These are Orange Habanero Peppers.
According to This: “The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. The sweet bell peppers at zero Scoville units to the mighty Habanero at 300,000 plus Scoville units! One part of chile “heat” per 1,000,000 drops of water is rated at only 1.5 Scoville Units. The substance that makes a chile so hot is called Capsaicin. Pure Capsaicin rates between 15,000,000 and 16,000,000 Scoville Units! Today a more scientific and accurate method called liquid chromatography is used to determine capsaicin levels. In honor of Dr. Wilbur the unit of measure is still named Scoville.”
The Orange Habanero weighs in as the #4 hottest pepper in the world with a range of 150,000 – 325,000 Scoville Units according the this list.
I love hot stuff. At one point in my life, I insanely ate two of these peppers straight up. And no ‘machoness’ here: They were very hot. I’m lucky to be alive. So, when I develop cancer of the digestive system some day – don’t be surprised.