Scoville Scale Peppers Trivia Quiz

Bell peppers, also known as sweet peppers or capsicum, are a staple in many cuisines around the world. Despite their popularity, they sit at the bottom of the Scoville scale, registering at zero SHU, which means they contain no capsaicin and therefore impart no heat. Native to Central and South America, bell peppers come in various colours, including green, red, yellow, orange, and even purple.

These peppers have a mild, sweet flavour and are prized for their versatility in cooking. They're commonly used raw in salads, sandwiches, and dips, as well as cooked in stir-fries, stews, and roasted dishes. Due to their vibrant colours, bell peppers are also often used for garnishing plates and adding visual appeal to dishes. Beyond their culinary uses, bell peppers are rich in vitamins A and C, making them a nutritious addition to any diet. They're also low in calories making them a popular choice for those looking to maintain a healthy lifestyle.

Pimientos, also known as cherry peppers or pimento peppers, are a type of chili pepper with a mild, sweet flavour. Originating from Central and South America, pimientos have a long history dating back thousands of years. They were cultivated by indigenous peoples and eventually spread to Europe and other parts of the world through trade and exploration. On the Scoville scale, they typically rank very low, usually around 100 to 500 SHU, making them much milder than even the mildest spicy peppers.

Pimientos are commonly used in cooking for their sweet flavour and vibrant red colour. They are often roasted, diced, or stuffed with cheese and served as appetizers or added to salads, sandwiches, and pizza for a pop of colour and mild flavour. In Spanish cuisine, roasted pimientos are a popular ingredient in dishes like pimientos de padrón and pimientos rellenos. Pimientos are sometimes used to make paprika, a spice commonly used in European and Mediterranean cuisines. Paprika can range in heat level depending on the variety of pepper used, but when made from pimientos, it tends to be mild and sweet.

The Beaver Dam pepper is a unique heirloom pepper variety with an interesting history. It originated in Beaver Dam, Wisconsin, USA, in the early 1900s, likely brought to the area by Hungarian immigrants. This pepper gained popularity in the region due to its robust flavour and adaptability to the local climate. On the Scoville scale, Beaver Dam peppers typically range from 500 to 1K SHU, placing them in the mild heat category.

Traditionally, Beaver Dam peppers were often pickled or used fresh in salsas, relishes, and sauces. They can also be stuffed, roasted, or grilled to enhance their natural sweetness and smoky flavor. Despite its historical significance and unique characteristics, the Beaver Dam pepper faced a decline in popularity during the mid-20th century as commercial agriculture favored more uniform and mass-produced varieties. The Beaver Dam pepper is known for its distinctive appearance and flavour. It has wrinkled skin and a tapered shape, similar to a jalapeño, but with a deeper red hue when ripe. The flavour is described as sweet with a subtle heat, making it versatile for various culinary uses. Since the resurgence of interest in heirloom and heritage pepper varieties like the Beaver Dam pepper, interest has been rising recently driven by a growing appreciation for local and sustainable food sources.

The Poblano pepper, a popular chili pepper variety, has a rich history and diverse culinary uses. Originating from the state of Puebla in Mexico, this pepper is widely appreciated for its mild heat and versatile flavour. On the Scoville scale, Poblano peppers typically range from 1K0 to 1.5K SHU.

Poblano peppers have been cultivated in Mexico for centuries and are integral to traditional Mexican cuisine. They are dark green colour when unripe and turn a deep red or brown as they mature. The peppers are often harvested while still green, as this is when they are most commonly used in cooking. One of the most famous dishes featuring Poblanos is chiles en nogada, a traditional Mexican dish where the peppers are stuffed with a mixture of meat, fruits, and spices, then topped with a walnut sauce and pomegranate seeds. Another popular preparation is chiles rellenos, where the peppers are stuffed with cheese or meat, battered, and fried. When dried, Poblano peppers are known as Ancho chiles. The drying process intensifies their flavour, giving them a rich, smoky taste with sweet undertones. Ancho chiles are often used in sauces, mole, and other Mexican dishes to add depth and complexity.

