text:
Scoville Scale Chart for Hot Sauce and Hot Peppers
I'm a chilehead. I've tried to compile the most comprehensive list of the hottest hot sauces and hot peppers on the web. If there is any hot sauce or pepper missing from this Scoville Scale list that your think I should add, please contact me and let me know about it. I need to know the Scoville rating for each sauce suggested, as well any other helpful information and links.
Some of the items (especially the ones in excess of one million Scoville Heat Units and hotter) below may not necessarily be "sauces" you apply directly on food — they are food additives and should only be used sparingly. The very highest ones are not liquid at all. These are capsaicin extracts and are powders or crystals, as pure capsaicin comes in crystaline form.
For more information on how the Scoville Scale for hot peppers and hot sauces is determined, read the What is the Scoville Scale article.
|Scoville Units
|Blair's 16 Million Reserve
"Blair's 16 Million Reserve is the latest in the line of reserves from Blair. This reserve bottle contains 1ml of pure capsaicin crystals. 16 Million Reserve is not to be consumed or even opened without using extreme caution. Only 999 of Blair's 16 Million will be produced, so get yours quick!"
You cannot get any hotter. This (and the Blair's 6 AM below) reach the maximum Scoville Rating of 16 million. This is pure capsaicin.
| 16,000,000
3200 times hotter
|Blair's 6 A.M.
"ATTENTION COLLECTORS: Blair's 6 A.M. is no longer being made! Blair's 6 A.M. is not really a sauce, it's an extract, a food additive only! Since this is such a limited edition, Blair's 6 A.M. is subject to special ordering."
| 16,000,000
3200 times hotter
|Blair's 2009 Halloween Reserve
Each one of these is a unique, hand-blown pumpkin bottle that contains a vial of 16 million SHU capsaicin buried underneath 1 million SHU jolokia powder.
| 16,000,000
3200 times hotter
|Blair's 2005 Holiday Reserve
"Only 99 of these were produced and each bottle has been signed and numbered. A special version of Death Rain Nitro was created for the base then is was layered with 12.8 million Scoville units that was gently heated to be able to flow. Finally the 2005 Holiday Reserve was topped off with 1.33 million units of Power, sure to light up ANY Holiday…"
| 14,725,000
2945 times hotter
|Meaty Vegan's Experiment 1064
"What it is designed to do: Add unbelievably heat to dishes without masking the flavour of the food.
Experiment 1064 is the true "death sauce." As you can see by the graph: Blair's Ultra Death sauce looks like ranch salad dressing compared to this. This is because Blair's is a hot sauce, and Experiment 1064 is an industrial & commercial food-grade heat extract. There is absolutely zero taste in 1064, and even if there was, you would be in too much pain to have it even register in your mind.
Yes, there is gold in 1064.
| 14,200,000
2840 times hotter
|Blair's 2004 Holiday Reserve
"This Bottle is HUGE…. 5 times the size of the 2, 3, 4, 5, or 6am. Inside you will find a base of 12.5 million Scoville units, a middle section of Red Habanero puree, Then finished off with a floating level of 1.6 million. Only 299 of these bottles will be produced, so get yours now!"
| 14,100,000
2820 times hotter
|Blair's 2006 Holiday Reserve
Like most other Blair's reserves, there were only 299 bottles ever produced.
| 14,000,000
2800 times hotter
|Blair's 2005 Halloween Reserve
"Only 299 of these 2005 Blair's Halloween Reserves have been produced. Each bottle has been hand signed and numbered by Blair and is a must for any collector."
| 13,500,000
2700 times hotter
|Blair's 2007 Halloween Reserve
Sold out in less than 6 hours on Blair's website, a bottle of Blair's 2007 Halloween Reserve is available for around $300 on select sauce websites.
| 13,500,000
2700 times hotter
|Blair's 2006 Halloween Reserve
""7oz of Halloween Fury filled in 3 distinct layers. Topped off with a 24kt Gold Skull as well as many layers of imported resins. Only 299 of these 2006 Blair's Halloween Reserves have been produced. Each bottle has been hand signed and numbered by Blair and is a must for any collector.""
| 13,500,000
2700 times hotter
|Blair's Caldera Hot Sauce
"Only 499 bottles of Caldera Hot Sauce were ever made. If you have one, consider yourself very lucky."
Caldera is actually three 2 oz. bottles. The bottom bottle is 1,000,000 Scoville Units. The middle one is 5,000,000. The bottle on the top says it's 10,000,000, but the actual range is between 10,000,000 and 13,000,000.
If you look at the top bottle you can see the Pure Capsaicin Crystals suspended in the oil.
| 1,000,000 up to 13,000,000
2600 times hotter
|Texas Creek Pure Evil 9.6mil Capsaicin Drops
"9.6 million Scoville Heat Units!
Not an extract, no flavor, pure heat, made with 100% pure refined capsaicin powder. Ingredients – pure capsaicin (not extract), alcohol, water, gold, ascorbic acid (Vit. C). "
BioLabs ran the HPLC test twice, and the results actually averaged 10,520,000 SHU.
| 9,600,000
1920 times hotter
|The Source
"All things good or bad are driven by energy. After thousands upon thousands of years, The Source became nothing more than a legend. Until now. In your hand is The Source. Now you have the responsibility to use The Source…Are you strong enough to take the challenge?"
| 7,100,000
1420 times hotter
|Crazy Uncle Jester's The Jester
"A limited-edition extract sauce that debuted in 2010."
| 6,000,000
1200 times hotter
|Bumblefoot's Bumblef**kd
"Bumblefoot's Bumblef**kd extract sauce, made for the Guns N' Roses guitarist by CaJohn's Fiery Foods, is a 6 million-Scoville sledgehammer with a bit of ginger, caffeine & gingseng. Extreme heat"
| 6,000,000
1200 times hotter
|CaJohns Get Bitten Black Mamba 6 Hot Sauce
"Mamba 6 Hot Sauce is made with a select blend of Chocolate Habaneros, Vinegar and 6 MILLION extract; making this Black Mamba sauce even more evil then its predecessor. Mamba 6's mission is to bring pain, with a never ending wave of venomous fire! Go ahead, get bitten by this sauce! CAUTION: Avoid contact with eyes and sensitive areas. Keep away from children and pets! USE RESPONSIBLY!!!"
Currently tied with Bumblefoot's Bumblef**ked Sauce as the hottest sauce that CaJohn's Fiery Foods produces.
| 6,000,000
1200 times hotter
|Blair's 5 A.M.
"Item is Sold Out. Filled with a World record breaking 5-6 million Scoville units Oil then sealed with White and Platinum Wax from Italy. Topped off with a Red warning label… Feel Alive!!!!"
| 5,500,000
1100 times hotter
|Standard US Grade Pepper Spray
Pepper spray — also known as OC spray (from oleoresin capsicum), OC gas, or capsicum spray — is a lachrymatory agent (a chemical compound that irritates the eyes to cause tears, pain, and even temporary blindness) that is used in riot control, crowd control and personal self-defense, including defense against dogs and bears. It is a non-lethal agent that can be deadly in rare cases.
Obviously not for human consumption, I've placed it on here to show how other hot sauces and extracts rate in comparison to it.
| 2,000,000 to 5,000,000
1000 times hotter
|Blair's 4 A.M.
"Item is Sold Out. Congratulations to all those holders. Original purchase price was $45 in 2000 It has been reported to us that A bottle has recently (late 2004) sold for $5450 (SOLD IN PRIVATE SALE TO A COLLECTOR IN EUROPE)."
| 4,000,000
800 times hotter
|CaJohns Magma 4 Hot Sauce
"CaJohns only produced 129 of these trade show bottles. These bottles are signed and numbered. This capsicum in Magma 4 is so thick and strong (4 million Scoville Units) that it does not float like the capsicum in regular Magma."
| 4,000,000
800 times hotter
|CaJohns Z…Nothing Beyond
"It won't kill you, but you'll wish it did! With 4 million Scoville unit pepper extract, this sauce should be only used with extreme caution! Z…
Winner of the 2004 Golden Chile as the best tasting extract sauce"
At one time, the hottest sauce made by CaJohn's. (I guess there are letters beyond "Z"… ;-)) Look above the list for hotter sauces, including Bumblefoot's Bumblef**ked and Black Mamba 6 million SHU.
| 4,000,000
800 times hotter
|Mad Dog 44 Magnum Pepper Extract
"4,000,000 Scoville Units of pure heat are packed in this special edition extract."
| 4,000,000
800 times hotter
|Pepper Palace The Hottest Sauce in the Universe
"According to the Pepper Palace, The Hottest Sauce in the Universe has a maximum 3,500,000 SHU!"
| 3,500,000
700 times hotter
|CaJohns Mongoose Hot Sauce
"The mongoose feeds on snakes and this one is no exception. This sauce is extremely hot combining the Bhut Jolokia chile and the Fatalii chile. This sauce has a strong habanero taste and long lasting burn. It's a roller coaster of a ride. It takes you up slowly and drops you down slowly. Get goosed!"
This once was the hottest sauce made by CaJohn's Fiery Foods, which was previously Black Mamba. According to Sue Hard (CaJohn's wife), this is 3 million SHU. Look above the list for hotter sauces, including Bumblefoot's Bumblef**ked and Black Mamba 6 million SHU.
| 3,000,000
600 times hotter
|CaJohns Black Mamba Hot Sauce
""Black Mamba Venomous Hot Sauce – It's Bite is deadly! A blend of Chocolate Habaneros (their heat rivals the Red Savina) and a blend of extracts that make this CaJohns HOTTEST sauce! Beware the bite of the Black Mamba!""
No longer the hottest sauce made by CaJohn's. Look above the list for hotter versions.
| 2,500,000
500 times hotter
|Smokin' Ed's Carolina Reaper Pepper
As of 2014, this is currently the Guinness World Record holder for World's Hottest Chile, the Carolina Reaper pepper was grown by Ed Currie of Puckerbutt Pepper Company out of South Carolina. Also known as the HB22a.
In 2018, Guinness World Records re-certified the Carolina Pepper again at 1,641,000 SHU for the average amount of heat per pepper pod.
| 1,641,000 – 2,200,000
440 times hotter
|Trinidad Moruga Scorpion
A superhot strain closely related to the Trinidad Scorpion Butch T. as of February 2012, it had been tested as the world's hottest chile pepper until the Carolina Reaper usurped it in November of 2013.
| 580,198 – 2,009,231
401.8 times hotter
|CaJohns Wanza's Wicked Temptation Hot Sauce
"Wanza hides her fire behind a complex personality. Starting with smoldering heat and building to an inferno that makes her irresistible!"
A super-hot made by CaJohn's, named after John 'CaJohn' Hard's wife, Wanza Sue Hard.
| 2,000,000
400 times hotter
|CaJohns Vicious Viper
"One of the hottest extract sauces ever made! A blend of Habaneros, tropical fruit and a hefty dose of 2 million Scoville Unit pepper extract! Be warned, this snake has a vicious bite. Keep away from children and small pets. You haven't tasted HOT until you've been bitten by the Viper."
A super-hot made by CaJohn's.
| 2,000,000
400 times hotter
|Demon Ichor
" Demon Ichor, the blood of a demon, is absolute pure evil! At 2,000,000 Scoville Units you can unleash the chaos and transform your fiery foods into a truly hellish experience.
