Photos copyright © by Wallace Phillips, used with permission.
The peppers shown here have a hotness rating of 1,500-9,999 on Craig Dremann's scale.
The rating means one ounce of the pepper will make that many ounces of sauce detectably hot. This group are very hot, and are about Thai pepper-strength, and includes the Scotch Bonnet reds, some of the small-fruited varieties from India, Japanese, Thai, and the De Arbol pepper. Pepper photos shown in order of their heat level.
