REP.

Capsicum chinense

Carolina Reaper - Échelle de Scoville, saveur et utilisations

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 mesure généralement 1,400,000-2,200,000 SHU (Extrême). On le retrouve un peu partout en United States, South Carolina dans les condiments, les cornichons et les marinades. 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. Voir les sauces à base de Carolina Reaper

Également connu sous le nom de: HP22B, Reaper Pepper

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

Espèces

Capsicum chinense

Chaleur

1,400,000-2,200,000 SHUExtrême

Goût

instant-heat, Fruité, Sucré, floral, lingering

Origine / Régions

United States, South Carolina

Couleur / Forme

Vibrant red with pointed tail

Taille de la gousse

4-5 cm long, 2-3 cm wide

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Découvrez les sauces mettant en vedette Carolina Reaper

3 sauces européennes produites en petites quantités : saveur, piquant et parfois un peu de folie, le tout dans une boîte.

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Sauces à base de Carolina Reaper

Découvrez comment les créateurs utilisent Carolina Reaper dans différents styles et régions.

Saveur et arôme

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.

Profil thermique

Échelle de Scoville

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

Heat label

Extreme

Période de récolte

Late summer to early autumn

Indice de sauce

17

Histoire et culture

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.

Notes sur la botanique et la culture

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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
Boîte d'essai

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Un seul coffret contenant trois sauces distinctes. Goûtez-les côte à côte, notez chacune d'elles dans votre « Sauce Vault », puis décidez si vous souhaitez poursuivre le rituel.

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Foire aux questions

Carolina Reaper atteint généralement 1,400,000-2,200,000 SHU (Extrême). Ces fourchettes varient en fonction du cultivar et des conditions de culture.

Sources

  • Republic of Heat Notes de terrain du laboratoire de dégustation
  • Dossiers des producteurs soumis via Directus
  • Registres publics des variétés et recherche universitaire sur le poivron

Nous recoupons les informations provenant des banques de graines, de la littérature scientifique évaluée par des pairs et des données fournies par des producteurs reconnus pour vérifier les allégations relatives au SHU et à l'origine.

Révisé par Republic of Heat - dernière mise à jour le 2025-11-08