The Chilli Factory - Setting the World on Fire!
The Hottest Chilli / Chili / Pepper in the World
From 01 March 2011 until 20th of November 2013
Trinidad Scorpion Butch T Measuring a staggering 1,463,700 Scoville Units of heat!!
Official Guinness World Records™ AND Official World Records Academy
See the following links for the various newspaper articles about the hottest chilli in the world here:
Video's about the Hottest Chilli in the world!
Virgin Australia Video by Rob Locke.
producer of Food Wine Dine.
Click on the Virgin logo to see interview video
Some of our own Video's Related to the Trinidad Scorpion Chilli:
The easiest way to know where we are up to is offcourse to follow us at FaceBook or YouTube...
Media requests for photos:
Any photograph on our website www.TheChilliFactory.com is available in 300 DPI.
All photos have been taken by Alex de Wit - Courtesy of The Chilli Factory.
(Unless stated otherwise)
(Only for Media !!) If Needed for publication: just send an E-mail to: email@example.com with you request for a photo in higher resolution. Just link or send small format of the photograph you like....We also have more information available for any media requests.
Grown in Australia from seeds originating from Trinidad and supplied by the Hippy Seed Company and grown by the Chilli Factory, this hottest chilli / chili in the world has been developed and grown as a team work effort with participation from the following people and companies:
- The Hippy Seed company who supplied the seeds of this chilli to the Chilli Factory
- Mark Peacock who helped with the growing process and provided adcie about diseases and fertilisers - (Mark is a graduate of Horticultural Science from the University of Sydney).
- The Chilli Factory is the grower of the new hottest chilli in the world (and is already growing the Jolokia Chilli, formerly the hottest chilli / chili in the world for the past 5 years).
MARK PEACOCK - B. Hort Sc (Hons Class I)
Mark Peacock is a graduate of Horticultural Science from the University of Sydney. Whilst at University, Mark completed an honours thesis comparing the genetic heritage of the Bhut and Bih Jolokia and showed that they are genetically distinct varieties. Mark currently works in the global agriculture sector specialising in the commercial development of BioControl products.
Contact Mark: Markjpeacock@gmail.com
THE CHILLI FACTORY
Run and operated since September 2000 from Morisset right at Lake Macquarie in the Lower Hunter Valley.
We are a family business run and operated by Marcel, Connie and Alex de Wit.
Marcel de Wit is the creator of - all the sauces of the Chilli Factory. He is a chef by trade and together with his wife Connie, used to have a multiple award winning restaurant specialising in European cuisine with Asian influence.
Already more than ten years in business with our range of chilli sauces, it is the best gourmet chilli sauces range available in Australia. A must for your taste buds and so far we have already won more then 69 major awards nationally and internationally and the list is still growing.
All our products have fresh natural 100% Australian grown ingredients. We do not use any artificial flavours or preservatives. There is no MSG added to our sauces and chutneys and our products are all 100% gluten free.
Marcel started to grow his own chillies 3 years ago in 2008 due to a lack of availability of extremely hot chillies - from other chilli suppliers/growers. The Chilli Factory built a dedicated hothouse and started with the Jolokia chilli (both the Bhut and Bih varieties, sometimes also referred to as the "ghost" chilli) which was at that time the hottest chilli available in the world.
Mark Peacock ( -B. Hort Sc from the University of Sydney), being crazy about hot chillies himself, has been advising Marcel about the growth process, diseases, natural fertilisers (like worm juice) and natural pest control since the beginning.
Marcel and Neil from the Hippy Seed Company, supplier of all our seeds, met up one day over a hot chilli chef lunch (see our YouTube Channel featuring the Hot Chilli Chef and Neil at: http://www.youtube.com/user/thechillifactory) and started to talk chillies and a chilli, hot food and fun relationship was born.
Neil and Marcel started to discuss the various chillies and heat levels of chillies and one thing lead to another. Neil mentioned this Scorpion chilli and after trying that particular chilli, thought it tasted hotter than the Jolokia chilli. (at that time the hottest in the world). Sharing this chilli with Marcel, they both decided it definitely tasted hotter! A new idea was born... why not grow and cultivate this new chilli?
Neil had some seeds available for Marcel and soon Marcel started to sow this new Trinidad Scorpion Butch T variety in the back of his property. (July 2010) Extending the existing hothouse and adding an outside grow area for another 1,500 chilli plants at the same time as well.
The first fruit appeared in January 2011. Eager and curious about the heat level of this Trinidad Scorpion chilli, Marcel sent the first pods to a laboratory to be tested. Here the heat levels of a chilli can be scientifically tested and measured against the Wilbur Scoville heat scale to measure the heat of a chilli pod.
All involved were thrilled and excited to await the new test results. The first tests showed and measured an astonishing 1,463,700 Scoville heat units.... hotter than any other chilli known to mankind.
We are now aiming at making this official with "Guinness World Records" to be officially named the developers/growers of the hottest chilli in the world!
Enjoy this extremely hot Chilli!
The Hot Chilli Team, Marcel, Connie and Alex de Wit
The Chilli Factory
Phone: + 61 (0)2 4973 3751 begin_of_the_skype_highlighting + 61 (0)2 4973 3751 end_of_the_skype_highlighting
Fax number: + 61 (0)2 4973 3951
Contact: Mr. Marcel or Alex de Wit
The Chilli Factory
1 Ironbark road
Morisset NSW 2264 Australia
The Trinidad Scorpion grown with Worm Juice:
The Trinidad Scorpion Butch T cultivar: (Taylor).
