The official Guinness World Record heat level was 1,641,183 SHU in 2017, according to tests conducted by Winthrop University in South Carolina. It was certified as the world's hottest chili pepper by Guinness World Records on August 11, 2017, surpassing the previous record set by the Trinidad Scorpion "Butch T". The pepper was bred in a greenhouse in Rock Hill, South Carolina, by Ed Currie, proprietor of the Puckerbutt Pepper Company in Fort Mill. The sensory heat or pungency detected when eating a Carolina Reaper derives from the density of capsaicinoids, particularly capsaicin, which relates directly to the intensity of chili pepper heat and Scoville Heat Units (SHU). It has been described as having a fruity taste, with the initial bite being sweet and then immediately turning to "molten lava". The crossbreed is between a "really nastily hot" La Soufriere pepper from Saint Vincent and a Naga pepper from Pakistan, and was named "Reaper" due to the shape of its tail. Pungency 30-day-old Carolina Reaper plant Mature plant Mature plant
In 2013, Guinness World Records declared it the hottest chili pepper in the world. Developed by American breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. The Carolina Reaper is a cultivar of the Capsicum chinense plant. Exceptionally hot cultivar of the Capsicum pepper
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