Very Hot
Roughly 100,000 to 350,000 SHU. Habanero and Scotch bonnet territory, where the C. chinense fruitiness arrives with real burn.
Very Hot pepper varieties (35)
- open-pollinated
Chiltepin
90-120 days
- open-pollinated
Thai Hot
75-90 days
- open-pollinated
Habanero
90-100 days
- open-pollinated
Scotch Bonnet
90-120 days
- heirloom
Datil
90-100 days
- open-pollinated
Fatalii
90-100 days
- heirloom
Rocoto (Manzano)
120-150 days
- open-pollinated
Orange Habanero
90-100 days
- open-pollinated
Caribbean Red Habanero
90-110 days
- open-pollinated
White Habanero
100-120 days
- open-pollinated
MOA Scotch Bonnet
90-120 days
- heirloom
Madame Jeanette
90-120 days
- heirloom
Adjuma
90-120 days
- heirloom
Bahamian Goat
90-120 days
- heirloom
Jamaican Hot Chocolate
90-120 days
- open-pollinated
Sugar Rush Peach
90-120 days
- heirloom
Ají Limo
100-120 days
- heirloom
Locoto Boliviano
120-180 days
- heirloom
Malagueta
90-120 days
- heirloom
Piri Piri
90-120 days
- open-pollinated
Greenleaf Tabasco
90-120 days
- heirloom
Siling Labuyo
90-120 days
- heirloom
Zimbabwe Bird
90-120 days
- heirloom
Cabai Rawit
90-120 days
- heirloom
Bird's Eye Chili
85-110 days
- open-pollinated
NuMex Bailey Piquin
80-100 days
- open-pollinated
NuMex Centennial
75-90 days
- heirloom
Tepin
100-130 days
- heirloom
Comapeño
90-120 days
- open-pollinated
Prairie Fire
65-85 days
- heirloom
Ají Cito
100-130 days
- heirloom
Malagueta Branca
90-120 days
- heirloom
Kambuzi
95-125 days
- heirloom
Scotch Bonnet Yellow
90-120 days
- heirloom
Jamaican Yellow Mushroom
95-125 days
→ Compare all very hot pepper varieties in one table
Related use traits: Sauce & Paste · Slicing · Snacking · Container-Friendly · Canning · Storage / Long-Keeping · Sweet (No Heat) · Mild Heat