Real, purchasable extreme hot sauces ranked by their published Scoville heat units (SHU). A caveat the chiliheads know: pure-extract sauces (like Da Bomb) are precisely rated and can punish harder than their number suggests, while pepper-mash sauces ride higher SHU but with more flavor. Eat responsibly — several of these carry warning labels for a reason.
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The Hot Ones finale sauce. The XXX formulation tops 2,000,000 SHU — and unlike most extracts it actually tastes of pepper.
The Hot Ones finale sauce. The XXX formulation tops 2,000,000 SHU — and unlike most extracts it actually tastes of pepper.
An extract additive rated at a staggering 9,000,000 SHU — effectively weaponized capsaicin, sold by the drop.
An extract additive rated at a staggering 9,000,000 SHU — effectively weaponized capsaicin, sold by the drop.
A pepper-extract sauce rated around 6,000,000 SHU — one of the most extreme retail extracts available.
A pepper-extract sauce rated around 6,000,000 SHU — one of the most extreme retail extracts available.
Almost entirely pepper extract, officially rated 800,000 SHU. Sold in a tiny vial with a warning — a single drop dominates a dish.
Almost entirely pepper extract, officially rated 800,000 SHU. Sold in a tiny vial with a warning — a single drop dominates a dish.
Rated 234,000 SHU. Because it's an extract sauce, the number is precise and the burn is notoriously punishing for its rating.
Rated 234,000 SHU. Because it's an extract sauce, the number is precise and the burn is notoriously punishing for its rating.
The flagship pour-on sauce at 357,000 SHU — hot enough to use sparingly but with more body than the pure extracts.
The flagship pour-on sauce at 357,000 SHU — hot enough to use sparingly but with more body than the pure extracts.
Rated 120,000 SHU — the sauce that has wrecked countless Hot Ones guests. Lower number, but the extract delivery makes it feel far hotter.
Rated 120,000 SHU — the sauce that has wrecked countless Hot Ones guests. Lower number, but the extract delivery makes it feel far hotter.
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