Кароліна Ріпер

The Carolina Reaper was the hottest chili pepper in the world according to Guinness World Records from 2013 to 2023, before it was surpassed by Pepper X, which was also developed by Currie. Pepper X measures an average of 2.693 million Scoville heat units, beating the previous world record of 1.64 million SHU held by the Carolina Reaper.

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The species

Capsicum chinense is a species of chili pepper native to the Americas. The hottest peppers in the world are members of this species. The species name chinense is a misnomer, because all Capsicum species originated in the New World.

Heat and measurement

The Carolina Reaper was certified as the world's hottest chili pepper by Guinness World Records on August 11, 2017. Testing by Winthrop University in South Carolina during the certification process showed an average heat level of 1,641,183 SHU for a given batch. Previously the record had been held by the scorpion pepper, at 1,463,700 SHU. Media outlets later claimed that an individual Carolina Reaper had a heat level of 2.2 million SHU, but Guinness World Records never confirmed this higher figure.

The Scoville scale measures the spiciness of chili peppers and is based on the concentration of capsaicinoids, among which capsaicin is the predominant component. Scoville organoleptic test results vary widely, by up to ±50%, between laboratories.

Chemistry

The sensory heat or pungency detected when eating a Carolina Reaper derives from the density of capsaicinoids, particularly capsaicin. Capsaicin is a potent irritant for mammals and produces a sensation of burning in any tissue with which it comes into contact. Pure capsaicin is a hydrophobic, highly pungent crystalline solid. Capsaicin has the formula C₁₈H₂₇NO₃ and a molecular weight of 305.4. Capsaicin is present in large quantities in the placental tissue, which holds the seeds.

Dihydrocapsaicin, with the formula C₁₈H₂₉NO₃, accounts for about 22% of the total capsaicinoid mixture in chili peppers.

Aroma compounds

Esters make up the largest proportion of the 166 volatile compounds detected in non-spicy and spicy pepper fruits.

Cultivation

The English ethnobotanist James Wong called the pepper a good all-rounder to try at home and said the plants need growing temperatures of at least 18 °C (64 °F). He suggested growing them in pots of 30–40 cm, which restricts growth and brings fruit sooner.