On Aug 15, 5:40*pm, Corey Richardson >
wrote:
> Some WWW sites say that the Red Savina is the hottest. Some say the
> Habanero, Scotch bonnet or sometimes the Naga Jolokia.
>
> So what really *is* the hottest chilli?

Gourmet August 2008 has a good article about hot vs. hotter chilis.
This is really well written by a guy who trekked all the way to the
middle of nowhere (Tibet?) to taste the Jolokia.

Their little chart says:
Bhut Jolokia, from India, 1,001,304 Scoville Units
Dorset Naga, from England (?!?!?!), 878884 Scoville Units
Red Savina Habanero, from California, 577,000 Scoville Units
Santaka, from Japan, 100,000 Scoville Units
Jalapeno, from Mexico, 8000 Scoville Units
Ancho, from Turkey, 1800 Scoville Units

There's another (very funny) article in (either) Bon Appetit (in the
August issue?) or in Gourmet's August issue by a guy who farms chilis
in PA and sells 'em at Farmers' Markets.

They're worth a trip to your public library.

Lynn
Armchair Traveler in Fargo