Red Savina
Capsicum chinense
A selectively bred cultivar of Capsicum chinense known for its intense heat and wrinkled red fruit.
The Red Savina is a cultivar of the habanero chili developed in California to produce larger, heavier, and significantly hotter fruit. It held the Guinness World Record for the hottest chili from 1994 to 2006 before being surpassed by the bhut jolokia.
- Held the Guinness World Record for hottest chili from 1994 to 2006.
- Developed in Walnut, California, by Frank Garcia of GNS Spices.
- Average heat level recorded at approximately 248,556 Scoville units.
- Produces dark red, wrinkled fruit resembling a Chinese lantern.
- Selectively bred to be larger and heavier than standard habaneros.
What is Red Savina?
The Red Savina is a specific cultivar of the habanero chili, scientifically classified as Capsicum chinense. It is a fruit that typically measures two inches by one and a half inches. The exterior is distinctively dark red and features a wrinkled texture with a shape often compared to a Chinese lantern. It was selectively bred to be heavier and larger than standard habaneros, resulting in a more potent punch.
Where does Red Savina come from?
This pepper was developed in Walnut, California, by Frank Garcia of GNS Spices. The exact breeding methodology used to isolate the hottest strains remains undisclosed. While the United States is credited with its development, the species Capsicum chinense originates from Mexico. Until 2011, the variety was protected under the U.S. Plant Variety Protection Act.
What does Red Savina taste like?
The primary characteristic of the Red Savina is extreme heat rather than complex flavor notes. It delivers a pungent burn derived from capsaicinoids. Research indicates an average heat level of approximately 248,556 Scoville Heat Units (SHUs), though individual peppers can reach around 500,000 SHUs. This intensity surpasses the average orange habanero, which typically scores around 200,000 SHUs.
How Red Savina is grown and processed
Cultivators grow the Red Savina to produce heavy, large fruits. The plant yields wrinkled, dark red pods that differ visually from conventional orange habaneros. Breeding efforts focused on selecting the hottest strains to maximize potency. The specific techniques for this selection are not public knowledge. The variety was commercially protected until 2011.
Red Savina, drawn
How Red Savina is used
Due to its extreme heat, the Red Savina is used sparingly in cooking to add significant spice levels to dishes. It is often processed into hot sauces or powders to distribute its intensity evenly. Cooks use it when a powerful kick is required, though its specific flavor profile beyond heat is less documented than its Scoville rating.
The trade in Red Savina
The Red Savina gained international fame by holding the Guinness World Record for the hottest chili in the world from 1994 to 2006. In February 2007, it was displaced by the bhut jolokia, also known as the ghost pepper. The Pepper X currently holds the title as of August 2023. The high Scoville figures associated with this pepper were never officially verified by Guinness, leading to academic scrutiny.
Questions people ask about Red Savina
Where does the Red Savina originate?
It was developed in Walnut, California, USA, by Frank Garcia. However, the underlying species, Capsicum chinense, originates from Mexico. The specific breeding methods used in California remain private.
How hot is a Red Savina pepper?
Research shows an average heat of about 248,556 Scoville Heat Units. Individual peppers have reached 500,000 SHUs. This is significantly hotter than the average orange habanero, which sits around 200,000 SHUs.
What does a Red Savina look like?
The fruit is dark red and wrinkled, measuring roughly two inches long. It has a distinctive shape often described as similar to a Chinese lantern, differing from the smoother, orange habanero.
Is the Red Savina still the hottest pepper?
No. It held the Guinness World Record from 1994 to 2006. It was surpassed by the bhut jolokia in 2007. As of 2023, the Pepper X holds the current record with over 2.6 million Scoville units.
Good reading and sources
- Red Savina pepper on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Red Savina pepper", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryMasala rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Names, strengths and customs differ from one grower, kitchen or shop to the next. Traditional and medicinal uses are described as tradition, never as medical advice, and none of this is a substitute for a doctor. If something is wrong, tell us. Last refreshed 2026-10-04.
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