Did you know what Carolina Reaper is? The Carolina Reaper is officially the hottest pepper in the world, according to Guinness World Records as of 2013. Eyes rolling to the back of your head hot, that’s how hot a Carolina Reaper is. It was bred by Ed Currie, who runs the Pucker Butt Pepper the Company in Fort Mill, South Carolina. The pepper is a crossbreed between a ghost pepper and a red habanero pepper. The pepper’s heat is a melting 1,569,300 on the Scoville scale of Scoville Heat Units (SHU).
On 07 August 2013, the Carolina Reaper was officially named the world’s hottest chili by Guinness world records, with individual peppers rating over 2.2 million Scoville Heat units (SHUs).
Basically, a chili is the fruit of the plant genus “Capsicum“, which protects the seeds. The Carolina Reaper comes from the Capsicum Chinese species of chili pepper. The placenta is the hottest part of the pepper because it contains the most capsaicin – the chemical that makes them spicy. The endocarp also has high levels of capsaicin.
The Carolina Reaper is so strong, you’re supposed to wear gloves when you hold it. The Carolina Reaper chili is 400 times spicier it’s not the seeds that make a chili spicy, it’s the white flesh nearest to the seeds that give it its kick. Only mammals feel the heat of a chili, they don’t affect birds at all!
In 1912 American pharmacist Wilbur Scoville devised the Scoville scale to measure how many times a chili would have to be diluted in sugar water before its heat could not be felt. This was originally judged only by an individual’s taste, which was highly inaccurate. Today the scale is measured scientifically with pure capsaicin at 16 million SHU.
On August 07, 2013, Carolina Reaper an awful looking chili won the crown. It is an evil-looking, bright red, gnarled, lumpy fruit with apparently a sucked up belly and a small tail that reminds one of a wasps sting with an average 1.5 million Scoville Heat units.
The spiciest pepper known to man was 230 times hotter than a jalapeno pepper.