The World’s 10 Hottest Chili

1.-NAGA JOKOLIA CHILI:

The Naga Jolokia (also known as Bhut Jolokia, Bih Jolokia, Ghost Chili, Ghost Pepper and Naga Morich) is a variety of pepper, chile, or chilli pepper originating in the northwest town of Tezpur in the district of Assam (India) characterized by its extreme itching (Scoville scale). According to the Guinness Book of Records is the pepper, chili, spicy chili or chilli in the world, with a level of 1,041,427 on the Scoville scale.

2.-THE DORSET NAGA CHILI:

is a small market garden that grows and sells fresh chillies by post throughout Great Britain. Started in 1996 by us, Joy and Michael Michaud, it is favourably located by the sea in west Dorset.
Our pride and joy is the Dorset Naga, an exceptionally hot Scotch Bonnet relative. It was originally selected from Naga Morich, a chilli that is highly regarded among Britain’s Bangladeshi community and is widely available in shops catering to their culinary needs.

3.-THE RED SAVINA CHILI:

The Red Savina pepper is a cultivar of the habanero chile (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger fruit.
Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the Red Savina habanero. The exact method Garcia used to select the hottest strains is not publicly known.
The Red Savina is protected by the U.S. Plant Variety Protection Act (PVP #9200255)
In February 2007 the Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by the Naga Jolokia pepper. The Red Savina held the record from 1994 until 2006.

4.-THE HABANERO CHILI:

The habanero chili pepper most likely originated in the Yucatán Peninsula and its coastal regions. Upon its discovery by Hispanics, it was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "Capsicum chinense"—the Chinese pepper.
The chili's name is derived from the name of the Cuban city of La Habana, which is known as Havana in English. Although it is not the place of origin, it was frequently traded there.
Today, the crop is most widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama (anecdotal evidence suggests that the ones grown there are some of the hottest and most flavorful), Costa Rica, and parts of the United States including Texas, Idaho, and California. While Mexico is the largest consumer of this spicy ingredient, its flavor and aroma have become increasingly popular all over the world.

5.-INSANITY SAUCE:

Dave's Gourmet is a company notable for creating and introducing Dave's Insanity Sauce, which for a while held the title of "world's hottest sauce." The sauce is widely distributed through gourmet hot-sauce boutiques and online hot-sauce sites. It is well-known to hot sauce enthusiasts, and is often used as the standard of comparison for flaming hot sauces.
In the United States, a growing interest in hot sauces in general and extremely hot sauces in particular can be dated roughly from the institution of the annual Fiery Foods and Barbecue Show in 1989. The original Dave's Insanity Sauce premiered around 1995 and was one of the first sauces to be made directly from capsaicin extract, allowing it to be hotter than the hottest habanero-pepper sauces of the day.

6.-THE SCOTCH BONNET CHILLI:

Although it doesn't sound it, the Scotch Bonnet Chilli Pepper doesn't actually come from anywhere near Scotland, it originates in the Carribean and the reason for it's name is because it resembles a traditional Scottish Hat called the Tam O Shanter which itself is named after a poem by the world reknowned poet Robert(Rabbie) Burns.
The pepper is a member of the Capsicum Chinense variety of Chilli Pepper, and it is said to be one of the hottest Chilli peppers in the world.

7.-JAMAICAN HOT CHILI:

As the name indicates, this bright red chili is extremely hot. It’s small (1 to 2 inches in diameter) and has a distorted, irregular shape. Jamaican hots are often used in curried dishes and condiments.

8.-THE BIRDS EYE CHILI:

Bird's eye chili (Thai: พริกขี้หนู, RTGS: phrik khi nu, literal: mouse dropping chili, Tagalog: siling labuyo) is a chili pepper of the genus Capsicum frutescens L. in the family Solanaceae, commonly found in Thailand, as well as in neighbouring countries, such as Cambodia, Vietnam, Malaysia, Indonesia, the Philippines and Singapore. It can also be found in India, mainly Kerala, where it is used in traditional dishes of the Kerala cuisine (pronounced in Malayalam as kanthari mulagu).