![]() It is currently listed at the hottest pepper in the world by the G uinness World Records.Īs the hottest chili pepper in the world currently, the heat range is listed from 1,400,000 Scoville Heat Units on the Scoville Scale to a blazing 2,200,000. ![]() The flavor is fruity and similar to a 7 Pot chili pepper. The Carolina Reaper can grow to a height over 4 feet tall. It was bred in South Carolina and tested at over 2.2 Million Scoville Heat Units (with an aveerage of 1,641,000 SHU) by Winthrop University. Ed created this chili pepper plant variety by crossing a Pakistani Naga with a Red Habanero type from St Vincents Island in the West Indies. As of 2013 it was over 7 generations old. This is an extremely hot chili pepper developed by a grower named Ed Currie, and is currently the hottest pepper in the world. What is the Carolina Reaper Chili Pepper? With a Guinness-submitted 1,641,183 Scoville Heat Units (previously submitted as 1,569,383 SHU average and recently measured peak levels of over 2,200,000 SHU, SMOKIN’ ED’S CAROLINA REAPER® has officially completed its long journey to the top of “superhot” chili charts. Learn more about the Carolina Reaper here. Now it is not much higher than some other stuff.The Carolina Reaper is currently the hottest pepper in the world, measuring over 2 Million Scoville Heat Units. I saw posts about it being over 2mil and as low as 160 grand or so in different posts.Īt first it was posted as "Blowing the doors off "everything else(right about when the Morouga was said to be 2mil.). Only generalities for sales purposes I think. Releasing the data at the time of sales wasn't done in sales posts before. It might get people to buy pure seeds rather than trade non isolated seeds next season. I guess it's only been released now because it was more profitable not to release it until the seeds were sold/on the market. Looks like they made a LOT of $ on the first sales,why switch sales tactics?Įspecially since they say there are a couple other crossed that are hotter and don't taste like battery acid. Others who think that the original hawker is being picked on will still buy from him. People who don't like the original promoter will by from ed. I'd think he'd be better off finding a less abrasive vendor to promote his next version. If ed really had no idea about the promoters sales plan last time. I expect there will be a new,hotter strain/cross next season. Since ,in general,the majority of growers next season will get non isolated seeds next season in trade. The data or lack there of was ,in my opinion, released in a vague manor to promote sales. Getting people to hate or love the vendor keeps things going.Good guy verses bad guy.Hawker verses ed.Īll that mattered/matters is the bank account in general. Piss people off,one way or another and it makes no difference as long as it keeps your product selling. When their posts stopped serving the vendors purpose they were threatened with legal action if they posted any more negative opinions about the product or sales practices. In this case,people who questioned this pepper were used to promote sales(like this one). People posted about them being unstable and moved on. There have been many "one trick ponies" out there that never got people stirred up as much as this pepper did. I think the sales tactics used have caused most of the stuff going on now.īut bad or good publicity keeps the hits coming in on google searches etc. They don't like being called names or being threatened with legal action by said vendor. because they questioned the sales hype etc. People don't like being called haters etc. I think,in general,the main reason people are questioning this specific pepper is because of the way it was hawked. It does, however, provide initial capsaicin concentrations for The Carolina Reaper, which is why it of interest on THP. Nobody would EVER submit that to be published. very preliminary data and part of the grad-student learning process. The data were in a poster presentation by a grad student at a conference, i.e. It represents no scientific progress in the same way that no scientific journal would publish the production, by conventional techniques, of a new strain of chili, or tomato or lettuce or dog. It isn`t publishable in a scientific journal because measuring the concentrations of known compounds from known sources is both routine and extraordinarily dull, from a scientific point of view. No-one had scientifically determined the capsaicin concentrations in The Carolina Reaper before, hence that is, by definition, new. ![]() As a trained professional scientist with a PhD, 6 years postdoctoral training 15+ years of experience, including reviewing manuscripts for all the top scientific journals and over 30 publications, I can state that actually, in scientific terms, the data are new.
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