Hubbry Logo
Carolina ReaperCarolina ReaperMain
Open search
Carolina Reaper
Community hub
Carolina Reaper
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Carolina Reaper
Carolina Reaper
Carolina Reaper
View on Wikipedia
from Wikipedia

Carolina Reaper
SpeciesCapsicum chinense
Hybrid parentageNaga pepper x Habanero
BreederEd Currie
OriginFort Mill, South Carolina, U.S.
Heat Exceptionally hot
Scoville scale1,641,183 SHU

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 also developed by Currie.

Development

[edit]

Currie, an American breeder, began working around 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/Ghost pepper (locally known as bhüt jolokia) from Assam".[3][2][1][a] During November of that year, a reporter from NPR visited Currie to try the new pepper. According to Currie's website: "The reporter ate a small piece of the pepper, rolled around on the floor, hallucinated, and then shared his experiences with the national media."[2] Currie officially named the pepper: "Smokin' Ed's Carolina Reaper". The word "reaper" was chosen by Currie due to the shape of the pepper's "sickle-like" tail.[5]

Details

[edit]
Carolina Reaper plant at 30 days

The Carolina Reaper was certified as the world's hottest chili pepper by Guinness World Records on August 11, 2017.[6] Testing was conducted by Winthrop University in South Carolina during the certification process which showed an average heat level of 1,641,183 SHU for a given batch.[6][7] Previously the record for the hottest pepper had been held by the scorpion pepper which measured in at 1,463,700 SHU in comparison.[7][8] It was later claimed through media outlets such as the Associated Press that an individual Carolina Reaper had a heat level of 2.2 million SHU.[7][9][b] Currie eventually bred an even stronger pepper—known as "Pepper X"—that took the title of "World's Hottest Pepper" on August 23, 2023 that was tested indicating an average rating of 2.69 million SHUs.[10][11]

Mature plant

Pungency

[edit]

The Reaper has been described as having a fruity taste, with the initial bite being sweet and then immediately turning to "molten lava."[5][12] 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).[13]

Cultivation

[edit]

For growing, the pepper has been described as "a good all-rounder to try at home" by James Wong, an English ethnobotanist, who stated that they require growing temperatures of at least 18 °C (64 °F). He suggested growing the plants in 30–40 cm (12–16 in) pots to restrict growth and produce fruit sooner.[14] When fully ripe, two peppers occupy the palm of the hand.[12]

See also

[edit]

Notes

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Carolina Reaper

View on Grokipedia
from Grokipedia
The Carolina Reaper is a of the species, distinguished as one of the hottest chili peppers ever cultivated, with an average of 1,641,183 Scoville heat units (SHU) and individual specimens reaching up to 2.2 million SHU. This extreme heat stems from high concentrations of capsaicinoids, particularly , which trigger intense burning sensations upon consumption. The pepper's appearance is striking: small (typically 1-2 inches long), gnarled, and bright red when mature, with a distinctive hooked tail that evokes a scorpion's . Developed by American horticulturist , founder of the PuckerButt Pepper Company in , the Carolina Reaper emerged from over a decade of starting in the early 2000s, involving crosses between habanero-type and Naga peppers to amplify heat while preserving flavor. The variety gained international acclaim when it first claimed the Guinness for the hottest chili in 2013, with official certification in 2017 after rigorous testing confirmed its average heat level; it retained the title until 2023, when Currie's subsequent creation, , surpassed it at 2.69 million SHU.

History and Development

Origins and Breeding

The Carolina Reaper was developed through by , founder and president of the PuckerButt Pepper Company, based in , with greenhouse operations in nearby Rock Hill. Currie began experimenting with superhot chili peppers in the early 2000s, aiming to create varieties that combined extreme pungency with desirable flavor profiles. The breeding program took place in controlled environments to facilitate precise genetic manipulation and trait stabilization. The originated from a cross between a La Soufrière variant, sourced from St. Vincent in the , and a Pakistani Naga (Bhut Jolokia) strain. obtained the La Soufrière seeds from a co-worker originally from St. Vincent and the Naga seeds from a friend in , initiating the hybridization around 2002. Through , the parent plants were manually crossed to produce F1 hybrids, followed by isolation of subsequent generations to prevent unintended cross-pollination from other pepper varieties. This process allowed for the selection and stabilization of key traits, including high content and unique pod morphology, over multiple self-pollinating generations—typically five or more—to achieve genetic uniformity. By 2012, Currie had produced the first stable plants from this lineage, which he named the Carolina Reaper due to the pod's distinctive, scythe-like tail resembling the Grim Reaper's weapon. Initial testing of the variety occurred throughout 2012 at in , confirming its exceptional heat levels and marking the culmination of over a of iterative breeding efforts. The Reaper's development emphasized not only intensity but also fruity undertones, setting it apart from its superhot predecessors.

