Back to the previous page
Carolina Reaper (Capsicum chinense) – Officially recognized as the world’s hottest chili pepper by Guinness World Records (over 2.2 million Scoville Heat Units). It’s a hybrid pepper bred from a Pakistani Naga and a red Habanero, developed by Ed Currie of the PuckerButt Pepper Company in South Carolina.
Description:
-
Size: 1.5–2" long, 1–1.5" wide
-
Shape: Wrinkled, bumpy pods with a scorpion-like tail
-
Color: Bright glossy red when ripe (green when immature)
-
Heat Level: 1.4–2.2 million Scoville Heat Units (world’s hottest)
-
Flavor: Fruity and sweet at first bite, with notes of cinnamon and chocolate, followed quickly by intense heat
-
Texture: Thin walls, slightly crunchy when fresh
How to Use:
-
Culinary: Used sparingly in hot sauces, salsas, powders, and oils
-
Handling: Always wear gloves (and avoid touching your face); goggles recommended when processing large amounts
-
Drying: Fruits can be dehydrated whole or sliced, then ground into chili flakes or powder
Fun Fact: Each Carolina Reaper pepper is hot enough to bring tears to even the toughest chili lovers—just a sliver can heat up an entire pot of chili.