CAYENNE            
             HOT SAUCES            

The Cayenne pepper is a type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes.

                CHIPOTLE           
             HOT SAUCES            

The Chipotle pepper is synonymous with Mexican and Tex Mex cooking. Chipotle peppers are basically ripened jalapeño chiles that have been smoked and dried.

                      DAT'L                    
HOT SAUCES

The Dat'l (Datil) pepper is a very hot pepper, a variety of the species Capsicum chinense. Dat'l peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida.

                 FATALLII              
  HOT SAUCES

The Fatalii is a cultivar of the chilli pepper Capsicum chinense developed in southern or central Africa from chilies introduced from the Americas. It is described as having a fruity, citrus flavor with a searing heat comparable to the habanero, to which it is related and from which it may have derived.

                 GHOST               
HOT SAUCES

The Ghost pepper (Bhut Jolokia), also known as "Ghost Chili" and "Ghost Jolokia", is an interspecific hybrid chili pepper cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur.

            HABANERO           
HOT SAUCES

The Habanero is a hot variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple.

              JALAPENO               HOT SAUCES

The Jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is 5-10 cm long and hangs down with a round, firm, smooth flesh of 25-38 mm wide. It can have a range of pungency, with Scoville heat units of 3,500 to 8,000.

                 REAPER               
HOT SAUCES

The Carolina Reaper, originally named the HP22B, is a cultivar of the Capsicum chinense plant. The pepper is red and gnarled, with a small pointed tail. In 2013, Guinness World Records declared it the hottest chili pepper in the world, surpassing the previous record holder, the Trinidad Scorpion "Butch T".

            RED SAVINA         
HOT SAUCES

The Red Savina pepper is a cultivar of the habanero chili, 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.

              SCORPION             
HOT SAUCES

The Trinidad scorpion pepper is a Capsicum chinense cultivar that is among the most piquant peppers in the world. It is indigenous to Trinidad and Tobago. It was named by Neil Smith from The Hippy Seed Company, after he got the seeds originally from Butch Taylor who is responsible for propagating the pepper's seed

     SCOTCH BONNET  ​
HOT SAUCES

Scotch Bonnet, also known as Bonney peppers, or Caribbean Red peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is native to the Caribbean islands and Central America. Most Scotch bonnets have a heat rating of 80,000-400,000 Scoville units.

               SERRANO          ​
HOT SAUCES

The serrano pepper (Capsicum annuum) is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. The Scoville rating of the serrano pepper is 10,000 to 25,000. The name of the pepper is a reference to the mountains (sierras) of these regions.