Our Hottest Pepper: ‘Carolina Reaper’
‘Carolina Reaper’ has yet to gain the cult following of the ‘Ghost’ Pepper but it is officially the hottest, according to the Guinness Book of World Records. When Peppers reach up past a million Scoville heat units, does it really matter how far? For the record, ‘Carolina Reaper’ (1,400,000 to 2,200,000 SHU) is just about twice as hot as ‘Ghost’ (855,000 to 1,041,427SHU). Serious, extreme Pepper aficionados will find these fiery—they’re definitely not for the faint of heart.
Any doubt about the heat quotient of ‘Carolina Reaper’ can be quelled with one look at the fruit: a gnarled up ball of blazing red with a scythe-like tail at the base. You might be surprised to learn that this cross between a Pakistani Naga and a Red Habanero was bred for sweetness as much as it was for heat. Many super hot Peppers are too intense for mere mortals to eat raw—they’re often used in hot sauces instead, where sweetness helps them pair with trendy tropical fruit flavors like mango and pineapple.
Remember to use caution when handling these little devils. We recommend wearing gloves, and when bravely consuming them keep a glass of milk at the ready. Be prepared for a slow burn—you’ll get the sweetness first and then it can take 30 seconds to a minute for the heat to fully intensify.
Both ‘Carolina Reaper’ and ‘Ghost’ Peppers are available in the 1801 flat and the 4.5-inch pot.