Recognition and Records

The Carolina Reaper achieved international recognition when it was certified by as the world's in November 2013, with an average Scoville heat unit (SHU) rating of 1,569,300 based on laboratory analysis of multiple samples. This surpassed the previous record holder, the Trinidad Scorpion "Butch T," by over 100,000 SHU. The certification involved testing conducted by students and faculty at in , who employed (HPLC) to quantify capsaicinoid concentrations in the peppers. In August 2017, Guinness World Records updated the Carolina Reaper's standing following additional verified testing, raising its average SHU to 1,641,183 while noting peak levels exceeding 2.2 million SHU in some specimens. The same Winthrop University lab confirmed these results through HPLC analysis of capsaicin and related compounds, ensuring adherence to standardized protocols for record validation. The pepper held this title unchallenged for six years, during which it became a staple in competitive eating events; for instance, Guinness recognized feats such as consuming 122 grams of Carolina Reapers in one minute in 2023. Seed and plant sales proliferated under official trademarks owned by PuckerButt Pepper Company, the breeder's firm, which registered "Carolina Reaper" for agricultural and processed products in 2019. The Carolina Reaper's reign ended in October 2023 when Guinness certified Pepper X, another cultivar developed by the same breeder Ed Currie, at an average of 2,693,000 SHU—nearly 1 million SHU hotter. As of 2025, the Carolina Reaper no longer holds the hottest pepper distinction but maintains strong commercial prominence through sauces, powders, and seeds sold by PuckerButt Pepper Company, with ongoing breeding efforts by Currie yielding even hotter variants like Pepper X. It continues to feature in global hot pepper challenges, including 2025 events at festivals like the Durban Chilli Festival and Berlin Chili Fest, where competitors consume dozens in timed contests.

Description

Physical Characteristics

The Carolina Reaper is a of that grows as a shrubby perennial plant, typically reaching a of 3 to 4 feet (0.9 to 1.2 meters) with a bushy, spreading habit under optimal conditions. The leaves are medium green, oval-shaped with pointed tips, and arranged alternately along the stems, exhibiting slight along the edges. The plant produces small white flowers with five petals, which appear in clusters and are self-pollinating, contributing to its reproductive efficiency. The pods of the Carolina Reaper are distinctive, measuring approximately 1 to 2 inches (2.5 to 5 cm) in length and width, with an oblong, gnarled shape featuring deep wrinkles and a bumpy texture. A signature feature is the "reaper's tail" or scorpion stinger, a curved, pointed appendage at the non-stem end that gives the pod its menacing appearance. The pods have medium-thin flesh and contain small seeds, with an average fresh weight of 5 to 10 grams per pod. As the pods mature, they transition from green to vibrant red or orange hues, developing a glossy, blistered that accentuates their wrinkled surface. This maturation process typically occurs 90 to 120 days after germination, highlighting the pod's compact form compared to its parent ghost pepper, which produces longer, smoother fruits on taller . The wrinkled texture and overall pod shape reflect stable hybrid traits inherited from its habanero-like parent, ensuring vigorous growth and consistent morphology in cultivated varieties.

