 1,067,286 Scoville Heat Units (SHU). On February 25, 2011, it was displaced by the Naga Viper pepper, which registered 1,382,118 SHU.

4. Bhut Jolokia chili pepper
File:BhutJolokia09 Asit.jpg
The Ghost Pepper (Bhut Jolokia) (Assamese: ভোট-জলকীয়া),  also known as Bhot Jolokia, ghost pepper, ghost chili pepper, red naga chilli, and ghost chilli is an interspecific hybrid cultivated in the Indian states of Assam and Nagaland. It grows in the Indian states of Assam, Nagaland and Manipur. There was initially some confusion and disagreement about whether the Bhut was a Capsicum frutescens or a Capsicum chinense pepper, but DNA tests showed it to be an interspecies hybrid, mostly C. chinense with some C. frutescens genes.
In 2007, Guinness World Records certified that the Ghost Pepper (Bhut Jolokia) was the world's hottest chili pepper, 400 times hotter than Tabasco sauce.

5. Trinidad Scorpion Butch T pepper

Butch T Scorpion pepper is a chili pepper that was formerly the most piquant pepper. It has been since replaced by the Trinidad Moruga Scorpion as the world's hottest pepper, from Trinidad and Tobago. The pepper is a Capsicum chinense cultivar, derived from the Trinidad Scorpion, which is indigenous to Trinidad and Tobago. It is named after Butch Taylor, the owner of Zydeco farms in Woodville/Crosby Mississippi & hot sauce company who is responsible for propagating the pepper's seeds. The "scorpion" peppers are referred to as such because the pointed end of the pepper is said to resemble a scorpion's stinger.
The Trinidad Scorpion Butch T variety pepper was for a short amount of time ranked as the most pungent ("hot") pepper in the world, according to Guinness World Records in 2011. A laboratory test conducted in March 2011 measured a specimen of Scorpions at 1,463,700 Scoville heat units, officially ranking it the hottest pepper in the world at that time.

6. Bedfordshire Super Naga

The Bedfordshire Super Naga, which has a reading of 1.12 million Scovilles, the unit used to measure chilli pepper heat, was developed by Salvatore Genovese and can only be found on his Blunham farm.

7. 7-Pot Chili

Over 1 Million Scovilles. The heat of the 7-Pot pepper is similar to the Bhut Jolokia but with a more fruity and nutty flavor, like other Caribbean peppers.
It is becoming more popular and well-known among chile-heads, but the seeds are very rare and hard to find.
The 7-Pot is from Trinidad, and there are a few different versions, including the Yellow 7-Pot, the 7-Pot Jonah, and the Chocolate, or 7-Pot Douglah. It is related to the Trinidad Scorpion Pepper and has rough, pimpled skin, but is more plump, with a ribbed texture and a more fruity flavor.
Its name refers to the saying that it is hot enough to spice 7 pots of stew. In Trinidad, it is used in military grade tear gas and marine paint, which prevents barnacles.

8. Red Savina habanero
File:Red savina cropped.jpg
The Red Savina pepper is a cultivar of the habanero chili (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger fruit.
Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the Red Savina habanero. The exact method Garcia used to select the hottest strains is not publicly known.
The Red Savina is protected by the U.S. Plant Variety Protection Act (PVP #9200255).
In February 2007, the Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by the Naga Jolokia pepper. The Red Savina held the record from 1994 until 2006.

9. Habanero chili
File:Habanero chile - flower with fruit (aka).jpg
The habanero (Spanish: [aβaˈneɾo]) is a variety of chili pepper. When used in English, it is sometimes spelled (and pronounced) habañero—the diacritical mark being added as a hyperforeignism. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero chili is 2–6 centimetres (0.8–2.4 in) long. Habanero chilis are intensely hot, rated 100,000–350,000 on the Scoville scale.
The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Mexico. An intact fruit of a small domesticated habanero was found in Pre-ceramic levels in Guitarrero Cave in the Peruvian highlands and was dated to 6500 B.C.E.

10. Scotch bonnet pepper

Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers (Latin: Capsicum chinense) is a variety of chili pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. It is named for its resemblance to a Tam o' Shanter hat. Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units., however there are completely sweet varieties of Scotch Bonnet grown on some of the Caribbean islands, called Cachucha peppers. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.

11. Datil pepper
12. Rocoto
13. Piri Piri Ndungu
14. Madame Jeanette

Source: wikipedia.org


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