The name "chili" is used in trade and in cooking to refer to the cayenne pepper Capsicum annuum, and is also applied to all of the hottest red hot peppers to distinguish them from medium- to low-burning. The name "chile" in Russian is consonant with the name of the country of Chile, but in fact it comes from the word "chilli" from the Nahuatl Astek languages (the territory of modern Mexico) and translates as "red".
The pungency of a pepper is measured on the "Scoville Hotness Scale". This scale was proposed by the American chemist Wilbur Scoville for a comparative assessment of the degree of hotness of different varieties of pepper. The Scoville Scale Units (ECU) provide an estimate of the quantitative content of capsaicin and are based on sensory testing of pepper extracts. It is capsaicin that gives the pepper a hot taste, it is associated with the perception of substances that stimulate "heat" receptors. Capsaicin is widely used in medicine, but not only. For example, it is a component of an alcoholic tincture and a medical patch used as a distraction and pain reliever, as well as an ointment for frostbite. Capsaicinoids are used in self-defense gas weapons: gas pistols and revolvers, gas cartridges.
To make it more clear, sweet bell peppers correspond to 0 on this scale, tabasco sauce - 5,000 units, jalapenos - 8,000 units, hot Thai peppers - 50-100 thousand. By the way, being in Thailand, I tried the dishes that Thais prepare for themselves and, to be honest, I couldn't eat more than two spoons. Jamaican hot pepper gains 100-200 thousand units. The peppers, which I will talk about in today's post, start at 225 thousand (!) On the Scoville pungency scale.
So let's get started. I must say right away that the most interesting and extreme is at the end of the list.
22nd place. Madame Jeanette (225,000 units)
This type of pepper is native to Suriname. According to one version, it got its name from a prostitute from Paramaribo. The harmless-looking smooth yellow pod contains a powerful charge of spiciness. It has no fruity or floral notes, it's just spicy. Madame Jeanette can be found in traditional Surinamese and Antillean cuisine. This variety is often confused with "yellow Suriname" - a yellow Surinamese chili, but mature Madame Jeanette peppers are reddish-yellow in color, they are larger and irregular in shape. The plant is very productive, grows little and does not like coolness, it can grow indoors.
21. Scotch Bonnet (100,000 - 350,000 units)
Scotch bonnet is found mainly in the Caribbean, Guyana (where it is called "fireball"), the Maldives and West Africa. It got its name in honor of the resemblance to the traditional Scottish headdress Tam-o-Shanter. This is a wide woolen beret with a pom-pom at the top of the head. These peppers are used to flavor various dishes, as well as in hot sauces and condiments. It gives pork or chicken dishes a unique flavor. Scotch bonnet has a sweeter taste and thicker shape than its habanero cousin, with which it is often confused.
20. White habanero (100,000 - 350,000 units)
This habanero is rare because it is difficult to grow. The fruits of the white habanero grow on tiny bushes, but are extremely productive. There are different opinions about the origin of the variety (Peru or Mexico), but it is most often found in Mexican cuisine.
I suggest you watch a video review of the white habanero with a tasting. As it turned out, this is a fairly popular genre of video reviews on YouTube. The internet is filled with videos of blushing and sweating men munching on different varieties of peppers.
19.Klassic habanero (100,000 - 350,000 units)
Despite its official name Capsicum chinense, the classic habanero comes from South America. Nikolaus Jacquin, who discovered this plant, mistakenly believed that it spread from China. This species naturally grows in Brazil, Colombia, Mexico and the Caribbean. The inhabitants of Mexico are immensely fond of spicy food, and dishes with habanero peppers are offered to tourists in the restaurant. The visitor who ordered this hot pepper is immediately respected by the locals. Habanero pepper is part of the famous Tabasco sauce.
18. Fatali (125,000 - 325,000 units)
The Fatali pepper, or South African habanero, is the first pepper on our list that is not native to the Western Hemisphere. South Africa is considered his homeland. This variety has a pleasant fruity flavor. Depending on the place of growth, you can catch the aroma of citrus or peach, although I personally do not understand how you can distinguish any shades of taste when tasting such a spicy product.
17. Devil's tongue (125,000 - 325,000 units)
This variety looks similar to fatali and is also part of the habanero family. This pepper was first discovered on a farm in Pennsylvania, but the history of its origin is unknown. The fruits of this pepper have a bright, fruity, slightly nutty taste (let's believe the experts a word).
16. Tigerpaw NR (265,000 - 328,000 units)
This habanero variety was bred by the USDA Science Laboratory. The prefix NR in the name of the pepper stands for "nematode resistance", which means the resistance of this variety to root nematodes (pests that usually attack pepper bushes). Due to the artificial origin of Tigerpraw NR, the tradition of using it for food has not developed. However, its resemblance to the classic orange habanero makes it a substitute for the latter in any dish, although Tigerpraw NT is slightly spicier.
15. Chocolate habanero (aka Congo Black) (300,000 - 425,000 units)
This variety is native to Trinidad and, in fact, has absolutely nothing to do with Congo. Chocolate habanero is especially popular with spicy drinkers, who can remain conscious long enough to experience the rich "smoky" aroma buried deep under the scalding pungency. This variety can be found in traditional hot sauces from Mexico to Jamaica.
