Skip to comments.Carolina Reaper pepper crowned the world's hottest pepper
Posted on 12/27/2013 9:07:41 AM PST by JoeProBono
According to the Guinness Book of World Records, the hottest peppers in the world are the Carolina Reaper peppers grown in South Carolina by Ed Currie of PuckerButt Pepper Co.
Currie spent more than four years working with students at Winthrop University to alter a sweet hot pepper from the Caribbean and give it more zip. During tests at Winthrop, the Reaper averaged just shy of 1.6 million Scoville Heat Units. To put that in perspective, a standard jalapeno pepper registers around 5,000 on the Scoville scale.
The previous record holder, the Trinidad Moruga Scorpion pepper, was measured by New Mexico State University's Chile Pepper Institute with a mean of more than 1.2 million Scoville Heat Units.
Those are just the averages
The hottest batch of Currie's peppers, code named HP22B -- Higher Power, Pot No. 22, Plant B -- clocked in at 2.2 million on the Scoville scale.
Currie sells Carolina Reaper seeds and hot sauces on the PuckerButt Pepper website. With names like I Dare You Stupit and Purgatory, Currie makes it fairly obvious he isnt kidding about the heat.
This warning also helps to clarify that it might be wise to think twice before trying one of these sauces at home:
After touching or handling hot peppers always remember to wash your hands with a product containing acidity such as lime or lemon juice. Some of our peppers are smokin hot and if not properly handled will temporarily damage skin tissue. When sharing your hot peppers with others, please let them know to use with caution.
I like spicy food as much as just about anyone, but this race to create the world’s hottest chili pepper is getting ridiculous. As it is, I’ve subjected myself to plenty of discomfort simply by using store-bought habaneros.
Yeah seriously, who would ever eat that?
sheesh! what can you do with it? i cooked a quarter of a habanero, which only falls 100,000 to 350,000 on the Scoville scale, and i choked my family out of the house... and we like heat in our food...
It’s a novelty, an I-dare-you sort of thing. Very few actually use them in cooking, and sparingly at that.
I really doubt that the Reaper is any hotter than the Cili found in the Philippines and other SE Asian areas.
I totally expect new peppers to start giving off visible light by the time they reach 5 million units. And somebody will before long.
I make a nice habanero pineapple salsa. I put two habaneros and four jalapenoes. Its yummy
I want the spray version.
I love a sprinkle of dried habenero flakes on a slice of garlic chicken pizza. Wonderful flavor.
any pepper or pepper sauce that requires a legal release and can’t be cooked without using a respirator mask with eye protection and neoprene gloves might not be a good idea.
True dat. This half-cajun boy stops at the habanero level of heat and deliciousness. Anything beyond that is another increase in endorphins. Now I grew up with Tabasco on the table and fiery gumbo and jambalaya, so I like the heat. mmm mmm mmm
Look at these peppers..1.5 million scoville units..
I'll stick with my jalapenos.
I like spicy food too but only to a point. I can’t understand why someone would be willing to eat something that’s so hot it could cause tissue damage and extreme pain...going in and coming out!
I have to agree. I like spicy food (within reason) but there's a point where too much heat overwhelms my taste buds, numbing them.
After that it doesn't matter what you're eating, it tastes like nothing at all.
Unfortunately my rectum doesn't get numb, so eventually I pay heavily for the spice my mouth was too numb to enjoy...
Exactly. These people should stop messing around with these sissy peppers. They should just eat hot coals and wash it down with sulfuric acid.
Serranos actually get me worse than habaneros. Just an unrelenting hotness about those little suckers. Especially when really fresh.
Here in Seattle there is a sea salt company that uses the Bhut Jolokia, or ghost pepper, in one of their salts. They also have various habanero and jalapeno salts.
With the ghost pepper, they use masks in the factory when they mix it with the salt. I like that one because one can add a lot of heat with a little salt to various soups and stews.
Generally, though, I prefer my standard red Tabasco sauce. Never got into the greens and other Tabascos that company makes.
I’m a wuss. I can’t even stand poblanos.
sounds delish... are the habaneros raw or roasted?
