The hotteest chiilis=) off the world

1.Bhut Jolokia (a.k.a. Ghost pepper)
The bhut jolokia (English: king cobra chile) – also known as naga jolokia, Dorset naga, naga morich, or ghost chili – is a chili pepper. In 2007, it was confirmed by Guinness World Records to be the hottest chili in the world, replacing the Red Savina. It is a naturally occurring inter-specific hybrid originating in the Assam region of northeastern India. It also grows in the Indian states of Nagaland and Manipur( manipuri name 'oo-morok' 'oo' = tree, 'morok' = chilli. Disagreement has arisen on whether it is a Capsicum frutescens or a Capsicum chinense. Some claim it is a C. frutescens, but recent DNA tests have found that it is an interspecies hybrid, mostly C. chinense with some C. frutescens genes.
2.Red Savina Habanero
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.
3.Habanero chili
The habanero chili (Capsicum chinense) (pronounced ; Spanish: is one of the most intensely spicy species of chili peppers of the Capsicum genus. It is sometimes spelled habañero—the diacritical mark being added as a hypercorrection. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimetres (0.79–2.4 in) long. Habanero chili peppers are rated 100,000–350,000 on the Scoville scale.
4.Scotch Bonnet Pepper
Scotch bonnet, also known as: Scotty Bons., Bonney peppers, and (Latin: Capsicum chinense) is a variety of chili pepper that belongs to the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands and also in Guyana and the Maldives Islands, it is named for its resemblance to a Tam o'shanter hat. Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.
5.Datil pepper
The Datil is an exceptionally hot pepper, a variety of the species Capsicum chinense (syn. Capsicum sinense).
Datils are similar to habaneros but have a sweeter, fruitier flavor. Their level of spiciness may be anywhere from 100,000 to 300,000 scoville units.
Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida, where they were brought from Cuba in the 1880s by a jelly maker named S. B. Valls. Datil peppers are used by the Minorcan community in many recipes. There are many commercial manufacturers of datil pepper products in St. Augustine, and there is an annual Datil Pepper Festival.
6.Rocoto
The rocoto (Quechua: ruqutu), or locoto (Aymara: luqutu) (Capsicum pubescens) is a medium sized round chili pepper common in Peru, Bolivia, Chile, Northern Argentina, and Ecuador. Rocoto pods have thick walls, like a bell pepper, but are quite hot. Foliage is dark green and pubescent (hairy). The plant has purple blossoms with yellow spots and the seeds are dark brown or black, whereas the seeds and seed-bearing membrane of most domesticated Capsicum species are light in color. Rocoto peppers have black seeds. The plants grow up to 6 ft (1.8 m) high if supported. Capsicum pubescens is a perennial, and if protected from frost and pruned back it will grow many years.
7.African Birdseye
For a similar variety of Capsicum frutescens found in Asia, see chilli padi.
For the herb, see Justicia pectoralis.

Heat: Very Hot (SR: 50,000-175,000)

African red devil peppers.
Capsicum frutescens 'African Devil' (African birdseye or African red devil) is a cultivar of Capsicum frutescens, one of the sources of chili pepper, that grows both wild and domesticated. It is a small and extremely spicy member of the capsicum (Capsicum) genus.
The plants are usually very bushy and grow in height to 45-120 centimeters, with leaves of 4-7 cm length and 1.3-1.5 cm width. The fruits are generally tapered to a blunt point and measure up to 2.5 centimeters long. Immature pod color is green, mature color is bright red or purple. Some varieties of birdseye measure up to 175,000 Scoville Heat Units.
8.Madame Jeanette
Madame Jeanette (Capsicum chinense) is a chili pepper originally from Suriname. The plant is fairly small and dislikes cool growing sites. It will grow indoors. The fruits are shaped like small bell peppers but with Habanero like heat. The peppers ripen to reddish-yellow but they are larger and more symmetrical than Habaneros. When raw, the taste is of a hot burning, without any sweetness or fruitiness. It may be related to the Suriname Red (as this pepper is also known as 'Suriname Yellow'). The plant is very prolific. The image on this page is probably an adjuma/adjoema pepper. Madam Jeanettes are longer and wrinkled (they look like "madams"). This link http://www.adjoema.net/adjoema/madame_jeanette.jpg shows some Madame Jeanettes.
9. Jamaican Hot Pepper

10.Thai Pepper
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).