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The Carolina Reaper originally named the HP22BNH7, is a cultivar of chili pepper of the Capsicum chinense species.
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Retrieved November 23, 2021.Carolina Reaper Seeds (Red, Brown, Yellow) Worlds Hottest Chili Price for Package of 5, 10, 20 or 50 seeds.Īs you can see from our photos, that the seeds are from our own plants (organically grown) and you know what you will get from the seeds you buy from us. "Gardens: the hottest chilli ever grown". " 'World's hottest pepper' will make you choke, sweat and cry for mercy".
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Cultivation įor growing, the pepper has been described as "a good all-rounder to try at home" by English ethnobotanist James Wong, who said that they require temperatures of at least 18–20 ☌ (64–68 ☏) and suggested growing in 30–40 cm (12–16 in) pots to restrict growth and produce fruit sooner. However, four months later, Currie claimed to have bred a stronger pepper known as Pepper X with 3.18 million SHUs. In May 2017, Welsh breeder Mike Smith of St Asaph claimed to have surpassed the Carolina Reaper with his Dragon's Breath pepper, developed by Smith alongside Nottingham Trent University and reported to be 2.4 million SHUs Smith applied to Guinness World Records for confirmation. The figure is an average for the tested batch the hottest individual pepper was measured at 2.2 million SHU. The official Guinness World Record heat level was 1,641,183 Scoville Heat Units (SHU) in 2017, according to tests conducted by Winthrop University in South Carolina. It was certified as the world's hottest chili pepper by Guinness World Records on August 11, 2017. The pepper was bred in a greenhouse in Rock Hill, South Carolina, by Ed Currie, proprietor of the Puckerbutt Pepper Company in Fort Mill. The sensory heat or pungency detected when eating a Carolina Reaper derives from the density of capsaicinoids, particularly capsaicin, which relates directly to the intensity of chili pepper heat and Scoville scale. It has been described as having a fruity taste, with the initial bite being sweet and then immediately turning to "molten lava". The crossbreed is between a "really nastily hot" La Soufriere pepper from Saint Vincent and a Naga Viper pepper from Pakistan, and was named "Reaper" due to the shape of its tail.
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