Pungency and Heat Measurement

The pungency of the Carolina Reaper arises primarily from and related capsaicinoids, such as , which are compounds concentrated in the placental tissue—the white, spongy partition that holds the seeds within the fruit. These chemicals bind to receptors in the , producing a burning sensation, with typically comprising about 60-70% of total capsaicinoids and around 20-30%. Studies using (HPLC) have measured concentrations in Carolina Reaper placental tissue at up to 100 mg/g dry weight, with at 28-32 mg/g dry weight. The standard measure of this heat is the Scoville Heat Units (SHU) scale, invented in 1912 by pharmacologist to assess pungency through testing. In this original method, a pepper extract is serially diluted with sugar water until the heat is undetectable by a trained panel of five tasters, with the dilution factor equating to SHU (e.g., a 1:1,000,000 dilution yields 1,000,000 SHU). Due to its subjectivity, modern assessments rely on HPLC to quantify total oid content in parts per million (ppm), converting to SHU by multiplying by a factor of approximately 16, as pure capsaicin rates at 16 million SHU. Carolina Reaper pods show considerable variability in heat, ranging from 1.0 to 2.2 million SHU depending on factors like growing conditions, nutrients, and harvest timing, with HPLC analyses confirming total capsaicinoid levels of 95-132 mg/g dry weight in high-pungency samples. The official average for verified Carolina Reaper samples is 1,641,183 SHU, measured via HPLC. This intensity vastly surpasses that of milder varieties like the (2,500-8,000 SHU) and exceeds the (855,000-1,041,427 SHU).
Pepper VarietyScoville Heat Units (SHU) Range
2,500–8,000
855,000–1,041,427
Carolina Reaper1,000,000–2,200,000

Cultivation

Growing Requirements

The Carolina Reaper, a of , thrives in tropical or subtropical climates with warm temperatures, exhibiting sensitivity to that can damage or kill young plants. Optimal daytime temperatures range from 70°F to 95°F (21°C to 35°C), while nighttime temperatures should remain above 60°F (15°C) to support healthy growth and fruit set; temperatures below 55°F (13°C) may stunt development or cause blossom drop. Well-draining soil is essential to prevent , with a preferred of 6.0 to 7.0 and incorporation of such as to enhance fertility and structure. Heavy, waterlogged soils should be avoided, as they can lead to fungal diseases; raised beds or containers with or amendments are recommended for improved . Carolina Reaper plants require full sun exposure, ideally 6 to 8 hours of direct sunlight daily, to promote vigorous growth and maximum capsaicin production; they perform best in locations with moderate humidity levels of 40% to 70%. In regions with high humidity, ensure good air circulation to mitigate pest and disease risks. Watering should maintain consistent soil moisture without saturation, providing about 1 to 2 inches per week depending on weather and soil type; established plants develop some drought tolerance but benefit from mulching to retain moisture and suppress weeds. Overwatering leads to yellowing leaves and reduced yields, so check soil dryness before irrigating. The growing season typically spans 90 to 120 days from transplant to first harvest of mature red pods, necessitating indoor seed starting 8 to 10 weeks before the last frost in cooler climates to extend the effective season.

Propagation and Maintenance

Carolina Reaper plants are typically propagated from seeds, which should be started indoors 8-10 weeks before the last expected frost to ensure a robust growing season. To enhance germination rates, soak the seeds in water or room-temperature black tea for approximately 24 hours prior to planting. Sow the seeds about 1/4 inch deep in a sterile, well-draining seed-starting mix, and maintain a consistent soil temperature of 80-90°F (27-32°C) using a heat mat for optimal sprouting, which generally occurs within 2-4 weeks. Keep the medium moist but not waterlogged, often under a humidity dome to retain moisture and warmth. Once seedlings reach 6-8 inches in height and feature several true leaves, transplant them outdoors after the last when soil temperatures exceed 55°F (13°C) at night to prevent shock. Harden off the young over 1-2 weeks by gradually exposing them to outdoor conditions. Space the 18-24 inches apart in rows to allow for their bushy growth habit, which can reach 4 feet wide and 6 feet tall, ensuring adequate air circulation and access. Ongoing maintenance involves regular fertilization with a balanced NPK formula, such as 5-10-10, applied every 2-4 weeks during the to support development without excessive vegetative growth; dilute to half-strength for young to avoid burn. Prune lower leaves and suckers to promote bushiness, improve airflow, and direct energy toward pod production, performing light trims as needed. Common pests include and mites, which can be controlled through regular inspections, strong water sprays to dislodge them, and applications of or if infestations persist. In non-tropical climates, Carolina Reapers exhibit potential and can be overwintered indoors by the back to 6-8 inches in fall, potting them in well-draining , and providing and temperatures above 60°F (16°C) over winter; annual upon spring emergence encourages renewed productivity. Under optimal conditions, a mature yields 50-70 pods per season, with larger containers (5 gallons or more) enhancing output.

