If you’re a fan of extreme heat, hot peppers and world records, then you’re about to jump for joy because a new chile pepper officially qualifies to become the newest hottest pepper based on Scoville heat units alone. Hobby chili grower Mike Smith, of North Wales, UK, recently unleashed his latest creation: the world’s hottest chili pepper, one so spicy and super hot, it could literally kill someone who eats it.
As the Daily Post reports, Smith’s Dragon’s Breath chili, honoring the mythology of its birth country of Wales, measures nearly 2.5 million on the Scoville scale, the standard measure of the spicy heat, or pungency, of chili peppers and other tongue-tingling foods. You probably won’t find this pepper in a hot sauce anytime soon, though stranger things have happened.
Listen to Mike Smith talk about his new pepper that’s guaranteed to be a shoe-in as a hot chili world record holder for the Guinness Book of World Records.
The hottest peppers in the world are the Komodo Dragon Chili Pepper, Trinidad Moruga Scorpion, Naga Viper pepper, Infinity Chilli, Naga Morich, the Bhut jolokia (the ghost pepper), and the Spanish Naga Chili, sitting between 855,000 and 2.4M on the Scoville heat units scale.
For a little perspective, the smoky-hot poblano pepper measures about 1,000 to 1,500 on the heat intensity scale (about 30 percent as hot as a jalapeño pepper). Bell peppers rank at zero on the Scoville scale.
The spicy jalapeño measures between 2,500 and 8,000, and the tongue-blistering habanero chili pepper charts between 100,000 and 350,000 on the Scoville scale.
The next hottest pepper on the list, the Carolina Reaper — the former Guinness World Record World’s Hottest Chile as of 2014 — pales in comparison with its 2.2m Scoville rating. Heck, the pepper spray used by the U.S. military registers only around 2 million on the scale.
That makes the Dragon’s Breath, with a Scoville rating of 2,500,000, a full 1,000 times as spicy as a jalapeño — fiery enough to cause close the airways, burn the throat and cause anaphylactic shock in someone who ate it. When it comes to spicy peppers, Smith was not messing around.
The weapons-grade pepper, grown at Smith’s store, Tom Smith’s Plants, has a benevolent use, though; it was developed as an anesthetic for those allergic to other anesthetics, as its oils are so strong they numb the skin.
Sorry to extreme pepper enthusiasts and chiliheads, but this is one of the superhot peppers you’ll never be able to eat.