So Hot Right Now: 11 Chilies You Should Know

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So Hot Right Now: 11 Chilies You Should Know
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Chipotles alone just don't cut it anymore.

Over the past decade, I've watched with joy as America has finally figured out what I have known all along: Spicy food rules. New hot sauces are debuting almost weekly; Mexican, Thai, and Korean cuisines are as mainstream as the hamburger. I love it. As a certified chilihead—I've been writing about them for more than a decade, and am a regular judge of hot sauce competitions—I am always craving a new capsaicin-induced high, whether it comes in a bottle or is braised with my brisket.

But a funny thing has happened as this country's obsession with heat has grown: So, too, has its craving for novel methods of delivery. Sorry, chipotles—you just don't cut it anymore. We want new levels of heat, sure, but a high Scoville rating—the scale by which peppers are measured, with jalapeños at 2,500 Scoville units and habaneros around 150,000—is no longer the be-all, end-all. That world record–setting Carolina Reaper? I ate three once. That.

Thing is, these days there are more chilies available than any reasonable human can keep track of, from heritage breeds only now being grown commercially to new strains that are the result of meticulous hybridization. But in the past year or two, I've noticed certain chilies coming to the fore, in my own cooking and others', so I put together this list of chilies that are worth seeking out.

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