10 Fresh Carolina Reaper Peppers - Chocolate, Red, & Yellow - Whole Ripe with Seeds

(No reviews yet) Write a Review
Free Shipping
Bulk Pricing:
Buy in bulk and save

10 Fresh Carolina Reaper Hot Peppers
- Fresh Cut To Order, Organically Grown Whole Ripe Pods
- World's Hottest Pepper!!!!




- You will receive 10 freshly cut Carolina Reaper Hot Peppers. 
- How fresh you might ask? 
- Well these are still on the plant and will be harvested as ordered. 
- After harvest your item will be packaged within minutes and on the road to you within a couple of hours.
- These are the HIGHEST quality reaper peppers you will find online. Plants are cared for daily.

*** Organically grown. No harsh chemicals or fertilizers used. ***

These will spice up any chili, hot sauce, or really pretty much anything you want to set on fire. I do warn you that these are VERY VERY VERY hot. Not to be toyed with. I handle them with gloves.



Bred in a Rock Hill, South Carolina greenhouse by Ed "Smokin'" Currie, proprietor of the PuckerButt Pepper Company in Fort Mill, the Carolina Reaper has been rated as the world's hottest chili pepper by Guinness World Records since August 7, 2013. The original crossbreed was between a [Bhut jolokia|Ghost pepper] (a former world record holder) and a red habanero and is named 'Reaper' due to the shape of its tail. The official Guinness World Record heat level is 1,569,300 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina. The figure is an average for the tested batch; the hottest individual pepper was measured at 2.2 million SHU.

At the second Annual New York City Hot Sauce Expo on March 30, 2014, Guinness World Records presented Ed Currie with his world record. There, an eating competition occurred and Russel Todd won the contest, consuming three Carolina Reapers in 12.23 seconds, a new Guinness record. This record was beaten in September 2014 by Jason McNabb, who finished three peppers in 10.95 seconds.

The pepper has been described as "a good all-rounder to try at home" by UK ethnobotanist James Wong who said that they require temperatures of at least 18-20C and suggested growing in 30-40cm pots to restrict growth and produce fruit sooner.It has been described as having a fruity taste, with the initial bite being sweet and then immediately turning to "molten lava".