Demon Ichor is one of the most potent, ready to use pepper extracts available on the market today. "
| 2,000,000
400 times hotter
|7-Pot Douglah
"A version of the super-hot 7-Pot, 7 Pot Douglah, or Chocolate 7 Pod. Super-intense chile pepper that ranks up with the hottest, including the Carolina Reaper, Moruga Scorpion, Trinidad Scorpion Butch T, and the Bhut/Naga jolokia"
| 923,589 – 1,853,936
370.79 times hotter
|Texas Creek Pure Evil Capsaicin Drops
"Our original unique product lets you add heat to food without changing the flavor of the food. It does not have that nasty extract taste. Made with 16 Million SHU refined capsaicin powder, it basically has no flavor or smell. HPLC test results rate Pure Evil at 1,560,000 SHU.
This is the best product for most chileheads. It's just hot enough and easy to use with the dropper bottle. Extreme chileheads may want to look at our 9.6 million SHU Pure Evil, but for most consumers, our Original 1.5mil SHU is the ticket to Heat.
Ingredients-alcohol, water, capsaicin, ascorbic acid (vitamin C), xanthan. "
| 1,560,000
312 times hotter
|Blair's 3 A.M. Extract
"It takes his classic 2 a.m. one step further. All bottles are signed by Blair. Blair's 3 a.m. Reserve is over 200 times hotter than a jalapeno pepper and is a complex blend of fresh peppers and extracts."
| 1,500,000 – 2,000,000
300 times hotter
|Da' Bomb – The Final Answer
"The hottest of all of the Da' Bomb line. Rated at 1,500,000 Scoville Units. Not for direct consumption, use as a food additive only."
| 1,500,000
300 times hotter
|Smack My Ass and Call Me Sally – Chet's Gone Mad
"1,500,000 Scoville Units – comes in a medicine dropper. The hottest product created. Warning: This product is 700 times hotter than Tabasco Sauce."
| 1,500,000
300 times hotter
|Pyro Diablo
"Pepper extract, food additive, or real unadulterated hell. This is the stuff legends are made of. One drop of this 1,500,000 scoville powdered purity will heat any culinary creation. Warning one drop of this pepper extract is the taste equivalent of licking the lake of fire. This bottle of superiority comes complete with a glass dropper pi-pette to control the agony within."
| 1,500,000
300 times hotter
|Trinidad 7 Pot Primo
Grown by Troy Primeaux (nicknamed "Primo"), these are a cross between Naga Morich and 7 Pot chiles. Primeaux has since then grown them out for 6+ generations. 7 Pot Primos have are very distinctive with its long skinny "tail". They are among the top 5 hottest chile peppers on earth.
| 1,469,000
293.8 times hotter
|Trinidad Scorpion (Butch T strain)
A superhot, bitter chile originating from the island of Trinidad. The Trinidad Scorpion was the world's hottest chile pepper in 2011 (it has since been dethroned by its sister strain, the Trinidad Moruga Scorpion) but is the current Guinness World Record holder until the folks at Guinness take a look at the recent NMSU CPI superhot research that was released in February 2012. The pods often look similar to a mushroom cloud or a jellyfish with slight habanero/scotch bonnet-like characteristics, and have a slightly bumpy appearance.
Neil Smith of The Hippy Seed Company had a Trinidad Scorpion chile rated at 1,463,700 SHU, and named the origin strain after the one who provided the seeds, Butch Taylor of Zydeco Sauces.
| 1,463,700
292.74 times hotter
|Blair's Le Million Reserve
"Le Gourmet Chef has teamed up with Blair to create his first commisioned reserve. This handcrafted piece starts off with his famous 60ml bottle which is imported from England. Blair's Le Million is filled with an Earth shaking 1.4 million Scoville units of fury."
| 1,400,000
280 times hotter
|Naga Viper
The Naga Viper pepper has a rating of 1,382,118 Scoville Heat Units (SHU). It is an unstable three-way hybrid produced from the Naga Morich, the Bhut Jolokia and the Trinidad Scorpion (some of the world's hottest peppers). Due to the nature of it being a hybrid it is unable to produce offspring exactly like the parent due to segregation of alleles and therefore traits.
| 1,382,118
276.42 times hotter
|Crazy Uncle Jester's Spontaneous Combustion
| 1,200,000
240 times hotter
|Trinidad 7 Pot Jonah
A superhot similar to the 7 Pot Douglah strain.
| 800,000 – 1,200,000
240 times hotter
|Crazy Uncle Jester's Select Reserve
"XXX Hot Habanero Pear Calypso-Style Hotsauce. This is the way Uncle Jester makes Jamaican Hellfire when he makes it for himself. He starts with sweet pear puree, fresh peppers and onions, and hand-milled spices. Then, he adds an entire bushel of habanero peppers to every bottle. This sauce combines addictive full-flavor with tremendous heat. So hot, it hurts. So flavorful, you'll endure the pain. It's not for everyone…only a true PepperHead will enjoy our special recipe. 1.1MM Scoville Heat Units."
| 1,100,000
220 times hotter
|Gibralta / Spanish Naga Chili Pepper
"The Gibralta Naga, or Spanish Naga, is of course grown in Spain, but was developed in the UK from Indian chili peppers. It beat out the Bhut Jolokia for hottest pepper, but was soon overtaken. As they are grown, they are stressed by creating a hot environment, which helps to make the chiles extremely hot.
They grow to about 3 inches and are round on top with a tapered end. They start out green and mature to red with wrinkled, knobby skin."
| 1,086,844
217.37 times hotter
|Infinity Chilli
The Infinity Chile Pepper is a chili pepper created in England by chili breeder Nick Woods of Fire Foods, Grantham, Lincolnshire. For two weeks in February 2011, the Infinity Chilli held the Guinness World Record title for the world's hottest chilli with a Scoville scale rating of 1,067,286 Scoville Heat Units (SHU).
| 1,067,286
213.46 times hotter
|Bhut Jolokia Pepper / Ghost Chile Pepper
The Bhut/Naga/Bih Jolokia pepper is a chile pepper found naturally in the army garrison town of Tezpur, in the north-eastern state of Assam, India. It is a naturally occurring chile and held the Guinness World Record for the world's hottest pepper from 2007 until Januray 2011.
The Bhut Jolokia is also know as The "Ghost Chili/Chile", Nagahari, Naga Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, Bih Jolokia and Bhwt Jolokiya (with possible slight variations).
| 855,000 – 1,041,427
208.29 times hotter
|One Million Scoville Pepper Extract
"Here it is: One million scoville units in one tiny bottle. If death by hot sauce is your wish, enjoy. But if you think Tabasco is hot, put the bottle down and back away."
| 1,000,000
200 times hotter
|Mad Dog's Revenge – Little Bottle, Big Big Bite!
"450 Times Hotter than Tabasco Hot Pepper Sauce. This is an extract and not a food item. This puppy clocks in at a 1,000,000 Scoville Units."
| 1,000,000
200 times hotter
|Cool Million – One Million Scoville Units
"FOOD ADDITIVE ONLY! This product has a heat level of 1,000,000 Scoville units. It comes in a metal tin that is signed, numbered, and dated."
| 1,000,000
200 times hotter
|CaJohns Magma Hot Sauce
"Magma Hot Sauce is a lava lamp looking explosion of blasting heat! Suspended in the clear base liquid is Oleoresin of Capsicum which gives the illusion of molten lava oozing when you shake or flip the bottle. This stuff is hot hot hot. A must for any collector."
| 1,000,000
200 times hotter
|Gold Cap
"Made with imported African Capsicum extract rated at one million scoville heat units. Gold Cap has absolutely NO CHEMICAL FLAVOR. Used in very small quantities by many world famous New Orleans chefs to achieve that genuine flavor in their regional specialties. Comes packaged with it's own working fire extinguisher…YOU'RE GOING TO NEED IT!!!"
| 1,000,000
200 times hotter
"The world's first white hot sauce and the first sauce that sparkles and shimmers when you shake it."
A hot sauce produced by CaJohn's.
| 1,000,000
200 times hotter
|Hell's Inferno Naga Bhut Jolokia Sauce
"Made with the world's hottest pepper, the Jolokia, this sauce weighs in at a whopping 1,000,000 scoville units and if you can handle this sauce you will notice the unique, chocolate aftertaste! This sauce is as hot as Hell's Inferno!! Careful with this extreme sauce!!"
| 1,000,000
200 times hotter
|Pepper Palace The Hottest Sauce in the World
"According to the Pepper Palace, The Hottest Sauce in the Universe has a maximum 1,000,000 SHU!"
| 1,000,000
200 times hotter
|Dorset Naga Pepper
The Dorset Naga pepper (Capsicum chinense) is a variety of chile pepper grown in West Bexington, Dorset, England.
| 876,000 – 970,000
194 times hotter
|Blair's 2 A.M. Extract
"This sauce was the first in the Blair's A.M. line. Blair made this in order to clear the bar at the end of the night, hence the name 2 A.M. It is hand signed by Blair and packaged in a cool designer bottle, sealed with red wax and the trademark Blair's death skull."
| 600,000 – 900,000
180 times hotter
|Trinidad 7 Pot CARDI Strain
A superhot similar to the 7 Pot Douglah strain.
| 850,000
170 times hotter
|Satan's Blood Chile Extract
"Conceived on Friday the 13th in October, 2000, during a full moon. WARNING! Extremely hot! Not a hot sauce! This is a Food Additive only!"
| 800,000
160 times hotter
|Blair's Ultra Death Sauce
""One taste and you will know this Jersey boy was here! If you have an insatiable need for heat or are one that lives in excess…Here I come. This sauce is the real deal. So shut the "F" up and pour me out! Love ya.""
Ultra Death is Blair's hottest in the "Death sauce" lineup. Estimated to be just a touch hotter than Jersey Death. Ultra Death assumed the crown when Jersey Death was no longer in production.
| 800,000
160 times hotter
"The name says it all!! Lovingly placed in its own little teddy bear bottle, it's so cute, but looks can be deceiving!! Made by Jim at Wildpepper, this is one VICIOUS Teddy, without a doubt one of the strongest extract additives ever made!!"
| 750,000
150 times hotter
|Habanera 750
" THIS PRODUCT IS NO LONGER BEING MADE, BUY NOW WHILE SUPPLIES LAST!!!!! Extreme heat on demand for seasoned Chile veterans. Put flames in your recipes with a single drop. Beyond heat? David Ashley went all over the world looking for a Chile extract that didn't taste like burned rubber. He found it in a purifying process that somehow takes out all the bad taste and leaves only heat. Truly a pure source of heat, this stuff is very serious. Ingredients: Habanera Chile extract, Chile extract, soybean oil. Heat level 10+++ (2oz)."
| 750,000
150 times hotter
|Blair's Jersey Death Sauce
"…..Thick, Packed with Habanero Pods, Jersey Tomato Puree, and Pure Pepper Resin will show the Jersey Devil is Alive and Well !!!! See the Garden State in the Backround"
This used to be the hottest of Blair's non-reserve items (such as the holiday reserves, limited-edition Caldera, and the "A.M." extracts), until Ultra Death took its place in the Death Sauce lineup. This sauce is even hotter than Blair's Mega Death, which itself clocks in at 550,000 Scoville units. Jersey Death's Scoville rating is unknown, but it has been estimated by some chiliheads to be around 1,000,000 units.
| 750,000 – 1,000,000?
