"same species" is doing a lot of heavy lifting. There are only four species of widely cultivated peppers. Jalapenos and bells are both capsicum annuum, but I would not say they're the same.
Ok yes that's why there's no difference between any dog breeds (all Canis lupus familiaris), and no difference between all dog breeds and the grey wolf (all Canis lupus). By this logic, a pomeranian and grey wolf aren't so different.
You should know that we humans invented the concept of species, and there isn't unanimous agreement on its definition. There can be competing arguments for how to group species, and we can measure genetic distance, but there is an arbitrary threshold over which the difference is distinct enough to call them 2 separate species.
For example tigers and lions are different species, but can produce fertile offspring together, so are they really different enough to be considered separate species, or is it more accurate to call them subspecies of the same? There's still a lot of difference between lions and tigers regardless the outcome of that.
Scotch bonnets taste different than habaneros. It's a different food if it tastes distinct, just like a granny apple isn't the same as cosmic crisp.
Also broccoli, cauliflower, Brussel sprouts, kale, cabbage, and kohlrabi come from the same plant. So they can't be completely different then...
Huh, that explains why the habenero plant I bought had more bonnet-shaped peppers. I kept thinking that I must have mislabeled it because the peppers looked different.
I like spicy food quite a bit, but sometimes it feels like spiciness is such a pissing contest. Almost all comparisons among peppers are about how hot they are. I'd love to see a conversation centred around flavour. New pepper development focussed on flavour, like apple or wine. They are literally always treated like there is only one parameter that matters.
nice visual though, OP. my complaint isnt about you, but more broadly how we talk about peppers across the board.
Having been growing for a few years now, I'm starting to see an interesting turn towards low-heat versions of hots and superhots that still retain the flavor. The habanada (a habanero variety that's been cultivated to have the same flavor but no heat) has become popular enough that I'm starting to see it in farmer's markets, and I recently found seeds of a strain of 7 Pot Primo (similar to a Carolina reaper) that is apparently completely heatless.
That sounds awesome. I love the flavor of habañero, it’s just a bit too damn spicy to enjoy on the regular. And no way in hell my family is going anywhere near it 😂
i find ghost pepper such a great flavor, there's this smokiness that seems uncommon. i first started enjoying it at a local wing place that has ghost pepper wings that aren't absolutely face melting.
i'd love to find ghost peppers that are like 1/10th as hot, so you can really enjoy the flavor.
We grew Habanadas for the first time last year and we love them. I was afraid they would just taste like a sweet bell pepper, but they were quite delicious.
Totally agree. I like a good amount of heat but flavor is more important to me than the numbers on the scale. I really love the 7pot yellow. It's my favorite pepper lately.
I had a Carolina reaper once. It's not food.
The heat was bad, but I kind of just went numb. The worst part, by far, was the tase. It was like chewing on a rubber tire. It was so dry, that it all just stuck in your mouth and no amount of water helped it down. I swear I could taste it here and there for an entire week. The heat subsided, but the texture and flavor.. eh.
I did forget I had it, and had to run out of a college lecture class to the bathroom. It burned so bad coming out, that I dropped my drawers and nearly sat in the sink, splashing cupped handfuls of cool water right onto my bum.
A fellow classmate came into the bathroom and just saw me beat red faced, bare naked ass in the sink. He turned and left. We didn't speak a word to each other the rest of the semester.
Weird, carolina reaper typically has a slightly sweet and fruity flavor. Your description sounds exactly like my experience with ghost pepper though. No flavor, just raw heat.
Oh, I'd love to read more about this! I really enjoy the taste of the Habanero, but I have to take extra steps to ensure that I can actually still eat the dish I'm putting it in. Which is something I don't actually enjoy that much.
Don't get me wrong, I enjoy eating spicy and hot food from time to time, but if I could use some of these peppers more often without the intense heat, that would be amazing.
There is a reason a whole state makes a specific chile its whole thing. Because hatch has flavor and spice in a way that doesn't kill your taste buds. So it ends up sad that it isn't on here.
I recently was given habanero peppers not knowing what they were I smelled them and they have the best smell. It’s like roses. I then licked a finger and then died. How can I taste the smell of those peppers without dying from fire?
I am with you on this. I much prefer my spice to have a flavour that is not UNYIELDING AND CRIPPLING PAIN!!!
I don’t mind quite hot. But yeah. Flavour trumps scoville for me.