Uses and Applications

Culinary Uses

The Carolina Reaper pepper is renowned for its distinctive flavor profile, featuring sweet, fruity notes reminiscent of tropical fruits such as red apple, , and , accompanied by subtle undertones of , , and a slight smokiness, all overshadowed by an intense, delayed heat that builds gradually after consumption. Due to its extreme , it is typically used in very small quantities to enhance dishes without overwhelming them, often in forms like fresh pods, dried powders, or purees that allow for precise dosing. In culinary applications, the Carolina Reaper is commonly incorporated into hot sauces, where roasted pods are blended with ingredients like , onions, , and salt to create a fruity yet fiery suitable for drizzling on meats or . It also appears in spice blends, hot oils, and powders for seasoning items such as chicken wings, salsas, and even chocolates or truffles, where a pinch provides a complex heat layer. For example, in glazes, a small amount of Reaper powder is mixed with , , lime juice, and to coat wings, balancing the burn with sweetness and acidity. Specific recipes highlight its versatility when diluted; one popular preparation is Reaper-infused , where dried or fresh peppers are steeped in to yield a sweet-spicy drizzle for pizzas or cheeses, often using a of one pod per cup of for manageable heat. In hot sauces, dilution s such as one pod per half-cup of base ingredients (like vinegar and water) ensure the fruitiness shines through the intensity, making it a potent alternative to milder peppers like the in salsas or marinades. To mitigate its heat, the Carolina Reaper pairs effectively with dairy products like or cheese, acidic elements such as and , and sugars including or , which temper the capsaicin's effects while amplifying the pepper's fruity depth. It also complements , onions, tomatoes, and cilantro in savory contexts. Globally, adaptations in fusion cuisines are rare due to its potency but include enhancements to dishes with roasted Reapers alongside sweet potatoes and lime, or Thai-inspired sauces where it's blended with and ginger for preparations.

Commercial and Cultural Impact

The Carolina Reaper is trademarked as Smokin’ Ed’s Carolina Reaper® by the PuckerButt Pepper Company, founded by breeder , with licensing for seeds and plants beginning around 2014 following its initial recognition. This protection ensures that official products, including seeds and fresh pods, are sourced directly from the company's farm, where over 100,000 plants are grown annually to supply global markets. Commercially, the pepper has driven sales in hot sauces and seeds worldwide, with PuckerButt offering products like Reaper Squeezins and partnering with for the Last Dab sauce, which incorporates Reaper . Seed packets typically retail for $7 to $14, reflecting demand from home growers and contributing to the company's expansion since its early years. Annual events such as the Hot Sauce Contest highlight the pepper's role in the industry, featuring competitions and tastings that promote varieties. Economically, the Carolina Reaper has boosted the hot pepper sector by popularizing s, aligning with the global market's projected growth from $4.5 billion in 2025 to $11.9 billion by 2035 at a 10.2% CAGR, fueled by consumer interest in extreme heat. Currie's branding through PuckerButt has tied his success to this trend, with the company's annual sales exceeding $1.5 million as early as 2018 and continuing to expand via innovative products. By 2025, following Pepper X's dethroning of the Reaper as the world's hottest pepper in 2023, sales trends show sustained demand for Reaper-based items amid the ongoing superhot boom. Culturally, the Carolina Reaper has become a staple in eating challenges, appearing in videos where participants consume wings or whole peppers for viral content, and at festivals like the New England Hot Sauce Fest. It has inspired media such as the 2024 docuseries Superhot: The Spicy World of Pepper People, which explores the of chili enthusiasts and competitive eaters drawn to its intensity. Legally, the Carolina Reaper faces no major cultivation or consumption restrictions in most countries, though product labels carry mandatory warnings about its extreme heat to inform consumers. exports are subject to general agricultural regulations, requiring declarations upon entry to the U.S. and compliance with APHIS guidelines for to prevent pest introduction.