150 times hotter
|Smack My Ass and Call Me Sally – The Slap Heard Around the World
"The Slap Heard Around the World! The Original slapping. This sauce is so hot, in fact, that one taste will leave your head spinning, your knees knocking, and your mouth shouting, "Well, Smack My Ass and Call me Sally!" – Use a coin to scratch his ass!!
This sauce was featured on the national television shows "The Today Show" & "Live With Regis & Kathy Lee". It has been featured in national magazines ranging from "Food & Wine" to "Popular Mechanics". Also, use a coin to scratch off the hand print on his ass!!"
| 700,000
140 times hotter
|Dave's Ghost Pepper Naga Jolokia Hot Sauce
"Contains both the heat of the bhut/naga jolokia pepper and chile extract."
| 650,000
130 times hotter
|Mad Dog 357 Collector's Edition Hot Sauce
"357 Mad Dog Collectors Edition packs 600,000 sizzlin' Scoville units, making this hotter than hot sauce a very cool collectable. Plus the bullet opens to reveal a small tasting spoon."
| 600,000
120 times hotter
|The Hottest Fuckin' Sauce
This is a seriously F@%#^&' hot sauce. There is no other way to describe just how hot this sauce really is. Keep away from pets and small children and avoid contact with sensitive areas.
| 600,000
120 times hotter
|Trinidad Yellow Scorpion
A slightly less-hot version of the red Trinidad Scorpion Pepper.
| 400,000 – 600,000
120 times hotter
|Red Savina Habanero Pepper
The Red Savina pepper is a cultivar of the habanero chile (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger peppers. They have been measured to reach as high as nearly 580,000 Scoville units.
| 350,000 – 577,000
115.4 times hotter
|Melinda's Red Savina Pepper Sauce
"Laboratory tested and certified at over 577,000 Scoville units, The Red Savina packs a punch twice as hot as regular habanero and 65 times as hot as jalapeno pepper. It is the hottest of all habanero varieties and the king of all chiles. Melinda's blends the fiery Red Savina with the same fine ingredients present in our famous Original Habanero Recipe to make a sauce that is extremely hot and flavorful."
| 577,000
115.4 times hotter
|Blair's Mega Death Sauce
"Made with Great Karma. Be Warned this sauce contains ingredients 500 times hotter than a Jalapeno Chile. Use Sparingly. Not recommended for use without dilution. Contains absolutely NO Preservatives or Artificial Ingredients. Wrapped up in a Holographic Labeled Bottle. Comes with skull key chain."
I personally love Mega Death to…death! Not only is it ungodly hot, but tastes amazing; it has a complex, rich, and robust flavor for a hot sauce. I use it at home all the time and frequently take a bottle to restaurants to "spice up" meals. Great on burgers, sandwiches, chicken, in chili, you name it…
As with most Blair's hot sauces, it comes with the cool skull key chain.
| 550,000
110 times hotter
|Pure Cap – Capsaicin Extract
"100 Times hotter than a jalapeno! Food Additive only! Why use hot sauce with its adulterated ingredients? PURE CAP is pure heat! No Salt. No Sugar. No Kidding Around."
Despite its name, the 500,000 Scoville units-strong Pure Cap is not pure capsaicin. As most chiliheads know, capsaicin in its purest form is 16,000,000 Scoville units.
This definitely is not a sauce but a good food additive. Put a drop or two in your chili, salsa, or sauces to add a scorching kick in the pants.
| 500,000
100 times hotter
|Dave's Private Reserve Insanity Hot Sauce
"Limited edition of Daves Insanity Sauce in a stylish wooden box. A true collector's item. This sauce is made once a year and is hand numbered, signed & dated. Made with Red Savina Habanero guaranteed to be at least 500,000 Scoville Units. WARNING: Use this product one-half drop at a time. Keep away from eyes. Not for use by minors or pets. Not for people with heart or respiratory problems."
| 500,000
100 times hotter
|Spontaneous Combustion Powder
"100 percent Red Savina Habanero, the world's hottest commercially grown Habanero pepper! Shake carefully…objects may be hotter than they appear!"
| 400,000 – 500,000
100 times hotter
|Quaker Steak and Lube Triple Atomic Sauce
Newly developed for the 2010 Triple Atomic Tough Wing Challenge at the Quaker Steak and Lube wing chain.
| 500,000
100 times hotter
|Devil's Tongue – Chocolate
A brown-colored version of the hot devil's tongue pepper
| 500,000
100 times hotter
|Devil's Tongue – Red
A red-colored version of the hot devil's tongue pepper
| 400,000 – 500,000
100 times hotter
|Congo Pepper – Black
A black-colored version of the hot Congo chile
| 300,000 – 500,000
100 times hotter
|Jamaican Hot Pepper – Chocolate
A hot pepper variety originating from Jamaica, in a spicier brown color
| 300,000 – 500,000
100 times hotter
|Habanero Chile Pepper – Chocolate
This is a brown-colored version of the popular habanero pepper.
| 300,000 – 500,000
100 times hotter
|Trinidad Yellow 7 Pot
"A slightly less hot version of the Trinidad 7 Pot"
| 500,000 – 600,000
100 times hotter
|Devil's Tongue – Yellow
A yellow-colored version of the hot devil's tongue pepper.
| 400,000
80 times hotter
|Congo Pepper – Red
A red-colored version of the hot Congo chile
| 300,000 – 400,000
80 times hotter
|Mad Dog 357 Hot Sauce
"This killer sauce is packing 357,000 Scoville units of heat. One hit will blow you away! 357 Mad Dog is a delicious hot sauce and in fact is just under the legal limit to be called a sauce. A collectors must have!"
| 357,000
71.4 times hotter
|Habanero Chile Pepper – Orange
The habanero chile (Capsicum chinense Jacquin) (Spanish, from Havana) is the most intensely spicy chile pepper of the Capsicum genus. It is a popular ingredient in super-hot sauces and dishes. This orange-colored version is perhaps the most widespread variation of habaneros.
| 100,000 – 350,000
70 times hotter
|Buffalo Wild Wings Blazin' Sauce
"Keep away from eyes, pets, children: The hottest sauce we got."
This stuff is probably the hottest hot sauce I've ever eaten from a chain restuarant – and it's damn good tasting, too! When I asked a Buffalo Wild Wings representative about the sauce's heat, they responded with, "the Scoville Units for the Blazin' sauce ranges from 200,000 to 350,000 depending on the peppers and the season, but it is always hot!"
You can buy a bottle of the great-tastin' Blazin' at your local Buffalo Wild Wings or at their online store at the link below:
| 200,000 – 350,000
70 times hotter
|Scotch Bonnet Pepper
The Scotch Bonnet is a variety of chile pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is reputed by some as one of the hottest peppers in the world. It is found mainly in the Caribbean islands and is named for its resemblance to a Scot's bonnet. Most Scotch Bonnets have a heat rating between 150,000 and 325,000 Scoville Units.
| 100,000 – 325,000
65 times hotter
|Danny Cash's Jolokial Havoc
"From the crazy man himself, this Jolokia fiery creation comes in its own flask, engraved with the Danny Cash logo and a sauce made from the Jolokia…this one is hot!"
| 305,500
61.1 times hotter
|Congo Pepper – Yellow
A yellowcolored version of the hot Congo chile
| 300,000
60 times hotter
|Blair's Possible Side Effects Hot Sauce
"This sauce should be used with extreme caution – there are Possible Side Effects. Created for the comedy group "Possible Side Effects," this may possibly be the hottest sauce ever made without use of extracts – 283,000 Scovile Units! Comes with skull key chain."
| 283,000
56.6 times hotter
|Dave's Ultimate Insanity Hot Sauce
"The Hottest Sauce in the Universe! The hottest of the Dave's Gourmet line. This is an insanely spicy and delicious cooking ingredient ad should be used diluted (with oil) or in soups, sauces or dressings. Enjoy! Use this product one drop at a time. Keep away from eyes, children and pets. Not for people with heart or respiratory problems."
| 250,000
50 times hotter
|Lethal Ingestion Hot Sauce
"This sauce is truly worthy of the name Lethal Ingestion! Using the Jolokia pepper, red savina habaneros and Fatalii peppers, this bad boy is recommended by 1 of 10 doctors, Dr. Cajohn! Use just a drop!"
| 234,500
46.9 times hotter
|Da' Bomb Ground Zero Hot Sauce
"This sauce is the hottest on Earth! Pure habanero pepper enhanced with habanero infused flavor creates a sauce measured at 234,000 Scoville units. Wicked beyond belief!"
| 234,000
46.8 times hotter
|Birds Eye Pepper
"Bird's eye chili, bird's chili or Thai chili, is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Southeast Asia. It is often confused with a similar-looking chili derived from the species Capsicum frutescens, the cultivar 'siling labuyo'. Bird's eye chili can also be found in India, in Meghalaya and Kerala."
| 100,000 – 225,000
45 times hotter
|Not Cool Chocolate Habanero
"NOT COOL? Chocolate Habanero Pepper Sauce (XXXXHot) is the only sauce of its kind in the world! It is from a patent pending cultivar – the "Bahama Chocolate Habanero" and organically grown and processed in accordance with the California Organic Foods Act of 1990 so this sauce is unique and good for you! In addition, it has the flavors of coffee and cocoa which gives it a rich taste with a mole twist. At a claimed 225,000 Scoville Units it's not a sauce for beginners!"
| 225,000
45 times hotter
|Madame Jeanette
"These peppers are used amongst others in Surinam and the Netherlands to make a great, bright yellow sambal."
| 225,000
45 times hotter
|Jamaican Hot Pepper – Red
A hot pepper variety originating from Jamaica
| 200,000
40 times hotter
|Dave's Insanity Sauce
"The Original Hottest Sauce in the Universe! The only sauce to be banned from the National Fiery Foods Show. A great cookin ingredient for sauces, soups and stews. Also, strips waxed floors and removes driveway grease stains. Enjoy! Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart/respiratory problems."
Yep, this is the one that started the hot sauce race in the 1990s and 2000s. Personally I don't care for the taste of the original Dave's Insanity Sauce too much. While it definitely is hot, it's relatively tame in comparison to some of the hotter sauces listed above. Still, Dave's Insanity Sauce is an innovator, and it deserves a spot in a spicy food hall of fame.
| 180,000
36 times hotter
|Predator Great White Shark
"A super hot sauce, it tests out at around 175,000 Scoville Units. This Haba?ero pepper & pepper extract sauce will attack without warning and take a bite out of your posterior. Made with pineapple, papaya and banana, as well as real fruit juices, this sauce is the proverbial super hot sauce with mouth surfing taste.
| 175,000
35 times hotter
|Habanero Punch T.K.O. Hot Sauce
"Habanero Punch T.K.O. is a knock-you-off your ass, full flavored hot sauce that should be considered a heavy weight! With a great roasted habanero flavor, this is a sauce that you will want to step into the ring over and over again. Check the judges scorecard, this sauce is a winner by T.K.O."
| 162,300
32.46 times hotter
|Mad Dog Inferno Hot Sauce – 1999 Reserve Edition
"One drop and you'll wonder what hit you. Raging with fire, this sauce will blow your mind! Watch out, it bites back. This sauce is very hot, use it at your own risk!"
| 150,000
30 times hotter
|Quaker Steak & Lube Atomic Wing Sauce
""Extremely Hot! Caution!""