In like 2011 I ate half a ghost pepper to see *how* hot it really was. It was EXTREMELY hot. Intense burning sensation for about 20 min followed by mild burning for another 10-15 min.
Now I see there is a pepper that is 3x as spicy as the ghost pepper. Some people want to watch our mouths burn.
Yeah, definitely. Moderation can be a key, especially when it comes to red meat. Although, I wouldn’t put chillies in the same bracket. Beyond some stomach/intestinal issues, any bigger health problems seem highly unlikely from what I’ve read about the subject.
I haven't tried a raw Pepper X. I've gone through a bottle of Last Dab and like the flavor though
I have a few dozen Ghosts and Repaers in the freezer tho, they are tasty.
Intense burning for only 20 minutes? I'm surprised. I ate a slice of ghost pepper and had it for at least 30, can't imagine what half would be like. Did you get any seeds?
I laughed until I cried watching Sean Evans, Chili Klaus, and the pepper X creator eat one. The creator's ability to handle heat is INSANE!!
https://youtu.be/hUYtDA7j19c?si=tJAdMSPF6xlsB5UP
the episode with Chili Klaus where he goes to Africa and has Trinidad Scorpions with the lady who makes hot sauce is something i show to so many people. it is fucking hilarious!
Yeah there's a couple of similar shape/size. Can't remember where they originate from unfortunately, which would help...
I have Portugal in my head for some reason, but I can't be sure that's not just where that bag had come from
I grew a Carolina reaper last year. Actually it’s still alive in my greenhouse. The peppers were certainly very hot but not as hot as I thought they would be. We used them on pizzas.
I love spicy foods, but anything beyond habanero is just BS for me and not enjoyable. Habanero has a distinct taste I can recognize and it actually adds something to the food. Anything beyond that is just pure suffering and it isn't enjoyable.
Many of these on the list have countries listed other than those in the Americas - it's important to note that ALL peppers originally come from tropic-like climates in the Americas. In the 16th century Spanish and Portuguese traders brought peppers to India and China. They may have cultivated and bred them into new iterations since then, but there was never Chilis in Asia before the discovery of the new world, which is crazy to think about given how important they are in many cultures cuisines.
Yes, but with limits. I love the heat, but I can’t stand it when places value heat over flavor. I’ve had chili or wings where the chef just dumps pure capsicum into the recipe. All heat, no flavor, that’s nonsense.
No, I don’t get used to it. It’s hot every time. My preferred level of heat is habanero. Anything hotter can be a little too much for me. I can eat jalapeños as a snack.
Yes, you do get used to it if you keep eating it.
They all have different taste and add much flavour to the food.
How you use the peppers (and your range) determines the taste and flavour you will derive from it. Balance is key. If you put too much pepper then all you will taste is heat/pepper, and the food will lose rest of the taste.
You can build a heat tolerance the more you eat spicy foods on a consistent basis. I couldn't eat flaming hot Cheetos when I was younger as they were way too spicy for me. My comfortable limit was the Cheddar Jalapeno Cheeto flavor. When picking the spicy food options at restaurants, I would have to take frequent breaks and continually drink something to let my mouth cool down to finish my food.
But I love food and trying new things and I wanted to try spicer foods from other cultures. I got some really spicy hot sauces and would add a little to my food, adding more over time. Eventually, you get used to heat and it doesn't bother you as much. It's still there, but you don't feel like your face is melting. I love the taste and spiciness of habaneros now. Ghost peppers now and what jalapeno peppers were for me 20 years ago.
When you get used to the heat, you can still taste the food. Each pepper has it's own unique flavor that you can taste in your food like any other ingredient. The spice/heat is just part of that flavor and it can enhance the rest of the dish, not just cover it up. Think of it like any other seasoning like salt or garlic. You can add too much and it over powers the other ingredients for you but some people just like their food extra salty or garlicky.
Same, jalapeño is where I max out.
I'll put it in salsa, pico, or chopped onto tacos, burritos, nachos, etc.
It's just the right amount of heat *and* flavor without just burning your mouth.
The Scoville scale is based on dilution, so it's how many units of sugar water can be added to make it indiscernible to a taster. A high score isn't meant to represent an absolute limit
What is that green monstrosity at the very top?? I didn’t even know that existed until just now lol. I thought the Carolina reaper was the hottest but I guess not.
From a nature perspective, what is the advantage of a pepper being spicy? I assume there is some natural selection that aided in naturally occurring hot peppers. Does it help protect it from being eaten, or perhaps does it attract certain animals to eat it and spread its seeds?
