I guess I am as ready as I could possibly be.īut I did not bring beer or a milkshake or anything that might uncouple the capsaicin molecules from the receptors in my mouth. I’ve spoken with world-class hot pepper eaters, read stacks of scientific papers about capsaicin, know that dairy and alcohol can be used to soothe the pain that is coming. I’ve read countless essays about what it’s like to eat the hottest pepper in the world, watched a guy on YouTube smoke one in his bong, flipped through episodes of Hot Ones, where celebrities like Idris Elba and Paul Rudd choke down molten-hot chicken wings while being interviewed and weeping. I know that this pepper is hot: I know its Scoville heat unit score (2.2 million, or roughly 600 times hotter than a single jalapeño pepper), and I know what it is going to do to me (very bad things). I know who grew it: Greg Foster, who holds the world record for most Reaper peppers eaten in one minute (120 grams, which came out to sixteen peppers, if you want to give it a shot). I’ve taken mushrooms on purpose, and I’ve taken mushrooms not on purpose, and I must say, I treated the humble object carrying the experience within it with much more reverence when I knew of its Precious Cargo. The potential of a thing, radiating outward from it at a frequency only heard by those with ears tuned to its call. Looking at it, I feel the same way as when I hold a tab of acid or a test tube of particularly virulent Pseudomonas or a superlatively mean plastic flogger. It’s a wonder, this, the hottest pepper in the world: its green stem between my fingers, its body having all the innocuity of a strawberry, with which it shares both size and hue. I’m stalling even now, even writing this, somewhat reticent to fully revisit the sadistic contours of the Carolina Reaper pepper experience I was about to bite into. I’m stalling with repeated takes, chipperly talking to my phone over and over, wedging it this way and that in the steering wheel. This feels ominous, appropriate, given the journey I’m about to blast off on. (I’m scared.) The seats are deep and dark, and all the lights shining through the icons on the dash are red, making me feel like I am in a spaceship. I’m recording the preamble to my pepper-eating video over and over again, the insides of my lungs thrumming with excitement. There’s a cold bottle of water sweating in the cup holder, a one-use relic of end-stage capitalism that will outlast us all. Parked in the dusty lot of the county fairgrounds in Auburn, California, I’m in the driver’s seat of a rental car, hands imperceptibly trembling. Reprinted by permission of PublicAffairs, an imprint of Hachette Book Group, Inc.
#Carolina reaper pepper full
This pepper is a great value because a little goes a long way a quarter pod will heat a full pot of chili or spaghetti sauce.From Hurts So Good: The Science and Culture of Pain on Purpose by Leigh Cowart, copyright © 2021. The flavor is certainly not sacrificed for the extreme heat. This infamous pepper has a fruity and sweet/hot aroma, with a pleasant undertone of chocolate/cherry taste.
tall and produce these fiery-hot red pods that look like they're caving in on themselves! The original Carolina Reapers feature little stingers like their super hot counterpart, the Scorpion pepper.
In 2013, The Guinness Book of World Records declared the Carolina Reaper the “ World’s Hottest Pepper.” Our Carolina Reaper Seeds produce peppers with average heat levels of 1,569,300 SHUs, but individual peppers have been known to reach up to 2,000,000-2,200,000 SHUs!Ĭarolina Reapers are relatively easy to grow, but original seeds are difficult to find anywhere else! Watch as these pepper plants stretch up to 5 ft.
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