The Carolina Reaper is a cultivar of the Capsicum chinense plant. Developed by South Carolina breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. In 2013, Guinness World Records declared it the hottest chili pepper in the world, surpassing the previous record holder, the Trinidad Scorpion "Butch T". Other varieties may be spicier, but are not officially confirmed with a Scoville scale higher than the Carolina Reaper.
|Hybrid parentage||Ghost Pepper x Habanero|
|Origin||Fort Mill, South Carolina, US|
|Scoville scale||1,569,300 on average SHU|
The sensory heat or pungency detected when consuming a Carolina Reaper derives from the density of capsaicinoids, particularly capsaicin, which relates directly to intensity of chili pepper heat and Scoville scale. 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 Records on 11 August 2017. The official Guinness World Record heat level was 1,641,183 Scoville Heat Units (SHU) in 2017, according to tests conducted by Winthrop University in South Carolina. The figure is an average for the tested batch; the hottest individual pepper was measured at 2.2 million SHU.
The crossbreed is between a "really nastily hot" La Soufriere pepper from the Caribbean island of St. Vincent and a Naga Viper pepper from Pakistan, and is named 'Reaper' due to the shape of its tail. It has been described as having a fruity taste, with the initial bite being sweet and then immediately turning to "molten lava".
In May 2017, Mike Smith of St Asaph, working with Nottingham Trent University, claimed to have surpassed the Carolina Reaper with his Dragon's Breath pepper, reported to be 2.4 million SHUs, and applied to Guinness World Records for confirmation. In 2017, the creator of the Carolina Reaper claimed to have bred a stronger pepper known as Pepper X having 3.18 million SHUs.
Possible medical effectsEdit
In April 2018, a case report of "thunderclap headaches" in a 34-year-old man – who was hospitalized a few days after consuming one Carolina Reaper pepper of unspecified size in a contest – included a presumptive diagnosis of reversible cerebral vasoconstriction syndrome (RCVS). With no reason to believe pepper compounds had a role in the mechanism of RCVS, other clinical interpretations, such as a stress response from eating such a hot pepper, may explain the headaches.
For growing, the pepper has been described as "a good all-rounder to try at home" by UK ethnobotanist James Wong, who said that they require temperatures of at least 18–20 °C (64–68 °F) and suggested growing in 30–40 cm (12–16 in) pots to restrict growth and produce fruit sooner. When fully ripe, two peppers occupy the palm of the hand.
- "About Us". PuckerButt Pepper Co. Archived from the original on 2018-06-16. Retrieved 2017-02-24.
Smokin’ Ed gained the pepper industry’s attention in November 2010 when an NPR Reporter stopped by to eat an HP22B pepper–now known as Smokin’ Ed’s Carolina Reaper®.
- "Confirmed: Smokin Ed's Carolina Reaper sets new record for hottest chilli". Guinness world records. 2013-11-19. Retrieved 2016-09-14.
- Nagy, Z; Daood, H; Ambrózy, Z; Helyes, L (2015). "Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers". Journal of Analytical Methods in Chemistry. 2015: 102125. doi:10.1155/2015/102125. PMC 4606152. PMID 26495153.
- "Hottest chili". Guinness World Records. 11 August 2017. Retrieved 4 January 2019.
- Hallock, Betty (December 26, 2013). "World's hottest pepper hits 2.2 million Scoville heat units". Los Angeles Times.
- Collins, Jeffrey (December 26, 2013). "World's hottest pepper is grown in South Carolina". Associated Press. Archived from the original on July 1, 2015.
- Zucchino, David (2014-11-27). "From Pot To Hot: How a grower produced world's most fiery chile pepper". LA Times.
It took 12 years of crossbreeding for Currie to reach the pinnacle of the pepper world. He said he tested hundreds of hybrid combinations before finally crossing a "really nastily hot" La Soufriere pepper from the Caribbean island of St. Vincent and a Naga pepper from Pakistan to create Smokin Ed's Carolina Reaper — "a tidal wave of scorching fire," as the PuckerButt website puts it.
- Tu, Chau. "Eating the 'Carolina Reaper' pepper is 'like eating molten lava'". pri.
- Smithers, Rebecca (16 July 2016). "UK shoppers to feel the heat as world's strongest chilli hits the high street". The Guardian. Retrieved 25 March 2018.
- "'World's hottest' chilli pepper grown in St Asaph". BBC News. 17 May 2017. Retrieved 18 May 2017.
- Tracey Saelinger (29 September 2017). "'World's hottest pepper' will make you choke, sweat and cry for mercy". Today. NBC Universal. Retrieved 14 Jan 2019.
- Garisto, Dan (May 17, 2018). "Owww! World's hottest chili leads to days of severe headaches". Science News for Students. Retrieved May 24, 2018.
- Boddhula, Satish Kumar; Boddhula, Sowmya; Gunasekaran, Kulothungan; Bischof, Edward (2018). "An unusual cause of thunderclap headache after eating the hottest pepper in the world – "The Carolina Reaper"". BMJ Case Reports. 2018: bcr–2017–224085. doi:10.1136/bcr-2017-224085. PMID 29632122.
- Tim Carman (12 April 2018). "Can a chile pepper really cause an 'incapacitating' headache?". Food. The Washington Post. Retrieved 25 May 2018.
The authors may have been too quick to pin the blame on the Carolina Reaper. Other experts in the field of neurology and headache research say that there’s no clear evidence that capsaicin, the active ingredient in chile peppers, causes a narrowing of arteries. Nor does RCVS always lead straight to thunderclap headaches, which cause “incapacitating” pain
- Wong, James (February 28, 2016). "Gardens: the hottest chilli ever grown". The Guardian. Retrieved February 26, 2016.
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