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BUT HOW WAS THE CAROLINA REAPER BORN? AND WHERE DOES ITS NAME COME FROM?
published on 17/05/2025Chili lovers know it well: the Carolina Reaper is one of the most feared – and beloved – names in the spicy world. But where does this legendary chili come from? And why is it called that?
A crossbreed born to burn
The Carolina Reaper didn't appear spontaneously in nature. It is the result (in every sense!) of a careful selection and crossbreeding carried out by Ed Currie, a chili grower and enthusiast from South Carolina, USA. Currie worked for years to develop a chili pepper that was extremely hot, but also rich in aroma and flavor.
The result? A cross between a Pakistani Naga and a Red Habanero, giving life to a chili with a fruity, slightly smoky taste… and incredible power.
A chilling name (and a Guinness record)
The name Carolina Reaper says it all. “Carolina” is, of course, a tribute to its place of origin: South Carolina. But “Reaper”? It literally means “mower” – or in this case, the Grim Reaper. The reference is also visual: the chili's tip has a distinctive curved shape, resembling the blade of a scythe.
A perfect name for a chili that, in 2013, entered the Guinness World Records as the hottest in the world, with an average of 1,641,183 SHU (Scoville Heat Units), and peaks exceeding 2,200,000 SHU!
Not just heat – but flavor too
Very hot chilies are often seen as just “burning,” but the Carolina Reaper also surprises with its complex aromatic profile: sweet, fruity notes, almost like cinnamon and chocolate. An explosion of flavor before the fiery shock that follows right after.
It’s exactly this mix of intensity and flavor that makes it so appreciated – and feared – by enthusiasts.
And today?
Today, the Carolina Reaper has become a true celebrity. It's grown in various parts of the world (by Peperita, for example, strictly organically!), and used to make powders, sauces, and extreme seasonings – or just for spicy challenges among friends.
But be careful: this is no game. It must be handled with care, and above all used sparingly. Just a few grains are enough to turn any dish into a real gastronomic adventure.
