Curiosity: The Carolina Reaper is a hybrid chili pepper of the Capsicum Chinense variety, originally known by the HP22B name.
The first specimen was grown by grower Ed Currie, owner of the PuckerButt Pepper Company located in Fort Mill, South Carolina. The vegetable caught the attention of the media when, in 2011, a National Public Radio reporter, after eating a piece, was shocked by its pungency and so decided to report on his experience by dedicating a story to it.
In 2013 this chile entered the Guinness Book of World Records as the hottest chile in the world, reaching an average spiciness of 1,769,300 Scoville units, with peaks of 2,200,000. Ed Currie invested 12,000$ to obtain this Capsicum Chinense variety by crossing a Pakistani Naga with a type of Habanero Red from St. Vincent Island in the Caribbean.
Fruit characteristics: With its pungency it reaches over 2 Million Scoville Units. The fruit is red in color with an end resembling the tail of a scorpion. It reaches a length of 3 to 5 cm. The taste of this chili is fruity, sweet, with hints of cinnamon and chocolate.
Pepper Maremma recommends it: Because of its extreme hotness, we recommend using this chili pepper to create ultra-spicy sauces and recipes. Just a small dose is enough to season large quantities of food and dishes. Definitely try it for an exaggeratedly spicy super noodle.