To get an idea of what goes into our sauces, here is a description of the peppers we hand selected.

7 pod, also known as 7 pot, is a chili pepper that originates from Trinidad. It is a rare and extremely hot chili. The pungency of this pepper is similar to that of the Bhut Jolokia and Naga Morich. It’s said that 1 pod will spice seven pots of stew.
Scoville Units:  800,000 ~ 1,000,000
The Brown 7 pod chilli is from the Caribbean regions. It’s also called 7 pot, because it is said that one pod is is going to make 7 pots of food hot. Pods are habanero like in there shape and matures from green to Brown.
Scoville Units:  800,000 ~ 1,000,000
The Scotch Bonnet (Bahamian, Bahama Mama, Jamaican Hot or Martinique Pepper) is a very hot pepper, closely related to the Habanero and has about the same heat levels. The pods have almost the same size of a Habanero, about 2.5 cm wide and 4 cm long. The shape is different and resembles a Scot’s Bonnet, hence the name. This pepper mainly grows in the Caribbean and is widely cultivated in Jamaica. The Scotch Bonnet is very important in the Jamaican cuisine and the Cayman Islands, but also in the recipes of other Caribbean islands. The taste is slightly different from its Habanero cousin. That’s why Jamaican Jerk and other Caribbean dishes have a unique taste. Jerk is a way of cooking that is originated in Jamaica. Meat is rubbed with a very sharp spice mixture called Jamaican Jerk Spice. Scotch Bonnet is one of the ingredients.
Scoville Units:  150,000 ~ 325,000
These are still habaneros, so there’s a fruity sweetness behind the extreme heat. But unlike other hot peppers in the family, the chocolates bring a unique hint of earthiness and smokiness to the experience.
Scoville Units:  425,000 ~ 575,000
The habanero pepper is named after the Cuban city of La Habana, known in the U.S. as Havana, because it used to feature in heavy trading there.  It is related to the Scotch bonnet pepper; they have somewhat different pod types but are varieties of the same species and have similar heat levels.
Scoville Units:  150,000 ~ 325,000
Chipotles are ripened, smoked jalapeño peppers. They provide a medium heat and complex, smoky flavor to foods, and are an important spice in Mexican, Central American, and Southwestern cuisines.
Scoville Units:  2,500 ~ 8,000