Dwie supergwiazdy skali paprykowej, które rzucają swoją wagę wokół…Carolina Reaper Vs. Ghost Pepper: The heat SmakCzy są one dostępne świeże w sklepach?Ile produktów wykorzystuje te papryki? Ogólnie Dwie supergwiazdy skali paprykowej, które rzucają swoją wagę wokół… The Carolina Reaper vs. the ghost pepper jest jak Ali vs. Frazier świata ostrej papryki, przynajmniej jeśli chodzi o czystą siłę i popularność. W pieprzu widmo masz gwiazdę rocka i internetową sensację YouTube. W papryce Carolina Reaper, masz płonącą i początkującą gwiazdę, która zaszokowała świat. Są to dwie mega gorące papryczki, nie ma co do tego wątpliwości. Ale jakie są różnice i jak łatwo można je znaleźć? Sprawdźmy to w naszym Showdown PepperScale. Gdy masz do czynienia z super ostrymi papryczkami, takimi jak te dwie, rozmowa o różnicach ciepła jest dzieleniem włosa na czworo. Oba są szalenie gorące. Są tak gorące, że najlepiej używać rękawiczek, aby je po prostu trzymać. Pieprz duchów jest tak gorący, że używa się go w wojskowych gazach pieprzowych. A Reaper? Podwójne ciepło pieprzu ducha i to jest, gdzie historia zaczyna się … lub kończy … w ustach w płomieniach. Pieprz ducha kończy skalę Scoville’a na walloping 855,000 do 1,041,427 jednostek ciepła Scoville’a. Carolina Reaper przyćmiewa go z 1,400,000 do 2,200,000 SHU. Przełóżmy to na liczby punktów odniesienia dla jalapeño, które wszyscy możemy uchwycić: minimalnie, ten duet będzie 107 razy ostrzejszy niż jalapeño (najłagodniejsza papryczka ghost pepper do najostrzejszej jalapeño), a maksymalnie, mówimy o 880 razy ostrzejszej (najostrzejsza Carolina Reaper do najłagodniejszej jalapeño). Ay yay yay. Z pewnością Reaper wygrywa na czystym SHU (jest obecnie rekordzistą świata), ale naprawdę rękawiczki i galon mleka są potrzebne do jedzenia któregokolwiek z tych chili na surowo. To NIE jest zalecane przy okazji, ale wiele osób idzie na wyzwanie pieprzu ducha. Ich prawdziwe kulinarne następstwo przychodzi jako podstawa ekstremalnie gorących sosów i sals niż jako surowa papryka do gotowania. Są one po prostu zbyt ostre dla większości, chyba że ekstrakt z papryki został rozcieńczony innymi składnikami. Smak Obydwie te papryki mają zaskakującą słodycz, ale Carolina Reaper została wyhodowana, aby być prawdopodobnie najsłodszą super ostrą papryką z grupy. Można posmakować tych papryczek przed uderzeniem gorąca. To powolne spalanie w przypadku obu chili – trwa 30 sekund do minuty, aby ciepło zaczęło uderzać, a następnie nasila się przez okres pół godziny przed rozproszeniem. Słodycz obu tych chili jest często wykorzystywana w gorących sosach, poprzez łączenie tych chili z owocami tropikalnymi i innymi słodkimi składnikami. W ten sposób, dzielą one wiele z łagodniejszymi – a jednak nadal bardzo ostrymi – chili habanero i scotch bonnet, chociaż te dwie są dostępne w znacznie większej ilości miejsc. Czy są one dostępne świeże w sklepach? Rzadko kiedy. Te papryki są po prostu zbyt ostre dla sklepu ogólnego. Niektóre sklepy specjalistyczne i rynki rolnicze mogą je nosić, ale będziesz musiał się rozejrzeć. Na można znaleźć suszone papryki duchy i Carolina Reapers. To prawdopodobnie najlepszy sposób, chyba że uprawiasz je sam. Ile produktów wykorzystuje te papryki? To są dwie duże nazwy chili, i istnieje wiele gorących sosów, musztard, sals, proszków, różyczek i innych pikantnych potraw, które je wykorzystują. Przez sprzedawców online, można kupić wiele gorących sosów typu ghost pepper i Carolina Reaper i więcej. Jest też kilka odważnych supermarketów, które oferują gorące sosy z pieprzem duchów. Koniecznie sprawdźcie też PuckerButt Pepper Company – producentów Carolina Reaper. Ich sklep posiada ładny wybór produktów Reaper. Ogólnie Na pewno Carolina Reaper jest zwycięzcą w upale, ale ogólnie rzecz biorąc, pieprz duch jest po prostu szerzej dostępny – przynajmniej w formie produktu. Jego reputacja zbudowała kultową popularność przez lata, która jest trudna do obalenia. Ale reputacja Carolina Reaper szybko rośnie. Ma szaloną nazwę, ciepło i smak, aby być nową gwiazdą rocka chili pepper. Dla obu tych chili, należy zachować ostrożność. To jest pikantność, która nie jest dla nieśmiałych. To nie jest nawet dla lekko odważnych. Są one dla ekstremalnych zjadaczy, którzy poważnie kochają skalę pieprzu. Dla osób o łagodnym usposobieniu zalecamy poznanie habanero i Scotch Bonnet – nadal są bardzo ostre, ale zachowasz zdrowy rozsądek.