The Guajillo chili is a prominent and widely used chili pepper in Mexican cuisine, appreciated for its unique flavour and moderate heat. Historically, Guajillo chilis have been cultivated for centuries in Mexico, where they are known as one of the "holy trinity" of dried chilis used in Mexican cooking, alongside the Ancho and Pasilla chilis. The Guajillo chili is the dried form of the Mirasol chili, which is known for its smooth, shiny skin and vibrant red colour. On the Scoville scale, Guajillo chilis typically range from 2K to 5K SHU, placing them in the mild to medium heat category.

Guajillo chilis are incredibly versatile and a staple in Mexican cuisine. They are often used to make sauces, salsas, and moles, imparting a distinctive, slightly sweet flavour with tangy, fruity undertones. The chilis are usually toasted and rehydrated before being blended into various dishes. Their rich, complex flavour complements a wide range of ingredients, making them ideal for enhancing the taste of meats, stews, soups, and marinades. These Guajillo chilis are used in traditional Mexican mole sauce, where they contribute to the sauce's deep, layered flavours. They are also commonly used in adobo sauces and marinades - essential components of many Mexican recipes.

The Jalapeño pepper is one of the most well-known and widely used chili peppers, appreciated for its moderate heat and distinctive flavour. Jalapeños originated in Mexico, specifically in the region of Xalapa (also spelled Jalapa) from which they derive their name. They have been cultivated for thousands of years by indigenous peoples and remain a staple in Mexican cuisine. Over time, their popularity has spread globally, and they are now a common ingredient in many culinary traditions. On the Scoville scale, Jalapeño peppers typically range from 4K to 8.5K SHU, placing them in the medium heat category.

Jalapeño peppers are typically harvested while still green, though they can also ripen to red, which slightly alters their flavour, making it sweeter. These peppers are versatile and used in a wide variety of dishes. They can be eaten raw, providing a crisp texture and a burst of heat to salads, salsas, and guacamole. When cooked, they add a smoky, spicy flavour to dishes such as nachos, pizzas, and soups. Jalapeños are also used in making chipotles, which are smoked, dried Jalapeños. Chipotle peppers are integral to many Mexican dishes and add a rich, smoky depth to sauces, marinades, and stews.

The Cheongyang chili pepper, known for its notable heat and distinctive flavour, is a popular chili pepper variety from South Korea. The Cheongyang chili pepper was developed in the 1980s by crossing local Korean chili varieties with Thai chili peppers. The name "Cheongyang" comes from Cheongsong and Yeongyang counties in North Gyeongsang Province, where the peppers were first cultivated. This pepper was specifically bred to have a higher heat level to suit the preferences of Korean cuisine, which often incorporates spicy flavours. On the Scoville scale, Cheongyang chili peppers typically range from 10K to 23K SHU.

Cheongyang chili peppers are versatile and widely used in Korean cooking. They are often added to kimchi, Korea's famous fermented vegetable dish, to give it an extra spicy kick. These peppers are also used in various stews, soups, and stir-fried dishes, providing a sharp, pungent heat that enhances the overall flavour profile. Cheongyang chilis can be used fresh, dried, or powdered, making them a flexible ingredient for both home cooks and professional chefs. Cheongyang chili peppers are commonly pickled and used as a condiment or side dish. The pickled version provides a tangy, spicy flavour that pairs well with grilled meats, rice, and other staple foods.

The Tabasco pepper is a distinctive and well-known chili pepper variety, particularly famous for its use in Tabasco sauce. Tabasco peppers have a rich history that dates back to their origins in the Mexican state of Tabasco. They were introduced to the United States in the mid-19th century by Colonel Maunsel White, a prominent Louisiana plantation owner. However, it was Edmund McIlhenny, another Louisiana resident, who popularized the pepper by creating the world-renowned Tabasco sauce in 1868. McIlhenny's method of aging mashed Tabasco peppers in barrels with salt and then mixing them with vinegar to create the sauce remains a cornerstone of the brand's production process to this day. On the Scoville scale, Tabasco peppers typically range from 30K to 50K SHU, placing them in the medium to hot category.

