Carolina Reaper
1,400,000–2,200,000 SHU — World's HottestThe Carolina Reaper was certified by Guinness World Records as the world's hottest pepper in 2013 and held that title for years. Developed by Ed Curlin in Rock Hill, South Carolina, it's a cross between a Pakistani Naga pepper and a Red Habanero.
Despite its terrifying heat, the Reaper has a surprisingly fruity, slightly sweet and chocolatey flavor — if you can get past the pain to taste it.
Small, wrinkled, bright red peppers with a distinctive stinger tail at the base. The flavor profile is complex — fruity, sweet, and almost chocolatey — followed immediately by an overwhelming wave of intense, long-lasting heat. The burn can last 30 minutes to an hour.
Hot Sauce
Most commonly used in extreme hot sauces — a tiny amount creates sauces rated 'use sparingly.'
Chili Powder
Dried and ground into powder that can be added in micro-quantities to chili, rubs, and marinades.
Challenge Food
The base pepper for many competitive eating challenges — not recommended without serious heat experience.
Infused Oils & Vinegars
A single pepper can infuse an entire bottle of oil or vinegar with extraordinary heat.
⚠️ Extreme Heat Warning
The Carolina Reaper is not for casual use. Always wear gloves AND eye protection when handling. Do not touch your face. The heat can cause physical distress including nausea and intense burning that lasts up to an hour. Keep dairy (milk, yogurt) on hand to help relieve the burn.
At peak heat, the Carolina Reaper averages 1.64 million SHU — more than 200 times hotter than a jalapeño. Some individual peppers have measured over 2.2 million SHU. For comparison, military-grade pepper spray is around 5 million SHU.
The Reaper has since been surpassed in some unofficial tests by newer cultivars like Pepper X and the Dragon's Breath, though the Reaper remains the most well-known superhot variety.