The hottest sauce that Quake Steak & Lube offers
| 150,000
30 times hotter
|Jolokia 10 Hot Sauce
"Celebrating the 10th anniversary of CaJohn's Fiery Foods, this sauce is made with the Jolokia pepper and no extracts. Let us translate, this is a quality hot sauce that is all natural and super-duper hot!!"
| 134,000
26.8 times hotter
|Carolina Cayenne Pepper
"The Carolina Cayenne Pepper is a native of Central and South America. Today, it is cultivated around the world and offered as a spice. A mature Carolina Cayenne will be over five inches in length and about an inch in width. This pepper first appears in green on the plant. With maturation, it turns to a blood red color. They have very wrinkled and thin skin with the shape of an elongated teardrop. Carolina Cayenne's are nearly two times as hot as the typical cayenne pepper. The Scoville heat scale shows a rating for them of 100,000-125,000 SHU or Scoville Heat Units."
| 100,000 – 125,000
25 times hotter
|Crazy Jerry's Mustard Gas Hot Sauce
"INHALATION HAZARD. If you think the mustard is hot in chinese restaurants, just try some of this! May cause nose hairs to combust. This sauce is great on burgers, sandwiches and anything else you would want to put mustard on."
| 125,000
25 times hotter
|Fatalli Pepper
The Fatalii (Capsicum chinense) is a chili that originates in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparably hotter to the standard habanero. The Scoville units of a Fatalii range about 125,000 ~ 400,000 units.
| 125,000 – 400,000
25 times hotter
|Da' Bomb Beyond Insanity Hot Sauce
"One of the hottest sauces on earth! Pure habanero pepper enhanced wih habanero infused flavor to create a sauce measured at 119,700 Scoville units. Wicked beyond belief!"
| 119,700
23.94 times hotter
|Tabiche Pepper
"Originally from India, the Tabiche pepper can now be found growing worldwide and often year-round, but it does best in hot, dry climates. It grows to about three inches in length and an inch in width, with the shape of a thin teardrop. It has wrinkled, thin skin, and can mature to a pale yellow or a bright, glossy red."
| 85,000 – 115,000
23 times hotter
|Bahamian Pepper
"As its name suggests, the Bahamian pepper originates from the Bahamas, where it is still one of the major agricultural crops. This small, round pepper grows to only about an inch in length, and may be found in an assortment of colors, including yellow, orange, green and red. Interestingly, the Bahamian pepper grows upright in clusters, unlike most peppers that hang from their stems.
At roughly 100,000 Scovilles, they are hotter than the cayenne, but not quite as hot as most habaneros. They make a deliciously spicy addition to many foods and dishes."
| 95,000 – 110,000
22 times hotter
|Blair's Sudden Death Sauce
"As my Chilipals know, I am never one to be satisfied. Hence, the creation of Sudden Death. When you need to go beyond… Sudden Death will deliver! All new incredible coffins now bring you Sudden Death!!! Use a micro drop on your favorite dishes to enhance your taste sensations."
Blair's third hottest sauce in his Death lineup
| 105,000
21 times hotter
|Thai Pepper
There are three varities of thai peppers, the hottest of which can reach as high as 100,000 on the Scoville scale.
| 50,000 – 100,000
20 times hotter
|Dead Heat Limited Edition Hot Sauce
"A limited edition! Only 6,000 bottles have been made. 100,000 Scoville Units per bottle. This unique sauce comes with it's own coffin and death certificate. Each certificate is individually numbered. A great collector's item!"
| 100,000
20 times hotter
|Chiltepin pepper
Chiltepin is a wild chile pepper that grows in Mexico and the southwestern United States. It is sometimes called the "mother of all peppers," because it is thought to be the oldest species in the Capsicum genus. The chiles are extremely hot, rating 50,000 to 100,000 Scoville units, but the heat quickly dissipates.
| 50,000 – 100,000
20 times hotter
|Datil Pepper
A very hot chili; primarily grown in Florida.
| 100,000 to 300,000
20 times hotter
|Jamaican Hot Pepper – Yellow
A hot pepper variety originating from Jamaica, in a milder yellow color
| 100,000
20 times hotter
|Blair's Beyond Death Hot Sauce
"The mad man is at it again with this collector's edition Beyond Death that is so hot he had to seal it with his trademark wax seal. This formula was originally made in 1992, but it has been brought back from the dead with this killer hot sauce. Use with extreme caution because it will hurt!!"
| 99,760
19.95 times hotter
|Mad Dog Inferno Hot Sauce
"One drop and you'll wonder what hit you. Raging with fire, this sauce will blow your mind! Watch out, it bites back. This sauce is very hot, use it at your own risk!"
| 90,000
18 times hotter
|Widow Hot Sauce
"This sauce is hot and leaves NO SURVIVORS! Not for those afraid of spiders either! Contains capsaicin extract to provide the final nail in the coffin."
| 90,000
18 times hotter
|You Can't Handle This Hot Sauce
"This Hot Sauce is super hot! Use at your own risk one drop at a time. Designed to smell and taste great while the extreme heat level allows you to mouth surf the big ones. Remember – You Can't Handle This Hot Sauce!"
| 80,000
16 times hotter
|Chile-Today Red Amazon Powder
"Red Amazon chile powder has a hot biting taste. It will add flavor & spice to your favorite foods. Use Red Amazon powder just as you would salt or pepper. Sprinkle on pasta, baked potatoes, vegetables, soups, pizza, popcorn, sauces, salsas & more. "
| 75,000
15 times hotter
|Pico de Pajaro Pepper
Translates to "Bird's beak" and originates from Yecora, Sonora, Mexico. The knobby fruit are often curved. Pods are almost 1″ wide and 5-51/2″ long. Also known as 'Cola de Rata' (Rat tail).
| 70,000 – 100,000
14 times hotter
|Charleston Hot Pepper
Similar to the Carolina Cayenne, the Charleston Hot is a variety of Cayenne created by the U.S. Department of Agriculture in South Carolina. Although it was not bred for its heat, it is much hotter than a regular cayenne, which averages about 30,000 Scovilles. In fact, it's almost as hot as a habanero but with a great cayenne flavor.
The Charleston Hot starts out green and turns to yellow, then orange, then bright red. It can be harvested during its immature stages, but most people are familiar with its typical mature, red color. The peppers are long and skinny, growing to about 5 inches in length, and 3/4 inch in width.
| 70,000 – 100,000
14 times hotter
|TorchBearer #42 Slaughter Sauce
"Like the name suggests, this one is hot, the hottest all natural sauce in the world to be exact. Starting out sweet and then building slowly (the only way a habenero knows how) to something excruciating and delightful, this one will make you feel each and every one of its 67,582 Scoville units."
| 67,582
13.52 times hotter
|Malagueta Pepper
Malagueta pepper is a type of chile used in Brazil, Portugal and Mozambique. It is heavily used in the Bahia area of Brazil . It apparently gets its name from the unrelated melegueta pepper from West Africa (Zingiberaceae).
| 60,000
12 times hotter
|China Express Pepper
"Biting, red, and scorching hot peppers."
| 60,000 – 100,000
12 times hotter
|Diablo Grande Pepper
"A banana-type chile pepper that packs plenty of heat, the Diablo Grande is several times hotter than jalapeno and serrano peppers. It is one of numerous members of the Longum group, which encompasses poblanos, serranos, jalapenos, cayenne peppers and various other chile peppers. These annual vegetables descend from varieties that were grown and selected by Native Americans for thousands of years."
| 60,000 – 100,000
12 times hotter
|Piquin Pepper
Sometimes spelled "pequin", the Piquin pepper (pronunciation: pee/puh-KEEN) is a hot chili pepper cultivar commonly used as a spice.
Pequin has a compact habit growing typically 0.3-0.6 meters tall, with bright green, ovate leaves and small fruits that rarely exceed 2 cm in length. Like most chiles, fruits start out green, ripening to brilliant red at maturity. Pequin peppers are very hot, often 13-40 times hotter than jalapenos on the Scoville scale (100,000-140,000 units). Flavor is described as citrusy, smoky (if dried with wood smoke), and nutty Common uses include pickling, salsas and sauces, soups, and vinegars. The popular Cholula brand hot sauce lists piquin peppers and arbol peppers among its ingredients.
| 40,000 – 58,000
11.6 times hotter
|Dave's Temporary Insanity Hot Sauce
"Temporary Pain, Lingering Pleasure. Hotter then the Original! Add a dash to most any food for a big kick or use as a cooking ingredient in sauces, soups and stews. Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart/respiratory problems."
| 57,000
11.4 times hotter
|Super Chile Pepper
These small peppers grow upright in clusters and mature from light green to red, often with shades of orange in between. They do best in a hot, humid climate. They grow to 1 1/2″-2″ in length and 1/2″- 1″ in width and have a cone shape. They are decorative and colorful, and are often used as a border in gardens with limited space.
| 40,000 – 50,000
10 times hotter
|Cayenne Pepper
Cayenne pepper is a popular, hot red pepper used to flavor spicy dishes and sauces.
| 30,000 – 50,000
10 times hotter
|Aji Pepper
The Aji pepper, also known as Peruvian hot pepper, is a unique species of chili pepper, Capsicum baccatum, containing several different breeds.
| 30,000 – 50,000
10 times hotter
|Santaka Pepper
The Santaka Pepper is a hot chili pepper that originates from Japan. It is rather small in size, measuring about two inches in length and up to an inch in width, at maturity. It has a tapered teardrop shape and a vibrant red color. At harvest time, the skin of the fruit is thin and wrinkled. The flavor of the Santaka pepper is one of intense spiciness.
| 30,000 – 50,000
10 times hotter
|Blair's After Death Sauce with Chipotle
"Warning: Use with caution! This sauce has the same mind-blowing heat of the Blair's Death Sauce, only kicked up several notches with pepper extract. Tremendous heat with outstanding flavor. With a slight citrus flavor and smokey wood overtones, this habanero and extract based sauce is HOT. Comes with skull key chain."
| 50,000
10 times hotter
|Lottie's Original Barbados Red Hot
""LOTTIE'S" Hot Sauces were first made in Barbados, West Indies in 1985. They have been available in the United States for some time but now through ChilliWorld they are available in Europe too – especially to those of you who know and appreciate premium hot sauces. "
| 30,000 – 50,000
10 times hotter
|Tabasco Pepper
The tabasco pepper a variety of the chile pepper species Capsicum frutescens. It is best known through its use in Tabasco sauce. A medium hot to very hot pepper.
| 30,000 – 50,000
10 times hotter
|Tien Tsin Pepper
A hot pepper variety grown and used in China.
| 50,000-75,000
10 times hotter
|Blair's After Death Sauce
"All of the Death Sauces come with the famous dangling Skull head key chain. Warning: This product contains the hottest known ingredients on the planet Earth. Keep out of the reach of children. If you thought our Original Death Sauce was good…you'll love this one! All the freshest ingredients as in Original Death Sauce, plus some pure pepper resin — to make things a few points south of purgatory!"
| 49,250
9.85 times hotter
|Dead Heat Hot Sauce
"When you buy something and it comes in a coffin, please take caution. This sauce comes complete with a death certificate for you to keep as a remembrance. The question is, is the death certificate for you or for the hot sauce."
| 42,000
8.4 times hotter
|TorchBearer #37 Tarnation Sauce
"What can we say about the Tarnation sauce that could possibly do it justice? You may want to keep a glass of milk handy. If you can taste it past the burn, you?ll notice that the sauce also has a smoky flavor that really stands out. This is great gift for heat enthusiasts- not for Grandma."
