Infinity Chili

Sweet and fruity on the initial bite, followed by a slow-building intense burn that lingers for a long time.

The Infinity Chili pepper, also known as the Infinity Pepper or Infinity Chilli, is a hybrid cultivar of the Capsicum chinense species originating from Grantham, Lincolnshire, England. Created by Nick Woods of Fire Foods through crossbreeding in a greenhouse rather than intentional breeding, it gained international fame in February 2011 when it briefly claimed the Guinness World Record for the world's hottest chili pepper. Initial testing at the University of Warwick's Crop Centre recorded 1,067,286 SHU, with later crops reaching 1,176,182 SHU. The peppers are compact, up to 2 inches long, bulbous with a pointed tail, and feature rough, wrinkled, pocked skin that ripens to a vibrant scorching red. They offer an initial sweet and fruity taste before unleashing a slow-building, prolonged heat that can last for an extended period. Due to their extreme potency, handling requires gloves to prevent skin irritation. Culinary applications include ultra-hot sauces, fiery curries such as the 'Widower' curry, salsas, pickling, and chili oils. The plants grow 2-4 feet tall, requiring full sun, well-drained fertile soil, and warm temperatures typical of chinense varieties. While no longer the record holder, it remains a notable superhot pepper among chili enthusiasts.

Developed around 2010 by Nick Woods of Fire Foods in Grantham, Lincolnshire, England. It resulted from crossbreeding in a greenhouse among thousands of varieties and briefly held the Guinness World Record for the hottest chili in February 2011 before being surpassed by the Trinidad Scorpion Butch T and later others.