A South Carolina pepper farmer, “Smokin’” Ed Currie, cultivated the Carolina Reaper, officially recognized in 2013 by Guinness World Records as the world’s hottest chili pepper. The pepper, a cultivar of the Capsicum chinense plant, surpassed the previous record holder, the Trinidad Scorpion Butch T pepper, in terms of Scoville heat units (SHU).
Currie, owner of the PuckerButt Pepper Company in Rock Hill, South Carolina, developed the Carolina Reaper by crossbreeding a Pakistani Naga pepper with a red Habanero. The resulting pepper is characterized by its bright red color, wrinkled texture, and a distinctive small, curved “tail,” leading to its nickname, “Reaper.”
The Carolina Reaper averages 1.6 million SHU, with peaks reaching over 2.2 million SHU, significantly exceeding the heat of typical chili peppers like jalapeños (2,500–8,000 SHU) and even Tabasco sauce (2,500–5,000 SHU). The pepper’s intense heat is due to a high concentration of capsaicin, the chemical compound responsible for the sensation of spiciness.
While the Carolina Reaper gained popularity through media coverage and its leverage in various food products, including sauces and seasonings, concerns have emerged regarding its extreme heat. In 2023, a death in the United States following participation in the Paqui One Chip Challenge, which featured the Carolina Reaper, highlighted the potential health risks associated with consuming extremely spicy peppers. The incident prompted increased caution regarding the consumption of such products.
The Carolina Reaper held the Guinness World Record for the hottest chili pepper for a decade, until 2023. Despite no longer holding the official title, the pepper remains widely recognized and cultivated, and continues to be a popular ingredient for those seeking intense culinary experiences. The PuckerButt Pepper Company continues to grow and sell the Carolina Reaper, and related products.