Review-tasting of chocolate habanero:
14. Red Savina (200,000 - 450,000 units)
Another habanero variety, specially bred by breeders in order to get larger and juicy fruits. Like some of the other habanero varieties, Red Savina comes from Central America, but it got its new look in California greenhouses. So that you understand what awaits you in this list further, I will explain: this variety held the palm among the hottest varieties of pepper for 12 years (from 1994 to 2006), and we have not even made it to the middle!
13. Red Caribbean habanero (300,000 - 475,000 units)
This variety is almost twice as sharp as the classic habanero. Like some of the other varieties on this list, the red habanero is native to the Amazon basin, although some believe it has Mexican roots. Red Caribbean habanero is widely used in Mexican cuisine, mainly in salsa and other hot sauces.
12. Trinidad Scorpion CARDI (800,000 - 1,000,000 units)
The Scorpion group of Trinidad got its name from the characteristic tail shape, reminiscent of the tail of a scorpion. Place of origin - Trinidad island. The abbreviation CARDI explains that this variety was bred within the walls of the Caribbean Agricultural Research Institute. To grow and process this pepper, you must wear gas masks and protective clothing similar to chemical protection suits. In its homeland, the Scorpion of Trinidad is used in the military industry to produce tear gas. Also, the capsaicin obtained from it is added to the paint, which is used to cover the bottoms of ships to protect against shellfish.
11.Naga Morich (aka Dorset Naga) (1,000,000 units)
At this point, we move into a completely different category of varieties with a pungency level of over a million Scoville! It is hard to imagine, but "gastromasochists" from all over the world chew these peppers too. Central American habanero varieties will have to make room: the naga pepper family is native to northern India and Bangladesh. There they are usually eaten unripe. In addition to the searing pungency, naga morich boasts a fruity aroma, some fans catch notes of orange and pineapple. One of the varieties of this pepper, Dorset Naga, has been specially eaten for maximum pungency. It was the first variety in the world to cross the 1 million Scoville mark.
10. Bhut Jolokia (aka Ghost Pepper) (800,000 - 1,001,304 units)
In 2011, Bhut Jolokia (or Naga Jolokia) entered the Guinness Book of Records as the hottest pepper in the world. Now there are already more pungent varieties of chili, bred in laboratories, but it is worth remembering that Bhut Jolokia is a natural creation of nature, growing in India for centuries. It is noteworthy that the pungency of this pepper directly depends on the geographical location and climate of the area where it grows. For example, the sharpest Bhut Jolokiya grows in the relatively sparsely populated northeastern part of India, also known as the "Seven Sister States", where it is coated with fences to keep wild elephants away from human dwellings. In the drier state of Madhya Pradesh (the center of the country), it is half as severe as in the northeast. After conducting tests, the Indian Ministry of Defense announced that grenades stuffed with Bhut Jolokia effectively cool the ardor of hooligans. After that, the pepper grenades were placed at the disposal of the Indian army.
9.Bhut Jolokia chocolate (800,000 - 1,001,304 units)
The chocolate version of Bhut Jolokia is very rare in the wild. It got its name not only for its characteristic color, but also for its sweetish taste. But don't be fooled: it's just as pungent as its red cousin, with roughly the same capsaicin level of 1 million units. Native to India, these peppers are used in all varieties of curries.
8.7 Pot Chili (over 1,000,000 units)
This chili also comes from Trinidad, where the fiercest peppers grow naturally like weeds. This pepper is found in dishes throughout the Caribbean. In Jamaica, it is called the "seven pots" pepper to show that one pod is enough to fill seven pots of food with flavor and aroma. Like the other hottest varieties, 7 pot chili fruits have an uneven, bumpy surface, as if boiling from the inside because of their pungency.
7. Gibralta (Spanish Naga) (1,086,844 units)
As the name suggests, this naga variety is grown in Spain, although it was bred in UK laboratories. To obtain this pungency, Gibraltha is cultivated in extreme conditions: indoors, in closed polyethylene tunnels, using extremely high temperatures. Since it is an artificially bred variety, it is difficult to find it in traditional Spanish cuisine.
6. Infinity chili (1,176,182 units)
Most of the top ten chili varieties have been produced artificially, and Infinity chili is no exception. It was bred by British breeder Nick Woods, but only held the title of hottest pepper for two weeks. Like the previous two varieties, it is as red, bumpy and bad looking, just like those hobby tasters after they taste it.
5.Naga Viper (1,382,118 units)
Nature could not invent a pepper as hot as the Naga Viper. This is so unnatural that this variety loses its properties with each new bush. Naga Viper is an unstable genetic hybrid of three other chili varieties: Naga Morich, Bhut Jolockia, and Trinidad Scorpion. If you would like to buy seeds and try to grow the Naga Viper yourself, sign up in line with Gerald Fowler, the UK breeder who bred the strain. At the moment, there are already several thousand people on the list.
4.7 Pot Douglah (aka Chocolate 7 Pot) (923,000 - 1,853,396 units)
A chocolate variety of 7 pot chili from Trinidad is approaching the dangerous 2 million Scoville mark. Fans say this is one of the juiciest and most flavorful chili varieties. The word "dougla" in Trinidad refers to people of mixed African and Indian blood.
3. Trinidad Scorpion Butch T (1,463,700 units)
The Trinidad Scorpion Butch T was listed in the Guinness Book of Records in 2011. It was obtained by crossing other varieties and named after Butch Taylor of the United States, who raised them from the seeds of another pepper lover. To prepare food using this pepper, you need protective equipment: mask, gloves, protective suit. The chefs say that the numbness in the hands lasts about two more days after cooking.
