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Carolina Reaper Chile Peppers
Inventory, 1.75 oz : 0.69
This item was last sold on : 07/12/18
The Carolina Reaper chile pepper has a wrinkled and gnarled appearance. The small, bright red pod looks as though the bottom half has been pulled up into the center of the pod. The end of the pepper is adorned with a point, or ‘scorpion’s tail,’ reminiscent of a wasp’s stinger. The Carolina Reaper’s appearance has been likened to that of a Trinidad 7 Pot Primo, which also has a long, skinny tail. The pepper has a sweet, fruity taste with hints of cinnamon and chocolate, in addition to intense heat. This pepper is not for the faint-at-heart. The heat of the Carolina Reaper comes from the amount of capsaicin present in the pepper.
Carolina Reaper chile peppers are available in the mid-summer through the fall.
The Carolina Reaper is the hottest chile pepper in the world, according to the Guinness Book of World Records. The small red fruit began its life as HP22B, but its official botanical classification is Capsicum chinense ‘Carolina Reaper.’ The Carolina Reaper chile pepper has an average heat rating of 1,569,300 Scoville Heat Units, though its rating has peaked at 2,200,000 Scoville units. For comparison, the jalapeno chile pepper has an average rating of 2,500 to 8,000 Scoville units and the habanero is rated at 200,000 to 300,000 Scoville units. The Reaper beat out the previous record holder, the Trinidad Scorpion "Butch T,” which had an average Scoville rating of 1,463,700.
Chile peppers contain high amounts of vitamin C, almost twice that of citrus. The red Carolina Reaper contains beta-carotene, as well as antioxidants in the form of bioflavonoids. The presence of capsaicin in peppers serves as a natural deterrent to insects and animals. In humans, the capsaicin triggers pain receptors in our mouths and other soft tissue. The pain response triggers the release of endorphins in the body. The compound capsaicin in peppers is known to be an effective cancer fighter.
As an extremely spicy pepper, the recommended uses for the Carolina Reaper chile pepper are hot sauce or salsa, but only for those prepared for the intensity of this “superhot” chile pepper. Caution should be used when handling the Carolina Reaper chile pepper. Use plastic gloves and if blending, use protective eye covering. Carolina Reaper chile peppers will store anywhere from seven to ten days in the refrigerator when wrapped in plastic.
Capsaicin in peppers is an analgesic, used for peripheral nerve pain, and can be used as a topical numbing compound. Capsaicin is an ingredient in creams prescribed for people suffering from arthritis or other chronic pain.
The Carolina Reaper chile pepper was developed in South Carolina by Ed Currie, owner and operator of the PuckerButt Pepper Company. Currie began growing chile peppers as a hobby and when he heard about the power of the capsaicin in peppers as a cancer fighter, he began growing peppers for cancer research. With a family history of cancer, Currie wanted to do something to help. His breeding and seed development goals were primarily for science. The South Carolina pepper grower has often donated up to half of his pepper harvest to scientists for cancer research. “HP22B” was created by crossing a Pakistani “naga viper” with a sweet, red habanero pepper. He didn’t anticipate the response to this new “superhot” pepper. The process for determining a distinct variety can take a decade or more, and requires a new variety to reach stability. In order for a chile pepper to be considered “stable” and to be considered a distinctly new variety, it has to self-pollinate for anywhere from five to eight generations. The Carolina Reaper was officially named in 2012, after ten years of growing, testing and stabilizing. Currie had the pepper initially tested at Winthrop University in 2010, where it received its first Scoville rating of 1,474,000 units, eventually earning it a place in the Guinness Book of World Records in 2013. Since then, the average rating of the Carolina Reaper has increased and has peaked at well above 2 million Scoville units. Over the past ten years, as more and more hot chiles are bred and developed, the title for World’s Hottest has changed hands several times. As of summer 2016, the Carolina Reaper is still number one.
Restaurants currently purchasing this product as an ingredient for their menu.
|University Club||San Diego CA||619-234-5200|
|Top of the Market||San Diego CA||619-234-4867|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Miguel Angel Mendoza||Maestros Ensenada,||646-127-0277|
|Firefly Beach||San Diego CA||619-222-6440|
|Belmont Park Entertainment||San Diego CA||858-228-9283|
|Cal A Vie||Vista CA||760-945-2055|
Recipes that include Carolina Reaper Chile Peppers. One is easiest, three is harder.
|Sugar Dish||Cherry Bomb Chicken|
|Chili Pepper Madness||The Hottest Hot Sauce I Ever Made|
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