It was originally called the HP22B pepper until 2013 when it was given the more morbid, yet fitting, name it currently has. Be patient as germination may take 21-28 days or longer, even under ideal conditions. The Carolina Reaper originated in South Carolina and was created by Ed Currie of the PuckerButt Pepper Company. In Scoville heat units, the Carolina Reaper has an average of 1.5 million, which is almost 500 times more powerful than a regular jalapeno, and can reach heights of up to 2 million SHU. Carolina Reapers are a chile pepper plant variety that was created by crossing a Pakistani Naga with a Red Habanero type from St Vincents Island in the West. Start indoors early and use bottom heat and seedling domes to create the warm, humid conditions they need to germinate. The Carolina Reaper was inducted into the Guinness World Records in 2013 for becoming the world’s hottest chili pepper. In 2017, Guinness World Records declared it the hottest chili pepper in the world, surpassing the previous record set by the Trinidad Scorpion 'Butch T'. Developed by American breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. The seeds can be difficult to germinate and they need a long, hot season to produce fruit. The Carolina Reaper is a cultivar of the Capsicum chinense plant.
Super hot peppers can be somewhat challenging to grow. Please take extreme caution when handling the seeds and eventual fruits they produce. The smallish peppers mature from green to fire engine red, and are gnarled and bumpy with a distinctive pointed tip some growers call "the stinger." This species of pepper can be grown as a perennial in warmer climates (or heated greenhouses), or brought inside over winter. The Carolina Reaper is officially the hottest pepper on record, with an alarming 1.5 million Scoville Heat Units, and has peaked at 2.2 million.
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