2. Trinidad moruga scorpion(2,009,231 units)
This variety crossed the 2 million mark on the Scoville scale for the first time and held the title of the hottest pepper in the world for several years. It is the hottest pepper found in the wild and is native to the Moruga region of Trinidad (of course). A medium-sized fruit contains about 25 ml of pure capsaicin: about the same as a police pepper spray. If you decide to take a bite of Trinidad Moruga Scorpion pepper, then in the first minutes you will think that it is not spicy at all. However, after a few minutes, the degree of pungency will begin to grow rapidly, and it will seem to you that your tongue, throat and esophagus are on fire! The blood pressure will rise, the face will turn red, and the eyes will begin to water heavily. Some people who tried this pepper had bouts of nausea. In addition to the pungency, Trinidad Scorpion Moruga Blend is notable for its fruity aroma, thanks to which its fruits, added to food in very small quantities, give the dish a spicy and, at the same time, pleasant taste.
1. Carolina Reaper (1,569,300 - 2,200,000 units)
The leader of the rating is Carolina Reaper pepper, grown in South Carolina on the farm of Ed Curry, owner of the PuckerButt Pepper Co. Carolina Reaper, declared the hottest pepper in November 2013, outpaced its closest competitor by 200,000 units. Like its other closest relatives from Trinidad, it is equipped with a bumpy surface and a scorpion's tail.
In this funny video, two reckless fellows taste the Carolina Reaper:
Let me remind you of something else interesting about food and food:, but for example. So they are being eaten. I can even tell you and. Well, also see how it looks The original article is on the site InfoGlaz.rf The link to the article this copy was made from is
Are you here because you love spicy food and want to learn how to make your favorite dishes even spicier? Here are 6 hottest sauces that will challenge your taste buds. Be careful and don't say you weren't warned!
But let's first understand why people love spicy food so much. There is such a hypothesis: when we eat burning, the mucous membrane of the mouth feels pain, and in order to drown it, the brain releases into the body endorphin - the hormone of joy. But there is still no scientific evidence of this connection.
Another version is that almost all the hottest sauces, spices and spices themselves are aphrodisiacs, that is, substances that stimulate sexual desire. No wonder the Kamasutra was written in India, the country with the most spicy cuisine!
One way or another, we invite spicy lovers to familiarize themselves with the rating of the hottest sauces. Their ingredients scored high on the Scoville Pungency Scale, based on the amount of capsaicin in the product, the substance that makes peppers so hot.
The pungency of Jalapeno peppers is estimated from 2.5 thousand to 8 thousand units on the Scoville scale (ECU), the pungency of pepper sprays is 4 million, and the hottest substance known to science (rubberiferatoxin contained in Poisson's milkweed) is 16 billion units.
The hottest sauces in the world
Tabasco
Our rating will be opened by the popular Tabasco sauce, an invention of the American banker Edward McCaillenny. There are several varieties of Tabasco with varying degrees of pungency - from sweet-spicy (100-600 ECU) to habanero (up to 9000 units). With the exception of the green Tabasco variety, they share a common ingredient, cayenne chili. Its sharpness in its pure form can reach 50 thousand ECU. 
The classic Tabasco recipe is simple: pepper, vinegar and salt. But if you follow the canons, you will have to keep the peppers for three years in an oak barrel, and only then add the vinegar and salt.
Tabasco is indispensable for one of the most popular cocktails - "Bloody Mary". Just a couple of drops of sauce will add new flavors to a fresh dish. Tabasco is adored by singer Madonna, ex-President George W. Bush and Queen Elizabeth II.
Bhut Jolokia by South Devon
If Tabasco looks like child's play, let's move on to the next sauce in our ranking. The Indian variety Bhut Jolockia (or "ghost pepper") is considered the hottest pepper ever born by nature itself. Of course, scientists have already bred varieties that are many times superior to its pungency, and nevertheless, the sauce from it can take an honorable place on the shelf of every lover of food extreme. Depending on the concentration of pepper, its pungency can reach a million ECU, but on average it is 700 thousand. 
Naga viper
Sauce made from hot pepper Naga viper, grown artificially by British breeder Gerald Fowler. It is a hybrid of three super-sharp varieties: Naga Morich, Bhut Jolockia, and Trinidad Scorpion. Its sharpness is 1,382,118 units. The creator of the pepper even joked that he would take a receipt from everyone who dared to try his creation. 
New Mexico Scorpio
The main ingredient in New Mexico Scorpion, Infinity Chili pepper, is slightly inferior to Naga Viper (1,191,595 ECU), but the sauce is much spicier. 337 bottles were offered to visitors at the Fiery Foods & Barbecue in Albuquerque. Despite the rather high price ($ 55), the sauce was instantly sold out, because the creators presented it as the hottest sauce in the world. 
Atomic kick ass
This throat-tearing condiment with 12 million ECU was invented by the chef of the British restaurant "Bindi" Muhammad Karim. The sauce, whose name is translated into Russian as "Atomic p *** c", is prepared with thick gloves and a gas mask and served with the signature dish - fried chicken legs. Before trying them, the visitor is obliged to sign a paper that removes the guilt from the restaurant for all possible consequences. 
The chef honestly declares that a small fraction of this dangerous food can lead to half an hour of facial paralysis, cramps and internal bleeding.