The Carolina Reaper vs. the ghost pepper is like the Ali vs. Frazier of the hot pepper world, at least in terms of pure power and popularity. In the ghost pepper you have a rock star and internet YouTube sensation. In the Carolina Reaper, you have the blazing up-and-comer that has shocked the world. These are two mega-hot chilies, there’s no doubt. But what are the differences and how easily are they found? Let’s review in our PepperScale Showdown. Table of Contents Carolina Reaper Vs. Ghost Pepper: The heat The taste Are they available fresh or dried in stores? How many products use these peppers? Overall When you are dealing with the super-hot peppers like these two, the conversation of heat differences is splitting hairs. They are both wickedly hot. They are so hot that it’s best to use gloves to just hold them. The ghost pepper is so hot that it’s used in military grade pepper spray. And the Reaper? Double the ghost pepper heat and that’s where the story begins…or ends…in a mouth aflame. The ghost pepper tips the Scoville scale at a walloping 855,000 to 1,041,427 Scoville heat units. The Carolina Reaper eclipses it at 1,400,000 to 2,200,000 SHU. Let’s put that in jalapeño reference point numbers that we can all grasp: at the minimum, this duo will be 107 times hotter than a jalapeño (the mildest ghost pepper to the hottest jalapeño) and at the max, we are talking 880 times hotter (the hottest Carolina Reaper to the mildest jalapeño). Ay yay yay. Sure the Reaper wins on pure SHU (it is currently the official world record holder), but really gloves and a gallon of milk are needed for eating either of these chilies raw. That’s NOT recommended by the way, but plenty of people go for the ghost pepper challenge. Their real culinary following comes as the foundation for extreme hot sauces and salsas than as a raw cooking pepper. These are just too hot for most everyone unless the pepper extract has been diluted with other ingredients. The taste Both of these peppers have a surprising sweetness to them, but the Carolina Reaper has been bred to be likely the sweetest super-hot pepper of the bunch. You do get to taste these peppers before the heat hits. It’s a slow burn in the case of both chilies – it takes 30 seconds to a minute for the heat to begin to hit and then it intensifies over the period of half an hour before dissipating. The sweetness of both of these chilies is often taken advantage of in hot sauces, by pairing these chilies with tropical fruit and other sweet ingredients. In this way, they share a lot with the milder -yet-still seriously hot – habanero and scotch bonnet chilies, though these two are available in a lot more places. Are they available fresh or dried in stores? Rarely ever fresh. These peppers are just too hot for most stores. Some specialty stores, gourmet supermarkets, and farmer’s markets may carry them, but you’ll need to shop around. You can find dried chilies of both types, as well powders, online. Unless you grow them yourself, these are likely your best options. Dried Ghost Peppers (10 Per Pack) Dried ghost peppers are an excellent alternative when fresh ghost isn't available. Wicked Tickle gets high marks for their dried chilies. Buy Now We earn a commission if you click this link and make a purchase at no additional cost to you. 07/24/2022 12:25 am GMT Whole Dried Carolina Reapers In dried form, these Carolina Reapers will last quite a long time. But just as using fresh, take care in the handling. The extreme heat remains the same. This pack is from Wicked Tickle. Buy Now We earn a commission if you click this link and make a purchase at no additional cost to you. 07/24/2022 12:26 am GMT Ghost Pepper Powder by PepperScale Our PepperScale ghost pepper powder provides 100% bhut jolokia, no additives. Available on Etsy. Buy Now Support PepperScale by purchasing our fiery spices. Subscribers get 15% off! How many products use these peppers? These are two big-name chilies, and there are many hot sauces, mustards, salsas, powders, rubs, and other spicy foods that use them. Through online vendors, you can buy many ghost pepper and Carolina Reaper hot sauces and more. And there are a few brave supermarkets that’ll carry ghost pepper hot sauces. Be sure to check out the PuckerButt Pepper Company too – the growers of the Carolina Reaper. Their store carries a nice selection of Reaper products. Overall Sure the Carolina Reaper is the winner in heat, but the ghost pepper overall is just more widely available – at least in product form. Its reputation has built a cult-like following over the years that’s hard to topple. But the Carolina Reaper’s rep is growing quickly. It has the wicked name, the heat, and the taste to be the new chili pepper rock star. For both of these chilies, use caution. This is spiciness that’s not for the timid. It’s not even for the mildly adventurous. These are for extreme eaters who seriously love the pepper scale. For the mildly adventurous, we recommend exploring the habanero and the Scotch bonnet – still seriously hot, but you’ll keep your sanity intact. UPDATE NOTICE: This post was updated on March 16, 2022 to include new content.

