The pepper was bred in a greenhouse in Rock Hill, South Carolina, by Ed Currie, proprietor of the Puckerbutt Pepper Company in Fort Mill. The sensory heat or pungency detected when eating a Carolina Reaper derives from the density of capsaicinoids, particularly capsaicin, which relates directly to the intensity of chili pepper heat and Scoville Heat Units (SHU).
It has been described as having a fruity taste, with the initial bite being sweet and then immediately turning to "molten lava". The crossbreed is between a "really nastily hot" La Soufriere pepper from Saint Vincent and a Naga pepper from Pakistan, and was named "Reaper" due to the shape of its tail. Pungency 30-day-old Carolina Reaper plant Mature plant Mature plant In 2013, Guinness World Records declared it the hottest chili pepper in the world. Developed by American breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. The Carolina Reaper is a cultivar of the Capsicum chinense plant. Use a fertilizer like a 10-30-20 once a month as soon as buds start to appear.Exceptionally hot cultivar of the Capsicum pepper Apply magnesium monthly either with Epsom salts or with a Cal-mag spray. Feed the plants fish emulsion diluted for the first few weeks, weekly. (20 C.) by day and no lower than 50 degrees F.
Carolina reaper full#
These peppers need full sun and can go outdoors once temperatures during the day are at least 70 degrees F. Prepare a bed by tilling deeply, incorporating plenty of organic matter and ensuring good drainage.
Carolina reaper how to#
How to Grow Carolina Reaper OutsideĪ week or two before transplanting outside, harden seedlings off by gradually exposing them to outdoor conditions. Plant seeds shallowly with just a bit of soil dusted over them and then water evenly.
Use well-draining, light soil with a pH range of 6 to 6.5. Also, germination can be very slow and take up to two weeks before you see a sprout. The plant takes 90 to 100 days to maturity and should be started indoors at least six weeks before planting outside. The pepper is no harder to grow than any other pepper plant, but it needs an extremely long growing season and, in most cases, must be started inside well before planting out. If you are a glutton for punishment or just like a challenge, by now you are thinking you’ve got to try growing Carolina Reaper. The plant also can be found with fruit in yellow, peach, and chocolate.
Carolina reaper skin#
The skin may be smooth or have small, pimply bumps all over. They are chubby, red little fruits with a scorpion-like tail. The fruit pods are an unusual shape as well. The sweet, fruity flavor initially is unusual in hot peppers.
The highest Scoville units measured were over 2.2 million, the average is 1,641,000. The Winthrop University in South Carolina was the testing location.
The Carolina Reaper is a cross between the well-known ghost pepper and red habanero. Even if Carolina Reaper isn’t the record holder anymore, it is still plenty spicy enough to cause contact burns, chili burn, and should be used with caution. It is considered the hottest pepper by the Guinness Book of World Records, although there is a rumored contender by the name of Dragon’s Breath. Carolina Reaper Hot Pepperįans of hot, spicy food should try growing Carolina Reaper. This is a not a hardy plant, so some tips on how to grow Carolina Reaper can help you get a harvest before the cold season hits. The Carolina Reaper hot pepper scores so high on the Scoville heat unit ranking that it outstripped other peppers two times in the last decade. Start fanning your mouth now because we are going to talk about one of the world’s hottest peppers.
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