Im gonna have to say.. that the Red Savina is THE hottest pepper iv ever tasted. Id say Devils Toung is hot but not as hot.

I have heard that the red savina is erratic in its heat levels, in other words the heat level can vary a good amount from plant to plant and even pod to pod on the same plant. Some have even said that they were disappointed with it. This is my first year with the red savina so it will be a few months before I have a solid answer, but there are many experts on here that I trust.

I have heard things about the Devil's Tongue as far as astronomical heat, but it's my first year with them too so again you will have a definite answer sometime in august or september.

It can't go without asking though; have you ever bitten into a chocolate scotch bonnet? I have, and let me tell you it's quite the experience. I would be willing to bet that it's one of the world's hottest. At the time I bit into it I was used to eating caribbean red habaneros, which are notoriously hot, and it almost took my head off. Try growing one of those if you get a chance, if it's heat that you are looking for.

Mark

Thank's for the advice. I think that next year, I'm going to try Red Savinas and chocolate habaneros (I've heard very good things about them from other members too). I grow a bunch of white tomatoes and think that a salsa with choc. habs would be pretty neat looking.

I'll echo the statement that red savinas are erratic as far as heat goes. You do get SOME really hot pods off them. If I want a red habanero I'd go with carribean reds which produce as well if not better under adverse conditions and are more consistent with the heat/pungency. Chocolate habs would probably be the hottest I've grown and are also consistent. You really do have to remember that growing conditions will play a part in the heat and flavor of the peppers so YMMV compared to others. Red Savina is the world record holder(at the moment) so its nice to be able to say you are growing the hottest pepper but unless you have a really reputable seed supplier there is also a good chance of growing Carribean Reds since I've seen quite a few online dealers and nurseries claim that Red Savina and Carribean reds are the same cultivar.

Since Reimer's has been mentioned I can't go without stating that Reimer's is the most dis-reputable seed dealer on the internet or anywhere else. I base this off personal experience as well as correspondence with many chile-heads over the years who suffered the same treatment as myself at their hands. Reimer's should definitely be avoided and if you refuse to heed a friendly warning then I would suggest that you at least have some form of back-up plan for when your seeds from reimers don't germinate so your growing season isn't completely ruined.

I didn't get the seed from Reimer's (luckily). I just did a google search for Devil's Tongue and got Reimers as one of the reuslts.

My plant is currently 1 year and 2 months old and is not only huge but has 70+ peppers on it (although not yet ripe). This is the first time I have let it produce peppers and was just wondering what the ehat would be like.

If you want really hot, type in www.chilepepperinstitute.org, they sell the hottest pepper with HPLC over 1 mil.

LT

I have found that growing any pepper especially habanero family and up need temperature and calcium to thrive and produce heat. I had hungarian hot wax peppers that were way hotter than Jalapenos from a fellow gardener. Bone meal was a good source of food and my green house near the end was pails of water for heat storage and raised temperature, the result was all my peppers got alot hotter in heat value and more consistant in heat value on the plants. the hotter the pepper the more it likes heat. I had some plants so heavy with fruit that they fell over with the supporting stakes and broke. Some of the wax peppers were very large, above average for that style when I had more heat in the day, later on in the season and larger peppers were the result with better heat,(8" length and larger). Happy gardening and may your peppers burn like a torch!