What are Carolina Reaper peppers? The Carolina Reaper is the current official hottest pepper in the world. How hot? With a heat range from 1,400,000 to 2,200,000 Scoville heat units, the Reaper is hotter than many defensive pepper sprays and it dwarfs many of the other super-hots among the hottest chilies. That’s insanity in edible form. Yet, behind this extreme super-heat is a surprising sweetness that’s perfect for enhancing hot sauces and other spicy foods. Carolina Reaper chilies, showing their stinger-like tail Table of Contents What are Carolina Reaper peppers? Carolina Reaper fast facts How hot is a Carolina Reaper? Who discovered the Carolina Reaper? What does this chili taste like and look like? Cooking with Carolina Reapers Growing Carolina Reaper peppers Where can you buy Carolina Reaper? Carolina Reaper fast facts Scoville heat units (SHU)1,400,000 – 2,200,000Median heat (SHU)1,800,000Jalapeño reference point175 to 880 times hotterCapsicum speciesChinenseOriginUnited StatesUseCulinarySizeApproximately to 2 inches long, stinger tailFlavorSweet, Fruity How hot is a Carolina Reaper? Eyes rolling to the back of your head hot, that’s how hot. Carolina Reaper’s range from 1,400,000 Scoville heat units to a blistering 2,200,000. That top end is just as hot as or hotter than standard pepper spray. And comparing it to a jalapeño is just silly. Even the hottest jalapeño will come in at around 175 times weaker than the mildest Carolina Reaper. It tips the scales at about 200,000 SHU on average above the Trinidad Moruga Scorpion. To give that reference, 200,000 SHU is the heat of an average habanero pepper, so it’s a significant bump up to what was already crazy hot. In November 2013, the Guinness Book of World Records crowned the Carolina Reaper as the new reigning champ of super-hot peppers, knocking the Trinidad Moruga Scorpion down to #2 in the ranks. There are many challengers to the Reaper’s hottest pepper throne, including some chilies that are showing heat levels at or above 3,000,000 Scoville heat units (Pepper X and the Apollo pepper.) These chilies have yet to show the stability needed to officially take the hottest pepper title, but the clock is ticking for one of them (or another in the wings) to overtake the Reaper. Who discovered the Carolina Reaper? Smokin’ Ed Currie is the grower of this super hot chili. His PuckerButt Pepper Company based in South Carolina developed the reaper as a hybrid of a red habanero strain and a Naja Viper pepper – another pepper that was once the hottest pepper in the world. He was seeking to develop a sweet pepper with a little more punch. What he got was record-breaking. Notably, Smokin’ Ed and PuckerButt are also the cultivators behind the Pepper X and the Apollo pepper, the Reaper’s most-notable challengers for the throne. Ed Currie’s pepper-growing career has an amazing back story. He began growing peppers because of his interest in the health benefits of hot peppers, especially in combating diseases. His family had a history of cancer, and, to be as preventative as possible, he began researching communities with low levels of disease. He noted that there was something in common among these communities: hot peppers were a staple of their diets. This sparked a passion that’s led to something pretty special, and Ed has often donated his chili peppers for cancer research. A fun fact: The Carolina Reaper went by a much less potent name during its cultivation and development from 2011 until 2013: HP22B. This is a simply an acronym covering important plant details for Ed the grower – Higher Power, pot number 22, plant B. What does this chili taste like and look like? Like the Naja Viper and the Trinidad Scorpion, the Carolina Reaper has a scorpion-like tail. It’s a red pepper about to 2 inches in total length. In terms of taste, this is likely the sweetest super-hot pepper you are going to find. In fact, the Puckerbutt Pepper Company grows them that way. They want their peppers to not only challenge the taste buds but to also enhance the flavor of food. There’s a lot more flavor to the Carolina Reaper then you’ll find in most extremely hot peppers. In fact, the extreme hot sauces made from it are quite tasty if you are used to super-hots. Cooking with Carolina Reapers First, a warning: this is a scorching chili. Eating it raw is not ever advised. This is an extreme heat that works better diluted into other ingredients. There are lots of hot pepper daredevils that have recorded their experiences eating this hot pepper raw, so it’s easy to see for yourself − just take a look on YouTube. When cooking with Carolina Reapers, it’s critical to respect this super-hot. Wear gloves when handling, and it’s advised to also wear kitchen goggles to protect your eyes and a mask to protect your mouth and throat. Do not treat this hot pepper like a typical medium-heat culinary chili. Even handling it whole and uncut with your bare hands can lead to severe chili burn. Get to know how to treat chili burn if it does happen. You’ll want to take immediate action with a chili this hot. Read our post on treating chili burn. As well, learn how to treat chili burn in the eye, as it’s an incredibly sensitive area. Our post on relieving pain from jalapeño pepper in the eye holds true for any chili pepper. More tips Remove the membrane from your chili pepper to remove much of its heat. The white pith holds much of the capsaicin in any chili, and it’s removal provides a noticeable difference. Start modestly with your Carolina Reaper use and increase as needed. A little of this pepper goes a long, long way. A small sliver or two can spice up a pot of chili a lot more than you’d expect. So, it’s best to start small and go from there. Read our post on cooking peppers and what may make them hotter or milder. There are methods of cooking that can increase or decrease the overall heat of a chili. If you’re cooking with Reapers, you’re an extreme heat fan, so knowing the ins and outs here will keep your pepper as hot as you expect. Growing Carolina Reaper peppers You can certainly grow these chilies at home. For more information, read our Carolina Reaper Planting Guide that covers the basics that you need to know. Just note, the same holds true while growing Reapers as it does with cooking them. You need to take extreme care with their handling. Even whole, they can provide you with a wicked case of chili burn. Where can you buy Carolina Reaper? This is not a pepper you’re going to find at your local store very often. If you want it fresh, you’ll want to look to specialty stores or chili farms. Or if you prefer, you can find Carolina Reaper hot sauces, seeds, and more online from vendors like Amazon or specialized gardening sites. We also sell it in powdered form from our Spicery. Make sure you climb up to this level. Don’t jump to the Carolina Reaper from a jalapeño heat tolerance level or even a cayenne tolerance level. They don’t live in the same zip code. In fact, they aren’t even on the same planet. The pepper scale is a journey. If you want to reach and really enjoy the Carolina Reaper heights, you need to work your way up. It’s definitely not a pepper for everyone, but for those that love it as hot as the sun, welcome home. Whole Dried Carolina Reapers In dried form, these Carolina Reapers will last quite a long time. But just as using fresh, take care in the handling. The extreme heat remains the same. This pack is from Wicked Tickle. Buy Now We earn a commission if you click this link and make a purchase at no additional cost to you. 07/24/2022 12:26 am GMT Pepper Joe’s Carolina Reaper Seeds You can definitely grow Carolina Reaper at home, just take care with their handling, even when whole and on the vine. Pepper Joe's offers excellent seeds, 10+ in this pack. Buy Now We earn a commission if you click this link and make a purchase at no additional cost to you. 07/24/2022 12:29 am GMT UPDATE NOTICE: This post was updated on March 24, 2022 to include new content.

