Hot Pepper Girls

Hot Pepper Girls

Entertainment
Style
Rides
Luxury
Gear
Travel
Women
Video
MaximBet
Maxim Cover Girl

Subscribe
Renew Subscription
Give a Gift
Contact Us
RSS Feed
Privacy Policy
Terms and Conditions
Maxim International
Maxim Product Licensing

Facebook

Twitter

Youtube

Instagram

Pinterest

Join

This is what happens when you eat the hottest pepper in the world.
Sometimes, certain people spontaneously get inspired to take a video of themselves eating really hot peppers and put it online. They all usually follow the same plot: talking about how hot the pepper is, eating it, swearing, crying, drinking water, then a slow, gradual resolve. Pretty standard.
As sadistic as these videos are, we love to watch people scorch their mouths on incredibly fiery peppers and drool everywhere. Lucky for us, Youtuber Lizzy Wurst decided to join forces with a friend and eat the world’s hottest pepper, the Carolina Reaper, and get it all on video for our amusement. And boy, was it worth it.
Just so you know, the Carolina Reaper is a diabolical little pepper genetically engineered by mad scientist Ed Currie, and it measures over 1.5 million on the Scoville Heat Unit. So you have an idea of how hot that is, just think of how hot a habanero pepper is. Now multiply that by 15. That’s approximately as hot as the inner circle of hell.
Now that we completely understand how spicy the Carolina Reaper is, get ready to watch Lizzy and her friend Sabrina completely lose their shit and have spice-induced meltdowns after eating the pepper.
Let’s recap. The girls started out lovely as ever, smiling to the camera, oblivious to the hell that is about to sweep through their digestive system.
A minute later, they’re in tears, because they willingly ingested the world’s hottest pepper.
Well, that was fun. Hopefully their intestines didn’t melt.
Other notable mentions of hot-chili-eaters include:
3. These bros, who end up chugging a gallon of milk over the sink
We hope you enjoyed watching this compilation of people suffering. And good luck to anyone who ever attempts to eat anything this spicy. Godspeed.

What Food Shaming Looks Like for Black Women
Humiliating others about what they eat should never be okay.
Hailey Bieber Ends Barbie Girl Summer With a Lace Corset
Paired with her trusty jeans, of course.
OH MY GIRL Turned Our Interview Into a Compliment Session
The group discussed their charms, style, and what type of bread Hyojung dresses like.
Death Is Not Festival Culture. COVID-19 and Astroworld Should Change Music Festivals Forever.
We need to reimagine the future of festivals in a post-quarantine, crowd-hungry environment.
The young person’s guide to conquering (and saving) the world. Teen Vogue covers the latest in celebrity news, politics, fashion, beauty, wellness, lifestyle, and entertainment.
There are some people in this world who can handle spicy food, but even they are likely no match for the hottest pepper in the world, the Carolina Reaper. And that much is true especially for YouTuber Lizzy Wurst and her friend Sabrina, who tried the pepper — and basically immediately regretted their decision to do so.
The Guinness Book of World Records says that the pepper clocks in at 1,569,300 Scoville Heat Units (SHU), the scale the chilis are measured on. To put that in perspective, a jalapeño can score anything from 2,500 to 8,000 SHU. So, yeah, they're hot.
Of course, Lizzy and Sabrina filmed the Carolina Reaper tasting and the aftermath, and let's just say, we've learned from their mistakes (AKA we never want to try one of these peppers EVER). Watch it all go down in the video below. (And do not try this at home.)
This content can also be viewed on the site it originates from.
TL;DR: Sampling crazy hot record-breaking peppers is always a bad idea.
© 2022 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Teen Vogue may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

To read more about a chili pepper: Click on the row to open our Fast Facts or click on the pepper's name to view PepperScale's full profile on the chili. Scroll to the bottom of our hot pepper list to view a glossary of key terms.
When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. We also get your email address to automatically create an account for you in our website. Once your account is created, you'll be logged-in to this account.

