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Carolina reaper hot sauce6/7/2023 ![]() He said he tested hundreds of hybrid combinations before finally crossing a "really nastily hot" La Soufriere pepper from the Caribbean island of St. It took 12 years of crossbreeding for Currie to reach the pinnacle of the pepper world. "From Pot To Hot: How a grower produced world's most fiery chile pepper". ^ Zucchino, David (November 27, 2014).^ "Confirmed: Smokin Ed's Carolina Reaper sets new record for hottest chilli".Smokin' Ed gained the pepper industry's attention in November 2010 when an NPR Reporter stopped by to eat an HP22B pepper–now known as Smokin' Ed's Carolina Reaper®. When fully ripe, two peppers occupy the palm of the hand. Cultivation įor growing, the pepper has been described as "a good all-rounder to try at home" by English ethnobotanist James Wong, who said that they require temperatures of at least 18 ☌ (64 ☏) and suggested growing in 30–40 cm (12–16 in) pots to restrict growth and produce fruit sooner. ![]() Four months later, however, Currie claimed to have bred a stronger pepper known as Pepper X with 3.18 million SHUs. In May 2017, breeder Mike Smith of St Asaph, Wales, claimed to have surpassed the Carolina Reaper with his Dragon's Breath pepper, developed by Smith alongside Nottingham Trent University and reported to be 2.4 million SHUs Smith applied to Guinness World Records for confirmation. The figure is an average for the tested batch the hottest individual pepper was measured at 2.2 million SHU. The official Guinness World Record heat level was 1,641,183 SHU in 2017, according to tests conducted by Winthrop University in South Carolina. It was certified as the world's hottest chili pepper by Guinness World Records on August 11, 2017, surpassing the previous record set by the Trinidad Scorpion "Butch T". The pepper was bred in a greenhouse in Rock Hill, South Carolina, by Ed Currie, proprietor of the Puckerbutt Pepper Company in Fort Mill. The sensory heat or pungency detected when eating a Carolina Reaper derives from the density of capsaicinoids, particularly capsaicin, which relates directly to the intensity of chili pepper heat and Scoville Heat Units (SHU). It has been described as having a fruity taste, with the initial bite being sweet and then immediately turning to "molten lava". 5.The crossbreed is between a "really nastily hot" La Soufriere pepper from Saint Vincent and a Naga pepper from India, and was named "Reaper" due to the shape of its tail. I hereby release, disclaim, and relinquish The Cambridge Cheese Company, Hot-Headz!, their affiliates, employees, suppliers, distributors and/or manufacturers of any and all claims, actions and/or lawsuits that I, or any of my dependents, heirs or family members may have relating to any damage and/or injury that results, or is alleged to have resulted, from the use, consumption, ingestion, and/or contact of any bodily part or organ of or from any of these products. If I give this product as a gift, I will make the recipient fully aware of the potential danger if handled improperly, or directly consumed. Any of these products are to be used at my own risk, and I fully understand the potential DANGER if handled improperly. ![]() These products can cause serious injury if directly consumed, ingested and/or applied to the skin, eyes, or any other bodily organs. Due to the extremely hot nature of some of these products, I agree that they shall only be used as a food additive. ![]() Product Disclaimer and Liability Release I hereby agree and affirm that in exchange for the purchase of any Products including Hot Sauces, Oils and Powders from Hot-Headz! its affiliates, its employees, its suppliers, distributors or manufacturers, that certain conditions and promises are required: They are as follows: 1. This bottle contains 30ml and must be used with caution.ĩ Million SHU Chilli Extract, Trinidad Scorpion Chilli, Mango, Water, Citric Acid, 13 Million SHU Chilli Extract If tasting, dip the very end of a toothpick into the bottle and sample. Use one single drop in a family size pot of chilli con carne or curry while cooking to add serious heat.
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