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On the Scoville Heat Scale, the Carolina Reaper pepper has an average Scoville Heat Unit (SHU) rating of1,641,000with some individual peppers topping out at an incredible 2,200,000 SHU.
To give you an idea of how off-the-charts Carolina Reaper Scoville units are compared to other common pepper powders,abell pepper has a SHU of 0 as it has no heat. A common jalapeño has a SHU of around 2,500- 6,000 SHU. Whereas habanero peppers range anywhere from100,000 to 350,000 SHU.
Carolina Reaper Pepper Characteristics:
The Carolina Reaper pepper wasbred by the pepper cultivar, Ed Currie, who cultivated the pepper by cross-breeding a red habaneropepper with a red Ghost Pepper. It was bred in a greenhouse in Rock Hill of South Carolina and was previously named HP22B. Ed also goes by the nickname, Smokin' Ed. Our Carolina Reaper Powder is mildly sweet and has a fruity flavor. That is, once you get pastthe overwhelming heat the pepper contains!
Since thepeppers are a crossbreed between a ghost pepper and a red habanero pepper, it has a sweet fruity flavorbut the heat hits you instantly. Your skin begins to sweat and the intense pain in your mouth is unbearable. Luckily this pain subsides in about 10 minutes.
What do Carolina Reaper Peppers look like?
Unlike most peppers that have a smooth appearance, reaperpods are very rough in appearance and have a tail that looks similar to a scorpion stinger. They generally range in size from about 3/4 of an inch to 1.5 inches in diameter.
Carolina Reaper Pepper Pungency
The heat, also known as pungency as it relates to peppers, is caused by the chemical compound capsaicin.Capsaicinis an oil that is prominent in the world's hottest peppers. One known antidote to capsaicin is caseinwhich is present in some milk-based products. Casein works as a detergent that binds to the capsaicin and gives the consumer of hot peppers some relief from the pepper's pungency.
The most pungent (spiciest) part of the pepper is in the inside top portion of the peppers, especially around the seeds. When trying apepper it is always best to start with the bottom of the pepper near the tail by trying just a small sliver to get a feeling of just how hot the pepper is.
Growing Season:
Late February - Late November.
Nutritional Value:
Chile peppers contain a high amount of vitamin C. Almost twice the number of citrus fruits.
Common Uses For Carolina Reaper Seasoning:
- Insanity Wings
- Mexican Dishes
- Chili
- In restaurants that want the hottest heat levels, this would be 5 on and 1 - 5 scale.
- Add heat to any meal.
- Commonly used in pepper-eating contests and food-eating challenges. We host a pepper-eating contest at the Arizona Taco Festival each year. Most people are unable to even get to the Carolina Reaper and bow out on Ghost Peppers and Scorpion Peppers.
- Super spicy dips
Why buy the Carolina Reaper powder over the flakes or whole peppers?
- Dissolveseasily making for a more constantheat level throughout the dish.
- The powder is a combination of thousands of Carolina Reaper peppers. The heat level will be the average heat level of those peppers. This allows us to provide you with a more consistent product for use in recipes. While the heat level will vary from crop to crop the variation will be less noticeable compared to purchasing the whole peppers where heat differences between every single pepper will be much greater.
- Cheaper to ship compared to whole peppers. The volume of powder is much less than the volume of whole peppers and flakes.
Why buy from us?
- Premium quality non-smoked powder, you will taste the difference.
- Lightning-fast shipping time, we will ship your order in under 2 business days. Most orders ship the same day or the very next business day.
- Pure, no additives.
- Ships in a high-quality spice jar with a sealed sifter flip top.
Looking for a larger amount?
We offer wholesale discounts on purchases over $500. You canlearn about wholesale on our Wholesale Page.
Frequently Asked Questions About Carolina Reaper Peppers
Can a Carolina Reaper kill you?
No. For a person who is not allergic to fruits, capsaicin, or any of the particular natural chemicals in the peppers it will likely not kill you. If you have any underlying medical conditions, talk to your doctor before consuming them. The pain you feel is actually limited to mammals. For birds, they do not have the same pain receptors as mammals and do not even notice the heat. Birds are said to experience no adverse reactions to eating peppers. It is thought this is by nature’s design as this allows the birds to eat the peppers and transport the seeds to faraway lands, thus ensuring the survival of the species.
What is hotter than a Carolina Reaper?
Nothing is officially hotter than a Carolina Reaper Pepper according to Guinness World Records. Ed Currie, the cultivar (breeder), of thepepper is said to be trying to get a new cultivar called Pepper X officially certified as the newest hottest pepper. The process takes a very long time as it is very time-consuming and rigorous.
Related Guides and Recipes
- The Carolina Reaper Pepper – The Ultimate Guide
- Carolina Reaper Fried Chicken SandwichRecipe
- Carolina Reaper Meatball Sub Recipe
- Carolina Reaper Baked Chicken Wings Recipe
- Carolina Reaper Chicken Salad Sandwich Recipe
As a seasoned enthusiast in the realm of spicy cuisine, particularly in the intricate world of chili peppers and their Scoville Heat Units (SHU), I bring to you a wealth of firsthand knowledge and a deep understanding of the subject. My expertise extends beyond the ordinary, delving into the origins, characteristics, and applications of some of the hottest peppers on the planet.
The Carolina Reaper, with its staggering average Scoville Heat Unit (SHU) rating of 1,641,000, and individual peppers reaching a mind-blowing 2,200,000 SHU, is the central focus of our exploration. To put this into perspective, a bell pepper registers at a heatless 0 SHU, while a common jalapeño ranges from 2,500 to 6,000 SHU. Habanero peppers, known for their spice, fall between 100,000 and 350,000 SHU. The Carolina Reaper's heat level is off the charts compared to these more familiar peppers.
Bred by the skilled pepper cultivator Ed Currie, also known as "Smokin' Ed," the Carolina Reaper is a hybrid of a red habanero and a red Ghost Pepper, originally named HP22B. The resulting pepper, while mildly sweet and possessing a fruity flavor, is notorious for its instant and overwhelming heat that can cause intense mouth pain and sweating. The distinctive appearance of Carolina Reaper pods, with their rough texture and scorpion-like tails, sets them apart from other peppers.
The heat in peppers, scientifically termed pungency, is attributed to capsaicin, an oil found abundantly in the world's spiciest peppers. An interesting tidbit: casein, present in some milk-based products, serves as an antidote to capsaicin, providing relief from the pepper's pungency.
Carolina Reaper peppers thrive in a growing season that spans from late February to late November, offering not only intense heat but also nutritional value in the form of high vitamin C content.
The practical applications of Carolina Reaper seasoning are diverse, ranging from adding heat to various dishes like Insanity Wings, Mexican dishes, and chili, to being a staple in pepper-eating contests and food challenges. The pepper's potency is concentrated in the upper portion around the seeds.
When it comes to choosing between Carolina Reaper powder, flakes, or whole peppers, the powder offers advantages such as easy dissolution, consistent heat levels, and cost-effective shipping due to its reduced volume compared to whole peppers.
In addressing common questions about Carolina Reaper peppers, it's clarified that, while the intense pain they cause is limited to mammals, they are not lethal. The article also mentions that nothing officially surpasses the Carolina Reaper in heat, although Ed Currie is exploring a new cultivar called Pepper X.
To complement this exploration, the article concludes with related guides and recipes, making it a comprehensive resource for those seeking to navigate the fiery world of the Carolina Reaper pepper.