new follow-up comments
new replies to my comments

When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. We also get your email address to automatically create an account for you in our website. Once your account is created, you'll be logged-in to this account.
Learn the scale. Get our ebook for free! Enjoy our 80+ page ebook profiling 20+ popular peppers, get 15% off our spices , and receive spicy recipes in your inbox.
SUBSCRIBE
Like grapes grown for wine, hot peppers are incredibly complex. PepperScale helps you discover the amazing tastes - and stories - behind these spicy eats. Enjoy 700+ spicy recipes, 125+ pepper profiles, 300+ videos, and hundreds of related articles. Part of the Cindermint family of sites:
PepperScale ,
SPICEography ,
Fiery Flavors
Want to learn the pepper scale and explore spicy recipes? Get our 80+ page field guide ebook covering 20+ popular chilies free, enjoy 15% off our fiery spices from our Spicery , and subscribe to our weekly Wicked Wednesday enewsletter featuring deliciously bold recipes.
SUBSCRIBE TO PEPPERSCALE TODAY
Just like grapes grown for wine, hot peppers are incredibly complex. We’re here to guide you through this wide world of spiciness and flavor, and it all starts with the Scoville scale by which chili pepper heat is measured. Our hot pepper list covers 150+ chilies and counting, bringing that famous pepper scale to life. It’s so much more than a simple list of chili peppers: Discover their heat, unique flavors, origins, species, and even how their spiciness compares to a chili most have tried, the jalapeño . It’s a relatable reference point that helps put the big numbers on the Scoville scale into perspective.
Our most popular spice pack! Mild, earthy, and sweet ancho pepper. Smoky and earthy medium-heat chipotle. And extra-hot, fruity habanero.
Mild, Medium, Hot, or Scorching-Hot. You get the picture. We break them down by color (green, yellow, orange, red). This is the simplest way to explore our hot pepper list and get an idea of where things sit. Note – “Medium” is plenty hot here. It contains the likes of jalapeños and cayenne peppers which many with milder tastes find very spicy.
Scoville heat units. The units by which the Scoville scale is measured ( read more about them here ). It is the key numerical value of our (or any) hot pepper list.
Even individual hot peppers have a range of heat, depending on where they are grown, how long they’ve matured, and even the amount of sun they’ve received. The minimum SHU is the mildest a pepper could be, the maximum SHU is the hottest possible for the variety.
The number exactly in the middle between the minimum and maximum Scoville heat units of the pepper. This gives us one number by which to compare our jalapeño reference point.
Jalapeño reference point. Our hot pepper list gives you a perspective of how hot these peppers really are by comparing them against a reference point most everyone has tried . We offer this data in two ways:
Where the chili pepper has its roots. Try typing an origin into the search filter to see all chilies from that region. All chili peppers are native to South and Central America, but here we consider “origin” as the place where the pepper is now regionally connected or primarily cultivated.
We reference the typical use case: culinary or ornamental. Note, all ornamental peppers are also edible , so consider that when exploring the list. Many, though, are not as flavorful (and often surprisingly spicy) as they are grown for looks, instead of flavor or mildness.
Our hot pepper list breaks down the overall basic flavor of each chili pepper, using a common glossary of terms: sweet, fruity, citrusy, tropical, smoky, earthy, crisp, floral, nutty, bright, grassy, salty, peppery (as in black peppery), and tangy. This is a simplified description to give you a starting point to considering flavor. We highly recommend clicking through to our pepper profile for more detail on the overall heat and flavor profile of each pepper. As the heat rises on the Scoville scale it becomes harder to detect the nuances of flavor, but they are still there.