The hottest sauce in the world
Blair's 16 Million Reserve
In general, Blair has a whole series of "millionth" sauces with a pungency of 2 to 15 million ECU, but this sauce has become the pearl of the collection. It is difficult to call this substance a sauce in the usual sense. The 1 ml flask contains the purest crystallized capsaicin. Its pungency is estimated at 16 million ECU. You can even say that it is the most burning substance on earth. The thing is purely collectible: only 999 of these bottles were produced.A man testing the hottest sauce in the world
There was a daredevil who dared to conduct an experiment and dissolved a crystal of capsaicin in a 3-liter saucepan of tomato soup. The first spoon seemed spicy to him, but not excessively, and he treated his wife to soup. She, having tried only one spoon, burst into tears and threatened to file for divorce. After that, the man tried his creation again and was forced to pour it down the toilet - the soup turned out to be the spicy food he had ever tasted.
Subscribe to our channel in Yandex.Zen
The name "chili" is used in trade and in cooking to refer to the cayenne pepper Capsicum annuum, and is also applied to all of the hottest red hot peppers to distinguish them from medium- to low-burning. The name "chile" in Russian is consonant with the name of the country of Chile, but in fact it comes from the word "chilli" from the Nahuatl Astek languages (the territory of modern Mexico) and translates as "red".
The pungency of a pepper is measured on the "Scoville Hotness Scale". This scale was proposed by the American chemist Wilbur Scoville for a comparative assessment of the degree of hotness of different varieties of pepper. The Scoville Scale Units (ECU) provide an estimate of the quantitative content of capsaicin and are based on sensory testing of pepper extracts. It is capsaicin that gives the pepper a hot taste, it is associated with the perception of substances that stimulate "heat" receptors. Capsaicin is widely used in medicine, but not only. For example, it is a component of an alcoholic tincture and a medical patch used as a distraction and pain reliever, as well as an ointment for frostbite. Capsaicinoids are used in self-defense gas weapons: gas pistols and revolvers, gas cartridges.
To make it more clear, sweet bell peppers correspond to 0 on this scale, tabasco sauce - 5,000 units, jalapenos - 8,000 units, hot Thai peppers - 50-100 thousand. By the way, being in Thailand, I tried the dishes that Thais prepare for themselves and, to be honest, I couldn't eat more than two spoons. Jamaican hot pepper gains 100-200 thousand units. The peppers, which I will talk about in today's post, start at 225 thousand (!) On the Scoville pungency scale.
So let's get started. I must say right away that the most interesting and extreme is at the end of the list.
22nd place. Madame Jeanette (225,000 units)
This type of pepper is native to Suriname. According to one version, it got its name from a prostitute from Paramaribo. The harmless-looking smooth yellow pod contains a powerful charge of spiciness. It has no fruity or floral notes, it's just spicy. Madame Jeanette can be found in traditional Surinamese and Antillean cuisine. This variety is often confused with "yellow Suriname" - a yellow Surinamese chili, but mature Madame Jeanette peppers are reddish yellow in color, they are larger and irregular in shape. The plant is very productive, grows little and does not like coolness, it can grow indoors.
21. Scotch Bonnet (100,000 - 350,000 units)
Scotch bonnet is found mainly in the Caribbean, Guyana (where it is called "fireball"), the Maldives and West Africa. It got its name in honor of the resemblance to the traditional Scottish headdress Tam-o-Shanter. This is a wide woolen beret with a pom-pom at the top of the head. These peppers are used to flavor various dishes, as well as in hot sauces and condiments. It gives pork or chicken dishes a unique flavor. Scotch bonnet has a sweeter taste and thicker shape than its habanero cousin, with which it is often confused.
20. White habanero (100,000 - 350,000 units)
This habanero is rare because it is difficult to grow. The fruits of the white habanero grow on tiny bushes, but are extremely productive. There are different opinions about the origin of the variety (Peru or Mexico), but it is most often found in Mexican cuisine.
I suggest you watch a video review of the white habanero with a tasting. As it turned out, this is a fairly popular genre of video reviews on YouTube. The internet is filled with videos of blushing and sweating men munching on different varieties of peppers.
19.Klassic habanero (100,000 - 350,000 units)
Despite its official name Capsicum chinense, the classic habanero comes from South America. Nikolaus Jacquin, who discovered this plant, mistakenly believed that it spread from China. This species naturally grows in Brazil, Colombia, Mexico and the Caribbean. The inhabitants of Mexico are immensely fond of spicy food, and dishes with habanero peppers are offered to tourists in the restaurant. The visitor who ordered this hot pepper is immediately respected by the locals. Habanero pepper is part of the famous Tabasco sauce.
18. Fatali (125,000 - 325,000 units)
The Fatali pepper, or South African habanero, is the first pepper on our list that is not native to the Western Hemisphere. South Africa is considered his homeland. This variety has a pleasant fruity flavor. Depending on the place of growth, you can catch the aroma of citrus or peach, although I personally do not understand how you can distinguish any shades of taste when tasting such a spicy product.
17. Devil's tongue (125,000 - 325,000 units)
This variety looks similar to fatali and is also part of the habanero family. This pepper was first discovered on a farm in Pennsylvania, but the history of its origin is unknown. The fruits of this pepper have a bright, fruity, slightly nutty taste (let's believe the experts a word).