| 38,202
7.64 times hotter
|Blair's Pure Death Sauce
""Blair's Pure Death Hot Sauce with Jolokia Peppers. Feel Alive! Suggested uses: Wings, Clams, Oysters, Crawfish, Chili, Bloody Marys, Jambalaya, or anything else you desire! Ingredients: Habanero Chili Pods, Naga Jolokia, Vinegar, Hawaiian Red Salt. 5 oz.""
| 35,000
7 times hotter
|Endorphin Rush Beyond Hot Sauce
"Here's the rush you've wanted to experience! Release the sensation that only the very special taste of Endorphin Rush can! Heightens any food: first an explosion of flavor, then a wave of heat! The rush that goes beyond hot! Caution: This sauce is extremely hot. Avoid contact with eyes and sensitive areas."
| 33,390
6.68 times hotter
|Endorphin Rush Hot Sauce
"Some maniacal folks near Chicago decided, a few years, back that Dave's Insanity needed a little competition. The name for this sauce comes from the chemical endorphin. Naturally produced by the human brain to help relieve pain, it has the same effect as morphine. Endorphin Rush may give you that radical sensation, but then again, so will hitting your thumb with a hammer!"
| 33,390
6.68 times hotter
|Blair's Original Death Sauce
"The Sauce that Started it All…SO many Great uses…The perfect balance of Heat and Flavor….FEEL ALIVE"
Nice flavor, nice heat.
| 30,000
6 times hotter
|Manzano Pepper
Manzano chile peppers are relatives of the hot South American rocoto peppers. They are used most often in fresh form because the pods are so thick they are difficult to dry. These peppers are great for making hot salsas. It is unusual in that it has black seeds.
| 12,000 – 30,000
6 times hotter
|de Arbol pepper
A slender, commonly-used pepper with a medium hot taste.
| 15,000 – 30,000
6 times hotter
|Lottie's Traditional Barbados Yellow
"Lottie's Bajan-Cajun (yellow) Hot Pepper Sauce is a delightful combination of habaneros, onions and spices. This sauce is a gold medal winner, and has a nice, slow burn that adds a delicious touch of heat."
| 15,000 – 30,000
6 times hotter
|Quaker Steak & Lube SuperCharged Wing Sauce
""Crazy Hot, for the real wing nut""
| 30,000
6 times hotter
|Serrano Pepper
A serrano pepper is a type of chile pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo.
| 10,000 – 23,000
4.6 times hotter
|Chungyang Red Pepper
"The Chungyang Red Pepper' is a small-sized chili pepper that has a strong burning sensation when eaten. It is a cultivar of the species Capsicum annuum originating in South Korea and developed by Dr. Il-ung Yoo by hybridizing Thai and Jeju-do cultivars. Chungyang Red Peppers have 10,000 – 23,000 Scoville heat units."
| 10,000 – 23,000
4.6 times hotter
|Naga Sabi Bomb Hot Sauce
"Where is a good bomb shelter when you need one? This sauce from Danny Cash comes in a collector's bomb bottle and we can assure you that this one will leave a crater size hole in your tongue. The heat is going to whip you, but the unexpected flavor will have you coming back for more!"
| 21,540
4.31 times hotter
|Mad Anthony's Hot Sauce
"I invite you to try my sauce, and make sweatin? it out on the can the next morning part of your everyday ritual.
PS-For maximum heat get out the asbestos underwear and DOUBLE YOUR DOSE!! "
Created by Michael Anthony, bass player for Van Halen.
This is a great tasting sauce with a complex flavor. Ingredients included pimentos, red bell peppers, roasted garlic, habaneros, ancho chile powder, crushed chilies and black pepper. Fairly hot, but the estimation of 20,000 Scoville units is nothing but speculation on my part based on how it compares to the heat of other sauces.
| 20,000?
4 times hotter
|Big Daddy Jake's Texas Pit Smoked Hot Sauce
"This sauce is a fiery blend of nine types of hot peppers slowly smoked over a wood fire. It takes your senses to a good old-fashioned Texas pit smoked BBQ and delivers intense heat with a rich smoky finish."
| 14,000
2.8 times hotter
|Pain 100% Hot Sauce
"There are several levels of Pain. The painlevels are marked with the % of pain you experience. The higher the % the more pain and less flavor. Although there are chileheads that will argue, that the more the pain the better the flavor…we will let you decide!"
| 13,650
2.73 times hotter
|El Yucateco XXXtra Hot Habanero (Salsa Kutbil-Ik)
"The hottest of the El Yucateco hot sauces, just fresh peppers ground up and spiced, it's as simple as that! No artificial colourants. Rated at 11,600 scoville units. Great to add to any food or serve as a side dish mixed with a few drops of lemon or lime juice. A long slow burn that's received rave reviews from chili-heads worldwide. "
In my opinion, this has a very good, fresh peppery taste.
| 11,600
2.32 times hotter
|Crazy Jerry's Brain Damage Hot Sauce
"Mind Blowin' Hot Sauce! The top of the bottle has a pink plastic brain on it. The hot sauce that ain't for wimps or people with really high IQ's. A favorite of people with adventurous souls looking for "cheap thrills" and a really good hot sauce."
| 11,000
2.2 times hotter
|Aleppo Pepper
The Aleppo pepper, also known as the Halaby pepper, is named after the city of Aleppo in Northern Syria. It is commonly grown in Syria and Turkey, and is usually dried and crushed.
Aleppo pepper is used in Mediterranean and Middle Eastern cuisine, although it has become very popular around the world as an alternative to crushed red pepper or paprika, due to its beautiful deep red color, rich fruity undertones and aromatic flavor. It is perfect for chili, pizza, sauces, or anywhere you may normally use paprika, if you like the extra heat. However, it is not as hot as conventional crushed red pepper, because it is de-seeded before it is crushed.
| 10,000
2.1 times hotter
|Wax Pepper
The Hungarian wax pepper is a pastel yellow chile pepper also known as the hot yellow pepper or hot wax pepper. The Hungarian wax is closely related to the mild banana pepper. These peppers appear so much alike they cannot usually be distinguished except by taste. They are often used in Hungarian stews and go well with bean dishes.
| 5,000 – 10,000
2 times hotter
|Chipotle Pepper
There is no naturally-occurring chipotle in nature; it is simply a jalapeno pepper that has been smoked. It has a slightly higher Scoville count than a regular Jalapeno. Spicy, smoky, sweet, and flavorful.
| 5,000 – 10,000
2 times hotter
|Orange Krush Habanero Hot Sauce
"WARNING: Experienced chile heads only! This is a great sauce made with habaneros and NO pepper extract."
| 9,450
1.89 times hotter
|El Yucateco Green Chile Habanero
"It is made with another of our classic recipes: fresh green habanero peppers, garlic, select spices and seasonings. This special mix of ingredients gives a homely and fresh flavor to your dishes."
| 8,910
1.78 times hotter
|Tabasco Habanero Sauce
The hottest of the six pepper sauces Tabasco currently produces. Has a nice medium heat at around 7000-8000 Scoville units.
| 7000 – 8000
1.6 times hotter
|Crazy Mother Pucker's Liquid Lava Sauce
"Well, the bottle says it all and we regret to inform you it is true….this sauce will in fact, PUCKER YOUR PECKER!! This XXX-Hot sauce is made with aged chili peppers, garlic and chili pepper extract….it is extremely hot!!!"
| 6,240
1.25 times hotter
|Scorned Woman Hot Sauce
"Hell hath no fury like a Scorned Woman. Heat it up! Been looking for a hot sauce that sits up and begs for attention? Meet the Scorned Woman, and watch your body temperature rise. No black bag with this one."
| 5,940
1.19 times hotter
|El Yucateco Red Chile Habanero
"It is made with one of our classic recipes: fresh red habanero peppers, tomato, and select spices and seasonings. The thickness and texture allows it to be savored by the most demanding palate."
| 5,790
1.16 times hotter
|El Yucateco Caribbean Habanero
Has more of a smooth, fruity flavor than the other El Yucateco habanero sauces
| 5,400
1.08 times hotter
|Jalapeño Pepper
Perhaps the most popular and most widely-used hot pepper in the western world. The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. Jalapeños have a wide variety of culinary uses: snacks, dishes, sauces and salsas are just a few. The jalapeño is known by different names throughout Mexico: cuaresmenos, huachinangos and chiles gordos. A smoked jalapeño is known as a chipotle pepper.
| 2,500 – 8,000
|Guajillo Pepper
Sometimes (incorrectly) spelled "guajilla". They are thick, leathery dark reddish brown (when mature) chiles that contain mild to moderate amounts of heat. The guajillo is one of the most commonly grown chiles in Mexico. This chile requires a longer soaking period than most due to its leathery skin.
| 2,500 – 5,000
approx. equal in heat
|Quaker Steak & Lube Buckeye BBQ Wing Sauce
""Smooth, fiery, sweet BBQ""
| 5,000
approx. equal in heat
|Crystal Hot Sauce
"Louisiana favorites, made with fresh cayenne peppers. We grind and process the peppers ourselves for more pepper content, more pepper taste. Controlled heat level keeps the accent on flavor."
The 2,000 to 4,000 is only based on rough estimates found on the web. As far as I know, no official SHU amount has ever been published.
| 2,000 – 4,000
Only 80% the heat
|Quaker Steak & Lube Cajun Sauce
""Spicy classic cajun!""
| 3,870
Only 77% the heat
|Tapatio Hot Sauce
Tapatio is a hot sauce, produced in Vernon, California, that can be found at many grocery stores in the United States.
"Tapatio" is the name given to people from Guadalajara, Jalisco: the company's founders come from Guadalajara. It is exported to Mexico, Canada, Central America, Australia and a few countries in Europe.
| 3,000
Only 72% the heat
|El Yucateco Chipotle Hot Sauce
"It is proudly the most recent member of El Yucateco? Family of Hot Sauces. It is made of smoked Chipotle peppers and Corn Syrup. This excellent combination and an original recipe have given as a result of a bittersweet flavor that cannot be lost."
| 3,400
Only 68% the heat
|Quaker Steak & Lube Hot Sauce
""Classic buffalo-style taste, nice' n hot""
Regular hot sauce offered by Quaker Steak & Lube
| 3,000
Only 60% the heat
|Sandia Pepper
A spicy, southern "NuMex" pepper.
| 1,500 – 2,500
Only 50% the heat
|Rocotillo Pepper
Rocotillos are clustered, bell-blossom-shaped peppers with a pleasant flavor, often served fresh to accompany roasted meats or cooked beans.
| 1,500 – 2,500
Only 50% the heat
|Tabasco Original Hot Sauce
"Tabasco was first commercially produced in 1869, when McIlhenny sent 658 new cologne bottles filled with hot sauce to market."
