In short: The Carolina Reaper averages about 1.6 million Scoville heat units (SHU), and single pods reach up to 2.2 million. From 2013 to 2023 it was the world's hottest chili. Since October 2023, Pepper X (approx. 2.69 million SHU, also bred by Ed Currie) holds the Guinness record. To process it you need gloves, safety glasses and good ventilation – I know that from painful personal experience.
I have cooked many Carolina Reaper sauces myself, destemmed the pods and blended them. On this page you will find the hard facts (heat, origin, measurement) and what no data sheet tells you: what handling it really feels like and how to spare yourself the pain.
Table of Contents
- Scoville values compared
- From number 1 to Pepper X
- My experience: Reaper in the eye
- Handling it safely
- Ed Currie, HP22B and the origin
- How the heat was measured
- Flavor: fruit, cinnamon and chocolate
- Growing and heat
- Frequently asked questions
Scoville values compared
These numbers are guidelines, because heat varies a lot from pod to pod. On average the Carolina Reaper is roughly in the range of pepper spray, and single fruits even exceed it.
| Chili | Scoville (SHU) |
|---|---|
| Jalapeño | 2,500–8,000 |
| Habanero | 100,000–350,000 |
| Bhut Jolokia (Naga Jolokia) | approx. 1,000,000 |
| Trinidad Moruga Scorpion | up to approx. 2,000,000 (peak) |
| Carolina Reaper | avg. approx. 1,600,000, up to 2,200,000 |
| Pepper X | avg. approx. 2,690,000 |
More comparisons are in our overview of the hottest chilies in the world.
From number 1 to Pepper X
In November 2013 the Carolina Reaper replaced the Trinidad Moruga Scorpion as the world's hottest chili. The original Guinness measurement averaged 1,569,300 SHU, with peaks around 2.2 million. For a whole decade it stayed unchallenged at the top.
In October 2023 Guinness World Records confirmed Pepper X as the new record holder, bred by the same man as the Reaper: Ed Currie. The Carolina Reaper is no longer the hottest chili, but it remains the best-known extreme chili and the base of countless hot sauces.
My experience: Reaper in the eye
I'm Fabian, also known as Pikantista, and I haven't just eaten the Carolina Reaper, I have mostly processed it. The same thing happened to me several times: when destemming, tiny droplets of liquid come out of the pod, and some of them landed in my eye. When blending with a stick blender I forgot my safety glasses – and it felt as if acid was burning my eye.
My advice: put on safety glasses before you touch the first pod, not after something happens. If it does happen: don't rub, rinse the eye for a long time with plenty of water, and see a doctor if symptoms persist. That is not medical advice, just my experience.
Handling it safely
- Wear disposable gloves and still wash your hands after taking them off.
- Safety glasses when destemming, cutting and above all when blending.
- Ventilate well or switch on the extractor, because frying and cooking release sharp fumes. A respirator mask helps additionally.
- Don't touch your face, and don't handle contact lenses while you might have chili on your hands.
- Clean tools and blenders thoroughly, because capsaicin residue sticks around for a long time.
If you prefer to enjoy it without risk: in our shop you'll find ready-made Carolina Reaper hot sauces.
Ed Currie, HP22B and the origin
The Carolina Reaper was bred by Ed Currie of the PuckerButt Pepper Company in South Carolina. The working name of the variety was HP22B (pot 22, plant B). According to the breeder it came from a cross of a Naga with a red habanero from the Caribbean island of St. Vincent. The name recalls its origin, South Carolina, and the Grim Reaper. Visually, the small stinger at the end of the pod stands out and recalls a scorpion. Like all varieties in this family it belongs to the species Capsicum chinense.
How the heat was measured
The measurement was done by HPLC (high-performance liquid chromatography) at Winthrop University in South Carolina. Over several years Professor Cliff Calloway and his students tested samples from Ed Currie. The method measures capsaicin content directly and is far more accurate than the classic dilution test with human tasters.
Flavor: fruit, cinnamon and chocolate
Beneath the heat the Carolina Reaper has a fruity aroma with notes of cinnamon and chocolate. Most people barely notice it, though, because the heat covers everything. That is why it works best in sauces, where it is diluted and balanced with other ingredients.
Growing and heat
The Carolina Reaper can be grown outside the tropics, but it needs lots of warmth and light. Start the seedlings ideally in January or February. How hot the fruits get depends heavily on location, sun and watering: slightly stressed plants often produce hotter pods but give a lower yield. All the details on sowing, care and overwintering are in our growing and care guide.
Frequently asked questions about the Carolina Reaper
How hot is the Carolina Reaper?
On average about 1.6 million Scoville, and single pods reach up to 2.2 million. That is in the range of pepper spray.
Is the Carolina Reaper still the world's hottest chili?
No. It held the Guinness record from 2013 to 2023. Since October 2023, Pepper X (avg. approx. 2.69 million SHU) is considered the hottest chili, also bred by Ed Currie.
What should I do if Reaper juice gets in my eye?
Don't rub, rinse the eye for a long time with plenty of water, and see a doctor if pain or vision problems persist.
How do I handle Carolina Reaper safely?
With gloves, safety glasses (especially when blending), good ventilation and without touching your face. Clean tools thoroughly afterwards.
Who bred the Carolina Reaper?
Ed Currie of the PuckerButt Pepper Company in South Carolina, probably from a Naga and a red habanero from St. Vincent.
What does the Carolina Reaper taste like?
Fruity, with notes of cinnamon and chocolate. The extreme heat covers the flavor for most people, though.
Can I grow the Carolina Reaper myself?
Yes, with early sowing, lots of warmth and light. The heat varies depending on the conditions.
Can I buy Pepper X seeds?
As far as we know the breeder does not sell the seeds freely. Be careful with offers on marketplaces and unknown sites, they are often other varieties or old generations.
About the author
Fabian has grown and processed Carolina Reaper and learned respect for it, also the painful way. With years of experience in hot sauce production he knows: the Reaper is not just hot, it is a lesson in safety. Follow him on Instagram.