Top 5 Very Hot Chilli Varieties – Björn’s Picks
January and February are the perfect time to start your chilli growing, especially if you plan to grow very hot varieties from Capsicum Chinense. These varieties are known for their high Scoville levels and unique flavours, but they also need a little extra time to reach their full potential. By sowing early you give the plants the best possible start!
💡 Tips for growing very hot chilli varieties:
- Sow early: Give them a head start by beginning as early as January or February.
- Keep the compost warm: Use a heat mat and keep the temperature between 25–30 degrees to help germination.
- Extra light: A grow light is a must during the dark winter months.
- Good compost: Choose a light, well-drained compost and pot on into larger pots as the plants grow.
If you are instead thinking of growing the very hot varieties that belong to Capsicum Annuum, which often germinate faster and grow quicker, you don’t need to be in as much of a hurry. You can wait a little longer to sow these.
🎉 Why grow very hot chilli varieties?
Besides giving exciting flavours to hot sauces and spice blends, they are incredibly fun to grow and a real challenge for chilli lovers.
Here are my
Top 5 Very Hot Chilli Varieties
- Heat: 200,000–300,000 SHU
- Flavour: Powerful citrus aroma and a clean, fresh heat.
- Growing value: A must-grow variety that delivers masses of small, fragrant pods every season.
- Fun fact: One of the most popular habanero varieties thanks to its unique flavour and aroma.
Björn’s comment:
Habanero Lemon is simply a given in my growing every year. Without it, it feels as if something is missing from the line-up on the chilli farm. The plant is a real workhorse and delivers large quantities of small pods. When you cut them open a fantastic citrus scent spreads through the whole room – a scent that really sets the mood.
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- Heat: 100,000–150,000 SHU
- Flavour: Tropical explosion – like biting into a fruit cocktail with a lovely heat.
- Growing value: Unique flavour and a sure conversation topic among chilli lovers.
- Fun fact: The name ‘Bumpy’ refers to its knobbly, distinctive appearance.
Björn’s comment:
It was really hard to choose between Bolivian Bumpy and Habanero Lemon as the winner, because both are absolutely fantastic in their own way. Bolivian Bumpy should really be called Fruit Punch – it has so many tropical notes and aromas that it feels like a flavour trip to a tropical island. Its lovely heat only enhances the experience and makes it a pure favourite.
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- Heat: 150,000–325,000 SHU
- Flavour: An unforgettable, characteristic heat with sweet and fruity notes.
- Growing value: Perfect for Caribbean dishes and sauces.
- Fun fact: The red version of Scotch Bonnet is popular in traditional jerk recipes.
Björn’s comment:
Scotch Bonnet Red is a favourite with many, and I really understand why. It has a special flavour that is hard to describe in words, but if you have tasted one you know exactly what I mean. That flavour is so memorable that it somehow stays in your head, and you just want more.
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- Heat: 50,000–100,000 SHU
- Flavour: Small but nippy – clean and simple chilli flavours.
- Growing value: A compact plant with up to 500 small pods. Perfect for freezing!
Björn’s comment:
Bird Eye Demon is a fantastic little chilli that really delivers. The plant is small and compact yet still gives around 500 pods – which is absolutely incredible. It is also lovely to look at and has a place in my growing even though it sits on the lower end of the Scoville scale for very hot varieties. I like to freeze the little pods and use them as needed in the kitchen.
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🏅 5. Habanero Big Sun
- Heat: 250,000–350,000 SHU
- Flavour: Classic habanero flavour with a citrusy twist.
- Growing value: A large and stately plant with pods bigger than golf balls.
Björn’s comment:
Habanero Big Sun always impresses me with its size and elegance. The plant grows large and stately, and the golden-yellow pods are bigger than golf balls. The flavour is a lovely combination of classic habanero strength and subtle citrus notes. This variety has clearly earned its place on the top list.
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🌟 Honourable mentions 🌟
🔥 Aji Charapita
- Heat: 30,000–50,000 SHU
- Flavour: Small, blueberry-sized pods with intense flavour and a balanced heat.
- Fun fact: Sometimes called the world’s most expensive chilli because of its exclusivity.
Björn’s comment:
Aji Charapita didn’t quite make the top 5, but it is still a big favourite of mine. It is said to be the world’s most expensive chilli, and I understand why. The small, yellow pods are the size of blueberries, but the flavour is intense and full of heat. This variety is also much appreciated in South America, and it is easy to see why it is so popular.
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🌟 Honourable mentions 🌟
- Heat: 125,000–325,000 SHU
- Flavour: Tropical fruit notes with an explosive heat that arrives quickly.
- Fun fact: Originating in Africa and a favourite for sauces and chutneys.
Björn’s comment:
Fatalii is a real dark horse among many growers, but it definitely deserves more attention. The flavour is incredibly fruity and full of tropical notes, but it is the heat that really takes you by storm. It is a proper wallop, even though it isn’t counted as super-hot, and it is a fantastic ingredient in cooking.
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🔥 Smooth White
- Heat: 80,000–120,000 SHU
- Flavour: Mild sweetness with a balanced heat.
- Fun fact: The plant’s purple to black leaves and cream-white pods make it a real ornament in the garden.
Björn’s comment:
Smooth White is on the list largely thanks to its incredible beauty. When the plant gets enough light it develops foliage that is deep purple and almost black. The pods are just as impressive and shift from black to purple before ripening to a cream-white colour with touches of purple and black. The flavour isn’t bad either – it has a mild sweetness and a moderate heat that makes it very useful in the kitchen.
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