The most popular hot sauce around. Extremely mild to chiliheads.
| 2,500
Only 50% the heat
|Tabasco Chipotle Sauce
Same heat as original Tabasco but with a smokier flavor.
| 1,500 – 2,500
Only 50% the heat
|Cascabel Pepper
The cascabel is a small, round, hot chilli pepper. It is a cultivar of the species Capsicum annuum. Its name is a Spanish word for "small bell" or "rattle". The pepper, when dried makes a rattling noise and as such can be used to make music.
| 1,000 – 2,500
Only 50% the heat
|Cherry Pepper
Also called Hungarian cherry peppers, these are mild and sweet. Very similar to the cascabel pepper. Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.
| 1,000 – 2,500
Only 50% the heat
|Fresno Pepper
Same species as the Jalapeno but is more ripe and has a higher vitamin content. Frequently used in ceviche and is one of the most frequently used chilies in salsa.
| 2500-10000
Only 50% the heat
|Anaheim Pepper
This mild pepper is also known as California, long green chili, chilacate, chile college, chile de rista, chile verde, Chimayo and Hatch.
| 500 – 2,500
Only 50% the heat
|Trappey's INDI-PEP Pepper Sauce
"Made from red jalapeno, red cayenne and red tabasco peppers with a variety of spices, onion and garlic."
| 2,000 – 2,400
Only 48% the heat
|Trappey's Pepper Sauce
"Made from a blend of red tabasco, red jalapeno and red cayenne peppers. Not to be confused with their more popular Red Devil Sauce."
| 2,000 – 2,400
Only 48% the heat
|Huy Fong Foods Sriracha Sauce, AKA "Rooster Sauce"
A Thai chile sauce named after the seaside city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste typically made from sun-ripened chile peppers, vinegar, garlic, sugar and salt. This Americanized version, produced by Huy Fong Foods, is somewhat different from the Thai pastes, and has become a common condiment stateside. Sometimes nicknamed "Rooster Sauce" because of the image of a rooster on the bottle.
| 2,200
Only 44% the heat
|Trappey's Chef Magic Jalapeno Sauce
"Made from green jalapeno peppers"
| 1,800 – 2,200
Only 44% the heat
|Valentina Hot Sauce – Black Label
The Black Label Valentina is hotter version than it's Red Labelled sibling.
| 2,100
Only 42% the heat
|Frank's RedHot Xtra Hot Sauce
"Franks' RedHot Xtra Hot Cayenne Pepper Sauce is made with a savory extra hot blend of aged peppers for a heat you can feel and a taste you'll love."
Even milder than Tabasco. If you want something with a little kick, try something hotter.
| 2,085
Only 42% the heat
|Ancho Pepper
Ancho peppers are are the dried version of Poblano, or "people" peppers. Their flavor is somewhat sweet and somewhat raisin-like, with medium heat.
| 1,000 – 2,000
Only 40% the heat
|Pasilla Pepper
The true pasilla pepper is a long, thin pepper 7 to 12 inches long by 1 inch in diameter. Pasillas turn from dark green to dark brown/purple as they mature. Slightly spicy in taste. Called Chilaca in its fresh form.
| 1,000 – 2,000
Only 40% the heat
|Tabasco Garlic Sauce
A tiny bit of spice with a lot of garlic flavor.
| 1,200 – 1,800
Only 36% the heat
|Trappey's MEXI-PEP Louisiana Hot Sauce
"Made from a blend of red cayenne, red jalapeno and red tabasco peppers."
| 1,400 – 1,800
Only 36% the heat
|Trappey's Bull Brand Louisiana Hot Sauce
"Made from red jalapeno peppers"
| 1,200 – 1,600
Only 32% the heat
|Trappey's Louisiana Hot Sauce
"Made from red jalapeno peppers. Not to be confused with their more popular Red Devil Sauce."
| 1,200 – 1,600
Only 32% the heat
|Poblano Pepper
The Poblano is a mild chile pepper, just slightly spicier than a bell pepper.
| 1,000 – 1,500
Only 30% the heat
|Espanola Pepper
A locally named hot cultivar from New Mexico.
| 1,000 – 1,500
Only 30% the heat
|Mirasol Pepper
This thin-skinned pepper can vary more than any other chile in looks, and therefore may be hard to recognize. Sometimes small, sometimes large, smooth or wrinkled, it is quite inconsistent. Known for its distinct berry like, fruity flavor that enhances potatoes chicken, and pork. Spices up hot salsas, stews, and mole sauces.
| 1,500 – 2,500
Only 30% the heat
|Del Taco Del Inferno Sauce
The hottest sauce the Mexican-style QSR chain offers. Del Taco had estimated that the Del Inferno was (at the time it debuted in 2008) three times as hot as any competitor's sauces. If the hottest sauce Taco Bell had at the time, Fire Sauce, was used for comparative analysis, then Del Inferno would be around 1,500 SHU. This number is just an estimate. Ancho chile peppers were used as the base flavor/heat.
| 1,500
Only 30% the heat
|El Yucateco Jalapeno Hot Sauce
"A classic Jalapeno based sauce from the masters of great sauces at El Yucateco."
| 1,270
Only 25% the heat
|Tabasco Green Sauce
This mild sauce is jalapeno-based. I have to admit it has a pretty good taste.
| 600 – 1,200
Only 24% the heat
|Trappey's Red Devil Cayenne Pepper Sauce
"Made from red cayenne peppers"
| 800 – 1,200
Only 24% the heat
|Peppadew Pepper
"A type of sweet piquante peppers that resemble cherry tomatoes. Contains a mild heat."
| 1,177
Only 24% the heat
|Coronado Pepper
Originally from South America, the Coronado Pepper grows to 4″ long and 2″ wide with thin, waxy skin. It tastes like a mix of pear and berries, and turns a bright red when ripe. With its mild flavor, it can be eaten fresh, added to dishes for extra flavor, or dried and ground into powder.
| 700 – 1000
Only 20% the heat
|New Mexico Pepper
New Mexican chiles are mild, large chiles with a unique flavour. These peppers are the only pepper that is suitable for preparing New Mexican style red sauces, such as enchilada sauce, some salsas or chile marinades.
| 500 – 1000
Only 20% the heat
|Cholula Hot Sauce
"Cholula Hot Sauce has been made for three generations by the same family in Jalisco, Mexico, Cholula's special blend of red peppers, piquin peppers and spices have a unique flavor and aroma unlike anything you've ever experienced before. It's a seasoning, an ingredient, a condiment and a sauce. Its unique taste makes it the perfect complement to a wide range of foods."
Although it has a relatively mild heat, I love this stuff! Terrific flavor with just the right hints of hotness, smokiness and tanginess.
| 500 – 1,000
Only 20% the heat
|Valentina Hot Sauce – Red
This is the number one, best-selling hot sauce in Mexico. The flagship "red" version is a lesser heat condiment than it's black labelled counterpart.
| 900
Only 18% the heat
|Taco Bell Lava Sauce
Lava Sauce is the spicy cheese sauce put on Taco Bell's Volcano Menu items, such as the Volcano Taco and Volcano Double Beef Burrito. Has been officially confirmed by the Taco Bell Test Kitchen to be 800 Scoville Heat Units.
| 800
Only 16% the heat
|Texas Pete's Hot Sauce
Another leading brand of Louisiana-style hot sauce
| 747
Only 15% the heat
|Ott's Wing Sauce
"Everybody loves Ott's Wing Sauce. Great for marinades and cooking flavoring too."
Thumbs up! This is my favorite mild buffalo/wing/hot sauce in the world. It has a creamy, robust, spicy flavor that's unsurpassed. I got hooked on this in the 1990's when Denny's restaurants used to put this sauce on their buffalo chicken strips (sadly, they now use a redder, weaker wing sauce).
I've received word from Ott's that this sauce rates at 727 Scoville Heat Units. It tastes much hotter in my opinion, but it's still mild enough for most people to enjoy.
If you live in the midwest U.S. and see this in your local store, pick up a bottle. If not, you can order a bottle from Ott's Web site linked below. You will not be disappointed!
| 727
Only 15% the heat
|Santa Fe Grande Pepper
Santa Fe Grande (Capsicum annuum) The Santa Fe Grande is a very prolific variety used in the southwest. The conical, blunt fruits ripen from greenish-yellow, to orange-yellow to red. The peppers grow upright on 24″ plants. Santa Fe Grande's have a slightly sweet taste and are fairly mild in pungency.
| 500 – 700
Only 14% the heat
|Bee Sting Honey N' Habanero Hot Sauce
"Enjoy Bee Sting..it's a real buzzzzzzzzz!!!!"
| 670
Only 13% the heat
|Tabasco SWEET & Spicy Pepper Sauce
The mildest of the Tabasco Brand sauces. If this stuff is hot for you, then you shouldn't even be wasting your time on this page.;-)
| 100 – 600
Only 12% the heat
|Pimento Pepper
The Pimento or Cherry Pepper is a variety of large, red, heart-shaped chile pepper (Capsicum annuum). They are very mild and sweet in taste.
| 100 – 500
Only 10% the heat
|Pepperoncini Pepper
The pepperoncini (Italian peperone, peperoncino), also known as Tuscan peppers, sweet Italian peppers, banana peppers, waxed peppers, and golden Greek peppers, is a variety of Capsicum annuum. These peppers are mild and sweet with a slight heat to them, and are commonly jarred for use in Greek salads and salad bars.
| 100 – 500
Only 10% the heat
|Taco Bell Fire Sauce
The hottest of the three Border Sauces that come in packets (the other two being Mild and Hot), Taco Bell's Fire Sauce clocks in at 500 SHU.
| 500
Only 10% the heat
|Frank's Red Hot
One of America's most popular chile pepper sauces, and was the first sauce used on buffalo wings back in 1964.
| 450
Only 9% the heat
|Original Louisiana Hot Sauce
"ORIGINAL Louisiana Hot Sauce, from Bruce Foods is the original cayenne pepper sauce of Louisiana, with an eighty year reputation for quality and perfection."
| 450
Only 9% the heat
|Iguana Cayenne Red Pepper Sauce
"From Costa Rica, this sauce has a precarious history. Something about a monkey, a sackful of chilies and a large green iguana. The manufacturers say "ya had to be there!" Anyhow, the name Iguana doesn't aptly describe this tasty blend of cayenne peppers, carrots, tomato paste and molasses. A light sweetness and a medium burn make it a great sauce for adventurous dining"
| 430
Only 9% the heat
|Mexi-Bell Pepper
A cross between Sweet Bell peppers and hotter chile peppers, these look like small, red Bell peppers.
| 100 -1,000
Only 2% the heat
|NuMex Big Jim Pepper
Very large (possible the biggest in the world) of the New Mexican variety. Very mild and sweet.
| 100 – 1,000
Only 2% the heat
|Cubanelle Pepper
The Cubanelle is a variety of sweet pepper. When unripe, it is light yellowish-green in color, but eventually turns bright red. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in Puerto Rico's cuisine.
Cubanelle peppers are used in the U.S. to replace Poblano peppers. Most of the cubanelle pepper imports come from the Dominican Republic (where it's called aji cubanela), which has been of late the main exporter of this cultivar.
| 100 – 1,000
Only 2% the heat
|Sweet Bell Pepper
Very little to no heat, the common bell pepper comes in a variety of colors, most often green, red, yellow, and orange.
| 0 – 100
Only 1% the heat
Please keep in mind that the Scoville heat units listed are just estimates at best. Scoville units for each sauce or chile pepper may vary greatly due to the seed lineage, season, climate, soil, and other conditions in which the peppers and ingredients are grown.
Comparisons in this Scoville Scale chart to jalapeño peppers are based on an "average" of 5,000 SHU for the jalapeño, and the high end SHU for the sauce or pepper in question.
If you find anything missing from this Scoville Scale chart, please contact me and I'll try to update this list ASAP. Thanks!


text:
LRTimelapse 5 provides the most comprehensive solution for time lapse editing, keyframing, grading and rendering. No matter if on Windows or Mac, or which camera you use: LRTimelapse will take your time lapse results to the next level.
