The Tien Tsin pepper is a traditional Chinese Capsicum annuum cultivar from Tianjin, known for its erect, slender red pods and sharp 50,000 to 75,000 SHU heat in regional cuisine.

A rare Caribbean heirloom Capsicum chinense from the Bahamas, the Bahamian Goat Pepper is prized for its distinctive peach-salmon bonnet shape, 100,000 to 350,000 SHU heat, and pronounced tropical sweetness.

A hot Japanese chili cultivar known for its upward-pointing conical pods, sharp 40,000 to 50,000 SHU heat, and thin walls suited for drying.

The Red Savina pepper is a renowned Capsicum chinense cultivar bred in California, recognized for its wrinkled red lantern pods, intense heat up to 577,000 SHU, and historic Guinness World Record.

Aji Pineapple is a Peruvian Capsicum baccatum variety renowned for its vibrant yellow, tapered pods, medium-hot pungency, and distinctive tropical pineapple aroma.

A traditional coastal Peruvian landrace pepper belonging to Capsicum chinense, Aji Limo delivers 30,000 to 50,000 SHU of sharp heat with bright citrus aromas.

The Brazilian Starfish pepper is a distinctively shaped Capsicum baccatum cultivar native to Brazil, prized for its flattened star-like red pods, sweet apple-like flavor, and moderate localized heat.

Bred in the United Kingdom by Gerald Fowler, the Naga Viper pepper is a high-potency Capsicum chinense hybrid averaging over 1.38 million Scoville Heat Units.

Piquanté is a mild Capsicum baccatum cultivar discovered in South Africa, recognized for its round, sweet-tangy red fruit and commercial association with the Peppadew trademark.

A benchmark Korean chili pepper hybrid developed in 1983, the Cheongyang gochu delivers a clean, piercing heat of 4,000 to 12,000 SHU across both green and red ripening stages.