Tabasco peppers are small, tapering fruits that turn from green to bright red as they mature. They are typically around 4-6 cm in length and have a juicy, pungent flavour with a sharp heat. The peppers are traditionally harvested by hand to ensure quality. Tabasco peppers are most famously used to make Tabasco sauce, which is a staple condiment in many households and restaurants around the world. The sauce is known for its tangy, spicy flavour and is commonly used to enhance the taste of eggs, seafood, soups, and various other dishes. Besides their use in hot sauce, fresh Tabasco peppers can be used in salsas, marinades, and pickling. They add a distinctive heat and flavour to dishes, making them a popular choice for those who enjoy spicy food. The peppers can also be dried and ground into a powder, used as a spice in cooking.

Bird's eye chili, also known as Thai chili or Thai pepper, is a small but potent chili pepper variety renowned for its intense heat. The Bird's eye chili has a long history rooted in Southeast Asia, where it is an essential component of many regional cuisines. It is believed to have originated in Thailand or the surrounding regions, and it has been cultivated for centuries. The pepper is also widely used in the cuisines of Malaysia, Indonesia, the Philippines, and Vietnam. On the Scoville scale, Bird's eye chilis typically range from 50K to 100K SHU.

Bird's eye chilis are small, slender peppers, usually about 2-5 cm in length. They are typically green when unripe and turn bright red as they mature. Despite their small size, these chilis pack a powerful punch of heat and have a slightly fruity, peppery flavour. Bird's eye chilis are incredibly versatile and are used both fresh and dried. In Thai cuisine, they are a key ingredient in dishes like green papaya salad (som tam) and various curry pastes, adding a sharp, spicy kick. They are also used whole or chopped in stir-fries, soups, and sauces. The chilis are often pounded with other ingredients to make spicy condiments like nam prik and sambal, which accompany many Southeast Asian dishes. They are also frequently added to dipping sauces, noodle soups (such as pho), and marinades.

The Scotch bonnet pepper, a variety of chili pepper closely related to the Habanero, is renowned for its intense heat and fruity flavour. The Scotch bonnet pepper gets its name from its resemblance to the traditional Scottish tam o' shanter hat. This pepper is native to the Caribbean, where it has been cultivated for centuries. It is particularly prominent in Jamaican cuisine and other Caribbean islands, where it plays a central role in flavouring and spicing dishes. On the Scoville scale, Scotch bonnet peppers typically range from 100K to 350K SHU, placing them in the high heat category, similar to Habanero peppers.

Scotch bonnet peppers are known for their unique, fruity taste, which combines well with their high level of heat. This distinct flavour makes them a key ingredient in many Caribbean dishes. They are commonly used in jerk seasoning, marinades, and hot sauces, contributing to the signature spiciness and depth of flavour. The peppers are also used in stews, soups, and curries, where their heat and fruity undertones enhance the overall taste. In terms of appearance, Scotch bonnet peppers are small and round with a somewhat squashed shape, typically about 3-5 cm in diameter. They come in a variety of colours, including green, yellow, orange, and red, depending on their ripeness.

The Red Savina pepper is a variety of the Habanero chili pepper, known for its extreme heat and rich flavour. The Red Savina pepper was developed by Frank Garcia of GNS Spices in Walnut, California, during the late 1980s. Garcia selectively bred the hottest Habanero plants to create a pepper that was not only extremely hot but also had a distinct flavour and robust aroma. For several years, from 1994 until 2006, the Red Savina held the Guinness World Record for the hottest chili pepper. On the Scoville scale, Red Savina peppers typically range from 350K to 577K SHU, making them one of the hottest peppers in the world.

Culinary uses of Red Savina peppers are varied, although their extreme heat means they are used sparingly. They are often used to make hot sauces, salsas, and spicy marinades, where their intense heat and fruity undertones can add a significant kick. The peppers can also be used fresh in small quantities to add heat to dishes like chili, stews, and soups. The Red Savina pepper is similar in shape to other Habaneros but is distinguished by its bright red colour and slightly larger size. The peppers are typically about 5-8 cm long and have a wrinkled skin.

