CAROLINA REAPER PEPPER SCOVILLES SKIN

Part of the Foodie Fresh line available exclusively at Lowe's. Red Hot Chili Pepper (40,000-50,000 SHU): Vibrant clusters of green and red peppers will add beauty to your vegetable garden, and excellent yields ensure you're never short on heat in the kitchen. Perfect for containers and small gardens. Habanero Hot Pepper (100,000-300,000 SHU): The vibrant green and orange fruits add beauty wherever this pepper grows. Its glossy, bright red fruits are alluring, but a tiny amount goes a very long way. Red Ghost Pepper (1,000,000+ SHU): One of the hottest peppers in the world. Use this tongue-scorcher with caution in chili and sauces, or cure them to make a fiery pepper powder.

CAROLINA REAPER PEPPER SCOVILLES SKIN

To help you get started, we put together some of the finest varieties for adding deep flavor, color, and texture to your next entree–the heat level is up to you.Ī word of caution for you intense heat enthusiasts: Always handle extremely hot peppers with gloves and avoid touching your skin and eyes.Ĭarolina Reaper (1,641,300 SHU): The world's hottest pepper. Whether you like hot peppers with face-melting heat or mild varieties that subtly warm your palate, growing them at home is easy. Allow hot peppers to ripen fully on the vine to obtain their greatest heat potential-the longer you wait before harvesting, the hotter they'll be. Hot peppers grow hottest during drought and high temperatures. Plant genetics determines pepper heat levels, but environment also plays a role. Bonnie Plants is proud to be the exclusive grower of Carolina Reaper starter plants!

The current record holder is the Carolina Reaper, with a palate-scorching official rating of 1,641,300 Scoville Heat Units. Pepper breeders are trying all the time to surpass the hottest levels and claim the title of World's Hottest Pepper. Many now believe that a process developed by scientists to determine a pepper's Scoville scale rating by measuring the presence of alkaloids, which cause the heat, is a more accurate assessment. The method, though, is subjective, as it depends on the taster's palate and sensitivity. This dilution is called the Scoville Heat Unit. The samples are then diluted in the lab until heat is no longer detected by the tasters. In this method, which was widely used until recently, human subjects taste a pepper sample and record the heat level. Scoville in 1912, the Scoville test was the first lab approach to measure heat in peppers. Habanero Extra Hot (100,000 to 300,000)ĭevised by Wilbur L.Here's a glance at heat levels for some popular hot peppers, according to the Scoville scale: The ranges of Scoville Heat Units (SHU) typically used to call a pepper mild, medium, hot, or extra hot are: You'll see these numbers listed for all our hot peppers. Pepper heat is measured in Scoville Heat Units, with the hottest peppers having the highest numbers. While you can blindly taste a pepper to determine its heat, that's not a recommended method-ouch! Instead, use the Scoville scale.

Carolina reaper pepper scovilles