Come on baby, don't fear the Reaper.
1,400,000-2,200,000 Scoville Units (Stupid Hot)
Ingredients: Fire-roasted Carolina Reaper, apple cider vinegar, water, olive oil, sea salt.
All-natural, vegan, vegetarian, gluten free, and low sodium (45mg). No preservatives, gums, extracts, fat, or sugar.
About Carolina Reaper
Since we launched in 2015, customers have asked us to develop superhot hot sauces. We tested some initial batches, but thought the heat was too insane. Who in their right mind would want this much pain?
The requests didn’t stop. So here we are. Meet Carolina Reaper. The 3rd release in our Stupid Hot line. This stuff is serious and you should take extreme care to keep it away from children and people with medical conditions.
Carolina Reaper peppers are not grown commercially, so each batch is limited with no predictable schedule for the next batch. We are working to find farmers to supply future batches.
Carolina Reaper chile peppers, botanically classified as Capsicum chinense, are small, gnarled, and very hot pods that are members of the Solanaceae or nightshade family. Carolina Reapers were created by crossing a Pakistani Viper Naga pepper with a Red Habanero pepper and was initially developed to create a sweet variety with spicy attributes. While Carolina Reapers did develop a sweet flavor, they also became one of the hottest varieties of pepper in the world, averaging 1,569,300 Scoville units and peaking at 2,200,000, which is comparable to the strength of pepper spray.
Carolina Reaper peppers are most commonly added to hot sauces or salsas as a sweet flavoring with intense heat. When blended into sauces, the peppers can be used to flavor chicken wings, cooked meats, pasta, Asian noodle dishes, chilis, stews, and soups. They can also be dried and ground into a powder and used as a spice. When handling fresh peppers, it is important to wear gloves to protect the skin from the potent capsaicin. When blending, use protective eyewear. Carolina Reapers are scorching, and caution should be taken before consuming the pods as the peppers can cause visceral reactions within the body.
When the Carolina Reaper was first being developed, the pepper was initially named HP22B, which stood for higher power, pot number 22, and plant B, a designation for creator Ed Currie to keep track of his genetic crossings. Once the pepper was fully developed and ready for distribution, it was named after its similarity in shape to the grim reaper’s scythe. This “deadly” name encouraged self-proclaimed “chile heads” to try the pepper and endure the excruciating heat. Initially tested at Winthrop University in 2010, Carolina Reapers received their first Scoville rating of 1,474,000 units, earning it a place in the Guinness Book of World Records in 2013. Since then, the average rating of the Carolina Reaper has increased and has at times peaked well above 2,000,000 Scoville units. Superhot chiles continue to be bred and developed and the title for world’s hottest has changed hands several times.
Carolina Reapers are an excellent source of vitamin C, which is an antioxidant that can help protect the immune system. The peppers also contain a very high amount of the chemical compound known as capsaicin, which triggers pain receptors in our body to feel the sensation of burning. Capsaicin has been shown to have anti-inflammatory properties and causes the body to release endorphins to counteract the perceived pain.
Source (edited): specialtyproduce.com
Shipping & Returns
Shipping > USPS Priority Mail®
1-5 bottles: $9.75 (U.S.)
Orders over $100 = Free Shipping (U.S.)
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