THE SCOVILLE SCALE FOR CHILI PEPPERS The Scoville scale and the heatmeter list numerous chili pepper varieties sorted by their pungency and their capsaicin content in Scoville Heat Units (SHU). We have a simple scoville scale image and a detailed searchable and interactive html5 scoville scale table. History The Scoville scale exists since 1912 and was invented by the American pharmacologist Wilbur Scoville. It serves to determine the degree of pungency of fruits of the genus Capsicum, which includes peppers and chilis. The Scoville scale was originally based on the so-called Scoville Organoleptic Test developed by Wilbur Scoville. Here, a sample of chili was prepared and repeatedly diluted with water until the test subjects no longer felt any heat. The degree to which the subjects could (subjectively) taste no more heat in the sample was called SHU (Scoville Heat Units). Of course, no subjective tests will be carried out today. Determination of the Scoville Heat Units of fruits of the genus Capsicum The degree of pugency of a chili is determined today by means of modern high-performance liquid chromatography (HPLC). This method recognizes the capsaicinoids responsible for the pungency, such as capsaicin and dihydro-capsaicin, and determines their concentration reliably. The result of an HPLC test is given in the ASTA severity level, but this can be converted by a formula into the usual SHU value. Hottest Chili Pepper in the World The world’s hottest chili pepper is the Carolina Reaper. It measures Million up to Million Scoville Heat Units. A full list of the world record holders and the history of world’s hottest pepper can be found in the article Hottest Chili Pepper in the World. Scoville Heat UnitsScoville Heat LevelChili PepperCapsicum Species 1,500,000 - 2,200,000 SHU10+++Carolina Reaper (HP22B, Smokin' Ed's Carolina Reaper)Capsicum Chinense 1,500,000 - 2,009,231 SHU10+++Trinidad Moruga Scorpion (Moruga, Moruga Scorpion, Trinidad Moruga Scorpion Red)Capsicum Chinense 1,000,000 - 1,853,936 SHU10+++Chocolate 7 Pot (7 Pot Douglah)Capsicum Chinense 1,200,000 - 1,590,000 SHU10+++Katie (7 Pot Katie)Capsicum Chinense 1,100,000 - 1,469,000 SHU10++Trinidad 7 Pot Primo (Primo, 7 Pot Primo)Capsicum Chinense 800,000 - 1,463,700 SHU10++Butch T (Trinidad Scorpion Butch Taylor)Capsicum Chinense 500,000 - 1,400,000 SHU10++Komodo Dragon (British Komodo Dragon)Capsicum Chinense 500,000 - 1,390,000 SHU10++Trinidad Red Scorpion (Trinidad Scorpion, Scorpion Pepper)Capsicum Chinense 600,000 - 1,382,118 SHU10++Naga ViperCapsicum Chinense 900,000 - 1,359,284 SHU10++Lucy (7 Pot Lucy)Capsicum Chinense 900,000 - 1,300,000 SHU10++7 Pot BarrackporeCapsicum Chinense 800,000 - 1,200,000 SHU10+7 Pot JonahCapsicum Chinense 800,000 - 1,200,000 SHU10+Brain Strain (7 Pot Brain Strain)Capsicum Chinense 700,000 - 1,200,000 SHU10+Yellow Brain Strain (7 Pot Brain Strain Yellow)Capsicum Chinense 500,000 - 1,191,595 SHU10+New Mexico ScorpionCapsicum Chinense 500,000 - 1,120,000 SHU10+Bedfordshire Super NagaCapsicum Chinense 500,000 - 1,100,000 SHU10+7 PotCapsicum Chinense 600,000 - 1,086,844 SHU10+Spanish Naga (Naga Gibraltar)Capsicum Chinense 500,000 - 1,067,286 SHU10+Infinity Chili (Infinity Pepper)Capsicum Chinense 750,000 - 1,066,882 SHU10+7 Pot Madballz (Madballz Pepper)Capsicum Chinense 600,000 - 1,041,427 SHU10+Bhut Jolokia, Ghost Pepper (Bih Jolokia, Naga Jolokia, Ghost, Geisterchili, Red Naga, U-morok, Bombai Morich, Raja Mirch, Saga Jolokia, Indian Mystery Chili, Indian Rough Chili , Tezpur Chili)Capsicum Chinense 500,000 - 1,001,300 SHU10+Bhut Jolokia Chocolate (Naga Jolokia Chocolate, Chocolate Ghost Pepper, Brown Naga)Capsicum Chinense 855,000 - 1,000,000 SHU10+7 Pot Armageddon (Armageddon)Capsicum Chinense 840,000 - 1,000,000 SHU10+7 Pot Bubblegum (Bubblegum, 7 Pot BBG)Capsicum Chinense 800,000 - 1,000,000 SHU10+7 Pot White (White Seven Pot)Capsicum Chinense 700,000 - 1,000,000 SHU10+Trinidad Orange Scorpion (Orange Trinidad, Trinidad Scorpion Orange)Capsicum Chinense 600,000 - 1,000,000 SHU10+Naga Morich (Dorset Naga)Capsicum Chinense 450,000 - 900,000 SHU10+Raja Mirch (Synonym for Bhut Jolokia, SHU measurement from India)Capsicum Chinense 500,000 - 850,000 SHU10+Trinidad 7 Pot Cardi (7 Pot