Supplier From
New York,
NY,
United States
Supplier From
New York,
NY,
United States
Trinidad Scorpion Pepper
One of the world's hottest peppers, the Trinidad Scorpion delivers an intense heat with fruity, slightly floral notes. Popular in hot sauces, spice blends, and specialty marinades. Perfect for adventurous eaters and commercial food producers seeking extreme heat.
Heat Level: 1,200,000+ SHU
Flavor Profile: Fiery, fruity, slightly smoky
Formats: Fresh, dried, or bulk wholesale
Jamaican Scotch Bonnet Pepper
A Caribbean classic, the Scotch Bonnet is prized for its bold heat and sweet, tropical flavor. A staple in jerk seasoning, sauces, and island cuisine. Ideal for both gourmet retail and large-scale wholesale supply.
Heat Level: 100,000-350,000 SHU
Flavor Profile: Spicy, tangy, slightly sweet
Formats: Fresh, dried, or bulk wholesale
Jalapeao
Heat Level: 2,50-8,000 SHU
Flavor: Mild, grassy, slightly smoky when roasted
Use: Salsas, nachos, pickling, fresh toppings
Serrano
Heat Level: 10,000-23,000 SHU
Flavor: Bright, crisp, slightly citrusy
Use: Fresh salsas, sauces, Mexican cuisine
Cayenne
Heat Level: 30,000-50,000 SHU
Flavor: Earthy, pungent, moderately hot
Use: Ground spice, hot sauces, dried flakes
Thai Bird's Eye
Heat Level: 50,000-100,000 SHU
Flavor: Sharp, citrusy, intense heat
Use: Thai curries, stir-fries, chili oils
Habanero (Orange)
Heat Level: 100,000-350,000 SHU
Flavor: Fruity, tropical, floral notes
Use: Caribbean sauces, marinades, salsas
Scotch Bonnet
Heat Level: 100,000-350,000 SHU
Flavor: Spicy-sweet, tropical, tangy
Use: Jamaican jerk, stews, hot sauces
Ghost Pepper (Bhut Jolokia)
Heat Level: 800,000-1,041,427 SHU
Flavor: Fruity, slightly smoky, searing heat
Use: Extreme hot sauces, spicy curries
Trinidad Scorpion
Heat Level: 1,200,000-2,000,000 SHU
Flavor: Fruity, slightly floral, blistering heat
Use: Specialty hot sauces, spice blends
Carolina Reaper
Heat Level: 1,400,000-2,200,000+ SHU
Flavor: Sweet, fruity, with slow-building fire
Use: Extreme sauces, chili powders, challenges
Anaheim
Heat Level: 500-2,500 SHU
Flavor: Mild, slightly sweet, earthy
Use: Roasted, stuffed (chile relleno), sauces
Poblano
Heat Level: 1,000-2,000 SHU
Flavor: Mild, earthy, slightly smoky
Use: Roasting, mole sauce, rellenos
Pasilla
Heat Level: 1,000-2,500 SHU
Flavor: Rich, smoky, raisin-like sweetness
Use: Moles, sauces, Mexican cuisine
Guajillo
Heat Level: 2,500-5,000 SHU
Flavor: Tangy, sweet, smoky
Use: Mexican sauces, pastes, stews
Ancho (dried Poblano)
Heat Level: 1,000-2,000 SHU
Flavor: Sweet, raisin-like, mild spice
Use: Mole sauce, chili pastes, rubs
Chipotle (smoked Jalapeo)
Heat Level: 2,500-8,000 SHU
Flavor: Smoky, earthy, slightly sweet
Use: BBQ sauces, marinades, salsas
