Top 5 Most Spicy Chilies of the World

Top 5 Most Spicy Chilies of the World

Chilies are a staple ingredient of the culinary world, and for a good reason. They add spice and flavor to any meal, but some chilies are much more. These are the spicy chilies that will make your mouth go numb and set your lips on fire – literally! So let’s look at the top 10 spicy chilies in the world.

Trinidad Moruga Scorpion

The Trinidad Moruga Scorpion is a super hot chili pepper popular as the hottest chile in the world. The chile was initially seen by Ed Currie of PuckerButt Pepper Company, location at Fort Mill, South Carolina, in 2008. It is a Trinidad Scorpion chili pepper cultivar, and Winfield Andrus first test it at Harris Moran Seed Company bfore advertising to the public on January 27th, 2010.

The Trinidad Moruga Scorpion currently holds several Guinness World Records, including:

  • Hottest chili Pepper Ever (2013)
  • World’s Hottest Chili Pepper (2013)
  • Hottest Commercialized chili (2014)

Infinity chili

Origin: The Infinity chili is a scarce variety of chili. It originates from the Philippines and has grown in the United States since 2001.

Flavor: The Infinity chili is a fruity variety with an intense citrus flavor, making it ideal for salsa.

Heat: Like all superhot varieties, this one can pack a punch! It rates around 1 million Scoville units on the heat scale, enough to bring tears to your eyes! Nutritional Value: High in Vitamin C and A

Komodo Dragon chili

The Komodo dragon chili is one of the latest and hottest chilies to be discovered. It comes from Indonesia and has a firm flavor profile with smoky, earthy notes, which you don’t expect from such a small pepper. The heat level isn’t as high as other super-hots like the Carolina Reaper or Trinidad Scorpion, but it’s still pretty intense.

Komodo Dragon chili is relatively easy to grow indoors and outdoors, provided your growing area is above 20 degrees Celsius during the day. If you are developing this outside, make sure that you have plenty of sun for them to thrive on; otherwise, indoors under lights will also be fine!

Dorset Naga chili

The Dorset Naga cultivar of the Naga Jolokia, also known as the Ghost Pepper. It is a variety of chili pepper grown in the UK.

The name “Dorset Naga” originates from Dorset County in England.

Bhut Jolokia – The Ghost Pepper

The Bhut Jolokia is a chili pepper native to the Assam region of India. It is also known as the Ghost Pepper and belongs to the Capsicum Chinense species of chili peppers. The name “ghost” was given by local tribes who believed evil spirits possessed the plant. The Bhut Jolokia received its nickname when a group of Indian soldiers ate them. They were later found in an isolated area wandering, utterly unaware that this potent pepper had poisoned them!


These five chili peppers are some of the spiciest ones in the world. However, there are many more types available to try out and enjoy. Whether you like it hot or not, we hope this post has given you an idea of what it would be like to experience their flavors!

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Sheer Khurma

Sheer Khurma is a decadent, traditional dessert of vermicelli pudding made during the festive occasion of Eid.
Ingredients required
Ghee – 2 tbsp
Cashews – 1 tbsp, chopped
Almonds – 1 tbsp, chopped
Pistachios – 1 tbsp, chopped
Chironji – 1 tbsp
Raisins – 2 tbsp
Dates – 2, seedless and chopped
Sewaiyan (Whole Wheat Vermicelli) – ½ cup
Full Fat Milk – 500 ml
Dates – 3, seedless and chopped
Cardamom Powder – 1/8 tsp
Condensed Milk – 100 gms

How to make sheer khurma
1. In a pan, add the ghee. Once the ghee is hot, add the cashews, almonds, pistachios and chironji and fry till they start changing colour.
2. To this, add the dates and raisins and fry till fragrant. Remove some of the fried dry fruits from the ghee and keep them aside for garnish. Into the remaining, break the sewaiyan into smaller pieces and fry till it is fragrant and starts changing colour. Take this off the heat and keep it aside.
3. In a pan or a Kadai, add the milk. Let it come to a boil and add the dates. Cook the milk till it starts reducing and thickening.
4. To this, add all the fried ingredients and cook for a couple of minutes. Add the cardamom powder and condensed milk and cook it for another couple of minutes till the sheer khurma has thickened a little more. This will thicken further as it cools down. Turn off the heat and transfer to a serving bowl.
5. Garnish with the reserved fried dry fruits and serve.