Naturally

The Bahamian Goat pepper has an intense heat level and a sweet fruity flavor. Native to the Bahamas, the Bahamian Goat is a very popular pepper in tropical hot sauces and Caribbean cuisine. The peach colored Bahamian Goat pepper has a similar heat level as its close relatives, the Habanero and Scotch Bonnet. The heat level ranges from 100,000 to 350,000 Scoville Heat Units (SHU). The Bahamian Goat pepper is two to three inches in length, peach colored, and has smooth skin. Some people believe the Bahamian Goat pepper resembles a peach colored Trinidad Moruga Scorpion pepper, but there are a number of differences between the two. On rare occasions, the pepper will grow a scorpion-like tail. The Bahamian Goat pepper is surging in popularity because the flavor is outstanding, the heat level is intense but not overbearing, and the plants are high yielding.

The most expensive pepper per pound in the world, the Aji Charapita pepper is a very popular pepper due to its delicious flavor and heat level. Although it is tiny, the Aji Charapita pepper has a delicious fruity flavor that adds a nice tropical touch to salsas and sauces. The heat level is significant, but not overbearing. Originally grown in northern Peru as a wild pepper, the Aji Charapita pepper’s size is similar to that of the Pequin pepper. The Aji Charapita pepper averages about 30,000 to 50,000 Scoville Heat Units (SHU), which puts it in line with the Cayenne pepper and Aji Lemon pepper. The fruity flavor is similar to that of a Habanero, but Aji Charapita peppers are not nearly as spicy. It’s one of the few peppers that have a fruity spice but not an overpowering heat level. Aji Charapita peppers grow on high yielding plants that are small and bushy. The peppers, which are the size of small marbles, start off green and mature to orange. For those looking for a different orange pepper with a higher heat rating Scoville Scale, the Honey Fire Habanero, Orange Habanero, and Bulgarian Carrot are all popular peppers.