All About Peppers

For a quick reference to the peppers featured in most of our hot sauces, check this handy guide. You can even throw a few facts into conversations with your friends. We won’t get you for plagiarism – just be sure to tell them where you found the hottest sauces around!

Naga Jolokia “Ghost” Pepper
	Known by many names, the “ghost pepper” is recognized as the hottest chili pepper in the world. Native to the northern regions of India, this beast of a pepper was named originally for the King Cobra that also covers the area with its venom. The seeds are just as potent as the rest of the pepper, and can cause extreme discomfort for as much as a half hour without relief. Only the most dedicated and experienced pepper connoisseurs should ingest Naga Jolokia.
Habanero
	At the top of the “hot” range that most people will ever venture, the Habanero chili can produce extreme discomfort if not ingested with plenty of diluting ingredients. Indigenous to Central America, the Habanero is used worldwide as a source of quick and intense heat, while still delivering amazing flavor. /span>
Fatali
	Extremely hot, the fatali pepper brings a bit of lemon zest to the table. Its distinctive citrus flavor can even be smelled when sliced open. Don’t be fooled: this pepper will light a fire in your mouth, so approach with caution! Originally cultivated in Mexico, the fatali pepper is a popular choice for sauces, as each pepper contains very few seeds.
Datil
	Originally brought to America by the Minorcans who settled in St. Augustine, Florida, the datil pepper is known for its unique flavor. While a datil pepper can be as hot as a habanero, it is accented by a fruity tang that lends a bit of sweetness. While still relatively obscure, there are many pepper sauces that contain datils, many of which can be found here at OnlyHotSauce.com!
Cayenne
	More potent than most spice racks let on, the cayenne pepper is commonly used in many forms: fresh, dried, flaked and powdered. While many spicy red peppers are erroneously called “cayenne”, the true variety is used to make capsaicin, found in pepper spray.
Jalapeno
	A jalapeno’s heat is found in three areas: its skin, its seeds, and the membranes around the seeds. When the seeds and membranes are removed, the jalapeno will show off its sweetness that is usually masked by the heat of the seeds and veins. A Mexican specialty, the jalapeno pepper has seen an increase in popularity in the United States, where the milder flavor can be appreciated by the masses.
Chipotle
	A recent import to the United States, chipotle peppers are actually jalapenos that have been left on the vine for as long as possible and then smoked. The heat of the jalapeno is concentrated with the removal of its moisture, and is complimented by the smoky flavor the drying process leaves behind. A popular ingredient in many Mexican and Southwestern dishes, the chipotle will leave few gasping for breath, but will show off its outstanding flavor for even pepper novices.
Thai
	Thai peppers, obviously originating from Thailand and other parts of Southeast Asia, is generally used to make the black pepper found in most kitchens. A small pepper, the Thai chilis are slender and small, but pack a punch for their size. Mature peppers are typically less than two inches long and are not harvested until they turn red when the hottest flavor is desired.