Check out, what's new in LRTimelapse 5!
If you have never used LRTimelapse, watch my Video Tutorial!
LRTimelapse allows keyframing and grading of time lapse sequences in an all-raw-file-based workflow, together with Lightroom Classic 7, 6, 5 and 4 and Adobe Camera Raw.
LRTimelapse supports the animation and keyframing of more than 400 Lightroom tools and any raw image format that is supported by Lightroom / Adobe Camera RAW.
Creating Day-to-Night and Night-to-Day time lapse transitions is easily and perfectly done with the "Holy-Grail-Wizard". Rendering of the final sequences can be done in professional video formats like Prores 4:4:4 and 4:2:2 and resolutions up to 8K and beyond – of course consumer formats like MP4/H.264/H.265/HEVC, MJpeg are supported as well.
Multi-Pass-Visual Deflicker delivers perfectly smooth and lossless results in an all raw based workflow. Motion Blur Plus adds some additional smoothing to the video when rendering.
LRTimelapse is being used by the majority of timelapse photographers all over the world (see some outstanding work by LRTimelapse users on the demo page), because it enables them to use their favorite photographic tools (Lightroom Classic or Adobe Camera RAW) to produce time lapses with all the advantages and power that those tools offer for image editing. It allows them to easily deal with time lapse specifics, like getting rid of the tedious flicker-effect and even helps them to achieve the so called "holy grail of time lapse photography": smooth day-to-night transitions.
Time Lapse Photography and Editing
If you want to learn how to make time lapse movies from the beginning and avoid going yourself the hard way of trial and error, consider getting my EBook Time Lapse Shooting and Processing. It's a step by step guide for beginners, intermediates and even professionals and it covers the whole process of properly setting up the shooting until editing and exporting the film with LRTimelapse.
LRTimelapse will take your movies to the next level. It allows you to continuously change Adobe Lightroom or Camera RAW development parameters over the time which enables key-frame animations like in video-processing. The great advantage over post processing your time lapse sequences in your favorite video production software is the much better video quality gained from the preprocessing of the Source-files (RAW, DNG or JPG).
Furthermore, LRTimelapse is one of the best instruments to deflicker your time lapse movies. It offers a visual approach to deflicker, that works completely lossless even with multiple passes. Mutipass-Deflicker can be applied automatically, even in a background task.
Even the Holy Grail of Time Lapse Photography, seamless transitions from day to night, gets as easy as a click with LRTimelapse and the Holy Grail Wizard. You don't even need expensive and complicated bulb-ramping devices to achieve it and get better, mostly perfect results, with a little bit of practice.
In cooperation with qDslrDashboard, the greatest Mobile App for Camera Control, you get the ability to control your camera, analyze histograms and even automatically adjust settings while the light conditions change – and all that wireless, without touching the camera, you can learn more about that here and here.
- Animate and keyframe Exposure, White Balance, and any other Lightroom editing tool over the time. You can use the full potential of Lightroom / ACR for color grading and even animate Graduated-, Radial- and Paint-Brush-Filters
- Make the "Holy Grail" of time lapse photography – (day to night transition) really easy – either by just manually adjusting your camera when shooting or by using a exposure/ISO/Aperture ramping solution like qDslrDashboard or others.
- Multipass-Deflicker with one click – do this based on the look of the developed images without having to leave the RAW-workflow. This gives you the best quality possible.
- Seamless integration with Lightroom Classic 7, 6, 5, and 4 with the powerful LRTExport plugin.
- High performance video rendering engine for high quality videos in up to 8K resolution and in MP4/H.264, ProRes (even on Windows), H.265 and MJpeg.
- and many, many more…
The LRTimelapse Pro Timer
The LRT Pro Timer is the perfect Intervalometer for your advanced timelapse work. It offers many advantages compared to standard intervalometers. Check it out!
The LRTimelapse Forum
Please feel free to join the discussion in our forum. You will get help there if you happen to encounter any problems. You are also welcome to share your experiences and workflows there too.
I will post news regarding LRTimelapse via the corresponding facebook page and twitter account @lrtimelapse. Please follow me there. My German Facebook Page is facebook.gwegner.de Thank you!
User voices
- As part of the new NOVA series "Building Wonders of the World" I started researching how to pull off day-to-night timelapses, which led me to LRTimelapse. Your software has transformed the way I create every timelapse now! I wanted to let you know that LRT was behind all the timelapse. I created a showcase of all the timelapse shots you can see here. (Rob)
- "Just wanted to let you how thrilled I'm with the new version of LRTimelapse 4 !!! I love it. Its so easy now to fix up my messy shots… 🙂 The Visual Preview is the best feature. Without it everything took for ages, now i have the total control over my footage." (Irek)
- "I don't think there is anything you can do to make this software any better. I have been working on several TL's just trials and the interpolation between key frames is "SPOT ON" it seems to be rendering faster… The Deflicker seems to be improved. I am succeeding it producing day to night TL with very little flicker. Everything is working awesome!" (Edward)
- "Gunther absolutely rocks! He's single-handedly created one of the most useful pieces of filmmaking software in modern times and his personal support of it blows away anything being offered by larger software developers with more resources." (Colin)
- "LRTimelapse 4 is a piece of software that EVERY time lapse photographer (amateur or professional) should purchase! It is packed with many useful features that have helped take my work to the next level. The software is also fairly intuitive, and easy to learn especially after watching the tutorial videos found on LRTimelapse.com. (Bryan Snider) – Check out his full review and personal story.
- "I went to your site, read, watched, examined and tried out the sample version of the software for many hours yesterday and was blown away. Even though I have never done a time-lapse before, I completely understood your tutorials and program and why it works. A run through with the sub 400 frame lapse with no keyframe wizard even produced a pleasing result. Thanks a lot man and I am stoked to try out the license and start adding these awesome lapse features to my video. Most importantly I wanted to say great job on everything about this program; templates, book and all. Rock On!" (Peter)
- "Instead of bramping in the field, I prefer to use an [application] called LRTimelapse to ramp exposures, reduce flicker and work with other parameters like white balance. (Shawn Reeder in a much recommended Outdoor Photographer's article about time lapse photography.)
- "I'm a staff video producer at Newsday. Without your software, I personally don't think it would be this easy and routinely successful. I just released a blog post about my journey to become successful in the creation of HG timelapses." (Chris)
- In order to minimize the enormous time required for processing our long term time lapses, we rely on various methods and software solutions, primarily of which LRTimelapse by Gunther Wegner enormously accelerates these processes. (German Article by langzeit-zeitraffer.de)
- "Just wanted to say thanks for LRTimelapse. Have been using it occasionally for some time now but just recently have been using it all day every day. Fantastic work, much appreciated by myself and the time-lapse community as a whole." (Mark)
- "LRTimelapse has saved me countless hours in my workflow. I used to do by hand what this program does in seconds. It is truly a godsend!" (Scott)
- "I now have the pro version, and if you are doing construction timelapse, it worth it for the select by criteria (to pick out the shadow shots) and the prores export saves another step, and the motion blur is a nice touch to have in the same step as well (for certain types of sequences. In this case it makes it look like all the structure built itself and there was just ghosts of construction workers and machines flying around. Nice effect.)" (Kieran)
- "Honestly, I would pay 10x the price you ask for this software but Im happy you continue to make our work look better than any other software there is with thoughtful major upgrades whenever Lightroom does the same. Kudos!" (Chris T.)
- "LRTimelapse is tremendous. I can't say that enough. It is so obviously designed by someone who knows, first hand, what the problems are, and the tools you need to deal with them. The idea that any adjustment that can be quantified by a number can be smoothed between keyframes is inspired, because it works not only with exposure, but geometric corrections as well." (Guy M.)
- "Thanks for LRTimelapse! I started using it yesterday and found it easy to use. Your video tutorials are the most valuable. Please keep up the good work." (Steven)
- "LRTimelapse is a great program that is so much more powerful than it seems at first… It's quickly become a very important part of my TL workflow…"
- "A HUGE thank you! LRTimelapse is pure gold, and is necessary and most worth it! This is the best Lightroom integration/standalone product for time lapses hands down!" (Ryan)
- "This is a wonderful software you've released for those who are passionate about timelapses."
- "Since I've been using LRTimelapse my renders are now closer to what my eye sees than ever"
- "You've done more to improve T/L workflow than any other source I've found! Brill"
- "As I'm processing 7 timelapses from the last weekend, I can't help but Thank You for the LRTimelapse software. Once again – WOW, what an amazing help, easy to use and fun, too :)." (Lu)
- "I really had no idea how terrible the rendering was out of After Effects until I rendered from LRTimelapse." (Tracy)
- "Wow, I am so impressed with LRT4! The auto holy grail smoothing is brilliant. I spent so much time leveling out timelapse this is so simple. Well done Gunther!" (Jeeves)
- "I just did my first renders with LRTimelapse 4, and I just had to send you an email to thank you for this amazing software. This is truly an amazing tool and makes me eager to go shoot more timelapses, as your software makes the editing so easy!" (Atte)
- "Hi Gunther, just wanted to thank you for an awesome piece of software. So easy to use, and the information it provides you, makes it really easy to figure out what went wrong and what improvements you can make for the next time." (Dominic)
- "I would like to sincerely thank you for creating LRTimelapse! Like for so many other time lapsers out there, this fantastic software has made my workflow a dream, and my precious LRTimelapse is as important to me as the rest of my photo gear. Without it I would be lost!" (Magnus)

subset: commoncrawl


text: After a video emerged courtesy of conservative prankster James O'Keefe where, posing as representatives of the Muslim Brotherhood, he coaxed recently departed NPR fundraising executive Ron Schiller into trash talking the Tea Party ("racist people"), Republicans, and Juan Williams, NPR President and CEO Vivian Schiller (no relation) has resigned, NPR announced Wednesday. Although Vivian Schiller condemned Ron Schiller's comments, this is the second gaffe under her leadership following the dismissal of NPR political analyst Juan Williams, for which Schiller came under harsh criticism. NPR's David Folkenflik told NPR's Morning Edition after the news broke: "I'm told by sources that she was forced out." Joyce Slocum, SVP of legal affairs and general counsel for NPR, has been appointed to the position of interim CEO, according to a statement from NPR Board of Directors Chairman Dave Edwards.


text:
Alternatives: Highbridge
- Founded in 1992, Highbridge is a global alternative investment management organization with over $31 billion in AUM1
- Manages fundamental and quantitative strategies across multi-strategy and single-strategy hedge funds, public and private credit, and daily liquidity vehicles
- History of developing innovative and sophisticated investment strategies
1As of December 21, 2013, inclusive of Gávea. While Highbridge has certain governance and information rights regarding the operations of Gávea, as well as provides certain back office services for Gávea, Highbridge does not have investment discretion over the assets managed by Gávea.
Central to Highbridge's core philosophy is a dedication to innovative investing. With over 20 years of experience through changing market environments, Highbridge has proven ability in developing unique investment solutions to meet clients' ever changing needs.
