The Guinness Book of World Records named the Carolina Reaper the hottest pepper in the world in 2013; the pepper measures 2,200,000 Scoville heat units. The pepper is a genetic cross between the red habanero and the Pakistani naga.
Other hot varieties of peppers include the Trinidad Moruga scorpion pepper and the ghost pepper. The Scoville heat scale ranks both of these peppers a 10, indicating 855,000 to 2,100,000 Scoville heat units.
Some other hot peppers rated a 10 on the Scoville scale, with 350,000 to 855,000 Scoville heat units, include the Jamaican hot, bird’s eye, Datili, Kumataka and Devil tongue. The Orange habanero, chocolate habanero, Scotch bonnet, red Savina habanero and Indian Tezpur are other hot peppers, all of which receive ratings of 10 on the Scoville scale.