16. Tigerpaw NR (265,000 - 328,000 units)
This habanero variety was bred by the USDA Science Laboratory. The prefix NR in the name of the pepper stands for "nematode resistance", which means the resistance of this variety to root nematodes (pests that usually attack pepper bushes). Due to the artificial origin of Tigerpraw NR, the tradition of using it for food has not developed. However, its resemblance to the classic orange habanero makes it a substitute for the latter in any dish, although Tigerpraw NT is slightly spicier.
15. Chocolate habanero (aka Congo Black) (300,000 - 425,000 units)
This variety is native to Trinidad and, in fact, has absolutely nothing to do with Congo. Chocolate habanero is especially popular with spicy drinkers, who can remain conscious long enough to experience the rich "smoky" aroma buried deep under the scalding pungency. This variety can be found in traditional hot sauces from Mexico to Jamaica.
Review-tasting of chocolate habanero:
14. Red Savina (200,000 - 450,000 units)
Another habanero variety, specially bred by breeders in order to get larger and juicy fruits. Like some of the other habanero varieties, Red Savina comes from Central America, but it got its new look in California greenhouses. So that you understand what awaits you in this list further, I will explain: this variety held the palm among the hottest varieties of pepper for 12 years (from 1994 to 2006), and we have not even made it to the middle!
13. Red Caribbean habanero (300,000 - 475,000 units)
This variety is almost twice as sharp as the classic habanero. Like some of the other varieties on this list, the red habanero is native to the Amazon basin, although some believe it has Mexican roots. Red Caribbean habanero is widely used in Mexican cuisine, mainly in salsa and other hot sauces.
12. Trinidad Scorpion CARDI (800,000 - 1,000,000 units)
The Scorpion group of Trinidad got its name from the characteristic tail shape, reminiscent of the tail of a scorpion. Place of origin - Trinidad island. The abbreviation CARDI explains that this variety was bred within the walls of the Caribbean Agricultural Research Institute. To grow and process this pepper, you must wear gas masks and protective clothing similar to chemical protection suits. In its homeland, the Scorpion of Trinidad is used in the military industry to produce tear gas. Also, the capsaicin obtained from it is added to the paint, which is used to cover the bottoms of ships to protect against shellfish.
11.Naga Morich (aka Dorset Naga) (1,000,000 units)
At this point, we move into a completely different category of varieties with a pungency level of over a million Scoville! It is hard to imagine, but "gastromasochists" from all over the world chew these peppers too. Central American habanero varieties will have to make room: the naga pepper family is native to northern India and Bangladesh. There they are usually eaten unripe. In addition to the searing pungency, naga morich boasts a fruity aroma, some fans catch notes of orange and pineapple. One of the varieties of this pepper, Dorset Naga, has been specially eaten for maximum pungency. It was the first variety in the world to cross the 1 million Scoville mark.
10. Bhut Jolokia (aka Ghost Pepper) (800,000 - 1,001,304 units)
In 2011, Bhut Jolokia (or Naga Jolokia) entered the Guinness Book of Records as the hottest pepper in the world. Now there are already more pungent varieties of chili, bred in laboratories, but it is worth remembering that Bhut Jolokia is a natural creation of nature, growing in India for centuries. It is noteworthy that the pungency of this pepper directly depends on the geographical location and climate of the area where it grows. For example, the sharpest Bhut Jolokiya grows in the relatively sparsely populated northeastern part of India, also known as the "Seven Sister States", where it is coated with fences to keep wild elephants away from human dwellings. In the drier state of Madhya Pradesh (the center of the country), it is half as severe as in the northeast. After conducting tests, the Indian Ministry of Defense announced that grenades stuffed with Bhut Jolokia effectively cool the ardor of hooligans. After that, the pepper grenades were placed at the disposal of the Indian army.
9.Bhut Jolokia chocolate (800,000 - 1,001,304 units)
The chocolate version of Bhut Jolokia is very rare in the wild. It got its name not only for its characteristic color, but also for its sweetish taste. But don't be fooled: it's just as pungent as its red cousin, with roughly the same capsaicin level of 1 million units. Native to India, these peppers are used in all varieties of curries.
8.7 Pot Chili (over 1,000,000 units)
This chili also comes from Trinidad, where the fiercest peppers grow naturally like weeds. This pepper is found in dishes throughout the Caribbean. In Jamaica, it is called the "seven pots" pepper to show that one pod is enough to fill seven pots of food with flavor and aroma. Like the other hottest varieties, 7 pot chili fruits have an uneven, bumpy surface, as if boiling from the inside because of their pungency.
7. Gibralta (Spanish Naga) (1,086,844 units)
As the name suggests, this naga variety is grown in Spain, although it was bred in UK laboratories. To obtain this pungency, Gibraltha is cultivated in extreme conditions: indoors, in closed polyethylene tunnels, using extremely high temperatures. Since it is an artificially bred variety, it is difficult to find it in traditional Spanish cuisine.
6. Infinity chili (1,176,182 units)
Most of the top ten chili varieties have been produced artificially, and Infinity chili is no exception. It was bred by British breeder Nick Woods, but only held the title of hottest pepper for two weeks. Like the previous two varieties, it is as red, bumpy and bad looking, just like those hobby tasters after they taste it.
5.Naga Viper (1,382,118 units)
Nature could not invent a pepper as hot as the Naga Viper. This is so unnatural that this variety loses its properties with each new bush. Naga Viper is an unstable genetic hybrid of three other chili varieties: Naga Morich, Bhut Jolockia and Trinidad Scorpion. If you would like to buy seeds and try to grow the Naga Viper yourself, sign up in line with Gerald Fowler, the UK breeder who bred the strain. At the moment, there are already several thousand people on the list.
