Sure doesn't sound like anything anyone would even try to eat, but it seems like our taste buds can't get enough. He says he has spent about $12,000 to get the Guinness Book Of Records to call his pepper the hottest, presenting the organization with the evidence from Winthrop's lab, where chemist Cliff Calloway has been testing exactly how hot the peppers are.Ĭalloway says that, on average, Currie's pepper tests out to be the hottest in the world, having the chemical composition similar to pepper spray. That's why Currie is paying a pretty penny for the right to be called the hottest pepper in the world. Shortly after the Ghost Pepper from India became the world's hottest pepper, native Australian pepper the Butch T Scorpion topped it. Like most businesses on the rise, there's healthy competition. He has filed for the trademark on "Smoking Ed's Carolina Reaper" that would give him the sole right to use that phrase on sales of peppers and seeds. "When I look at my children, I see peppers."Īs the business has grown, Currie has had to protect himself. "I pretty much work on peppers all the time," Currie said. Currie says he'll harvest about 17 million peppers this year on his land in South Carolina and could make as much as $1 million selling the seeds and mixing his peppers into a paste that he sells to hot sauce companies. Technomic's data reflects that 2013 is the first year ever that a majority of Americans say they prefer hot or spicy sauces, dips or condiments.Īll this data is music to the ears of Ed Currie, an unrelenting grower of pepper pain and father of the Carolina Reaper.
and you can see how salsa has pushed past ketchup as the nation's top-selling condiment. Red Robin rolled out a burger with a scorching ghost pepper sauce last year and, this week, unveiled its new Island Fire line, which features sandwiches and burgers with a habanero sauce.Ĭombine that with a rising Hispanic demographic - now making up 17 percent of the U.S. The leading brand of sriracha hot chili sauce sold 20 million bottles last year. From 2010 to 2012, the mention of the word "spicy" on fast food menus was up nearly 15 percent, according to food industry consulting firm Technomic.
Hellfire Lucifer's Last Blast Hot S.In the last few years, the average American has sought to add more spice to their meal and the food industry has obliged.However, In September 2017, Ed Currie claimed to have bred a stronger pepper known as Pepper X having 3.18 million SHUs. Vincent and a Naga Viper pepper from Pakistan and is named 'Reaper' due to the shape of its tail. You don't want them to burn, and watch out for any fumes. Lucky Devil hot sauce is the end of the line as far as Flavour & Heat go. Bake them for 15-20 minutes, or until the skins slightly char. The Original UK Carolina Reaper Hot Sauce. Set 8 ounces of Carolina Reaper peppers, 1 heat of garlic (top slices off) and halved onion on a baking sheet. The figure is an average for the tested batch the hottest individual pepper was measured at 2.2 million SHU.The crossbreed is between a 'really nastily hot' La Soufriere pepper from the Caribbean island of St. Homemade Carolina Reaper Hot Sauce Recipe First, heat your oven to 400 degrees.
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 scale. Developed by South Carolina breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. The Carolina Reaper is a cultivar of the Capsicum chinense plant.
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