We do use the term “neutral” in flavor. By neutral here we mean simply a standard fresh pepper taste without any distinct flavor nuance.
Love this list. It’s useful for figuring out what I want to grow to get the right heat and aroma for sauces and other recipes. Hope you add more varieties.
Hi there, Matt. Great list! However, I can’t seem to find the Armageddon pepper on it?
I was in Fort Mill, SC, visiting friends in February. Visited the Puckerbutt, AKA Carolina Reaper store. Highly recommend, as they have a huge collection of salsas, chiles, and related products. The mustard they sell is killer!!
My husband brought home some roasted “hot pueblo” chiles from the store the other day, and I’ve been unable to find any information about them. They are from Pueblo CO, which I’m guessing is where the name came from. Also, what does roasting chiles do to their flavor/heat profile? I make gallons (literally) of salsa each year, with a mix of fire-roasted and fresh chiles, but am wondering if I’d be better off using just fresh ones.
Love this list! What about the “no heat Habanero” also called Numex Trick-or-Treat Habanero. I am growing it this year and have become quite a fan as it definitely lives up to it’s name! ( I hope the link below works)
I searched this website and others, but I cant find a consistent answer: What peppers/cultivars are even used to make hungarian paprika? Chili pepper isn’t too specific, especially since there are so many paprika varieties. My parents always told me it’s the paprika pepper, but it’s obviously not, it’s clearly a bunch of different cultivars of the chili pepper. Sadly, this list didn’t compare the heat level of the different paprika varieties. Is there any way you could add this sort of info to the list, as far as adding paprika names next to the corresponding peppers on this list? … Read more »
There is certainly some lesser known varieties on your list. Interesting read, thanks for posting.
I have a site similar, but with mostly common name chilis.
I didn’t see a listing (heat) for Sugar Rush Peach
This one of the best and comprehensive list I have found so far. It has everything in a very easy to read and understand format. Thank you for putting so much time and effort on our behalf.
Juanita
Did you compile this list yourself? It’s GREAT! Thank you so much. I’ve always wanted something like this.
Is there a chance you have this available as a PDF? It is a great resource.
I had about 4 to 5 different types of peppers growing in one small area this year. White Ghost Peppers, Tabasco Peppers, Jalapeno, Cowhorn, Dragon Cayenne and some Bell Peppers as well. I’m hoping next year that I can use the seeds from the Wite Ghost, Dragon Cayenne and the Tabasco Peppers and POSSIBLY plant them together in one small area. Hopefully to MAYBE have a MONSTEROURS little pepper with a big bite… but I can only hope. I’m going to try to put a little stress on the plants as they grow next year. I’ve heard that if the … Read more »
Thank you very much for answering my question. I am going to try another cross pollination with a xtra hot or super hot jalapeno and planting felicity instead of tam this time and adding one more row of the mild peppers to the mix. I have read where the cross pollination could also go in the reverse and tame a hot pepper some degree.
I like to experiment cross pollenating with jalapeno peppers. I have planted a row of hot jalapenos and then planted a row of tams about 10 – 12 inches away and another row of tams 6 – 8 inches away from the first row of tams. Result was hot, medium and mild. Great for making salsas with varying degrees of heat. What degree of SHU pepper do you think would make the most efficient hot pepper to use and would it change spacing between the rows ? Thanks !