Health and Safety

Capsaicin Effects

Capsaicin, the primary pungent compound in the Carolina Reaper, exerts its effects by binding to transient receptor potential vanilloid 1 (TRPV1) receptors located on sensory nerve endings in the mouth, skin, and other tissues. This interaction opens ion channels, allowing an influx of calcium and sodium ions, which depolarizes the neuron and triggers the release of neurotransmitters that produce a sensation of burning heat and pain, mimicking an inflammatory response without actual tissue damage. Upon consumption of the Carolina Reaper, which averages 1.64 million Scoville Heat Units (SHU), short-term physiological responses include intense oral and gastrointestinal burning, profuse sweating as the body attempts to dissipate perceived heat, and potential or in sensitive individuals. The of also prompts the release of , creating a euphoric "runner's high" sensation that can counteract the discomfort. The initial burning sensation in the mouth typically subsides within 20-30 minutes as neutralizes and desensitizes the receptors temporarily, but gastrointestinal and other acute effects can persist for several hours or even days depending on the amount consumed and individual tolerance. Beyond immediate sensations, from superhot peppers like the Carolina Reaper offers potential benefits at controlled doses. It can boost by increasing and fat oxidation, aiding in energy expenditure. Topically applied in creams, it provides pain relief for conditions such as by repeatedly stimulating and then desensitizing receptors, reducing signals over time. Additionally, capsaicin exhibits properties, inhibiting bacterial growth such as species, which may support its use in or therapeutic applications. A 2025 study suggested that capsaicin from the Carolina Reaper could inhibit TNF-α, potentially aiding in treatment, though further research is needed. The high concentration in the Carolina Reaper—ranging from 1.4 to 2.2 million SHU—means that even minimal exposure, such as a small bite, can exceed typical sensory thresholds (around 0.08 ppm for detection), amplifying risks of severe discomfort or adverse reactions compared to milder peppers. Research on capsaicin's benefits, including for through appetite suppression and activation, and for via topical formulations, primarily draws from studies on moderate doses from various chili sources rather than superhot varieties like the Reaper, where data remains limited due to ethical challenges in trials with extreme .

Handling and Consumption Risks

When handling Carolina Reaper peppers, protective measures are essential due to the high concentration of , which can cause severe and burns upon contact. Wear gloves—preferably double-layered—to prevent capsaicin from absorbing into the ; latex gloves may degrade from the oils. Avoid touching the eyes, face, or any mucous membranes, as even trace amounts can lead to intense burning that lasts hours. Use non-porous tools such as glass or metal cutting boards and knives to minimize residue adhesion, and work in a well-ventilated area to reduce risks. To clean after handling, do not rinse with water alone, as capsaicin is oil-soluble and water can spread it further; instead, rub vegetable or on affected to dissolve the compound, followed by thorough washing with dish soap and warm water. Repeat as needed until the burning subsides, which may take 30 minutes to several hours depending on exposure. For consumption, begin with minimal quantities, such as a pinch of dried powder or a tiny sliver of fresh pepper, to gauge tolerance and avoid overwhelming the system. Keep dairy products like or on hand for immediate relief, as the protein binds to and helps neutralize the burn more effectively than water. Overconsumption can trigger "Reaper cough," an intense coughing fit from throat and respiratory irritation, along with gastric distress including , , and vomiting. In rare cases, severe reactions such as throat swelling or anaphylaxis-like symptoms may occur in sensitive individuals, necessitating prompt medical attention. Documented medical incidents highlight the potential dangers; for instance, a 34-year-old man experienced thunderclap headaches and vascular constriction after eating one Carolina Reaper during a , requiring and hospitalization for reversible cerebrovascular (RCVS). Similarly, a 15-year-old developed RCVS with a cerebellar infarct two days after ingesting a single pepper, underscoring the risk of delayed neurological effects. Seek immediate medical help for symptoms like prolonged severe pain, persistent vomiting, difficulty breathing, or neurological signs such as intense headaches. Proper storage preserves potency and safety; store dried whole pods in a cool, dark place to prevent degradation of content, ideally in breathable containers to avoid moisture buildup. Ground powders should be kept in airtight containers in a similar environment to maintain heat levels and prevent contamination. Fresh peppers can be refrigerated for up to two weeks but are best dried or frozen for longer-term use.