Cardi, CARDI)Capsicum Chinense 450,000 - 600,000 SHU107 Pot Yellow (Trinidad 7 Pot Yellow)Capsicum Chinense 400,000 - 600,000 SHU10Trinidad Yellow ScorpionCapsicum Chinense 250,000 - 577,000 SHU10Red Savina (Habanero Red Savina)Capsicum Chinense 400,000 - 500,000 SHU10Devil's Tongue Chocolate (Brown Devil's Tongue)Capsicum Chinense 350,000 - 500,000 SHU10Devil's Tongue RedCapsicum Chinense 300,000 - 500,000 SHU10Habanero Francisca (Habanero Francisca Orange)Capsicum Chinense 300,000 - 500,000 SHU10Habanero Chocolate (Brown Habanero)Capsicum Chinense 150,000 - 500,000 SHU10Fatalii Peach (Peach Fatalii)Capsicum Chinense 150,000 - 500,000 SHU10Fatalii White (White Fatalii)Capsicum Chinense 125,000 - 500,000 SHU10Fatalii Yellow (Yellow Fatalii)Capsicum Chinense 100,000 - 500,000 SHU10Adjuma (Aji Umba, Adjoema, Ojemma)Capsicum Chinense 100,000 - 500,000 SHU10Fatalii Red (Red Fatalii)Capsicum Chinense 300,000 - 450,000 SHU10Black Congo PepperCapsicum Chinense 300,000 - 445,000 SHU10Caribbean RedCapsicum Chinense 300,000 - 400,000 SHU10Devil's Tongue YellowCapsicum Chinense 300,000 - 400,000 SHU10Hot Paper LanternCapsicum Chinense 300,000 - 400,000 SHU10Habanero GoldenCapsicum Chinense 300,000 - 400,000 SHU10Habanero White BulletCapsicum Chinense 250,000 - 400,000 SHU10Red Congo PepperCapsicum Chinense 150,000 - 350,000 SHU10Habanero Red (Red Habanero)Capsicum Chinense 150,000 - 350,000 SHU10Madame Jeanette (Suriname Yellow)Capsicum Chinense 100,000 - 350,000 SHU10Habanero OrangeCapsicum Chinense 100,000 - 350,000 SHU10Habanero PeachCapsicum Chinense 100,000 - 350,000 SHU10Habanero MustardCapsicum Chinense 100,000 - 350,000 SHU10Habanero WhiteCapsicum Chinense 200,000 - 330,000 SHU10Tiger Paw (Tiger Paw Habanero, Orange Tiger Paw)Capsicum Chinense 150,000 - 325,000 SHU10Scotch Bonnet RedCapsicum Chinense 150,000 - 325,000 SHU10Habanero Big SunCapsicum Chinense 100,000 - 325,000 SHU10Burkina Yellow (Habanero Burkina Yellow, Burkina Scotch Bonnet)Capsicum Chinense 130,000 - 310,000 SHU10Habanero Yellow (Gelbe Habanero)Capsicum Chinense 200,000 - 300,000 SHU10Habanero Orange DevilCapsicum Chinense 200,000 - 300,000 SHU10Habanero Peruvian WhiteCapsicum Chinense 125,000 - 300,000 SHU10Scotch Bonnet OrangeCapsicum Chinense 125,000 - 300,000 SHU10Scotch Bonnet YellowCapsicum Chinense 150,000 - 300,000 SHU10Yellow Congo PepperCapsicum Chinense 100,000 - 300,000 SHU10Bahamian Goat Pepper (Bahamian Pepper)Capsicum Chinense 100,000 - 300,000 SHU10Datil (Datil Pepper)Capsicum Chinense 100,000 - 300,000 SHU10Billy GoatCapsicum Chinense 100,000 - 250,000 SHU10Jamaican Hot Red (Red Jamaican Hot Pepper)Capsicum Chinense 50,000 - 250,000 SHU9Scarlet Lantern (Peru Scarlet Lantern)Capsicum Chinense 50,000 - 250,000 SHU9Pimenta de Neyde (Pimenta da Neyde)Capsicum Chinense 100,000 - 225,000 SHU9Jamaican Hot YellowCapsicum Chinense 100,000 - 225,000 SHU9Bird's Eye (Bird Pepper, Bird Eye Chili) (Note: the name is used for several bird pepper varieties)Capsicum Frutescens 80,000 - 125,000 SHU9Carolina Cayenne Red (Carolina Cayenne Pepper)Capsicum Annuum 50,000 - 110,000 SHU9Tabiche PepperCapsicum Annuum 80,000 - 100,000 SHU9Basket of FireCapsicum Annuum 70,000 - 100,000 SHU9Pico De Pajaro (Cola de Rata, Rat's Tail, Bird's Peak)Capsicum Annuum 70,000 - 100,000 SHU9Charleston Hot (Charleston Hot Red, Charleston Hot Cayenne)Capsicum Annuum 60,000 - 100,000 SHU9Diablo Grande PepperCapsicum Annuum 50,000 - 100,000 SHU9Yellow BumpyCapsicum Chinense 50,000 - 100,000 SHU9ChupetinhaCapsicum Chinense 50,000 - 100,000 SHU9Aji LimoCapsicum Chinense 50,000 - 100,000 SHU9Indian PC-1Capsicum Frutescens 50,000 - 100,000 SHU9Thai Chili (Note: the name is used for several Thai pepper varieties)Capsicum Annuum 50,000 - 100,000 SHU9Tepin (Chiltepin, Chiltecpin, Chil Tepin)Capsicum Annuum var, glabriusculum 50,000 - 100,000 SHU9Pequin (Piquin, Pee-keen)Capsicum Annuum var, glabriusculum 60,000 - 90,000 SHU8Malagueta (Mala, Malaguetinha)Capsicum Frutescens 50,000 - 90,000 SHU8Diablo GrandeCapsicum Annuum 35,000 - 90,000 SHU8Thai DragonCapsicum Annuum 45,000 - 75,000 SHU8Tien TsinCapsicum Annuum 30,000 - 75,000 SHU8Rocoto Peron (Rocoto Peron Rojo, Red Tree Pepper)Capsicum Pubescens 30,000 - 75,000 SHU8Rocoto Rojo (Aji Rojo, Red