So long as this effort is not government (taxpayer) subsidized (Winthrop College?), let the race go, it hurts only those who subject themselves to it. Besides it gets that title back here in the good ol’ USA from India’s Bhut Jolokia Ghost Pepper!
My real question is what does this do for morning breath?
All being used for weapons, I presume?
I thought the “Ghost” chili pepper was commonly known as the hottest. Not on this list?
serranos are my favorite of the chilis... i use it in guacamole, scrambled eggs, salsa... love it raw and roasted...
And with that in mind, Happy Kwanzaa everybody.
Went to a house party with a bunch of coworkers. The host suggested we stay away from this white Chinese sauce. One of the guys went up and scooped up about half spoonful and ate it.
I took a little on my tongue and had heat flashes. I describe my tolerance as “normal.”
Coworker said he had always had a high tolerance for peppers and spice as did his grandfather.
Never did remember the name of the pepper or the sauce but it was white.
I’m buddies with Sammy Hagar’s kid, Aaron. Two years ago, I stopped into his bar to say ‘hi’. He said, ‘Hey, you like hot sauce, right?”. I said, “Oh, yeah. Can’t be too hot.” He then told me that he made a special batch for Michael Anthony because he was going to visit Tahoe for the weekend, but - unfortunately - couldn’t make it. He asked if I wanted it for my wings, adding “but it’s wickedly hot!”. Well, I cockily replied “Bring on this Rock Star wussy’s ‘hot sauce’! Puhlease!”.
Aaron brought out some wings with the sauce in a wimpy side cup. “Seriously? This is it?” My other friend bolstered my bravado and told Aaron “You haven’t seen Billy down blazing sauce, have you?” Aaron said “well, this will beat anything he’s tried...be warned.”
So, predictably, I downed a half shot of it, to try and put the Van Halen idol to shame. Yeah, Aaron went to get the milk and Blue cheese dressing before I had a chance to start crying. I was in hell for twenty minutes and had a revisit of the pain the next morning, on the exit.
For you sauce lovers who have my bravado, stop in to Cabo Wabo in Tahoe and see if they have any of Anthony’s sauce on hand...but do a pinky dip, first.
No kidding. Jalapeno is about as crazy as I need to get. Some drunk idiot will take a dare, eat one of those things and die. Just a matter of time.
Lol - Awesome! I was in the first table to the right, just outside the pic, facing that exact direction as tears fogged up the neon. How embarrassing. Ha!
The hottest I have ever experienced was eating a simple green bell pepper, and Italian sausage, while watching the election returns in the last election.. PuckerButt, indeed.. :)
I like the taste of what I eat.
I don’t care to scald my taste buds.
I also enjoy taking my Obama without scalding my wookie.
There is discussion of your ghost peppers on this thread.
I like to hear the sizzle sound coming from the water in the toilet bowl as you’re taking a dump. Don’t do it outdoors ‘cause you might set the grass on fire.
Indeed...burns at BOTH ends. What a rush.
We are finally offering the ‘Ghost’ pepper through Jung Seed. I’ve restocked TWICE already.
These people are friggin’ NUTS! You could build a nuclear bomb wid dat chit, LOL!
I wonder if he grows giant, flavorless squash also.
LOL. The deer ate all my habaneros this year even. They left the truly incindiary stuff alone though.
I’ve got some lightening peppers, scorpions and ghost peppers in my garage in pots right now.
In your part of the country they’ll have a devil of a time getting ripe peppers. In my experience the ghosts and scorpios don’t make around here till the end of August and that’s with our massive amounts of heat units. Although, even the green ones are hot hot hot.
My wife is from Mexico, and she and some folks on her father’s side REALLY like to eat hot stuff - to the point where their eyes are tearing and the noses are running. The wife usually cannot find anything hot enough at local restaurants, and I’ve taken to telling the waiters and waitresses to just get some battery acid and put it on her food.
However, she will only dabble a bit with the ghost peppers, as they’re 5 times hotter than the habaneros that most normal people (like me) think are alien chemical weapons from Hell. Can’t wait to tell her about these evil little sumbitches.