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The Carolina Reaper chili pepper is a cultivar of the Capsicum chinense plant. Developed by American breeder Ed Currie , the pepper is red and gnarled, with a bumpy texture and small pointed tail. It was the hottest chili pepper in the world according to Guinness World Records from 2013 to 2023 before it was surpassed by Pepper X , which was ...
Capsicum chinense, which includes all of the habaneros, [5] Scotch bonnets, Trinidad Scorpions, the Bhut Jolokia, and the Carolina Reaper. Capsicum frutescens, which includes the Tabasco pepper and many of the peppers grown in India; [6] sometimes not distinguished as a species separate from C. annuum. [7] [8]
Capsicum (/ ˈ k æ p s ɪ k ə m / [3]) is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit, which are generally known as "peppers" or "capsicum".
The Carolina Reaper and the Naga Viper are two of the world’s hottest peppers. The former averages about 1.6 million Scoville units and the Naga Viper stands only a bit less at 1.3 million.
There’s a new hottest chili pepper in town, created by the South Carolina man who made the Carolina Reaper. SC creator of Carolina Reaper has new hottest pepper on Earth. See it tried on YouTube ...
Cold Shoulder Gourmet, found in Charleston, is Yelp’s pick for the best sandwich shop in South Carolina for 2024. Yelp notes that one of the favorite sandwiches at the small eatery is made with ...
Mature Carolina Reaper, listed by Guinness as the hottest chili pepper from 2017-2023. Amongst growers in the US, the UK, Australia, and France, there has been a competition since the 1990s to grow the hottest chili pepper. Chili pepper species and cultivars registering over 1,000,000 Scoville Heat units (SHU) are called "super-hots".
Pepper X resulted from several cross breedings that produced an exceptionally high content of capsaicin in the locules – the plant tissue holding the seeds. [2] The extensive curves and ridges of a Pepper X chili create more surface area for the plant placenta and locules to grow and retain capsaicin, adding to the intensity of heat experienced when a Pepper X is eaten. [2]