The Carolina Reaper was developed by American chilli breeder “Smokin’” Ed Currie, who began growing chilli plants and experimenting with crossbreeds after returning to his parents’ home state of South Carolina.
The Carolina Reaper comes from the Capsicum chinense species and is a cross between the La Soufriere Habanero pepper from Saint Vincent in the Caribbean and a Naga Viper from Pakistan, which was gifted to Currie by a doctor. Officially coming in at over 1.5 million Scoville Heat Units (SHU), it was named as the hottest chilli pepper by Guinness World Records in 2013, a title it held until 2023 when Currie’s new creation Pepper X (2.693 million SHU) took over the top position
Seeds for the Carolina Reaper are sold across the globe, but it’s not as easy to grow as other chilli plants. It’s best to grow it indoors, ideally on top of a seed heating mat which speeds up the germination process. Seeds typically sprout between seven and 10 days when they are kept in conditions between 26–32 degrees Celsius. The chillis can then be replanted in larger pots and moved outside two to three weeks after sprouting.
Carolina Reapers require full-sun conditions and will develop branches and leaves before flowers appear. Lime green peppers will then grow and turn vibrant red in colour, which means they are ready to be harvested. The peppers should be picked from the stem to prevent any breakages in the fruit’s skin.
The peppers are deep red in colour and have a gnarled, bumpy exterior with a distinct tail at the bottom. Carolina Reapers have a fruity taste with notes of cinnamon and chocolate, which are quickly dominated by a sheer, burning heat. One of the most common applications for the peppers is to use them to make hot sauce, however it’s highly recommended goggles are worn when cooking them indoors. Alternatively, the chillis can be dehydrated and made into a powder which can be used to add heat to food.
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