4.7 Pot Douglah (aka Chocolate 7 Pot) (923,000 - 1,853,396 units)
A chocolate variety of 7 pot chili from Trinidad is approaching the dangerous 2 million Scoville mark. Fans say this is one of the juiciest and most flavorful chili varieties. The word "dougla" in Trinidad refers to people of mixed African and Indian blood.
3. Trinidad Scorpion Butch T (1,463,700 units)
The Trinidad Scorpion Butch T was listed in the Guinness Book of Records in 2011. It was obtained by crossing other varieties and named after Butch Taylor of the United States, who raised them from the seeds of another pepper lover. To prepare food using this pepper, you need protective equipment: mask, gloves, protective suit. The chefs say that the numbness in the hands lasts about two more days after cooking.
2. Trinidad moruga scorpion(2,009,231 units)
This variety crossed the 2 million mark on the Scoville scale for the first time and held the title of the hottest pepper in the world for several years. It is the hottest pepper found in the wild and is native to the Moruga region of Trinidad (of course). A medium-sized fruit contains about 25 ml of pure capsaicin: about the same as a police pepper spray. If you decide to take a bite of Trinidad Moruga Scorpion pepper, then in the first minutes you will think that it is not spicy at all. However, after a few minutes, the degree of pungency will begin to grow rapidly, and it will seem to you that your tongue, throat and esophagus are on fire! The blood pressure will rise, the face will turn red, and the eyes will begin to water heavily. Some people who tried this pepper had bouts of nausea. In addition to the pungency, Trinidad Scorpion Moruga Blend is notable for its fruity aroma, thanks to which its fruits, added to food in very small quantities, give the dish a spicy and, at the same time, pleasant taste.
1. Carolina Reaper (1,569,300 - 2,200,000 units)
The leader of the rating is Carolina Reaper pepper, grown in South Carolina on the farm of Ed Curry, owner of the PuckerButt Pepper Co. Carolina Reaper, declared the hottest pepper in November 2013, outpaced its closest competitor by 200,000 units. Like its other closest relatives from Trinidad, it is equipped with a bumpy surface and a scorpion's tail.
In this funny video, two reckless fellows taste the Carolina Reaper:
Let me remind you of something else interesting about food and food:, but for example. So they are being eaten. I can even tell you and. Well, also see how it looks
Do you like spicy food? Do you enjoy experiencing the extreme limits of the culinary arts? Then you will love these twenty-five spicy dishes in the world. Have you already tried one of these fire dishes and survived? Tell us about it in the comments;)
25. Thai Pepper Steak (Neua Pad Prik)
This spicy dish is much simpler than most dishes of this kind. To make Thai pepper steak, the chef simply tosses a few pieces of beef into the pot and season them with herbs, shallots, basil and garlic before adding Bird's Eye Chili, which is the main ingredient. This dish is best known in Asia, especially in Thailand and Indonesia.
24.Sichuan Hot-Pot 
Sichuan roast is a popular dish in Mongolia and China, but roast in these countries cannot be compared to Sichuan. This dish includes a scalding hot broth that is teeming with garlic, onions, and Sichuan peppers mixed with raw meat and vegetables.
23. Vindaloo Pork 
Pork vindaloo is a tangy Indian dish that includes many spices and strong aromas. Pork vindaloo, considered one of the hottest dishes in the world, was first introduced to Goa by the Portuguese and consisted of pork marinated in red wine, pepper and garlic, but the Indians eventually adopted it and enriched this dish with curry ... What makes this dish so hot is the incredible amount of Bhut Jolokia, the hottest chili in the world.
22. Phaal Curry 
Eating something as pungent as Curry Faall is definitely a challenge that not everyone can handle. Known as the spicy curry in the world, this dish is so spicy that restaurants serving it provide customers who have finished their entire bowl of curry with a certificate of recognition. This dish contains about 10 different types of pepper, including "ghost pepper", the hottest chili in the world.
21. Tom Yum 
Today, Tom Yam, which is a sour and spicy soup from Thailand, is gaining popularity as one of the most spicy dishes in the world. Anyone who tastes it will surely be fascinated by its amazing aromatic taste as well as its raw warmth. This dish includes spicy chicken and seafood flavored with Bird's Eye Thai chili.
20. Shrimp Creole 
Creole Shrimp is the most popular dish on the Mason-Dixon Line in the United States. This dish includes red and green peppers, tomatoes, shrimp and chicken, but it is also flavored with a huge amount of fresh chili and cayenne peppers.
19. Potatoes with Huancaina Sauce (Papa A La Huancaina) 
Considered one of the spicy dishes in the world, potatoes with Huankaina sauce are the most popular dish in Peru among spicy food lovers. This salad contains boiled yellow potatoes that are served cold in a creamy Huankaina sauce over greens such as lettuce and black olives. The Amarillo chili pepper contained in its Huankaina sauce makes this salad so hot.
18. Daikon with Sichuan Peppercorns 
Daikon with Sichuan peppercorns is a popular spicy salad from China. This salad is both sweet and crunchy, and super spicy thanks to the Bird's Eye Chili, which enhances the already fiery and numb feeling of Sichuan pepper.
