It’s 2016, and chili is a staple of our diets. In decades past, spicy food was considered foreign, exotic and even alien by those afraid of trying new things. Nowadays however, fiery food is on every street corner, diced into nearly every meal. Even your dear old grandma is putting piri-piri sauce on things, desperate to recreate the chicken she had for lunch the other day.
While I don’t want to call chili a passing craze, it’s definitely something that has washed over the culinary tastes of the nation in recent times. But how hot is hot? Measured on the Scoville scale (a measurement of the pungency/heat of chilies), we’ve compiled a list of the nine most deadly chili peppers. From tickling your taste buds to setting your insides on fire, these bad boys have got bite to spare.
9th – Serrano Chilies (10,000 – 25,000 Scoville rating)
8th – Aji Chilies (30,000 – 50,000 Scoville rating)
7th – Piri-Piri Chili (up to 175,000 Scoville rating)
6th – Bird’s Eye chili (100,000 – 225,000 Scoville rating)
5th – Scotch Bonnet Pepper (100,000 – 350,000 Scoville rating)
4th – Habanero Chili (100,000 – 350,000 Scoville rating)
3rd – Red Savina Habaneros (577,000 Scoville rating)
2nd – Ghost Chilis (855,000 – 1,000,000 Scoville rating)
1st – The Carolina Reaper (averages a Scoville rating of 1,569,300)
If you think that the average jalapeño measures between 1,000 and 20,000 Scoville units, you can imagine how crazy hot a Carolina Reaper is. Personally, I wouldn’t put one of those things in my hand, let alone my mouth. The last thing I need is to spend a day in bed because my ego wrote a cheque that my delicate physiology couldn’t cash.
This is a warning to all you thrill seekers. When you watch a video on YouTube of some clever clogs eating a spicy chili, don’t copy it. The discomfort and pain you see on screen is no ploy for the camera, it’s real. Why don’t you try something more sensible instead, like the cinnamon challenge?