Where do you draw the line? For whole peppers i could probably go a little hotter than a habanero. For things that are made with pepper blends i can do 1,000,000+ Scovilles.
Where do you draw the line? For whole peppers i could probably go a little hotter than a habanero. For things that are made with pepper blends i can do 1,000,000+ Scovilles.
by hadtobethetacos
24 Comments
hadtobethetacos
Also, not my chart, very handy for glancing at when trying new peppers though.
highfivessavelives
Count Dracula?!? I gotta get my hands on one of those bad boys
Lil_Shanties
I’m gonna say Habanero as well, I could go for a couple habanero poppers but I’m not huge on munching on raw peppers whole. I prefer them in homemade sauce form, my daily driver is 80% by weight habanero 20% garlic, vinegar to thin and hit pH of 3.5-3.6…that’s my happy place haha I’ve done scorpion pepper batches and great as they are they are not daily drivers and I shift to 30% garlic on those cause its still wildly spicy.
Bird’s eye chili/thai chili is staple for us Indonesian. Just pick one or two for a fresh bite with fritters. We’ve tried Dave’s the reaper but thats too much. Never tried anything else in between
Blacktip75
Peppers probably habanero too, for sauces, I haven’t found anything quality and reasonably priced above Reaper.
NetworkingJesus
I can eat pretty much anything made with any peppers (aside from extract or just like caking something in an absurd amount of powder).
I’ve never tried eating anything whole beyond a habanero. I can eat strips of reapers and scorpions that my friends and I have grown, but have no interest eating a whole pod.
zigaliciousone
I tap out around ghost peppers, if I eat anything raw above that I am getting cramps. Hot sauce and extracts, there isn’t much that I don’t find a way to enjoy.
Disastrous-Act-585
Every pepper hit in a different way. Just stay away from extracts. When you see a devil on the bottle, it’s for a reason. Only pain
Wings-N-Beer
Won’t eat whole peppers. Stomach got mad last time. Genuinely enjoy things made with Ghost Peppers, Habaneros and Scotch Bonnets. Those are my threshold, and all can vary wildly in perceived heat.
Alt_aholic
Honestly, I’m pretty useless beyond Serranos raw. However, I’ve had a lot of habanero sauces without issue, and thai in fried rice, etc.
Adam3324
Fresh pods, habaneros. Sauces /blends etc pepper x level.
goldentone
I’m surprised to see the UK on here so many times, especially near the very top of the scale. I know the “bland food” stereotype isn’t really true so I’m not saying it because of that.
There are such large numbers of Caribbean and Indian people in the UK, is it just those communities continuing imported traditions, or is this a homegrown UK-wide “pepperhead” subculture?
ernyc3777
Consistently? I can tolerate habaneros. My dad has been growing them my entire life so he has clones and seeds predating the storebought ones that are milder.
I can make it through ghost level peppers. But that’s like once a month or every couple of weeks.
Very hot Reaper sauces is all I’m dumb enough to try yet. I’m 31 so my time to try one might be running out.
And yes I’m talking fresh or pickled whole habs, ghosts, reapers when I’m talking about eating them.
PreperationOuch
I like spicy food but I really can’t enjoy anything above a red savina. I’ll try new things and eat stuff on bets, but im not going to “enjoy” it.
pennylessz
Two ghost peppers simultaneously was my limit.
JoyousGamer
Habanero is what I use from whole pepper form but I have had variety of things.
Thing is I am a heavy seasoner so my Scotch Bonnet usage in powder form might be hotter than your tiny little drop of Ghost Pepper or Carolina Reaper.
Had the common ones all in cheese like a pepper jack except they replace with Carolina or Ghost or whatever.
In the end it all comes down to volume in the dish.
aberry0940
Carolina reaper for me. I don’t usually pick them off and chomp them raw, but I enjoy very spicy food. So I only grow Carolina reapers, turn them all into fermented mash, and then have a supply of “booster” i.e. use a bit of a large bottle of Franks or Crystal, then top it off with reaper mash to have 250-500k buffalo sauce.
Clint1027
I think it’s an orange habanero for me. I chomped on 1 for fun one time and couldn’t stop hiccups for like 10 minutes.
Cloud_Kicker049
This is the most comprehensive chart I’ve seen. I don’t enjoy eating whole peppers, unless it’s jalepeno poppers, and those have been cooked down, stuffed and dunked in ranch 😂
Grenox2
Guess it’s the scotch bonnet. Haven’t tried anything hotter than that that I can handle
Dry_Specialist2673
pepper alone probably at a habanerp, if its a sauce? i will stop at around leo grade pepper spray
la2ralus
I love to put sliced/chopped raw peppers in my salad. Will go with anything from Jalapeno to Reaper -whatever’s fresh and in season. A farm at my local market claims to have Pepper X in his fields, but I haven’t seen any yet. Picked up some Chocolate Ghost and Fatali today.
Whole-Signature-4306
There’s people out there who think banana pepper is spicy
DpoolyGuitar
I’ll eat reaper pods and honestly really want to try a fresh pepper X. I haven’t had the chance to eat a lot of raw, fresh reaper so I can’t say I could sit down with bowl of them like habaneros or ghost peppers. Next year I’ll be growing my own when our new garden is set-up finally. With sauces its mostly avoiding extracts. Tend to just taste like crap for the sake of heat. If the flavor is good I don’t really have a sauce limit. Tough to come by good sauces over 1mil shu with good flavor and no extracts. Or brands that don’t lie like Hot Ones does. Elijahs is a good legit brand. I love the xtreme regret which is in the 800k range and want to get the xtreme regret reserve which is in the 1mil range. Found some good random buys from small batch vendors I’ve really liked. Always looking for hotter sauces with flavor though. Still have to say habanero is still one of my favorites for flavor on top of scotch bonnets
24 Comments
Also, not my chart, very handy for glancing at when trying new peppers though.
