If you think you’re a boss for eating a hot pepper and didn’t break a sweat, you probably haven’t tried the Carolina Reaper yet. This is the hottest pepper in the world, with a rating on the Scoville scale of 1.57 million, upwards of 2.2 million. The creator of this insane pepper is Ed “Smokin” Currie in a Rock Hill, South Carolina greenhouse. The official place to buy these peppers is from Ed’s PuckerButt Pepper Company website in Fort Mill, SC, but of course you can buy the seeds for these suckers off of Ebay if you were really interested.
When a ghost pepper (Bhut Jolokia) and red habenero got together, this Frankenstein was born and it has held the Guinness world record for hottest chili pepper since November 2013. Millions of people have tried it, mostly to say that they did and for bragging rights, and about 99% of these participants probably regretted even trying the challenge in the first place, if only to make a video about it and generate tons of hits and reactions.
It takes about 90 days to grow a full Carolina Reaper. The pepper has a fruity and sweet flavor that can be tasted before the raging inferno heat kicks in and brings tears to your eyes and pain from head to toe, from what I’ve read.
No amount of water, icecream, or milk is good enough to extinguish the torture that these “things” do, and that’s coming from someone who hasn’t even tried this and probably will be glad to not have.
All hot peppers are part of the genus Capsicum, which comes from the Latin word “capsa” for box and the Greek “kapto” to gulp. The ingredient in these peppers that makes them so hot is called capsaicin. I totally did not know this until today. I suppose it is where the words “capsule”, “capsize”, and “captivate” come from, which all center around a box or container of some sort (to captivate is to hold someone’s interest, containing it in a box of sorts before it is finally released).
Anyway, that was my little spill on this hot pepper for the letter C. Stay tuned for more food related posts.