Carolina Reaper
Carolina Reaper
The Carolina Reaper (pronunciation: /kærəˈlaɪnə ˈriːpər/) is a cultivar of the Capsicum chinense plant. Developed by South Carolina breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. In 2013, the Guinness World Records declared it the hottest chili pepper in the world, surpassing the previous record holder, the Trinidad Scorpion.
Etymology
The name "Carolina Reaper" is derived from its place of origin, South Carolina, and the term "reaper", likely a reference to the Grim Reaper, a personification of death. This could be due to the pepper's extreme heat level.
Heat
The Carolina Reaper is rated at an average of 1,641,183 Scoville heat units (SHU), with peak levels of over 2,200,000 SHU. The heat of a pepper is measured using Scoville heat units, a scale that measures the concentration of capsaicin, the chemical responsible for the pepper's heat.
Cultivation
The Carolina Reaper is a hybrid of the Ghost Pepper and a red Habanero. The plant is a perennial with fleshy, lobed leaves and white or cream to yellowish flowers. The peppers start out green and turn bright red when fully mature.
Related Terms
External links
- Medical encyclopedia article on Carolina Reaper
- Wikipedia's article - Carolina Reaper
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