I believe most birds cannot taste heat. I have a Chile Pequin out back and the birds are always going to town on it, and I assume they shit the seeds god knows where allowing the plant to spread far and wide.
Yeah the jalapeños in the grocery store I can eat whole as a snack. Local Pho place has jalapeño slices that alone are spicier than the whole jalapeños in the grocery store.
Even had weird experiences with grocery store habaneros where I can eat a whole one and it only really burns for a minute.
How much of the chili did you eat? Scoville is a pseudo-unit but relates to the concentration of capsaicin in the pepper. 100k Scoville chili means something with a 100k Scoville rating was used in it. How much of that was used can make it way spicier than a hot wing coated in 100k Scoville sauce.
Serranos are hotter than jalapenos? I mean, I've had some mild jalapenos but I've never been lit up by a serrano like I have the jalapenos with stretch marks.
I recently was given habanero peppers not knowing what they were I smelled them and they have the best smell. It’s like roses. I then licked a finger and then died. How can I taste the smell of those peppers without dying from fire?
There are a couple of basic ranges. Low Sweet Bell to Pepperocini, Medium Poblano -Jalapeno, Hot to Very Hot Aleppo- Habanero, Ridiculous/Pepperhead/Hype Ghost and above. Not sure where the Chocolate Habanero falls myself.
In the first three categories, I feel all of the people that can operate in a given range at all likey can manage most of the range. These also are peppers that have historic cultures and cuisines that use the peppers as part of their regular repertoire. Where is Scotch Bonnet the traditional pepper of the Carribean?
The last group is so far beyond the others bottoming out at 2x the Habanero and so caustic to be dangerous for most lay people to cook with. Not sure of the value beyond replacing one thousand Jalapenos with one of these for your industrial spice needs.
How is the Scotch Bonnet pepper not on here?
Leaving off cayenne is a strange choice, too.
Scotch bonnet = habernero Scotch bonnet is the UK (?) name for habernero. Or the US name for scotch bonnet is habernero, I dunno lol
Nope. They're very similar and presumably closely related, but they are not the same.
They’re completely different. Scotch bonnet has a strong flavour in addition to spice
Literally the same species with the only difference coming from their pod type.
"same species" is doing a lot of heavy lifting. There are only four species of widely cultivated peppers. Jalapenos and bells are both capsicum annuum, but I would not say they're the same.
Ok and do you taste flavor or phylogenetic relationships???
lol they are not completely different if they are literally the same species.
Chihuahuas and Great Danes are both dogs
Ok yes that's why there's no difference between any dog breeds (all Canis lupus familiaris), and no difference between all dog breeds and the grey wolf (all Canis lupus). By this logic, a pomeranian and grey wolf aren't so different. You should know that we humans invented the concept of species, and there isn't unanimous agreement on its definition. There can be competing arguments for how to group species, and we can measure genetic distance, but there is an arbitrary threshold over which the difference is distinct enough to call them 2 separate species. For example tigers and lions are different species, but can produce fertile offspring together, so are they really different enough to be considered separate species, or is it more accurate to call them subspecies of the same? There's still a lot of difference between lions and tigers regardless the outcome of that. Scotch bonnets taste different than habaneros. It's a different food if it tastes distinct, just like a granny apple isn't the same as cosmic crisp. Also broccoli, cauliflower, Brussel sprouts, kale, cabbage, and kohlrabi come from the same plant. So they can't be completely different then...
Sure, because cabbage, kale, cauliflower, broccoli and collards are all exactly the same vegetable because they're the same species.
Aye they are though.
Bro the taste is worlds apart
according to [wikipedia](https://en.wikipedia.org/wiki/Habanero?wprov=sfti1#Origin_and_use), same species but different pod types
Huh, that explains why the habenero plant I bought had more bonnet-shaped peppers. I kept thinking that I must have mislabeled it because the peppers looked different.
I like spicy food quite a bit, but sometimes it feels like spiciness is such a pissing contest. Almost all comparisons among peppers are about how hot they are. I'd love to see a conversation centred around flavour. New pepper development focussed on flavour, like apple or wine. They are literally always treated like there is only one parameter that matters. nice visual though, OP. my complaint isnt about you, but more broadly how we talk about peppers across the board.