Tree Pepper)Capsicum Pubescens 30,000 - 75,000 SHU8Rocoto Amarillo (Rocoto Manzano Amarillo, Chile Manzano Amarillo, Aji Amarillo, Tree Pepper)Capsicum Pubescens 30,000 - 75,000 SHU8Rocoto Canario (Locoto Canario, Yellow Rocoto, Yellow Tree Pepper)Capsicum Pubescens 30,000 - 75,000 SHU8Rocoto de Seda (De Seda, Chile de Seda, Tree Pepper)Capsicum Pubescens 30,000 - 60,000 SHU7Bangalore Whippet's TailCapsicum Frutescens x Capsicum Annuum 40,000 - 50,000 SHU7JalapeÃ±o NuMex Pinata (NuMex Pinata)Capsicum Annuum 30,000 - 50,000 SHU7MarabaCapsicum Chinense 30,000 - 50,000 SHU7Aji CharapitaCapsicum Chinense 30,000 - 50,000 SHU7Capsicum EximiumCapsicum Eximium 30,000 - 50,000 SHU7Rocoto Manzano (Chile Manzano)Capsicum Pubescens 30,000 - 50,000 SHU7Cayenne (Red Cayenne, De Cayenna)Capsicum Annuum 30,000 - 50,000 SHU7SantakaCapsicum Annuum 30,000 - 50,000 SHU7Prik Kee Nu (Prik Kee Noo, à¸žà¸£à¸´à¸à¸‚à¸µà¹‰à¸«à¸™à¸¹ "MÃ¤usekot Chili")Capsicum Frutescens 30,000 - 50,000 SHU7Tabasco (Greenleaf Tabasco)Capsicum Frutescens 20,000 - 50,000 SHU7Pimenta de Cheiro (Note: the name is used for several Brazilian pepper varieties)Capsicum Chinense 15,000 - 30,000 SHU6Lemon Drop (Hot Lemon, Aji Limon, Aji Lemon)Capsicum Baccatum 15,000 - 30,000 SHU6Aji ColoradoCapsicum Baccatum 15,000 - 30,000 SHU6Aji PineappleCapsicum Baccatum 15,000 - 30,000 SHU6Criola SellaCapsicum Baccatum 15,000 - 30,000 SHU6Mushroom Red (Red Mushroom Pepper)Capsicum Annuum 15,000 - 30,000 SHU6De Arbol (Chile de Arbol, De Ã¡rbol, Spanish Tree Pepper)Capsicum Annuum 5,000 - 30,000 SHU6Royal BlackCapsicum Annuum 5,000 - 30,000 SHU6Maule's Red Hot (Maule's Red, Lady Finger)Capsicum Annuum 10,000 - 25,000 SHU6SerranoCapsicum Annuum 10,000 - 25,000 SHU6Chungyang Red (Red Chungyang Pepper)Capsicum Annuum 5,000 - 15,000 SHU5Bishop's Crown (Bishops Crown)Capsicum Baccatum 5,000 - 10,000 SHU5Chipotle (Smoked JalapeÃ±o, Roasted JalapeÃ±o Peppers)Capsicum Annuum 5,000 - 10,000 SHU5Hungarian Hot Wax (Hot Wax, Wax Pepper)Capsicum Annuum 5,000 - 10,000 SHU5Aleppo (Halaby pepper, Aleppo Pepper, Pul Biber, Fulful á¸¤alabÄ«)Capsicum Annuum 2,500 - 10,000 SHU5FresnoCapsicum Annuum 2,500 - 8,000 SHU5JalapeÃ±oCapsicum Annuum 2,000 - 8,000 SHU5JalapeÃ±o Deep Purple (Purple JalapeÃ±o)Capsicum Annuum 4,000 - 6,000 SHU5JalapeÃ±o EarlyCapsicum Annuum 2,500 - 5,000 SHU4Guajillo (Guajillo Pepper, Mexican Guajillo, Guajilla)Capsicum Annuum 2,500 - 5,000 SHU4NuMex Mirasol (Mirasol)Capsicum Annuum 2,500 - 5,000 SHU4Hot Cherry Pepper (Cherry Pepper, Hot Cherry Pepper, Hungarian Cherry Pepper, Hungarian Cherry)Capsicum Annuum 1,000 - 5,000 SHU4CandlelightCapsicum Annuum 1,500 - 4,000 SHU4Ancho San Luis (Mexican Large)Capsicum Annuum 1,000 - 3,000 SHU3Cherry Bomb (Cherry Bomb Pepper)Capsicum Annuum 1,500 - 2,500 SHU3NuMex Sandia (Sandia Pepper)Capsicum Annuum 1,500 - 2,500 SHU3Cascabel (Rattle Pepper, Mexican Cascabel Pepper)Capsicum Annuum 500 - 2,500 SHU3Anaheim (Magdalena, California Chile, Chile Seco Del Norte, New Mexico Chile Pepper Cultivar No, 9)Capsicum Annuum 500 - 2,500 SHU3NuMex Big Jim (Big Jim, NuMex Heritage Big Jim)Capsicum Annuum 1,000 - 2,000 SHU2Poblano (Ancho Pepper, Ancho Poblano)Capsicum Annuum 1,000 - 2,000 SHU2Pasilla (Pasilla Pepper, Chilaca, Chile Negro)Capsicum Annuum 1,000 - 1,500 SHU2Alma Pepper (Alma CsipÃ¶s)Capsicum Annuum 1,000 â€“ 1,5002Espanola (New Mexico Espanola Pepper)Capsicum Annuum 700 - 1,500 SHU2VulcanoCapsicum Annuum 1,000 - 1,200 SHU2PeppadewCapsicum Baccatum 700 - 1,000 SHU1CoronadoCapsicum Annuum 500 - 1,000 SHU1NuMex SunriseCapsicum Annuum 500 - 1,000 SHU1NuMex ConquistadorCapsicum Annuum 100 - 1,000 SHU1Cubanelle PepperCapsicum Annuum 500 - 1,000 SHU1NuMex Joe E, ParkerCapsicum Annuum 0 - 1,000 SHU1Golden Greek (Golden Greek Peperoncino, Greek Peperoni)Capsicum Annuum 500 - 850 SHU1NuMex Suave RedCapsicum Chinense 500 - 830 SHU1NuMex Suave OrangeCapsicum Chinense 500 - 750 SHU1Santa Fe Grande (Guero Chili Pepper)Capsicum Annuum 100 - 500 SHU1Aji Dulce AmarilloCapsicum Chinense 100 - 500 SHU1Aji Dulce (Aji Cachucha, Ajicito, AjÃ Gustoso)Capsicum Chinense 100 - 500 SHU1Pepperoncini (Peperoncino, Italian Sweet Pepper, Tuscan Pepper)Capsicum Annuum 0 - 500 SHU1Trinidad PerfumeCapsicum Chinense 0 - 500 SHU1Gorria (Piment