Despite the extremely scorching heat of this super hot pepper, the Carolina Reaper is surprisingly fruity and sweet. Ketchup is also getting hotter with the release of Heinz’s Hot & Spicy Ketchup. Yes, the superhots are so named for a reason. That is crazy hot! There is also information on oven drying in case a dehydrator is not attainable for you. But i think some of stuff you guys are talking are in a different class altogether. The pods mature to a vibrant red color. Thank you I made hot sauces, pickles, used them in various recipes and froze some. The truth is that the hole was formed from vomiting after he ate a burger with ghost pepper puree. How accurate is this article? This year alone, Currie will harvest around 17 million Carolina Reaper peppers right on his own land in South Carolina and could stand to make as much as $1 million from selling the pepper seeds and making paste out of the peppers that he then sells to hot sauce companies. We are striving to become the ultimate resource for information on peppers, and if you notice any inaccuracies, or want to contribute content, please contact us. We have lots of space and lots of light with n/e and s/e exposure. The Carolina Reaper was deemed as the world’s hottest chili pepper in 2012 by the Guinness World Records, surpassing the previous record holder; the Trinidad Moruga Scorpion. And now, in 2013, a majority of Americans are saying they prefer hot or spicy foods. One distinctive feature is a typical scorpion-like tail, much like that of a scorpion pepper. Compared to your average jalapeno pepper, it measures 175 to 880 times hotter. Bred in a Rock Hill, South Carolina, greenhouse by "Smokin" Ed Currie, proprietor of the PuckerButt Pepper Company in Fort Mill, the Carolina Reaper was certified as the world's hottest chili pepper by the Guinness World Recordson August 11, 2017. “While no peppers have been officially listed by Guinness as being hotter than the reaper, some peppers have been claimed to be hotter. No, eating Carolina Reapers or other superhot chili peppers will not kill you. The Carolina Reaper (2,200,000 SHU) is the hottest pepper in the world – ranging from 1,500,000 Scoville Heat Units and peaking at 2,200,000 SHUs. The sensory heat or pungency detected when eating a Carolina Reaper derives from the density of capsaicinoids, particularly capsaicin, which relates directly to the intensity of chili pepper heat and Scoville scale. Hey! Some of them are really acridly hot. One is “How to Dehydrate Chili Peppers and Make Chili Powders”: But maybe they had additional problems which weren’t appreciated then eg H pylori infection of the stomach which is often wrong diagnosed as ulcers Mercifully H pylori can be treated these days. Do you know what chilis are used in the Doritos crisps/chips “Chili Heatwave”? In other words, it’s a pepper that’s a 100 times hotter than a Jalapeno. The max ive enjoyed is scotch bonnet. So scroll on down to learn about your favorite heat or click here to learn more about the Scoville Scale and its history. Let me know how it all turns out. As for Sriracha hot chili sauce, the brand sold over 20 million bottles just last year. I'm Mike, your chilihead friend who LOVES good food. I found a ghost pepper plant from Bonnie Farms at Lowe’s this year. I have once taken a solid bite of a whole reaper and can attest that the heat is extreme. I am just not sure if they are duds or if they will actually be ok. Also can these be grown indoors year round? Learn more about the Carolina Reaper here. P.S. document.getElementById("comment").setAttribute( "id", "a46b7d3923e986f66e549e247069dba9" );document.getElementById("ed5ac66ab8").setAttribute( "id", "comment" ); This site uses Akismet to reduce spam. I hope these pages help! Respect! Absolutely! Thanks, Don. A Jalapeño pepper clocks in at 10,000 to 20,000 Scoville units, but that’s actually pretty mild when compared with the world’s spiciest peppers. Since the growth of his business, he has trademarked his brand “Smoking Ed’s Carolina Reaper.” which gives him the sole right to phrase that on his sales of peppers and seeds. I left a few to dry in order to crush them or make powder, but they shrank miserably and lost their bright red color to a brownish orange, which appeared rotten although they were very dry and hard.