Chile with an "e" at the end is the correct spelling in Spanish. Chili with an "i" at the end is the Americanized version. The "i" version began with the name of the dish "Carne con Chili," meaning "Meat with Chile." It evolved into "Chili con Carne" and then shortened to just "Chili." The term ending with an "i" is widely accepted and is often used as the name for "Chili Powder." The term "Chile" with an "e" is the more correct way to spell it, although many forms are accepted. Some accepted spellings are: Chile, Chilli, Chilly, Chilie, Chillie. From http://mexicanfood.about.com/od/mexicancookingfaqs/f/chileorchili.htm.
Work in progress.
|Carolina Reaper||Capsicum chinense species, originally named the "HP22B||2,200,000||The original crossbred was between a red naga pepper and a Red Savina pepper.|
|Trinidad Moruga Scorpion||Capsicum chinense||2,009,231|
|7 Pot Douglah||Capsicum chinense||1,853,936|
|Trinidad Scorpion Butch T||Capsicum chinense cultivar||1,463,700||The "scorpion" peppers are referred to as such because the pointed end of the pepper is said to resemble a scorpion's stinger.|
|Naga Viper||1,349,000||It is claimed to be an unstable three-way hybrid produced from the Naga Morich, the Bhut Jolokia and the Trinidad Scorpion (some of the world's hottest peppers)|
|7 Pot Primo||Capsicum chinense||1,268,250||Cross between Naga Morich and Trinidad 7 Pot|
|Bhut Jolokia (Ghost Pepper)||1,041,427||Also known as bih jolokia, u-morok, ghost pepper, ghost chili pepper, red naga chilli, and ghost chilli. It is an interspecies hybrid of C. chinense and C. frutescens genes. For the most part this chili is more closely related to the C. chinese, but it has inherited the long thin chili shape that the C. frutescens possesses.|
|Ghost Pepper (Bhut Jolokia)||1,041,427||See Bhut Jolokia.|
|7 Pot Brain Strain||~1,000,000|
|Red Savina Habanero||500,000|