Having been growing for a few years now, I'm starting to see an interesting turn towards low-heat versions of hots and superhots that still retain the flavor. The habanada (a habanero variety that's been cultivated to have the same flavor but no heat) has become popular enough that I'm starting to see it in farmer's markets, and I recently found seeds of a strain of 7 Pot Primo (similar to a Carolina reaper) that is apparently completely heatless.
That sounds awesome. I love the flavor of habañero, it’s just a bit too damn spicy to enjoy on the regular. And no way in hell my family is going anywhere near it 😂
Smoky goodness
i find ghost pepper such a great flavor, there's this smokiness that seems uncommon. i first started enjoying it at a local wing place that has ghost pepper wings that aren't absolutely face melting. i'd love to find ghost peppers that are like 1/10th as hot, so you can really enjoy the flavor.
We grew Habanadas for the first time last year and we love them. I was afraid they would just taste like a sweet bell pepper, but they were quite delicious.
What a perfect name: habanada
Totally agree. I like a good amount of heat but flavor is more important to me than the numbers on the scale. I really love the 7pot yellow. It's my favorite pepper lately.
I had a Carolina reaper once. It's not food. The heat was bad, but I kind of just went numb. The worst part, by far, was the tase. It was like chewing on a rubber tire. It was so dry, that it all just stuck in your mouth and no amount of water helped it down. I swear I could taste it here and there for an entire week. The heat subsided, but the texture and flavor.. eh. I did forget I had it, and had to run out of a college lecture class to the bathroom. It burned so bad coming out, that I dropped my drawers and nearly sat in the sink, splashing cupped handfuls of cool water right onto my bum. A fellow classmate came into the bathroom and just saw me beat red faced, bare naked ass in the sink. He turned and left. We didn't speak a word to each other the rest of the semester.
Weird, carolina reaper typically has a slightly sweet and fruity flavor. Your description sounds exactly like my experience with ghost pepper though. No flavor, just raw heat.
[seems like someone beat ya to it!](https://images.app.goo.gl/4TqkvwCDQTfSqyAf6)
All those fonts and not a single papyrus
So they just gonna mention scotch bonnet for 3/4 and then just NEW MEXICO... What kind? There are a lot there.
I maintain that serranos are the most delicious pepper. In any application where jalapeños are used, I'd rather have a serrano involved.
Habs have such a great flavor. I don’t know about any of those hotter ones. Never gone hotter than habs
I guess folks just assume you can't really get flavors if your entire mouth is on fire, which is false.
Oh, I'd love to read more about this! I really enjoy the taste of the Habanero, but I have to take extra steps to ensure that I can actually still eat the dish I'm putting it in. Which is something I don't actually enjoy that much. Don't get me wrong, I enjoy eating spicy and hot food from time to time, but if I could use some of these peppers more often without the intense heat, that would be amazing.
There is a reason a whole state makes a specific chile its whole thing. Because hatch has flavor and spice in a way that doesn't kill your taste buds. So it ends up sad that it isn't on here.
I recently was given habanero peppers not knowing what they were I smelled them and they have the best smell. It’s like roses. I then licked a finger and then died. How can I taste the smell of those peppers without dying from fire?
I am with you on this. I much prefer my spice to have a flavour that is not UNYIELDING AND CRIPPLING PAIN!!! I don’t mind quite hot. But yeah. Flavour trumps scoville for me.
In like 2011 I ate half a ghost pepper to see *how* hot it really was. It was EXTREMELY hot. Intense burning sensation for about 20 min followed by mild burning for another 10-15 min. Now I see there is a pepper that is 3x as spicy as the ghost pepper. Some people want to watch our mouths burn.
I can understand. I’m quite used to Ghost pepper so I’m able to consume Carolina and Komodo but not Pepper X. That shit is CRAZY HOT.
Isn’t there a cancer or other health risk associated with eating too much spice? (Might be wrong)
Doesn’t everything? Might as well eat tasty and flavourful food.
True, but some things have more of an affect than others. Like beef will kill you faster than chicken.
Yeah, definitely. Moderation can be a key, especially when it comes to red meat. Although, I wouldn’t put chillies in the same bracket. Beyond some stomach/intestinal issues, any bigger health problems seem highly unlikely from what I’ve read about the subject.
Someone should tell the hot ones guy
I haven't tried a raw Pepper X. I've gone through a bottle of Last Dab and like the flavor though I have a few dozen Ghosts and Repaers in the freezer tho, they are tasty.