d'Espelette, Ezpeletako Biperra, Biper)Capsicum Annuum 0 - 500 SHU1Lombardo (Lombardo Peperoni)Capsicum Annuum 0 - 500 SHU1Friggitello (Friggitelli, Italian Piemento, Sweet Italian Pepper)Capsicum Annuum 50 - 200 SHU1Shishito (ShishitÅgarashi, Japanese Pimiento, Shishito Pepper, ç…åå”è¾›å)Capsicum Annuum 0 SHU0Capsicum Rhomboideum (Former: Capsicum Cilliatum, Witheringia Ciliata)Capsicum Rhomboideum 0 SHU0Minibell Chocolate (Minibell Brown, Brown Snack Pepper)Capsicum Annuum 0 SHU0Minibell Orange (Orange Snack Pepper)Capsicum Annuum 0 SHU0Minibell Red (Red Snack Pepper)Capsicum Annuum 0 SHU0Sweet Sunshine (Sweet Sunshine Trailing Pepper)Capsicum Annuum 0 SHU0SÃ¼ÃŸer NaschzipfelCapsicum Annuum 0 SHU0Corno di Toro RossoCapsicum Annuum 0 SHU0Corno di Toro GialloCapsicum Annuum 0 SHU0California WonderCapsicum Annuum 0 SHU0Yolo WonderCapsicum Annuum 0 SHU0Bell PepperCapsicum Annuum

How do you quantify the ‘hotness’ of a chilli?Over a century ago, a scientist called Wilbur Scoville attempted to put up a "heat" scale for peppers. The Scoville scale of hotness was set up as the dilution in sugar water required for a group of trained tasters. How much sugar-water is needed to be diluted into a chilli pepper mash to get to the point where you no longer feel the heat at all? The answer would be measured in Scoville Heat Units (SHU). Thankfully, a new method was devised several years later and tasters are no longer subjected to eating hot chilli peppers. Scientists use a high performance liquid chromatography process which measures the amount of capsaicin in the pepper itself to define the heat. Capsaicin or capsaicinoids is the concentration of the chemical compounds responsible for the heat sensation in the measurement of hot chilli pepper heat is still considered to be subjective and some aspects like where the pepper is grown can produce different 2000, the hottest chilli pepper in the world was said to be the Bhut Jolokia chilli from Assam. Until this, the world's fieriest chilli variety was thought to be the 'Red Savina' Habanero from Mexico. GUWAHATI--10-07-2009 A vendor sales world’s hottest chilli “Bhut Jolokia” in a local market in Guwahati on Friday, July 10, 2009. The world’s hottest chilli could soon become part of India’s defence armoury with scientists in the Defence Research and Development Organization (DRDO) trying to develop teargas canisters and hand grenades by mixing the fiery pepper to control riots and combat separatists. Indian security forces are planning to use the world's hottest chilli powder in non-lethal hand grenades to control riots and in counter-insurgency operations to numb the enemy and immobilize them without seriously wounding or killing them. Grown in the northeast India’s Nagaland and Assam states Bhut Jolokia is about 1,000 times more spicy than the common chilli and twice as fiery as the Red Savina, a Mexican variety. The authorities were also planning to coat fences of army bases near reserve forests with Bhut Jolokia to keep rogue elephants away. A kilogram of Bhut Jolokia sells at about in Assam state. PHOTO: RITU_RAJ_KONWAR GUWAHATI--10-07-2009 A vendor sales world’s hottest chilli “Bhut Jolokia” in a local market in Guwahati on Friday, July 10, 2009. The world’s hottest chilli could soon become part of India’s defence armoury with scientists in the Defence Research and Development Organization (DRDO) trying to develop teargas canisters and hand grenades by mixing the fiery pepper to control riots and combat separatists. Indian security forces are planning to use the world's hottest chilli powder in non-lethal hand grenades to control riots and in counter-insurgency operations to numb the enemy and immobilize them without seriously wounding or killing them. Grown in the northeast India’s Nagaland and Assam states Bhut Jolokia is about 1,000 times more spicy than the common chilli and twice as fiery as the Red Savina, a Mexican variety. The authorities were also planning to coat fences of army bases near reserve forests with Bhut Jolokia to keep rogue Since then, several other varieties of the chilli peppers took the top spot, including the Trinidad Moruga Scorpion (so hot "you might be better off eating an actual scorpion")In 2013, the