References

  1. https://www.guinnessworldrecords.com/news/2025/3/speed-eater-mike-jack-scoffs-25-extremely-hot-carolina-reaper-peppers-in-record-time
  2. https://puckerbuttpeppercompany.com/
  3. https://plants.ces.ncsu.edu/plants/capsicum-chinense/
  4. https://www.thrillist.com/eat/nation/growing-carolina-reaper-history-ed-currie-hottest-pepper
  5. https://www.businessinsider.com/ed-currie-worlds-hottest-pepper-keeps-fields-top-secret-location-2025-6
  6. https://www.guinnessworldrecords.com/news/2023/10/pepper-x-dethrones-carolina-reaper-as-worlds-hottest-chilli-pepper-759706
  7. https://www.newyorker.com/magazine/2013/11/04/fire-eaters
  8. https://www.latimes.com/food/dailydish/la-dd-worlds-hottest-pepper-scoville-heat-units-20131226-story.html
  9. https://spice.alibaba.com/spice-basics/most-spicy-peppers
  10. https://needtheheat.com/12-hot-pepper-names-and-their-interesting-origins/
  11. https://www.guinnessworldrecords.com/news/2013/11/confirmed-smokin-eds-carolina-reaper-sets-new-record-for-hottest-chilli-53033
  12. https://digitalcommons.winthrop.edu/context/winthropnews2013/article/1242/viewcontent/2013_11_16_Chemistry_Students_Play_Role_in_Chili_Pepper_War.pdf
  13. https://www.prnewswire.com/news-releases/smokin-eds-carolina-reaper-awarded-even-hotter-guinness-world-record--300625834.html
  14. https://www.guinnessworldrecords.com/world-records/376786-most-carolina-reaper-chilis-eaten-in-one-minute
  15. https://trademarks.justia.com/882/82/carolina-88282969.html
  16. https://www.scientificamerican.com/article/what-makes-pepper-x-so-hot/
  17. https://tourismnewsafrica.com/durban-chilli-festival-carolina-reaper-2025/
  18. https://www.gardenia.net/plant/capsicum-chinense-carolina-reaper-pepper
  19. https://www.qpseedlings.com.au/blogs/news/about-the-plant-carolina-raper
  20. https://www.chileplants.com/search.aspx?SearchName=CAROLINA%2BREAPER%2BPEPPER%2BSEEDS&ProductCode=SCHICARP2&SizeID=&SearchMode=simple&LengthID=&WidthID=&HeightID=&OrientationID=&FoliageID=&FleshID=&UseID=&Color=&Location=&Keyword=&HeatID=&TypeID=&DeterminancyID=&CategoryID=17&SeasonID=&SoilTypeID=&NewProduct=&SearchButton=Pressed&pagesize=20
  21. https://specialtyproduce.com/produce/Carolina_Reaper_Chile_Peppers_12497.php
  22. https://thepatentmagicplant.com/faq-items/whats-average-sizes-weight-one-dried-carolina-reaper-pod/
  23. https://pepperhead.com/shop/carolina-reaper-hp22b/
  24. https://peppergeek.com/ghost-pepper-vs-carolina-reaper/
  25. https://peppergeek.com/carolina-reaper-vs-habanero-pepper/
  26. https://www.nist.gov/how-do-you-measure-it/how-do-you-measure-heat-pepper
  27. https://pmc.ncbi.nlm.nih.gov/articles/PMC7925605/
  28. https://www.sciencedirect.com/science/article/pii/S2212429225002147
  29. https://dspace.vut.cz/bitstream/handle/11012/84170/MendelNet_mnt2017010096.pdf?sequence=4
  30. https://peppergeek.com/how-to-grow-carolina-reapers/
  31. https://njaes.rutgers.edu/fs1273/
  32. https://ohioline.osu.edu/factsheet/hyg-1618
  33. https://extension.oregonstate.edu/catalog/ec-1227-grow-your-own-peppers
  34. https://puckerbuttpeppercompany.com/blogs/insights/the-complete-guide-to-growing-your-very-first-carolina-reaper-pepper-plant
  35. https://www.sandiaseed.com/blogs/news/when-to-harvest-carolina-reapers
  36. https://bonnieplants.com/products/carolina-reaper-pepper-1
  37. https://pepperscale.com/carolina-reaper-planting/
  38. https://gardenerspath.com/plants/vegetables/pepper-pests/
  39. https://www.gardeningknowhow.com/edible/vegetables/pepper/overwintering-peppers.htm