Pepper Classification
All Peppers Peppers (155) -Super Hot Peppers (23) -Hot Peppers (43) -Habanero Peppers (12) -Cayenne Peppers (7) -Dried or Smoked Peppers (9) -Indian Peppers (4) -Jalapeño Peppers (5) -Japanese Peppers (4) -Medium Hot Peppers (20) -Mild Peppers (33) -NuMex Peppers (9) -Ornamental Peppers (17) -Thai Peppers (5) -Upright Peppers (11) -Extra Hot Peppers (35)

Cayenne Diane Big List of Hot Peppers! Follow On
Want updates on the latest spicy stuff? Then you gotta get my "Spicy Bite" newsletter. 🔥🌶👍🏻

Sweepstakes
Contact Me
Privacy Policy
Terms of Use
Advertise On Cayenne Diane

3,180,000 Scoville Units? Well not officially. The application to Guinness World Records is still awaiting confirmation that the pepper is actually hotter than the Carolina Reaper. It was sent to Guinness for testing late 2017, and I can only assume that the lack of announcement means it has NOT tested higher than the Carolina Reaper to date.
2,480,000 Scoville Units? Well it’s never been tested. There has never been any official testing of this pepper. When Guinness (or any official testing facility) does testing that confirms the actual Scoville rating for this pepper, I will make it official here. Until then, it’s all hearsay.
1,569,383 – 2,200,000 Scoville Units. As of August, 2013, Guinness World Records stated that its’ Smokin’ Ed’s Carolina Reaper is officially the world’s hottest chile pepper.
1,200,000 – 2,000,000 Scoville Units. The New Mexico State University’s Chili Pepper Institute identified the Trinidad Moruga Scorpion as the newest hottest chili pepper in the world as of February 2012.
800,000 – 1,853,396 Scoville Units. This pepper is a relatively new variation on the original Trinidad 7 Pot superhots. Ripe pods are brown in color, with the internal membrane covering much of the inside of the pepper is white. There is still some debate as to whether the brown or chocolate 7 Pot is the same variety as the Douglah (above).
923,000 – 1,853,396 Scoville Units. From Trinidad, it’s said that 1 pod will spice seven pots of stew. It is a rare and extremely hot chili. The Douglah is characterized by a dark brown/deep purple skin.
1,473,480 Scoville Units. Created by Troy Primeaux, a horticulturist from Louisiana. He began crossing the Naga Morich and Trinidad 7 Pot seeds around 2005. The 7 Pot Primo can get very lumpy and distorted and even grow a skinny little tail.
1,463,700 Scoville Units. Propagated by Butch Taylor of Zydeco Hot Sauce and grown by the Chilli Factory, the Trinidad Scorpion ‘Butch T’ variety pepper was formerly ranked as the hottest pepper in the world.
1,400,000 Scoville Units. The latest variation on the 7 pod, naga, jolokia, etc is the Komodo Dragon. Grown by the UK’s largest producer of chillies, Salvatore Genovese.
1,382,118 Scoville Units. The Naga Viper was created in England by chilli farmer Gerald Fowler. It was briefly the “World’s Hottest Chilli” in 2011 according to the Guinness World Records.
1,000,000 – 1,350,000 Scoville Units. The 7 Pot Brain Strain was developed using selective breeding by saving pods from plants that would produce a lumpy, grainy texture like the human brain. A very productive chile plant, many growers say this is the hottest of the red 7 Pot strain chile plants.
1,000,000 – 1,300,000 Scoville Units. This 7 Pot variety comes from the region of Barrackpore on the Caribbean Island of Trinidad. The Trinidad 7 Pot Barrackpore has an elongated pod structure sometimes similar to the Bhut Jolokia.
544,000–1,221,000 Scoville Units. The scorching heat of the fruit is combined with a distinctive fruity aroma, making this a truly exceptional chile. Fruits ripen from green to red, and may be harvested at either stage of maturity. Typically about 1” x 2” in size (30 x 50mm).
800,000 – 1,200,000 Scoville Units. The 7 Pot Jonah is a larger plant that produces larger and rounder Trinidad 7 Pot strain pods, with a fruitier flavor than the standard 7 Pot and slightly higher heat.
1,176,182 Scoville Units. The Infinity Chilli pepper held the World Record for the world’s hottest chili pepper for two weeks in 2011, before it was ousted by the Naga Viper chili.
900,000 – 1,120,000 Scoville Units. Unleashed by Salvatore Genovese in 2012, the Bedfordshire Super Naga was the UK’s hottest commercially grown chilli pepper at that time.
1,000,000 – 1,100,000 Scoville Units. A chili pepper native to North East India and the Sylhet region of Bangladesh. The Naga Morich
Best Moments Spy Pee Compilations
Russian Porn Squirting
Jessica Lingerie

Hot Pepper Girls

Report Page