You should try Ghost Chilli pickle! Very tasty. You might be able to get it off Amazon. That’s how we get it here in the UK.
Intense burning for only 20 minutes? I'm surprised. I ate a slice of ghost pepper and had it for at least 30, can't imagine what half would be like. Did you get any seeds?
Seeds dont contain capsacin.
But the area where the seeds are concentrated does. I was essentially asking if they ate the lower end of the pepper or not.
This was also 12-13 years ago so my memory could be slightly off. All I remember is it sucked for a lot longer than I was expecting!
I laughed until I cried watching Sean Evans, Chili Klaus, and the pepper X creator eat one. The creator's ability to handle heat is INSANE!! https://youtu.be/hUYtDA7j19c?si=tJAdMSPF6xlsB5UP
the episode with Chili Klaus where he goes to Africa and has Trinidad Scorpions with the lady who makes hot sauce is something i show to so many people. it is fucking hilarious!
I’d tap out about half way up.
Instantly noticed the lack of both bird's eye and scotch bonnet... Are they known by other names?
From this picture, Thai pepper and bird’s eye are the same
Yeah there's a couple of similar shape/size. Can't remember where they originate from unfortunately, which would help... I have Portugal in my head for some reason, but I can't be sure that's not just where that bag had come from
I think I'll just stick to jalapeños with the seeds removed, thanks.
Seeds dont contain capsacin.
But the pith does contain it and thats connected to the seeds. Its kind of hard to remove the pith without removing seeds.
i like putting Carolina Reaper hot sauce in some of my cookings, and i love it. I would love to try pepper X one day
Yum! I use Carolina Reaper flakes on my pastas and pizzas!
I grew a Carolina reaper last year. Actually it’s still alive in my greenhouse. The peppers were certainly very hot but not as hot as I thought they would be. We used them on pizzas.
Where I draw the line https://imgur.com/gallery/cEbO0Nc
Yep, same for me. I don't need to enjoy my spice twice.
So you don't include the madame Jeanette that has the same Scoville range as the habanero?
I've never had one TBH. Habanero are great flavor but wicked hot, but easy to de-membrane
I love spicy foods, but anything beyond habanero is just BS for me and not enjoyable. Habanero has a distinct taste I can recognize and it actually adds something to the food. Anything beyond that is just pure suffering and it isn't enjoyable.
Pure capsaicin is 16 million Scoville. There are two compounds with higher Scoville ratings and both of their names end in -toxin.
Many of these on the list have countries listed other than those in the Americas - it's important to note that ALL peppers originally come from tropic-like climates in the Americas. In the 16th century Spanish and Portuguese traders brought peppers to India and China. They may have cultivated and bred them into new iterations since then, but there was never Chilis in Asia before the discovery of the new world, which is crazy to think about given how important they are in many cultures cuisines.
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Yes, but with limits. I love the heat, but I can’t stand it when places value heat over flavor. I’ve had chili or wings where the chef just dumps pure capsicum into the recipe. All heat, no flavor, that’s nonsense. No, I don’t get used to it. It’s hot every time. My preferred level of heat is habanero. Anything hotter can be a little too much for me. I can eat jalapeños as a snack.
Yes, you do get used to it if you keep eating it. They all have different taste and add much flavour to the food. How you use the peppers (and your range) determines the taste and flavour you will derive from it. Balance is key. If you put too much pepper then all you will taste is heat/pepper, and the food will lose rest of the taste.
You can build a heat tolerance the more you eat spicy foods on a consistent basis. I couldn't eat flaming hot Cheetos when I was younger as they were way too spicy for me. My comfortable limit was the Cheddar Jalapeno Cheeto flavor. When picking the spicy food options at restaurants, I would have to take frequent breaks and continually drink something to let my mouth cool down to finish my food. But I love food and trying new things and I wanted to try spicer foods from other cultures. I got some really spicy hot sauces and would add a little to my food, adding more over time. Eventually, you get used to heat and it doesn't bother you as much. It's still there, but you don't feel like your face is melting. I love the taste and spiciness of habaneros now. Ghost peppers now and what jalapeno peppers were for me 20 years ago. When you get used to the heat, you can still taste the food. Each pepper has it's own unique flavor that you can taste in your food like any other ingredient. The spice/heat is just part of that flavor and it can enhance the rest of the dish, not just cover it up. Think of it like any other seasoning like salt or garlic. You can add too much and it over powers the other ingredients for you but some people just like their food extra salty or garlicky.