17. Bibimbap with Kimchi 
Kimchi bibimbap is a spicy South Korean dish that includes pickled cabbage and massive amounts of garlic, chili peppers, onions and ginger. In rural areas, kimchi is typically cooked in heavy clay pots and buried in the ground to ferment for about a month.
16. Suicide Chicken Wings 
These favorite US chicken wings are seasoned with a sauce called "Suicide" for a reason - they're just damn hot! They are typically dipped in a combination of mouth-scalding Tabasco sauce, chunks of cayenne pepper, and crushed chili for garnish.
15. Jerk Chicken-Caribbean 
Caribbean chicken not only looks delicious, it tastes fabulous too. This dish includes almost all of the best Caribbean ingredients and spices, including cloves, cinnamon, green onions, nutmeg, thyme, and garlic.
14. Wot
Wat is a spicy dish from Ethiopia that is very popular with Africans. This dish is one of the African dishes prepared in the sub-Saharan region known to be the hottest in the world. The dish is replete with kilos of onions and garlic, ginger, and plenty of ultra-spicy Berbère, which is a mixture of dried spices and chili peppers.
13. Otak-Otak 
Popular with Indonesians, Malaysians, and Singaporeans, Otak otak is a fish casserole that is typically served steamed or on a grilled banana leaf. This dish is so spicy because it contains a large amount of dried chili mixed with minced fish, shrimp sauce and galangal, a root vegetable that looks just like ginger but tastes like pepper.
12. Griot with Sauce Ti-Malice 
Griot is a pork shoulder dish from Haiti, which is one of the most spicy dishes not only in this region, but in the whole world. This dish is infused with Haitian hot sauce and includes crushed bonnet or habanero peppers, apple cider vinegar, and hot pickled peppers.
11. Pork with Asparagus Beans (Pad Prik Khing) 
A popular Thai dish, Pork with Asparagus Beans is made with pork, hard vegetables or seafood. This dish is considered one of the most spicy in the world because it includes Prick King curry paste, which is mostly made from spicy ginger. It contains dried red chili peppers, shrimp paste, onions, garlic and galangal.
10. Curry of minced beef with turmeric (Kua Kling Phat Tha Lung) 
Chopped beef curry with turmeric is the most popular in Thailand. Nowadays, it is gaining popularity in Los Angeles, where it is regarded as the hottest dish available. The "spiciness" of this dish is described as "almost unbearable."
9. Hell Brined, Smoked and Grilled Jerk Chicken Wings at East Coast Grill 
This dish is known for being said to be served with a side dish of six bombs. These chicken wings are served with hot banana and guava ketchup, hot bonnet peppers, three quarts of yellow mustard, and an abundance of spices.
8. Pearl's Fried Rice 
Served at Pearl Café in Florissant, Fried Rice from the Pearl Café is considered one of the hottest dishes in the world today. This rice includes dried kachai peppers and a wide variety of other spices. Of the 400 people who decided to try this rice, only 21 people were able to finish their portion.
7. Korean Suicide Burrito 
Pioneered at John's Snack & Deli in San Francisco, USA, the dish called the Korean Suicide Burrito is made with Chinese, Mexican and Korean peppers. A blogger who tasted the dish once wrote about his horrific experience, saying that he felt the urge to curl up into a fetal position from the intensity of the spiciness in the dish.
6. Spicy Tuna Rolls 
In Bushido, spicy tuna rolls have gained popularity for their incredible pungency. In fact, they are so spicy that in a restaurant in Charleston, South Carolina, this dish was part of a challenge in which a person has to eat 10 rolls, but so far no one has succeeded.
5. Raw chili paste (Sambal Oelek) 
The raw chili paste, the most popular in Indonesia, is one of the favorite dishes of tourists visiting the country. It is made from a variety of peppers and is used to spread or add to other dishes. However, it can also be eaten directly and because of its Habanero peppers, cayenne peppers, Bird's eye chili and Spanish peppers, it is very hot.
4. Kimchi Jjigae 
Kimchichchige is a type of kimchi served in Korea and contains green onions, garlic, tofu, mushrooms and a wide variety of red chili peppers. The pungency of this dish ranges from bearable to scalding the tongue, and is served very hot to provide the customer with the opportunity to sweat properly from both the pungency and the temperature.
3. Cau-Cau pepper 
CauCau or yellow chili is a popular Peru dish. This is the most spicy version of tripe stew with potatoes from neighboring countries and is one of the main ingredients used in the preparation of Ceviche (an appetizer of raw fish in lemon sauce) and Kausa Rellan (a potato casserole).
2. Huo Guo Roast 
Fried Huo Guo, which is a particularly spicy dish from China, is served hot. This spicy dish is made with a wide variety of raw ingredients such as beef, fish, tofu and vegetables and takes its spice from the oil pressed from Sichuan peppers.
1. Ethiopian beef stew (Sik Sik Wat) 
Ethiopian Beef Stew is another Ethiopian dish made with chili peppers, paprika and hay fenugreek, which is used to spice up chicken or beef stews. This spice is very similar to red pepper paste and can be used on a spongy pancake known as Injera.
