6/30/2023 0 Comments Certified carolina reaper seeds“When they say a hole gets put in their throat or their stomach, that’s impossible,” he continues. So, when people suggest they’ve been burned by a pepper? It’s all a chemical reaction that our brain perceives as heat. Still, he notes, “There’s nothing dangerous that can happen to you from a pepper. (Both seeds and fruits of ghost peppers and similar plants contain capsaicin, which can irritate eyes, skin and mucous membranes.) Department of Agriculture, Lance Cheung) New to Peppers?Ĭurrie recommends hot pepper growers wear disposable gloves when planting their seeds. and continually experimenting with even hotter cultivars, Currie frequently offers would-be pepper growers solid advice. Now, besides operating the largest certified organic pepper farm in the U.S. Thanks to his Carolina Reaper, the Guinness Book of World Records designated him the record holder for the world’s hottest pepper. Eating a Carolina Reaper raw has been compared to “eating molten lava” or “licking the sun.”Ĭurrie is the self-described “owner, president, mad scientist and chef” at the PuckerButt Pepper Company. The Carolina Reaper measures 1.569 million Scoville heat units. The result? A blistered-looking-and blisteringly hot-hot pepper. Until Ed Currie crossed a ghost pepper with a habanero, that is. Now, regional influence and cultivation has created wide variety of variations that are unique to specific cultures.Clocking in at 600,000 Scoville heat units, the ghost pepper used to be the world’s hottest pepper. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1,400s when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to the pricey peppercorns. Part of the Capsicum chinense family, this broad species of peppers has been part of the human diet in the Americas since at least 7,500 BC. Take care not to breathe in ground Carolina Reaper Chiles, or to get the chiles’ natural oils on your skin or in your eyes. They are extremely hot, so precautions like frequently washing hands or wearing food-safe latex gloves should be taken when cooking with them. Our dried Carolina Reaper Chiles are grown especially for us. This plant became the ancestor of all true Carolina Reaper Chile plants. One test plant (originally called “HP22BNH7”), the result of crossbreeding a ghost pepper chile with a habanero, turned out to bear fruits with incredibly high quantities of capsaicin. Fresh or dried they have a rich sweetness with roasted notes and a bright, instantly searing heat that starts hot and only gets hotter.Ĭarolina Reaper Chiles were developed in Rock Hill, South Carolina by a chile enthusiast planning to breed an intensely sweet chile that could provide flavor and a dose of capsaicin to spice up the diets of patients receiving radiation or chemotherapy treatments (therapies which can interfere with the sense of taste). When dried these chiles take on a deep brick red color. When fresh fully ripe Carolina Reaper Chiles are a brilliant red color and have a squat, pumpkin-like shape with rounded folds in their walls and a pointed peak on the blossom end. Today even an average Carolina Reaper Chile measures between 750,000 and 900,000 SHU, or about 5 times as hot as the typical Habanero Chile. In fact, in 2013, a Carolina Reaper Chile was awarded a Guinness World Record for being the Hottest Chile after it was assessed at 1,569,300 Scoville Heat Units. While the original intent was to create a sweet pepper, the results turned out to be hot chiles. Storage & handlingĬarolina Reaper Chiles were specifically bred for maximum flavor. Once rehydrated, dice or purée and add to a recipe. Soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Warning: Handle with latex gloves and avoid contact with face and eyes.
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