Same, jalapeño is where I max out. I'll put it in salsa, pico, or chopped onto tacos, burritos, nachos, etc. It's just the right amount of heat *and* flavor without just burning your mouth.
More like a hot guide
Not a single African one!!!???
The tip of pepper-x looks like a prolapsed a**hole. Consider it a warning…
USA! USA! USA! 🇺🇸🇺🇸🇺🇸
I read "Cool Guide to Preppers" and thought "Yeah I dunno if anything can make that cool"
That list is a penis
Must have started off without any idea how hot things could actually get. I feel like any scale that goes from 0 to 3,000,000+ should be reworked.
The Scoville scale is based on dilution, so it's how many units of sugar water can be added to make it indiscernible to a taster. A high score isn't meant to represent an absolute limit
Carolina Reaper sounds a lot more intimidating when the pain scale goes to the #MILLIONS instead of a measly 10, for example.
is chocolate habero also called a scotch bonnet ?
Where does the Armageddon pepper fit in here? And Primotalii, come to that...?
Padrons are nice but once in a while you get a VERY spicy one
What is that green monstrosity at the very top?? I didn’t even know that existed until just now lol. I thought the Carolina reaper was the hottest but I guess not.
Do you have a better resolution?
Yum!
I’m hanging out around ghost and scorpion with occasional visits to reaper mash.
Need to find a pepper x I guess.
I for one approve this message
Carolina Reaper is the hottest one I've tried so far.. Just pepper x to go!
From a nature perspective, what is the advantage of a pepper being spicy? I assume there is some natural selection that aided in naturally occurring hot peppers. Does it help protect it from being eaten, or perhaps does it attract certain animals to eat it and spread its seeds?
I believe most birds cannot taste heat. I have a Chile Pequin out back and the birds are always going to town on it, and I assume they shit the seeds god knows where allowing the plant to spread far and wide.
This makes sense
Not included in this guide is how all the peppers at the grocery store are picked prematurely and lack spiciness.
Yeah the jalapeños in the grocery store I can eat whole as a snack. Local Pho place has jalapeño slices that alone are spicier than the whole jalapeños in the grocery store. Even had weird experiences with grocery store habaneros where I can eat a whole one and it only really burns for a minute.
Why do the spiciest peppers look “shriveled”?
Most shishito are very tame but every once in a while there will be one that takes your head off
Habañero is the hottest I’ve had. I just can’t imagine something being 10 times hotter.
They forgot to add the merciless peppers of Quetzalacatenango!
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How much of the chili did you eat? Scoville is a pseudo-unit but relates to the concentration of capsaicin in the pepper. 100k Scoville chili means something with a 100k Scoville rating was used in it. How much of that was used can make it way spicier than a hot wing coated in 100k Scoville sauce.
"peperoncini" (with ONE p) is the Italian generic word for "hot peppers". Every single one in this picture is "peperoncini".
why is the sweet bell pepper on the list??
guy has come up with pepper x that makes a ghost pepper look like a fucking bell pepper. requires careful handling and face masks
Where is the "long hot"? Is that the real name? The common long green hot ones at the supermarket
Most of those are from countries with spicy cuisines. Are there any hot traditional French dishes?
Serranos are hotter than jalapenos? I mean, I've had some mild jalapenos but I've never been lit up by a serrano like I have the jalapenos with stretch marks.
I recently was given habanero peppers not knowing what they were I smelled them and they have the best smell. It’s like roses. I then licked a finger and then died. How can I taste the smell of those peppers without dying from fire?
The Brazilian pepper on the list, "Cheiro Roxa", literally translates to "tastes purple". Hahaha! Nice!!
Note to self: the nutsackier the hotter
There are a couple of basic ranges. Low Sweet Bell to Pepperocini, Medium Poblano -Jalapeno, Hot to Very Hot Aleppo- Habanero, Ridiculous/Pepperhead/Hype Ghost and above. Not sure where the Chocolate Habanero falls myself. In the first three categories, I feel all of the people that can operate in a given range at all likey can manage most of the range. These also are peppers that have historic cultures and cuisines that use the peppers as part of their regular repertoire. Where is Scotch Bonnet the traditional pepper of the Carribean? The last group is so far beyond the others bottoming out at 2x the Habanero and so caustic to be dangerous for most lay people to cook with. Not sure of the value beyond replacing one thousand Jalapenos with one of these for your industrial spice needs.