Src = "https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-1.jpg" alt = "(! LANG:> The most pressing problems"> Наиболее острые проблемы развития потребительского рынка в г. Костроме Работу выполнили: 14 -ГУ-7 «б»!}
Src = "https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-2.jpg" alt = "(! LANG:> The market is the sphere of commodity-money circulation and specific relations and connections"> Рынок - это сфера товарно-денежного обращения и конкретных отношений и связей между производителями и потребителями товаров. Состав и структура потребительского рынка классифицируется: по региональному (республиканский, международный, признаку европейский, областной) (рынок продовольственных товаров, по назначению непродовольственных, услуг, товаров культурно – бытового назначения и хозяйственного обихода) по каналам реализации (организованный, неорганизованный- стихийный).!}
Src = "https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-3.jpg" alt = "(! LANG:> The consumer market is one of the fastest growing sectors of the economy, the main target which is"> Потребительский рынок – один из наиболее динамично развивающихся секторов экономики, основной целью которого является обеспечение территориальной и ценовой доступности широкого ассортимента качественных товаров и услуг для потребителей. Торговля входит в число ведущих отраслей экономики, определяющих направление и результаты развития Костромы. Доля торговой отрасли в структуре формирования внутреннего регионального продукта составляет около 17%. Торговая отрасль является одним из лидеров по обеспечению занятости населения: в ней осуществляет свою трудовую деятельность каждый шестой работающий житель региона. По состоянию на 1 января 2015 года в регионе насчитывалось около 5, 4 тыс. торговых объектов, суммарная торговая площадь которых более 587 тыс. кв. м, из них более 4, 6 тыс. - стационарных, порядка 1 тыс. - нестационарных. В конечном счете целью развития потребительского рынка Костромской области является бесперебойное обеспечение населения качественными товарами в достаточном объеме и ассортименте по доступным ценам, формирование благоприятной конкурентной среды для участников рынка.!}
Src = "https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-4.jpg" alt = "(! LANG:> Public catering, abbreviated: public catering is the branch of folk farms, aggregate"> Обще ственное пита ние, сокр. : общепи т - отрасль народного хозяйства, совокупность предприятий, занимающихся производством, реализацией и организацией потребления кулинарной продукции. (ресторан, бар, кафе, столовая, закусочная, пиццерия, магазин – кулинария, киоск)!}
Src = "https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-5.jpg" alt = "(! LANG:> Service is the result of at least one action, required implemented"> Услу га - результат, по меньшей мере, одного действия, обязательно осуществлённого при взаимодействии поставщика и потребителя, и, как правило, нематериальна. Услуги - предпринимательская деятельность, направленная на удовлетворение потребностей других лиц, за исключением деятельности, осуществляемой на основе трудовых правоотношений. жилищно - коммунальные юридические медицинские бухгалтерские образовательные услуги в сфере общепита!}
Src = "https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-6.jpg" alt = "(! LANG:> Trade vlya is a branch of the economy and a type of economic activity aimed at implementing purchase and sale,"> Торго вля - отрасль хозяйства и вид экономической деятельности, направленный на осуществление купли-продажи, обмена товаров, а также связанные с этим процессы: непосредственное обслуживание покупателей, доставка товаров, их хранение и подготовка к продаже. Виды розничной торговли: Стационарная торговля Нестационарная торговля Развозная торговля Разносная торговля Посылочная торговля Интернет-торговля Дистанционная торговля или торговля по образцам Комиссионная торговля Ярмарки выходного дня Рынки Региональные ярмарки Специализированные ярмарки!}
Src = "https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-7.jpg" alt = "(! LANG:> Challenges: 1"> Проблемы: 1 Замедление темпов роста оборота розничной торговли: 2 если в 2014 сравнению с предыдущим годом, то в 2015 году - только 101, 9%. Сдерживающее влияние на динамику потребительского спроса оказало снижение 4 году индекс физического объема оборота розничной торговли составил 113, 8 темпов роста реальных денежных доходов населения и потребительского кредитования, увеличение 3 склонности населения к сбережениям. Неравномерное распределение торговой сети: 4 сохраняется значительная дифференциация по уровню развития торговли и обеспеченности торговыми площадями сельского и городского населения. Например, на долю 6 городских округов приходится около 75% торговых площадей. На долю муниципальных районов, где проживает более 40% населения Костромы приходится одна четвертая часть площадей торговых объектов. При этом отдаленные и труднодоступные территории зачастую испытывают острый дефицит торговых объектов.!}
Src = "https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-8.jpg" alt = "(! LANG:> Lack of retail space: Today, large retail chains"> Недостаток торговых площадей: На сегодняшний день крупные розничные сети ежедневно захватывают все больший сегмент розничной торговли. А количество субъектов малого бизнеса стремительно сокращается, не 1 выдерживая неравной конкуренции. Основная причина сокращения малого бизнеса в сфере розничной торговли – нехватка торговых площадей. Нехватка квадратных 2 метров для торговли вызывает рост арендной платы и приводит к универсализации небольших магазинчиков. Ни о каком расширении ассортимента и соблюдении норм санитарной безопасности речи в такой ситуации идти не может. 3 Диспропорция в размещении и развитии торговой инфраструктуры: Проводимый анализ обеспеченности населения города торговыми 4 площадями выявил диспропорцию в обеспеченности площадями, предназначенными для реализации продовольственных и непродовольственных товаров. В условиях значительного превышения нормативов минимальной обеспеченности по площадям, предназначенным для реализации продовольственных товаров, фактический уровень обеспеченности торговыми площадями непродовольственного назначения составляет 77, 5 % от нормативного.!}
Src = "https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-9.jpg" alt = "(! LANG:> Thank you for your attention !!!">!}