Evolution of the Highbridge Platform
- Highbridge was founded in 1992 as a multi-strategy fund. Since then, the firm has added diversified investment capabilities and has launched a variety of stand-alone funds focused on generating returns from uncorrelated, idiosyncratic alpha sources
- In late 2004, Highbridge and JPMorgan Asset Management entered into a strategic alliance with JPMorgan purchasing an ownership stake in Highbridge, enabling the firm to further institutionalize the business and diversify its offerings
- Today, Highbridge offers investment solutions across asset classes, geographies and the liquidity spectrum on a robust, institutional quality operational and risk infrastructure


text:
Wabash College Junior to Direct 'Chicago' in Boliviaby Nelsen Barre '08 • April 29, 2005 Share:
A Wabash College student director will be undertaking a grand project this summer in Bolivia. Reynaldo Pacheco '06 will be directing the Philharmonic of Lapaz's youth group version of the musical Chicago.
"I started directing here in the U.S. a little while ago, at the (Crawfordsville) Vanity Theater," Pacheco said. "And then I sent in my resume to be an assistant director for Chicago and then just a month ago, they sent me a letter back saying that I would be directing the musical."
Pacheco began doing theater with the Philharmonic of Lapaz four years ago after he was approached by Ricardo Estrada, the group's maestro. He was asked to audition for Jesus Christ Superstar as a chorus member, but he wanted to be an understudy for one of the more important roles. He was told he had no chance getting one of the positions but he tried out anyway and was given the understudy role of Pilate. He has been acting with the Philharmonic ever since. He has done Cats, Les Miserables, Joseph and the Amazing Technicolor Dreamcoat and Oliver.
Pacheco has been asking to assist other directors. He has been given the chance to help direct Grease and The Wizard of Oz with the youth group of the Philharmonic. Although he has helped direct before, he has never directed a show this big as the main director.
He'll head to Bolivia to direct the show after participating in the Wabash College Ecuador program.
"This is really exciting for me," Pacheco said. "This is one of the biggest things in Bolivia. I'm just going to be down there directing right after I'm done in Ecuador. It's going to be me, a musical director and a choreographer."
Pacheco's love and fascination for theater comes from his love of film and photography.
"Film is just a lot of moving photographs," Pacheco said. "Plus, without theater there is no film."
Pacheco does photography with Andrew Dits '07 and has a photo exhibit to soon be presented at Wabash. His photography is what got him interested in film along with his interest in theater.
"I came to Wabash and found Michael Abbott, who helped me with some filming," Pacheco said. "He gave me a few tapes and then I made some films of my own."
Although Pacheco seems like a complete student of film and theater, his real focus at Wabash is language.
"I came to Wabash with getting a language as my top priority," Pacheco said. "I wanted to go to a liberal arts college so that I could continue with Spanish and learn English as well as pick up another language."
Pacheco has succeeded in mastering English as well as learning French. He spent a semester in Paris taking nothing but film classes.
Reynaldo Pacheco has become exactly what he wanted: a theater major who directs plays with a major theater company, a film maker and a master of three languages. That's using your liberal arts education.
Barre is a freshman writer for Wabash College's student newspaper, The Bachelor.


text:
On Friday, Antonelli Cincinnati held its first Lights, Camera, Santa! Event. Mr. and Mrs. Claus sat for pictures in a Winter Wonderland designed by Interior Design students and faculty. Photography students snapped photos of fellow students and their families. And kids and grown-ups alike had a blast decorating cookies and holiday ornaments! Student volunteers received community-service hours to put toward a scholarship. It was an event as magical as the holiday season!
Thank you so much to all who helped make the event great!


text:
Private Jet Charter Glossary
The air charter community has developed its own industry-specific business and technical terminology that may be unfamiliar to newcomers. This is a brief list of terms that a user of air charter is likely to encounter in conversation with charter professionals.
airway distance: The actual (as opposed to straight line) distance flown by the aircraft between two points, after deviations required by air traffic control and navigation along established routes. The difference between this and straight line distance will vary throughout the country.
amphibious floats: FLOATS or "pontoons" equipped with retractable wheels that permit the aircraft to operate from paved airports.
ARO: Airport reservation office. Staffed by the FAA, this entity allocates landing and take-off reservations for unscheduled aircraft in and out of the following airports: JFK, LGA, EWR, DCA, ORD (see airport identifier listings for codes). Since these allocations are scarce and granted 48 hours in advance on a first-come-first-served basis, travel to these five airports may be difficult by charter.
block rates: A lower "contract rate" for scheduling significant amounts of charter time in advance on a pre-arranged agreement.
block speed: The average speed over a specific distance "block-to block", or door-to-door with respect to the airport gate.
broker margin: The difference between the flight charges assessed by the charter operator and the flight charges assessed by the charter broker.
certificate: FAA-issued license (in this context sometimes referred to as ticket, part 135 license, etc.) to carry passengers for hire.
charter broker: A company or individual that buys charter at wholesale and resells it at retail. The broker is responsible for payment to the charter provider, for assessing end-user taxes and fees, and for ensuring their customer's safety and satisfaction. A charter operator may act as a broker to provide supplemental lift to their customer.
charter operator: A company or individual that holds aircraft charter certificates and provides charter services to retail and wholesale customers.
commuter operator: A regional, scheduled airline. In this book limited to that operator with adequate fleet capacity as to be available of charter. Not all commuter airlines charter, because of the limitations of aircraft and crew availability.
corporate operator: A company flight department that has earned a part 135 certificate to carry passengers for compensation.
cruise speed: The aircraft speeds shown in the Aircraft Listings in this directory. Cruise speed is the normal speed attained at altitude once the aircraft is no longer climbing and is en route.
D-085: Page 85, section D, of an operator's federally mandated Operations Manual. This certified page lists all aircraft that the operator may legally offer for charter.
deadhead: Originally a noun, now a verb meaning to fly the return leg of a trip without cargo or passengers. Originally coined during the infancy of the major airlines, the term was pejoratively applied to company employees or spouses, who were strapped into otherwise empty seats to give the appearance of high business volume.
duty time: That portion of the day when a crew member is on duty in any capacity (not just in the air). This can be a constraint on long day-trips, as there are FAA-imposed limits on the amount of time allowed on duty. Many charter operators have stricter rules, so it pays to inquire before planning a trip too tight to the limit.
empty leg: Also known as "one-way availability". Since charter trips typically charge for the round trip travel of the aircraft, empty legs can often represent relative bargains. These are usually posted as available for travel between two airports during a certain time period.
FBO: Fixed-base operator, which represents a large majority of the air charter industry. By definition at a permanent location, this is a vendor of services, maintenance, fuel, flight instruction, and aircraft sales, in addition to charter.
fleet manager: A commercial aviation entity developed to subcontract the maintenance and operation of corporate aircraft, which are often chartered out to the general public.
flight time: That portion of the trip actually spent in the air. For billing purposes this definition is generally strict and only applies from moment of lift-off to moment of touch-down.
floats: Pontoons, or flotation devices, that enable an airplane (or helicopter) to land on water.
GADO: General Aviation District Office of the FAA. As the most local branch of the FAA, also the entity most likely to know the specific history of a charter operator.
general aviation: That portion of aviation other than military or commercial scheduled operations. Commercial unscheduled operations, corporate flight operations, and private aviation are the most conspicuous members of this group. Most major metropolitan airports tend to have a separate "general aviation" terminal, where a chartered flight is likely to depart or arrive.
great circle distance: The shortest distance between two points on a globe.
IFR: Instrument Flight Rules (flight in clouds).
ILS: Instrument Landing System. Low-level approach equipment at certain airports. Though instrument approaches and departures can be made in airports without an ILS, its presence is a material benefit to the travel planner because an instrument landing system improves trip reliability as closely as possible to the level of scheduled airlines, which generally fly from airports with these facilities.
independent operator: A charter operator that does not meet the definition of FBO or commuter, but may not be involved in contract management of aircraft. The larger independent operators, however, are very close to the fleet manager in business approach.
layover: A night spent in the middle of the trip in a city other than home base for the aircraft and crew.
leg: Describes one direction of travel between two points. Commonly used in referring to a planned itinerary, it may not indicate all landings such as fuel stops.
lift: Any aircraft engaged for transport.
medevac: Medical evacuation (usually emergency) seen in this book as a service of many helicopter companies.
net/net: The quote format that applies wholesale rates and does not include taxes or other end-user assed fees. Also known as a wholesale quote.
Part 91: The set of federal regulations that govern private aircraft use.
Part 135: The set of federal regulations that govern the commercial hire of jets.
positioning: Ferrying aircraft for departure from other than originating airport. (Also for return.)
positioning time: Time estimated for an aircraft to travel to the trip departure position.
propjet: A propeller driven airplane, in which the engine is a jet turbine rather than piston driven.
ramp: The apron or open "tarmac" in form of an FBO or terminal facility. This space is busy, used for deplanement, parking of aircraft, etc. Some facilities will permit automobiles to drive to the aircraft on the ramp, a feature of real benefit to the traveler with heavy or bulky luggage.
repositioning time: Time estimated for an aircraft to return to its based position after completion of a passenger segment.
retail customer: Also known as the "end user". This customer purchases charter for their own use and is assessed Federal Excise Tax (FET) and segment fees as applicable. Unless they have made special arrangements with a particular operator, they are usually quoted the market rate.
retail quote: Quote provided to retail customer including taxes and end-user assessed fees.
segment: Describes the unit of flight between take-off and landing. Sometimes used interchangeably with the term leg.
stage length: Distance of itinerary non-stop leg.
taxi time: That portion of the trip spent rolling between the gate, terminal, or RAMP and runway.
VFR: Visual Flight Rules (flight out of clouds).
waiting time: That time that the chartered aircraft and crew must wait on the ground during any portion of the trip.
wholesale buyer: charter broker or charter operator that you allow to represent your aircraft to their customers.
wholesale quote: Quote provided to a wholesale buyer for the purpose of resale. Applies wholesale rates and does not include taxes or end-user assessed fees. Also known as a net/net quote.
wholesale rates: Discounted hourly rates offered to wholesale buyers for purpose of resale. Industry average is a 5% discount but the rate varies according to agreements between individual charter operators and charter brokers.


text:
Three men jumped onto the subway tracks to save a man who fell off a Manhattan platform early Sunday, barely avoiding the next train rolling into the station.
A man in his 20s hit his head and stumbled onto the tracks at the 1 train platform at about 2:40 a.m. Sunday at the Columbus Circle station. The next train was schedule to arrive in two minutes. Garrett O'Hanlon, 22, jumped onto the tracks to rescue the stranger.
"I looked over and saw him down there, and everyone started to scream," the Air Force cadet from Dallas told NBC 4 New York Monday. "After that, it was almost like a blur, it happened so quickly."
Seeing O'Hanlon struggle with the unresponsive and bleeding man, 23-year-old Dennis Codrington jumped in to help, along with his friend from Poughkeepsie, 23-year-old Matt Foley.
O'Hanlon said the man was heavy and he couldn't lift him alone. His friend was happy to help.
"It was really surreal," said Codrington, a personal trainer for the fitness chain Equinox who lives in Manhatan's Washington Heights neighborhood. "I can't tell you what I was thinking when I was down there. The last thing I was thinking was just 'Get the guy off the tracks.'"
The three men were still struggling to lift the man on the tracks onto the platform when other straphangers pitched in.
"The people on the platform were pulling him up, pulling us up," said O'Hanlon. "It was like collaboration of teamwork."
The three heroes got up just in time. First responders rushed the unconscious man to a hospital. His condition was unclear.
Codrington soon boarded a train to go back to work, and O'Hanlon had a flight to catch back to the Air Force Academy in Colorado.
"To witness something like that, witness someone almost being killed, it just puts a lot of things in perspective for me," said Codrington.