Count Dracula?!? I gotta get my hands on one of those bad boys
I’m gonna say Habanero as well, I could go for a couple habanero poppers but I’m not huge on munching on raw peppers whole. I prefer them in homemade sauce form, my daily driver is 80% by weight habanero 20% garlic, vinegar to thin and hit pH of 3.5-3.6…that’s my happy place haha I’ve done scorpion pepper batches and great as they are they are not daily drivers and I shift to 30% garlic on those cause its still wildly spicy.
https://preview.redd.it/inmpqwuocejf1.png?width=644&format=png&auto=webp&s=5e621a7d5b97e8ac5885230d677c6afe8cff44a3
Bird’s eye chili/thai chili is staple for us Indonesian. Just pick one or two for a fresh bite with fritters. We’ve tried Dave’s the reaper but thats too much. Never tried anything else in between
Peppers probably habanero too, for sauces, I haven’t found anything quality and reasonably priced above Reaper.
I can eat pretty much anything made with any peppers (aside from extract or just like caking something in an absurd amount of powder).
I’ve never tried eating anything whole beyond a habanero. I can eat strips of reapers and scorpions that my friends and I have grown, but have no interest eating a whole pod.
I tap out around ghost peppers, if I eat anything raw above that I am getting cramps. Hot sauce and extracts, there isn’t much that I don’t find a way to enjoy.
Every pepper hit in a different way. Just stay away from extracts. When you see a devil on the bottle, it’s for a reason. Only pain
Won’t eat whole peppers. Stomach got mad last time. Genuinely enjoy things made with Ghost Peppers, Habaneros and Scotch Bonnets. Those are my threshold, and all can vary wildly in perceived heat.
Honestly, I’m pretty useless beyond Serranos raw. However, I’ve had a lot of habanero sauces without issue, and thai in fried rice, etc.
Fresh pods, habaneros. Sauces /blends etc pepper x level.
I’m surprised to see the UK on here so many times, especially near the very top of the scale. I know the “bland food” stereotype isn’t really true so I’m not saying it because of that.
There are such large numbers of Caribbean and Indian people in the UK, is it just those communities continuing imported traditions, or is this a homegrown UK-wide “pepperhead” subculture?
Consistently? I can tolerate habaneros. My dad has been growing them my entire life so he has clones and seeds predating the storebought ones that are milder.
I can make it through ghost level peppers. But that’s like once a month or every couple of weeks.
Very hot Reaper sauces is all I’m dumb enough to try yet. I’m 31 so my time to try one might be running out.
And yes I’m talking fresh or pickled whole habs, ghosts, reapers when I’m talking about eating them.
I like spicy food but I really can’t enjoy anything above a red savina. I’ll try new things and eat stuff on bets, but im not going to “enjoy” it.
Two ghost peppers simultaneously was my limit.
Habanero is what I use from whole pepper form but I have had variety of things.
Thing is I am a heavy seasoner so my Scotch Bonnet usage in powder form might be hotter than your tiny little drop of Ghost Pepper or Carolina Reaper.
Had the common ones all in cheese like a pepper jack except they replace with Carolina or Ghost or whatever.
In the end it all comes down to volume in the dish.
Carolina reaper for me. I don’t usually pick them off and chomp them raw, but I enjoy very spicy food. So I only grow Carolina reapers, turn them all into fermented mash, and then have a supply of “booster” i.e. use a bit of a large bottle of Franks or Crystal, then top it off with reaper mash to have 250-500k buffalo sauce.
I think it’s an orange habanero for me. I chomped on 1 for fun one time and couldn’t stop hiccups for like 10 minutes.
This is the most comprehensive chart I’ve seen. I don’t enjoy eating whole peppers, unless it’s jalepeno poppers, and those have been cooked down, stuffed and dunked in ranch 😂
Guess it’s the scotch bonnet. Haven’t tried anything hotter than that that I can handle
pepper alone probably at a habanerp, if its a sauce? i will stop at around leo grade pepper spray
I love to put sliced/chopped raw peppers in my salad. Will go with anything from Jalapeno to Reaper -whatever’s fresh and in season. A farm at my local market claims to have Pepper X in his fields, but I haven’t seen any yet. Picked up some Chocolate Ghost and Fatali today.
There’s people out there who think banana pepper is spicy
I’ll eat reaper pods and honestly really want to try a fresh pepper X. I haven’t had the chance to eat a lot of raw, fresh reaper so I can’t say I could sit down with bowl of them like habaneros or ghost peppers. Next year I’ll be growing my own when our new garden is set-up finally. With sauces its mostly avoiding extracts. Tend to just taste like crap for the sake of heat. If the flavor is good I don’t really have a sauce limit. Tough to come by good sauces over 1mil shu with good flavor and no extracts. Or brands that don’t lie like Hot Ones does. Elijahs is a good legit brand. I love the xtreme regret which is in the 800k range and want to get the xtreme regret reserve which is in the 1mil range. Found some good random buys from small batch vendors I’ve really liked. Always looking for hotter sauces with flavor though. Still have to say habanero is still one of my favorites for flavor on top of scotch bonnets