Carolina Reaper chilli pepper was termed the hottest on Earth, ending a more than four-year drive to prove no one grows a more scorching chilli. The heat of the peppers was certified by students at Winthrop University, who test food as part of their undergraduate classes. The Carolina Reaper is so hot that a 34-year-old man who ate one during a contest in the US ended up in casualty suffering from “thunderclap headaches”.So just how hot is the Carolina Reaper? Here’s a list of other peppers and their Scoville units to help you compare:Capsicum or Bell pepper – 0 SHUJalapeno peppers - 2,500 SHUTabasco sauce – 5,000 SHUCarolina Reaper – 1,641,183 SHU

Kilenc éve foglal helyet a Scoville skála legfelső fokán a Carolina Reaper. Őfelségénél egyelőre csak a paprikaspray és maga a tiszta kapszaicin erősebb. Maga mögé utasította a kétmilliós SHU értékű Trinidad Moruga Scorpiont és a szintén méregerős Bhut Jolokiát. Azonkívül, hogy a chili őrültek nagy tisztelettel beszélnek róla elrettentő ereje miatt, érdemes megjegyezni a nevét és a vele kapcsolatos legfontosabb tudnivalókat, már csak azért is, hogyha nálad még a hegyes erős hazai zöldpaprika is kiveri a biztosítékot, akkor messzire elkerüld. (Bár az vétek lenne).Őrült paprikatermesztők versenye A chili paprika termesztése még otthoni körülmények között is lehetséges, ehhez adtunk már segítséget korábbi blogbejegyzésekben, így akár te is kipróbálhatod magad. Azonban vannak olyan fura fazonok, akik ebből űznek sportot, hogy két különböző fajta keresztezéséből “kineveljenek” egy harmadikat, ami lehetőleg jobb, mint a “szülei”. A jobb, az jelentheti azt is, hogy ellenállóbb a kártevőkkel szemben, különlegesebb ízű vagy pedig erősebb. A termesztők körében jelentős presztízs a rekorder chili megalkotása, ami a hírnévvel együtt anyagi vonzattal is jár persze. 2013-ban “Smokie” Ed Currie munkásságát díjazták ezzel a megtisztelő címmel a HP22B, azaz a Carolina Reaper paprika erőssége miatt. A Carolina Reaper a Scoville skála első helyezettje A chili után érdeklődőknek valószínűleg nem újdonság a Scoville skála, de ha még nem hallottál róla, akkor itt az alkalom, hogy megismerd. A Scoville skála arra szolgál, hogy a különböző típusú chilik csípősségének a mértékét megmutassa. A paprikákban található kapszaicin felelős a csípős-maró érzésért, ennek a relatív értékét tudjuk meg a Scoville Heat Unit (SHU) mértékegységből. Ez a fajta mérési módszer elég szubjektív, ma már másképpen és pontosabban is meg tudják állapítani egy növény erősségét. Az is érdekes, hogy egy adott kertész nevelte bokor termései között is lényeges számbeli különbségek lehetnek. A szakértelem, a napfény, az öntözés, az éghajlat mind-mind hozzájárulhat ahhoz, hogy egy termesztő világrekorder tulajdonos lehessen. Hogyan bánj a királylánnyal? Ha elhatározod, hogy felnevelsz egy Carolina Reapert, fogadj meg néhány jó tanácsot: Légy türelmes a magokkal, 6 hétbe is telhet, mire csírázni kezd Ne hagyd kiszáradni, de túl se öntözd Szereti a meleg, (18-20°C-os) huzatmentes helyeket Elég nagy legyen a cserép vagy vödör, hogy a közel egy méteresre nőtt növény majd kényelmesen elférjen Van, aki megeszi? Hogyne, sőt! A tüzes királynő nemcsak a csípőssége miatt egyedülálló, hanem az első 1-2 másodpercig megjelenő gyümölcsös aromája miatt is. Tény, hogy önmagában fogyasztva nem igazán élvezhető, ezt inkább kalandvágyból vagy elvesztett fogadásból szokták megtenni, mintsem a chili iránti szeretetből. Akik szeretik mindennek megadni a módját, és csak némi rock ‘n rollt hiányolnak az ételeikből, azoknak garantáltan a kedvenc termékei lesznek a különleges szószaink, fűszereink. Bevállalod a kegyes halált? A két legbrutálisabb paprika erejét ötvöztük a Kegyes halál extra chili szószban, de még ennél is tovább mentünk. A korábbi változathoz képest módosítottuk a gyártási eljárást, így “kifőztük” a titkos receptet, ami a valaha volt legerősebb termékünk alapja. Nem tartalmaz semmilyen ízfokozót, állagjavítót, színezéket. Csak pusztán a chiliket, amiket gondosan nevelgettünk, óvatosan szüreteltünk, odafigyelve főztünk, alaposan préseltünk, és szeretettel ízesítettünk. Segíthetünk? Ha bármilyen kérdésed van a chili termékek termékekkel vagy a rendeléssel kapcsolatban, fordulj hozzánk bizalommal!