How much does Carolina Reapers cost?

$50.00

The Carolina Reaper HP22B – the world’s hottest chilli! Coming in at an average of 1.5 million SHU (Scoville Heat Units), and a peak of 2.2 million SHU, this is the world’s hottest chilli since November 2013, as recorded by the Guinness Book of World Records.. Warning these are crazy hot and all care must be taken in handling and consumption – not for children.

Pack size is 1.150kg Gross Weight per 1kg Tray

SEASON PRE ORDERS ARE WELCOME, HONOURED AND ACCEPTED VIA THIS CART.

THIS PRODUCT IS ONLY AVAILABLE FRESH FROM JULY TO DECEMBER EACH YEAR.

Due to limited supply and high demand, we only supply on a first come first serve basis.
All orders are subject to seasonal availability and prior sale

*Prices are subject change with market forces. Pre-order prices are fixed at time of ordering and payment.

Dangerous Product

Keep out of reach of children

“Great flavour that packs an extreme punch of heat using some of the hottest chilli variety’s in the world.” “Use in small increments whilst cooking.” “Personally grown, harvested and packed by Moore Veggies in Carnarvon, Western Australia. “
Do not consume; On an empty stomach, If you are allergic to chilli or sensitive to spicy foods, If you are pregnant or breastfeeding, If you have a cardiac condition, If you have Gastro intestinal problems, or if you have any other medical conditions.
Avoid contact with eyes and sensitive skin.

Out of stock

Product description

Clocking at a massive 2.2 million on the heat Scoville scale, the Carolina Reaper has a sweet, fruity taste. When you first bite into one of these peppers (if you're brave enough to do so), you'll taste these flavours before the spiciness. Some people detect hints of cinnamon and even chocolate. When the fruity flavour passes, you'll start to feel the intense burn that only the Carolina Reaper can deliver. How does one use such a super-hot pepper? Hot sauce is a favourite way to consume the Carolina Reaper. If you really like your heat, you can cook with the whole pepper. Carolina Reapers also make great pepper flakes and are the perfect ingredient for dry rubs on BBQ meats.

Flavor Notes
Ingredients
How to use
Country of Origin
FAQs
Reviews

Culinary Notes:

Clocking at a massive 2.2 million on the heat scoville scale, the Carolina Reaper has a sweet, fruity flavour with a mega heat hit! Due to their intense heat, only part of the pepper is needed at a time to give a big flavour and fieriness to a dish. Carolina Reapers are squattier and more textured than their ancestors the Red Habanero and Ghost Pepper. Every Carolina Reaper has a long, thin branch at the bottom of the pod, which is known as “the scorpion’s tail” due to its resemblance to a stinger. These peppers typically have a diameter of three-fourths-inch to one-and-a-half inches. The original Carolina Reaper was red, and this remains the most common colour today. However, chocolate, yellow, and peach Carolina Reapers also exist. Even red peppers will start out as green and turn orange before becoming a deep red. Through each three of these phases, the pepper's flavour and heat will increase. So, if you pick your pepper while it's still orange (and eat it before it turns red), it won't carry the same pungent heat as red pepper. If you don't normally eat spicy foods, it's probably not a great idea to go straight for a Carolina Reaper. Instead, ease yourself into eating the Carolina Reaper by trying more mild peppers like the jalapeno first. But if you're experimenting and discover you can't take the heat, a glass of milk should help you recover.

Health benefits:

All chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation, and helping with weight loss. Some people are concerned that because the Carolina Reaper is so hot, it could actually kill them. This is false. Although eating a Carolina Reaper causes your pain receptors to react as if you are experiencing pain, it's only an illusion. The Reaper won't do any damage unless you have an allergy or an ulcer. You should not have a problem eating the Carolina Reaper unless you know that spicy foods and hot peppers negatively affect your health.

Ingredients:

100% Carolina Reaper Chilli.

Country of origin:

Australia

How to use:

The whole dried pod can be ground in a blender (with or without the hot seeds, depending on heat preferences).
You can also rehydrate them by pouring boiling-hot water over them and steeping for about 20 minutes.
They can then be added to any stew, bean or rice dish. Try adding shredded ghost chilli flakes to you next pasta dish and appreciate the super heat kick.
Combine with other chillies to create a complex depth of flavour and heat
Used as a key ingredient in moles, tamales, enchiladas, salsa, soups and any sauce that may need a bit of extra heat.
Add to cold oil and bring to a low heat to make a super-hot chilli oil
Only a little is needed at a time to make a big, hot impact!

Recipe/product links:

Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions how to rehydrate chillies Very-Hot Sweet Potato Chilli with Carolina Reaper Pepper

Other names or spelling:

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Where can I buy Carolina Reaper peppers?

The pepper was bred in a greenhouse in Rock Hill, South Carolina, by Ed Currie, proprietor of the Puckerbutt Pepper Company in Fort Mill. It was certified as the world's hottest chili pepper by Guinness World Records on August 11, 2017, surpassing the previous record set by the Trinidad Scorpion "Butch T".

What is the hottest pepper in the world 2022?

The wickedly hot Carolina Reaper is still holding the Guinness World Record crown again in 2022 for being the world's hottest pepper.

Can Carolina Reaper get you high?

Currie admits he was targeting what the Reaper ultimately delivered: heat, pure and lobotomizing, heat beyond what any other pepper could attain. “I was eating ghost peppers and stuff at the time I first made the Carolina Reaper,” he proudly recalls. “When I ate the Reaper, it made me high.