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Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) [1] is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. [2] [3] It is native to the Americas—a cultivar of Capsicum chinense, which originated in the Amazon Basin, Central and South America. [4] [5]
Currie, an American breeder, began working in about 2001 on what would become the Carolina Reaper. It took over 10 years to develop. [1] [2] Sorting through hundreds of hybrid combinations, Currie was finally successful at crossing a "really nastily hot" La Soufrière (Saint Vincent) Habanero pepper from the Caribbean island of Saint Vincent and a Naga pepper from Pakistan".
The Trinidad Moruga scorpion (a cultivar of Capsicum chinense) is a chili pepper native to the village of Moruga, Trinidad and Tobago.In 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad Moruga scorpion as the hottest chili pepper at that time, with heat of 1.2 million Scoville heat units (SHUs).
A bottle of hot sauce claimed to have 16 million SHU sold for US$595. [12] Chiliheads make YouTube videos showing themselves eating super-hots as a means of providing entertainment or marketing the heat of a particular pepper. [6] [12] In Nagaland, India, the annual Hornbill Festival includes a ghost pepper-eating competition. [4]
The Trinidad scorpion 'Butch T' pepper was, for three years, ranked the most pungent ("hot") pepper in the world according to Guinness World Records. [5] [6] A laboratory test conducted in March 2011 measured a specimen at 1,463,700 Scoville heat units, officially ranking it the hottest pepper in the world at the time.
Red hot chili peppers are 88% water, 9% carbohydrates, 2% protein, and 0.4% fat (table). In a 100 gram reference amount, chili peppers supply 40 calories, and are a rich source of vitamin C and vitamin B 6. [50]
Move over, hot chocolate and egg nog — it seems steamed-up Dr Pepper is the new cold weather beverage of choice. In a video posted on Instagram, user Morgan Chomps kickstarted a new trend: Dr ...
Trappey's Red Devil Cayenne Pepper Sauce: Vinegar, red cayenne pepper, salt, guar gum, xanthan gum, ascorbic acid (product label, 2009) New Iberia, Iberia Parish, Louisiana, US: 150 mg of sodium per 5 g serving (6% DV), kosher, [22] glass bottle Trappey's Bull brand Louisiana Hot Sauce: Red jalapeño peppers 1,200 - 1,600 [23]