Information: From 2013 - 2023, the Carolina Reaper held the world record as the hottest chilli in the world. The variety was cultivated by chili farmer Ed Currie from the PuckerButt Pepper Company in South Carolina (USA). The name is a reference to the personification of death, the Grim Reaper, and the Carolina Reaper really is fatally hot. Even chili lovers are advised not to eat a whole pepper at once (the breeder also advises only eating them in the presence of another adult). People who are unused to eating hot chilies should not attempt to try it.
The average spice rating tested by the Chile Pepper Institute was 1,569,300 Scoville heat units, while individual specimens reached up to an incredible 2.2 million SHU.
The plant has a bushy growth form and grows up to 90cm tall. The fruits ripen from green to yellow, developing a very prominent pointed spike and an uneven surface. They have an aromatic fruity-sweet flavour with notes of chocolate-cherry, a hint of citrus and of course, they are extremely hot. They are almost too hot to be eaten on their own, however they can be dried, pickled, frozen or used to make chili sauces.
Care: Germination temperature is between 24°C and 30°C (germination period: 10-20 days); it is therefore recommended to use a greenhouse and a heating mat is recommended.
The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. As the plants have a particularly long maturation period, it is recommended to grow them in a pot, so that you can easily bring the plant inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.
| Type | Capsicum chinense |
| Spice level | 10+++ |
| Scoville | Average 1,569,300 SHU, up to 2.2 million SHU |
| Optimum germinating temperature | 24 - 30 °C |
| Seeding | Dec - Apr |
| Flowers | White (Jun - Aug) |
| Growth habit | Bushy, 75-90cm tall |
| Maturation | From green to yellow |
| Fruit`s appearance | Lantern-shaped, pointed tip, approx. 3 x 6cm |
| Maturation period | Approx. 120 days |
| How to use |
Due to its extreme spicy heat, the Carolina Reaper is poorly suited to being eaten by itself.
The classic preservation methods are drying, pickling or freezing. In addition to this, you can also use your hot harvest to make your own chili sauces.
You can find the recipe for a chili sauce here that is inspired by the classic McIlhenny tabasco sauce, but worlds apart in terms of spicy heat.
Always wear gloves when handling the chili peppers. Keep out of reach of children and people with a spice intolerance.
Information: From 2013 - 2023, the Carolina Reaper held the world record as the hottest chilli in the world. The variety was cultivated by chili farmer Ed Currie from the PuckerButt Pepper Company in South Carolina (USA). The name is a reference to the personification of death, the Grim Reaper, and the Carolina Reaper really is fatally hot. Even chili lovers are advised not to eat a whole pepper at once (the breeder also advises only eating them in the presence of another adult). People who are unused to eating hot chilies should not attempt to try it.
The average spice rating tested by the Chile Pepper Institute was 1,569,300 Scoville heat units, while individual specimens reached up to an incredible 2.2 million SHU.
The plant has a bushy growth form and grows up to 90cm tall. The fruits ripen from green to yellow, developing a very prominent pointed spike and an uneven surface. They have an aromatic fruity-sweet flavour with notes of chocolate-cherry, a hint of citrus and of course, they are extremely hot. They are almost too hot to be eaten on their own, however they can be dried, pickled, frozen or used to make chili sauces.
Care: Germination temperature is between 24°C and 30°C (germination period: 10-20 days); it is therefore recommended to use a greenhouse and a heating mat is recommended.
The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. As the plants have a particularly long maturation period, it is recommended to grow them in a pot, so that you can easily bring the plant inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.
| Type | Capsicum chinense |
| Spice level | 10+++ |
| Scoville | Average 1,569,300 SHU, up to 2.2 million SHU |
| Optimum germinating temperature | 24 - 30 °C |
| Seeding | Dec - Apr |
| Flowers | White (Jun - Aug) |
| Growth habit | Bushy, 75-90cm tall |
| Maturation | From green to yellow |
| Fruit`s appearance | Lantern-shaped, pointed tip, approx. 3 x 6cm |
| Maturation period | Approx. 120 days |
| How to use |
Due to its extreme spicy heat, the Carolina Reaper is poorly suited to being eaten by itself.
The classic preservation methods are drying, pickling or freezing. In addition to this, you can also use your hot harvest to make your own chili sauces.
You can find the recipe for a chili sauce here that is inspired by the classic McIlhenny tabasco sauce, but worlds apart in terms of spicy heat.
Always wear gloves when handling the chili peppers. Keep out of reach of children and people with a spice intolerance.
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