  40. https://pepperscale.com/how-many-peppers-per-plant/
  41. https://pepperscale.com/carolina-reaper/
  42. https://www.cozymeal.com/magazine/caroline-reaper-pepper
  43. https://www.chilipeppermadness.com/recipes/carolina-reaper-hot-sauce/
  44. https://magicplantfarms.com/encyclopepper/spice-up-your-culinary-game-with-the-best-carolina-reaper-recipes/
  45. https://www.saratogateaandhoney.com/products/carolina-reaper-hot-honey
  46. https://catfishoutofwater.com/mexican-rice-w-sweet-potatoes-carolina-reapers/
  47. https://www.youtube.com/watch?v=4hUBKepY3EA
  48. https://puckerbuttpeppercompany.com/pages/our-roots
  49. https://puckerbuttpeppercompany.com/collections/sauces-1
  50. https://pepperjoe.com/collections/carolina-reaper-seeds
  51. https://www.carolinacountry.com/story/bring-on-the-heat-at-the-nc-hot-sauce-contest
  52. https://www.futuremarketinsights.com/reports/hot-sauce-market
  53. https://www.cnbc.com/2018/06/20/puckerbutt-pepper-company-makes-worlds-hottest-peppers-and-hot-sauces.html
  54. https://www.youtube.com/watch?v=tQcIuW6M9yY
  55. https://www.imdb.com/title/tt29740695/
  56. https://puckerbuttpeppercompany.com/products/reaper-squeezins
  57. https://www.cbp.gov/travel/clearing-cbp/bringing-agricultural-products-united-states
  58. https://www.aphis.usda.gov/plant-imports/buy-plants-seeds-online/seeds-additional-requirements
  59. https://pmc.ncbi.nlm.nih.gov/articles/PMC5326624/
  60. https://www.ncbi.nlm.nih.gov/books/NBK5260/
  61. https://www.health.com/capsaicin-benefits-7643223
  62. https://www.scientificamerican.com/article/spicy-food-probably-doesnt-cause-long-term-harm/
  63. https://www.uhhospitals.org/blog/articles/2022/06/spicy-food-challenges-harmful-or-healthy
  64. https://pmc.ncbi.nlm.nih.gov/articles/PMC3257466/
  65. https://pmc.ncbi.nlm.nih.gov/articles/PMC6272969/
  66. https://pmc.ncbi.nlm.nih.gov/articles/PMC10574431/
  67. https://darussalampalbar.com/index.php/jele/article/download/6/3
  68. https://www.researchgate.net/publication/264693943_Comparison_between_Chemical_Senses_Thresholds_for_Capsaicin_and_Dihydrocapsaicin_in_Aqueous_Solutions_and_Identification_of_the_Area_of_Burning_Sensation
  69. https://pmc.ncbi.nlm.nih.gov/articles/PMC5426284/
  70. https://pmc.ncbi.nlm.nih.gov/articles/PMC9316879/
  71. https://pubmed.ncbi.nlm.nih.gov/25675368/
  72. https://www.escoffier.edu/blog/culinary-arts/a-basic-guide-to-hot-peppers/
  73. https://spice.alibaba.com/spice-basics/spice-up-your-life-10-hilariously-hot-chilli-spice-tips-you-need-to-know
  74. https://www.allrecipes.com/how-to-stop-hot-pepper-burn-7255451
  75. https://www.theartofdoingstuff.com/how-to-treat-a-pepper-burn/comment-page-3/
  76. https://www.newsweek.com/carolina-reaper-how-safely-eat-worlds-hottest-chili-pepper-887148
  77. https://pmc.ncbi.nlm.nih.gov/articles/PMC6620146/
  78. https://www.foodbeast.com/news/hot-pepper-challenge-risks/
  79. https://time.com/5235390/thunderclap-headaches-carolina-reaper-spicy-food/
  80. https://www.npr.org/sections/thesalt/2018/04/16/601976815/the-super-hot-pepper-that-sent-a-man-to-the-er
  81. https://pmc.ncbi.nlm.nih.gov/articles/PMC7136587/
  82. https://magicplantfarms.com/encyclopepper/dried-carolina-reaper-how-to-harness-the-worlds-hottest-pepper-for-maximum-flavor-and-heat/
  83. https://pepperjoe.com/blogs/grow-with-joe/3-ways-to-preserve-and-store-peppers
  84. https://www.pepperjoe.com/blogs/grow-with-joe/3-ways-to-preserve-and-store-peppers
Add your contribution
Related Hubs
User Avatar
No comments yet.