The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They are almost too hot to be eaten on their own, however they can be dried, pickled, frozen or used to make chili sauces.Ĭare: Germination temperature is between 24☌ and 30☌ (germination period: 10-20 days) it is therefore recommended to use a greenhouse and a heating mat is recommended. They have an aromatic fruity-sweet flavour with nnotes of chocolate-cherry and a hint of citrus and of course, they are extremely hot. The fruits ripen from green to chocolate brown, developing a very prominent pointed spike and an uneven surface. The plant has a bushy growth form and grows up to 90cm tall. The average spice rating tested by the Chile Pepper Institute was 1,569,300 Scoville heat units, while individual specimens reached up to an incredible 2.2 million SHU. People who are unused to eating hot chilies should not attempt to try it. Even chili lovers are advised not to eat a whole pepper at once (the breeder also advises only eating them in the presence of another adult).
The name is a reference to the personification of death, the Grim Reaper, and the Carolina Reaper really is fatally hot. The variety was cultivated by chili farmer Ed Currie from the PuckerButt Pepper Company in South Carolina (USA). Information: The Carolina Reaper has held the record of being the world`s hottest chili since November 2013.
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