Carolina Reaper – Everything You Need to Know About The Chili

Carolina Reaper: origin and appearance

In November 2013, the Caroline Reaper was entered in the Guinness Book of Records, replacing the Trinidad Moruga Scorpion as the “hottest chili in the world”.

• The Carolina Reaper was bred in South Carolina by the scientist and amateur chili breeder Ed Currie. He invested several thousand euros in the cultivation of the plant before he became famous for his chili.
• The Carolina Reaper plant grows up to 1.5 meters high and 1.2 meters wide. Because they are cultivated in
• Carolina, the chili is used in a warm climate with relatively high humidity. In Germany, the plant, therefore, survives best in a greenhouse.
• The chili pepper itself is characterized by its red color, a rather rounded shape, and a “shriveled” surface.
• This differs from the appearance of conventional chilies from the supermarket. It is described as relatively tasteless – this sharpness leaves no room for a taste.
• You can buy the chili plant in many garden centers. If you only want to buy the chilies, numerous online shops offer you a wide range of chili varieties, including the Carolina Reaper.

Hotness and Health Risks of the Carolina Reaper

Probably the most interesting fact about the Caroline Reaper is its hotness, more precisely its value on the Scoville scale. In this chapter, we also inform you about health risks that can arise from the consumption of chili.

• A Carolina Reaper Chili can average 1.6 million Scoville. However, the highest value ever measured was 2.2 million Scoville, which is even higher than the sharpness value of a pepper spray.
• If you grow the chili, please be careful. If possible, only touch the chili with gloves and never rub your eyes – think of the comparison to pepper spray.
• Although the consumption of spicy foods is generally considered healthy, extreme heat can lead to health problems such as severe headaches or nausea.
• By the way: the world record for “the most Carolina Reaper food in one minute” was set in 2016 by the American Gregory Foster: he ate 120 grams of the hottest chili in the world in one minute.