Do you dare? Chilies are much more than just a spice. The fiery pods have already tempted so many (men) to a test of courage. Here you can find out why chillies are so hot and which chilli varieties are currently considered the five hottest in the world.
The hottest chillies in the world have a reputation for making even the strongest man cry. Not surprising, as the substance that is responsible for the spiciness of the chillies is also used as an active ingredient in pepper sprays. We explain to you why chilies are so hot and which five varieties are currently at the top of the global hotness ranking.
Chilies owe their heat to the so-called capsaicin, a natural alkaloid that the plants contain in different concentrations depending on the variety. The human pain receptors in the mouth, nose and stomach react immediately and transmit signals to the brain. This in turn mobilizes the body's own defense mechanism, which manifests itself with the typical symptoms of the consumption of chillies: sweating, racing heart, watery eyes and a burning sensation in the mouth and on the lips.
The reason why many predominantly male people still do not allow themselves to be deterred from eating increasingly hot chillies is probably due to the fact that the brain also releases pain-relieving and euphoric endorphins - which triggers an absolute kick in the body and can be downright addictive. It is not without reason that chili contests and fiery eating contests take place all over the world.
But be careful: Consuming chillies is not entirely safe. Particularly spicy varieties can lead to a circulatory collapse or severe stomach problems, especially in inexperienced eaters. In high concentrations, capsaicin is even toxic. The deaths mentioned at regular intervals in the media are, however, unconfirmed. Incidentally, professional chilli eaters train for years: the more chilli you eat, the better your body gets used to the heat.
Contrary to popular belief, the spiciness of chillies is not in the seeds, but in the so-called placenta of the plant. This means the white, spongy tissue inside the pod. However, since the seeds sit directly on it, they take in a lot of the heat. The concentration is unevenly distributed over the entire pod, usually the tip is the mildest. However, the spiciness also varies on the same plant from pod to pod. In addition, it is not just the variety that determines how hot a chili is. Site conditions also play an important role. Chilies that are not watered are usually hotter, but the plants also grow weaker and the harvest is significantly lower. The temperature and solar radiation to which the chillies are exposed also increase the heat. The lighter and hotter, the hotter they become.
Researchers suspect that the heat of the chillies serves as a natural protective function against predators. Interestingly, however, capsaicin only affects mammals, which also include humans - birds, which are essential for the spread of seeds and the continued existence of plants, can eat the chilli pods and seeds without any problems. Mammals that decompose the seeds in their digestive tract and thus render them unusable are prevented from continuing to eat by the fiery taste.
As early as 1912, the American chemist and pharmacologist Wilbur Scoville (1865-1942) developed a method to determine and categorize the spiciness of chillies. Test subjects had to taste chili powder dissolved in sugar syrup until they felt the spiciness. The degree of dilution then results in the degree of spiciness of the chillies, which has since been given in Scoville units (short: SHU for Scoville Heat Units or SCU for Scoville Units). If the powder is diluted 300,000 times, that means 300,000 SHU. A few comparative values: Pure capsaicin has a SHU of 16,000,000. Tabasco is between 30,000 and 50,000 SHU, while normal sweet peppers equals 0 SHU.
Today, the degree of spiciness of chilies is no longer determined by test persons, but rather with the help of so-called high performance liquid chromatography (HPLC, "high performance liquid chromatography"). It delivers more reliable and accurate results.
1st place: The ‘Carolina Reaper’ variety is still considered the hottest chilli in the world with 2,200,000 SHU. It was bred in 2013 by the American company "The PuckerButt Pepper Company" in South Carolina. She is the current Guinness Book World Record holder.
Note: Since 2017 there has been a rumor of a new chilli variety called ‘Dragon’s Breath’, which is said to have overthrown the Carolina Reaper ’. At 2,400,000 SHU, it is considered fatal and there is a strong warning against consumption. However, there is no reliable information about Welsh breeding - which is why we are not taking the report too seriously for the time being.
2nd place: Ors Dorset Naga ’: 1,598,227 SHU; British variety from a variety from Bangladesh; elongated shape; intense red
3rd place: ‘Trinidad Scorpion Butch T’: 1,463,700 SHU; also an American variety from a Caribbean variety; the shape of the fruits resembles scorpions with an erect sting - hence the name
4th Place: ‘Naga Viper’: 1,382,000 SHU; British cultivation, which was considered the hottest chilli in the world for a short time in 2011
5th place: ‘Trinidad Moruga Scorpion’: 1,207,764 SHU; American breed of a Caribbean variety; botanically belongs to the species Capsicum chinense