Our corporate philosophy is based on two simple concepts — product quality and customer service. All products sold by Chilly Chiles are carefully selected and guaranteed to be of the highest quality. If you wish to return a product for any reason, just send it back within 2 weeks in its original, resellable condition and we will refund the cost of the item. And if there are any other problems, let us know. We will always try our best to keep you happy!
At Chilly Chiles, we strive to be as environmentally conscious as possible. All of our packing materials (except the tape) are fully recyclable and biodegradable! We even pay a premium for fully biodegradable packing peanuts. They're made of starch and will dissolve in water — just throw them in your sink and rinse them down. They're even edible (but don't ask us how we know that, and don't try this at home)!
Most orders are shipped within 24 hours. If an item is out of stock you will be notified and you can choose to hold the order until the missing item arrives, substitute another item or cancel the item. All orders within Canada are shipped by Canada Post Expedited Parcel. We can quote on faster delivery if required. Shipping is free in Ontario and Quebec for orders $85 and over. All other provinces and territories receive discounted shipping on orders over $85. See the Shipping page for more information.
This title keeps changing as growers develop hotter peppers. Pepper X is currently recognized by Guinness World Records as the world’s hottest chile pepper, with a tested average heat of 2,693,000 Scoville Heat Units (SHU).
Pepper X was developed by Ed Currie of the PuckerButt Pepper Company, who also created the previous record holder, the Carolina Reaper. That means Currie developed both the current and former hottest peppers in the world. He continues working on new pepper varieties, and rumour has it that he may already have another record-breaking contender in his back pocket.
Pepper X officially took the title from the Carolina Reaper in 2023. Earlier record holders included the Trinidad Scorpion, Ghost Pepper and Red Savina Habanero.
Naturally grown chile peppers vary in heat depending on genetics, growing conditions, ripeness and other factors. Scoville figures are therefore best understood as tested averages or general reference points—not a guarantee that every pepper will measure exactly the same.
The heat in a chile pepper is caused by capsaicin. Most of the capsaicin is contained by the membrane that holds the seeds. Remove this and your pepper won't be as hot.
The easiest way to stop the burn is to drink milk or eat any dairy product. Sorry, beer just doesn't work. It is also said that sugar or citrus juice can help ease the pain. If your skin is burning, try rubbing alcohol.
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