#CAROLINA REAPER PEPPERS SCOVILLE SKIN#

#CAROLINA REAPER PEPPERS SCOVILLE SKIN#

Bhut Jolokia is often used in small quantities due to its intense heat, and it is recommended to wear gloves when handling the pepper to avoid skin irritation. It is also used in the preparation of hot sauces and salsas, and as a seasoning for meat, fish, and vegetable dishes. The Ghost Pepper is a popular ingredient in Indian and Southeast Asian cuisine, where it is used to add heat and flavor to curries, chutneys, pickles, and spice blends. The pepper pods are long and thin, with a distinctive wrinkled surface and a bright orange or red color when mature. The pepper plant can grow up to 4 feet in height and has a bushy appearance with small, pale green leaves. It is known by several other names in India, including Raja Mircha, Naga Jolokia, and Bhutia Pepper. The Bhut Jolokia was first cultivated in the Indian states of Assam, Nagaland, and Manipur. It was once recognized as the world’s hottest chili pepper, with a Scoville rating that reached over 1 million SHU (Scoville heat units). Bhut Jolokia / Ghost Pepperīhut Jolokia, commonly known as the ghost pepper, is a type of chili pepper that originates from the Northeastern region of India. The Red Savina can also be dried and ground into a powder, which can be used to add heat to dishes without altering their texture. It is often used to add a fiery kick to salsas, sauces, marinades, and rubs, as well as in soups, stews, and chili con carne. The heat of the Red Savina is not just hot, but it also lingers for a long time after eating, which can be a challenge for those who are not used to eating spicy foods.ĭespite its intense heat, the Habanero Red Savina is a popular ingredient in many different types of cuisine, particularly in Mexican and Caribbean dishes. The pepper has a distinct fruity flavor that is accompanied by a strong, intense heat. It has a bright red color and a slightly wrinkled texture, with a shape that is similar to a lantern. The Habanero Red Savina is a small, round pepper that is roughly the size of a golf ball. The result was the Habanero Red Savina, which is said to have an heat rating up to 580,000 Scoville heat units (SHU). It was developed in the early 1990s by a man named Frank Garcia, who crossbred different types of habanero peppers to create a strain that was even hotter than the original habanero. Habanero Red Savina is a type of chili pepper that is widely regarded as one of the hottest peppers in the world. The History of the Hottest Pepper in the World Habanero Red Savina Red Savina was unbeaten from 1994 to 2007 over a decade with 577,000 Scoville Heat Units. The world’s first record for the hottest chili is held by the Habanero Red Savina. The Bhut Jolokia is also known as Ghost Pepper.

This variety was the first chili pepper that reached the 1 Million Scoville Heat Units mark. From 2007 to February 2011 the Bhut Jolokia was the hottest chili in the world.

Previously, the Infinity Chili was the hottest chili in the world for a short period of two weeks in February 2011. The predecessor of the Trinidad Moruga Scorpion Butch T was the Naga Viper, which hold the record for the hottest chili in the world in 2011 for a few month. With an average value of 1.5 to 2.2 million Scoville Heat Units, the Carolina Reaper surpassed its predecessor Trinidad Moruga Scorpion Butch T. The Carolina Reaper is also known by its breeding name HP22B and was bred by Ed Currie in Fort Mill, South Carolina, USA. Guinness World Records declared the variety officially the hottest chili in the world in 2013 and certified the record for the hottest pepper in the world in 2017. The hottest chili pepper in the world is currently the Carolina Reaper with up to 2.2 Million Scoville Heat Units.

Carolina reaper peppers scoville