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The Carolina Reaper!

With its intense heat and distinctive flavor, the Carolina Reaper has captivated chili enthusiasts and spice lovers around the globe. This gnarly red pepper is a signature ingredient in our spicy barbecue blend, Somethin' To Cry About. It lends a fruity and sweet taste that creeps into an intense heat after the flavors wash along the tongue.

Background

Originally cultivated by Ed Currie from PuckerButt Pepper Company, the Carolina Reaper is a hybrid pepper, created through selective breeding techniques aimed at maximizing heat levels. It is a cross between a Pakistani Naga pepper and a red habanero, resulting in a small, wrinkled pepper with a distinctive tail-like protrusion.

It was officially recognized as the world's hottest chili pepper by the Guinness World Records in 2013, surpassing the previous record holder, the Trinidad Moruga Scorpion. In 2024, it was surpassed by another of Currie's creations - Pepper X.

Flavor Profile

Despite its blistering heat, the Carolina Reaper offers more than just intense spiciness. It boasts complex flavor profiles characterized by fruity and floral notes, along with a subtle hint of sweetness. However, these nuances are often overshadowed by the pepper's extreme heat, which can reach over 2 million Scoville Heat Units (SHU).

When used sparingly, the Carolina Reaper can add a fiery kick to a wide range of dishes, including salsas, hot sauces, marinades, and chili. It is also used in small quantities to create novelty food items such as spicy chocolates, candies, and even ice creams.

The taste of the chile is sweet and fruity, with an intense heat that manifests itself after the flavor. The Reaper, averaging around 1.5 million Scoville Units, has been known to strike fear into the average person and is very coveted by chile heads. It's a sneaky pepper - the way the heat of this chile manifests makes it an ideal ingredient in our spicy barbecue blend, Somethin' To Cry About.

Fun Facts

• The Carolina Reaper was initially known as "HP22B," a reference to its heritage (having been developed in part at Rock Hill, South Carolina's Horticultural Products & Services) and its "heat level" (with "22" standing for 2.2 million Scoville units). It was later renamed the Carolina Reaper due to its intense heat and distinctive appearance.
• Eating a Carolina Reaper can induce intense physical reactions, including sweating, tears, and a burning sensation in the mouth and throat. Some individuals may experience more severe symptoms, such as nausea, vomiting, and abdominal pain, prompting warnings about consuming the pepper responsibly.
• The Carolina Reaper has gained widespread popularity in competitive chili-eating contests and challenges, where participants compete to see who can consume the most peppers or endure the highest levels of heat. These events attract chili enthusiasts and thrill-seekers from around the world.
• Despite its reputation as the hottest pepper on Earth, the Carolina Reaper is not widely used in traditional culinary applications due to its extreme heat. Instead, it is primarily sought after for its novelty value and as a testament to one's tolerance for spicy foods.