The Ghost pepper, also known as Bhut Jolokia, is one of the most famous chili peppers due to its extreme heat. They come from Northeast India, specifically the states of Assam, Nagaland, and Manipur. The name "Bhut Jolokia" translates to "ghost pepper" in Assamese, possibly due to the intense heat that "haunts" the eater. This pepper has been cultivated and used in India for centuries, both for culinary purposes and as a natural remedy for various ailments. On the Scoville scale, Ghost peppers typically are about 1.001M SHU, making them one of the hottest peppers in the world. They are significantly hotter than Red Savina peppers and were recognized by the Guinness World Records as the world's hottest chili pepper in 2007.

Culinary uses of Ghost peppers are diverse, though they are always used sparingly due to their extreme heat. In India, they are often used to add intense heat to curries, chutneys, and pickles. Outside of traditional dishes, Ghost peppers are popular in hot sauces, spice blends, and even as a novelty ingredient in extreme eating challenges. Ghost peppers are also used in dried or powdered form to add heat to dishes in a controlled manner. Due to their intense heat, they are often mixed with other ingredients to create a balanced flavour profile in spicy foods. They are typically 6 to 9 centimeters long and 2.5 to 3 centimeters wide. They mature from green to a vibrant red, although there are also orange, yellow, and chocolate varieties. The skin of the pepper is wrinkled and thin, adding to its distinctive look.

The Naga Viper pepper is known for its extreme heat, positioning itself among the world's hottest chili peppers. On the Scoville scale, Naga Viper peppers are typically around 1.38M SHU. The Naga Viper pepper was created in the United Kingdom by chili farmer Gerald Fowler of the Chilli Pepper Company in Cumbria. It is a hybrid pepper, developed by crossbreeding three super-hot chili varieties: the Naga Morich, the Ghost pepper, and the Trinidad Scorpion. This intentional crossbreeding aimed to produce a pepper with both extreme heat and a complex flavour profile. In 2011, the Naga Viper held the Guinness World Record for the hottest chili pepper.

Culinary uses of the Naga Viper pepper are generally limited to those who have a high tolerance for spicy food. They are used sparingly to add intense heat to dishes such as curries, sauces, and salsas. The peppers are often used in hot sauces and chili powders, where their heat can be distributed more evenly throughout a dish. Given their extreme spiciness, they are typically blended with other milder ingredients to balance the heat.

The Carolina Reaper was developed by Ed Currie, a chili breeder in South Carolina, USA. This pepper is a hybrid, created by crossbreeding a Pakistani Naga pepper with a Red Habanero. The pepper was officially recognized as the world's hottest by the Guinness World Records in 2013. On the Scoville scale, Carolina Reaper peppers typically fall around 1.64M SHU.

In terms of appearance, Carolina Reapers are relatively small, measuring about 3 to 7 centimeters in length and 2 to 5 centimeters in width. They have a distinctive, wrinkled, and bumpy texture, often featuring a characteristic scorpion-like tail. The peppers mature from green to a bright red colour, although yellow and chocolate variants also exist. The Carolina Reaper's flavour is described as fruity and sweet, which can add depth to the dishes it enhances, that is, if you can get past the extreme fires of hell burning through your body after you consume it.

Pepper X is an extremely hot chili pepper developed by Ed Currie, the same breeder who created the Carolina Reaper. Pepper X was developed over several years of selective breeding by Ed Currie of the PuckerButt Pepper Company in South Carolina, USA. The exact lineage and specific crossbreeding details of Pepper X remain proprietary, but it is known that the pepper was bred to surpass the heat of the Carolina Reaper while retaining a robust flavour profile.

It was publicly introduced in 2017 and quickly gained notoriety due to its extreme heat. On the Scoville scale, Pepper X measures approximately 2.69M SHU, making it the hottest pepper ever created.

It was finally recognized by the Guinness World Records as the world's spiciest pepper in 2023.