

SCOTCH BONNET
For me, this is the tastiest of the medium hot chili varieties. My favorite is the classic yellow Scotch Bonnet. It goes literally with everything, it's moderately hot, but offers an incredibly fruity flavor. Whether it's chicken, pork or a fish dish, vegan or non-vegan - Scotch Bonnet rocks the plate.

JALAPENO
Many years ago
this was sort of my "gateway drug" into the chili world. We
had "poppers" (jalapeños stuffed with cheddar or cream
cheese, usually wrapped with bacon and grilled) as an appetizer at my
favorite Mexican restaurant, - incredibly delicious! Jalapeños
themselves have a very moderate heat, but are very tasty and
extremely versatile. Personally, I like them best when pickled and
sliced. It fits as bread topping, a snack on the side, or to spice
things up e.g. in a chili con carne.

Habanero
Here's where the pro level starts when it comes to heat. While most people can bite into a jalapeño or scotch bonnet relatively painlessly, the habanero goes one step beyond. However, once you get used to this kick, you are rewarded with a fantastic explosion of flavor. There are only a few types of chili that can compete with the taste of the habanero. That's why it plays one of the leading roles in my sauce kitchen..

BHUT JOLOKA aka Ghost Pepper
Here the sharpness (up to 1 million Scoville) dominates quite clearly. The flavor is rather chemical, but the high capsaicin content appeals to hardcore chiliheads. I personally use it to balance the heat in many of my sauces and as a base for my chili tincture. The effects of capsaicin range from vasodilatation (positive effect on blood pressure) to the release of adrenaline and dopamine. It all depends on the dose. All this can be used to do something good for your body. Spicy is healthy.