Carolina Reaper - The world's hottest chilli
Carolina Reaper holds the record as the world's hottest chili since November 2013. The chili variety was grown by chili farmer Ed Currie of the PuckerButt Pepper Company in South Carolina (USA). The name is a reference to the personification of death, the Grim Reaper, and the Carolina Reaper certainly lives up to its hot reputation. Even for chili lovers, it is recommended not to eat a whole chili at once (it is also advised to only eat them in the company of another adult). People who are not used to eating hot chili should not even try it.

The average spice rating tested by the Chile Pepper Institute was 1,569,300 Scoville degrees, while individual specimens reached up to 2.2 million SHU.

Carolina Reaper has a bushy plant form and reaches a height of up to 90 cm. The fruits ripen from green to orange and then red and have a distinctly pointed top and an uneven surface. They have an aromatic, fruity-sweet taste with notes of chocolate-cherry and a hint of citrus. Of course, they are also extremely strong. They are almost too hot to eat on their own, but they can be dried, frozen or used to make chili sauces.
Growing the chilli
The germination temperature should be between 24°C and 30°C (germination period: 10-20 days). Therefore, we recommend using a greenhouse and a heating mat. The plants need well-drained, healthy and nutritious soil and cannot tolerate being over-watered.

Carolina Reaper should be planted in a sunny and sheltered location with at least 6 hours of sunlight - preferably more. The plants have a long ripening time, and it is recommended to grow them in pots, which makes it easy to bring the plant inside when the temperature drops below 12°C during the day for all the fruits to ripen. To preserve the plant over the winter, you can prune it by 20 cm after harvesting and place it in a bright place where the temperature is at least 15°C.
Warning for the force
It is important to always wear gloves when handling Carolina Reaper or other hot chilies. Keep them out of reach of children and people with a low tolerance for strong spices.