REP.

Capsicum chinense

Carolina Reaper - Escoville, sabor y usos

Carolina Reaper is the reigning monarch of heat. Each pod looks like a twisted heart with a sharp tail. The first seconds bring a hint of cherry and cinnamon. Then a tidal wave of fire seizes every nerve. The burn can last twenty minutes, which thrill seekers call a badge of honor. Created by grower Ed Currie, the Reaper fuels challenge wings, extract sauces, and limited edition condiments. Makers use it sparingly in mash ferments and pepper flakes. The official range clocks in at 1,400,000 to 2,200,000 SHU. Few peppers rival its raw intensity - sworn in by the Ministry of Scorching Affairs. Carolina Reaper suele alcanzar una temperatura de 1,400,000-2,200,000 SHU (Extremo). Se encuentra en toda United States, South Carolina en condimentos, encurtidos y adobos. Use Carolina Reapers in micro quantities for sauces, chili pastes, and infused oils. Blend with sweet fruit like mango or peach to tame the heat while keeping aroma. Add tiny slivers to chili, barbecue glazes, or chocolate truffles for adventurous citizens. Dehydrate pods for powders that blast spice blends. Ferment them with salt for mash, then mix with vinegar for droppers or gift-size bottles. Always dilute thoroughly, and warn diners before serving. Ver salsas que llevan Carolina Reaper

También conocido como: HP22B, Reaper Pepper

Capsicum chinenseÍndice de salsas | 17
Carolina Reaper pepper - extreme (1,400,000-2,200,000 SHU) from United States, South Carolina

Especies

Capsicum chinense

Calor

1,400,000-2,200,000 SHUExtremo

Sabor

instant-heat, Afrutado, Dulce, floral, lingering

Origen / Regiones

United States, South Carolina

Color / Forma

Vibrant red with pointed tail

Tamaño del pod

4-5 cm long, 2-3 cm wide

Pruébalo en la vida real

Descubre las salsas con Carolina Reaper

3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.

SeleccionadoEn pequeñas cantidadesComprobado térmicamente
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Salsas con Carolina Reaper

Descubre cómo los creadores utilizan Carolina Reaper en diferentes estilos y regiones.

Sabor y aroma

Carolina Reaper is the reigning monarch of heat. Each pod looks like a twisted heart with a sharp tail. The first seconds bring a hint of cherry and cinnamon. Then a tidal wave of fire seizes every nerve. The burn can last twenty minutes, which thrill seekers call a badge of honor. Created by grower Ed Currie, the Reaper fuels challenge wings, extract sauces, and limited edition condiments. Makers use it sparingly in mash ferments and pepper flakes. The official range clocks in at 1,400,000 to 2,200,000 SHU. Few peppers rival its raw intensity - sworn in by the Ministry of Scorching Affairs.
Use Carolina Reapers in micro quantities for sauces, chili pastes, and infused oils. Blend with sweet fruit like mango or peach to tame the heat while keeping aroma. Add tiny slivers to chili, barbecue glazes, or chocolate truffles for adventurous citizens. Dehydrate pods for powders that blast spice blends. Ferment them with salt for mash, then mix with vinegar for droppers or gift-size bottles. Always dilute thoroughly, and warn diners before serving.

Perfil térmico

Escala de Scoville

1,400,000-2,200,000 SHU

Heat label

Extreme

Periodo de cosecha

Late summer to early autumn

Recuento del índice de salsas

17

Historia y cultura

The Carolina Reaper was bred by Ed Currie of PuckerButt Pepper Company in South Carolina. He crossed a Pakistani Naga with a Caribbean La Soufrière Red Habanero to create the cultivar. In 2013, Guinness World Records certified the Reaper as the world's hottest pepper, a title it still holds in many competitions. Seeds spread globally through specialty vendors, fueling an extreme chili culture. The pepper helped popularize pepper eating contests, challenge chips, and superhot mash fermentations among sauce makers.

Notas sobre botánica y cultivo

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Reapers require high heat, long seasons, and patient growers. Start seeds indoors 12 weeks before the last frost using heat mats at 30°C. Transplant outdoors only when soil stays above 18°C. Plants reach 90 cm to 1.2 m tall, with heavy branching that benefits from pruning and staking. They need full sun, high humidity, and calcium rich feeding to support dense pod sets. Expect 120 to 150 days from transplant to ripe fruit. In cooler climates, greenhouses or indoor grow tents are essential.
Trial box with three small-batch bottles
Caja de prueba

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Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.

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Preguntas frecuentes

ChiliCodexCDP.faq.answers.heatWithRange

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades y investigación académica sobre el pimiento

Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.

Revisado por Republic of Heat - última actualización: 2025-11-08