The Trinidad scorpion is morphologically similar to Capsicum chinense cultivars although nil genetic analysis has been undertaken to confirm this. The plant produces a heavy crop of large, pointed, wrinkled fruit that turn from green to a rich red.
There are a number of cultivars of this variety including the Marouga, Chocolate, Orange and the recently discovered Numex scorpion.
Many of the scorpion cultivars have previously been subjected to “heat” analysis with reported measurements reaching as high as 1,300,000 Scoville units.
The “Butch T” Scorpion grown in optimal growth conditions in Australia has recently been measured at 1,463,700 Scoville units.
Worm juice consists of a number of components that provide benefits to plant health.
- Nitrogen, Phosphorous and Potassium are available in a high number of plant-available forms to allow nutrient absorption through all plant pathways.
- Plant growth promoters (plant hormones) are also detected in the product. These include (but are not limited to) Auxins, Cytokinins and Gibberellins all of which regulate cell development, growth and elongation.
- Microbial loading is very high in worm juice. There are a number of beneficial bacteria that offer synergistic assistance to the plant. Such bacteria colonise the plant rhizosphere (root zone) to extend root surface area and thus increase nutrient/water absorption capabilities. The bacteria also often produce localised chemicals that prevent further colonisation of pathogenic (disease-causing) microbes.
- Chitin (a key component of insect exoskeletons) is also contained in worm juice. When detected around plant roots, signalling mechanisms trigger the plant to produce defence chemicals that are shipped all over the plant to deter feeding insects (e.g. aphids, thrips, white flies, caterpillars).
As a summary worm juice feeds plants thoroughly, permits optimal growth regulation, offers microbial pathogen resistance, pest resistance and drought resistance.
Use of this product allows the full genetic potential of the plant to be achieved (i.e. maximising the pungency of a chilli).
How can you measure/rate the heat of chillies?
There are a few different ways of measuring the heat of a chilli.
The first documented way to measure the heat of a chilli is invented and created by: Wilbur L. Scoville in 1912. He used a panel of people who would taste test the chillies. The sample would be watered down up until the panel could no longer detect any heat. The units of water added to the sample would then be rated on the Scoville scale (For instance the Habanero is rated app. 200.000 up to 550.000 Scoville units!)
Later in the 20th century around 1980 James Woodbury used a different technique to measure the heat of the chillies. He developed a technique to determine the level of capsaicin (the working ingredient in the chilli causing the pain) by high-pressure liquid chromatography (HPLC). A special measuring tool called a spectrofluorometer which can measure the capsaicin levels in parts per million. This is then translated back to the Scoville scale.
Some general links and information for your interest:
At this link…you can see that our Trinidad Scorpion is from the Capsicum chinense cultivar
- Capsicum chinense, which includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet
This link gives a very good explanation about Wilbur Scoville the inventor of the heat scale to rate chillies
It also has an overview of hottest chilli. As you can see our Trinidad Scorpion Butch T is not on there yet…
So a NEW top ten would be:
1) Trinidad Scorpion Butch Taylor Chilli 1,463,700!!
2) Naga Viper pepper 1,382,118
3) Infinity Chilli 1,067,286
4) Naga Jolokia pepper 1,041,427
(or Ghost or Bih or Bhut all the same family)
5) Dorset Naga 1,032,310
6) Red Savina Habaneros 577.000
7) Habaneros 350,000
8) Scotch Bonnets 350,000
9) Madame Jeanette 350,000
10) Datil Pepper 300,000
Piri Piri (African Birds Eye Chilli) 300,000
Birds eye Chilli 100,000
Tabasco pepper 50,000
Jalapeno 10,000 (these are the green ones you get at say Subway!! Yum)
There are at least 530 - to more than - 1,500 different kind of chillies!!
So still lots to learn about this beautifull fruit!!
I further more cross-referenced the various chillies from above heat list on various websites to get a bit of a genuine list …:
About our tests:
Read this BLOG here: http://thechillifactory.com/blog-27
or for more info: Explenation of testing our chillies
Report from the lab with the results…
Even our BHUT which we grow here on our property, which is the Jolokia or Ghost chilli and previous world record holder, is hotter than the “original” world record of the same chilli (we scored: 1,110,900 SHU).
We found that the better you treat your chillies the hotter they get!!
As a sample see report from lab… it says Bhut Hothouse ….The Bhuts from the hothouse had it too hot when heatwave came across the Hunter and you can see that they get a less hot rating straight away… too much suffering and they do not like that at all…Very sensitive and need lots of attention and worm juice offcourse!
Mark Peacock knows much more about this … it is his kind of field but also on-line some various sources state actually the same as we found while growing our chillies for the past 3 years:
The effect of climate on the Scoville rating of Bhut Jolokia peppers is dramatic. A 2005 study comparing percentage availability of capsaicin and dihydrocapsaicin in Bhut Jolokia peppers grown in Tezpur (Assam) and Gwalior (Madhya Pradesh), India showed that the heat of the pepper is decreased by over 50% in Gwalior's more arid climate. Elsewhere in India, scientists at Manipur University measured Bhut Jolokia's average Scoville rating by HPLC at only 329,100 SHU.
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Trinidad Scorpion Plants
Marcel picking fresh Scorpion chillies
Fresh Scorpions picked by: Neil, Mark and Marcel
Need Help?Phone: +61 (0)2 4973 3751 or