Super Hot 100,000 - 800,000 SHU

Super hot peppers represent the upper echelons of spiciness and demand respectful handling—contact with skin or eyes causes pain. Habanero and Scotch Bonnet (100,000–350,000 SHU), favourites in Caribbean cuisine, have a floral, fruity undertone alongside their searing heat, making them popular in pepper sauces, jerk rubs, and tropical salsas.

Fatalii, native to Africa, is noted for its lemony flavor and is used for high-heat, exotic sauces. Super hots are also used in food processing for hot condiments and must be chopped with gloves and caution to avoid irritation or injury.