World's Hottest And Deadliest Spice In The World (Carolina Reaper)

Carolina Reaper Pepper

(2,200,000 SHU)

In 2013, the Carolina Reaper claimed the title of the hottest pepper in the world after it measured more than 2 million SHU. American chili pepper breeder Ed Currie produced the Capsicum variant by carefully cross-breeding specific species. A meticulous process involving Naga Viper and Red Habanero pepper variants created the scorching-hot flavor of the Carolina Reaper. Sounds easy?

Probably, not! You can’t easily find the chilis used to develop the hottest pepper in the world. You must predict and study the growth of a Naga Viper Pepper from Pakistan. Additionally, you must familiarize yourself with a Red Habanero variant from the West Indies. The ideal environment for the pepper’s development is essential. Plus, you’re good to go if you can match the atmosphere of where it grew in South Carolina, USA.

To keep yourself from getting scammed, you must remember the key features of a Carolina Reaper Pepper. Like most of the spiciest peppers, the Carolina Reaper develops into a wrinkly small-sized pod. Its growth ranges from 1–2 inches (2.5–5 cm) in width and 2–3 inches (5–7.6 cm) in length. It also appears with vibrant red color and a thin tail at the bottom. In terms of taste, you must prepare your taste buds for a fruity and sweet taste. That palate description serves as the initial flavor you get once you bite food marinated with Carolina Reaper Peppers. The said tastes return after your mouth gets hit with the chili’s intense burning sensation. It lasts up to 20 minutes followed by a possible stomach pain of 2–5 hours.

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