I like hot chiles, but 1.5 million scoville?? That’s not a chile, that’s an instrument of torture:
Ed Currie holds one of his world-record Carolina Reaper peppers by the stem, which looks like the tail of a scorpion.
On the other end is the bumpy, oily, fire-engine red fruit with a punch of heat nearly as potent as most pepper sprays used by police. It’s hot enough to leave even the most seasoned spicy food aficionado crimson-faced, flushed with sweat, trying not to lose his lunch.
Last month, The Guinness Book of World Records decided Currie’s peppers were the hottest on Earth, ending a more than four-year drive to prove no one grows a more scorching chili. The heat of Currie’s peppers was certified by students at Winthrop University who test food as part of their undergraduate classes.
But whether Currie’s peppers are truly the world’s hottest is a question that one scientist said can never be known. The heat of a pepper depends not just on the plant’s genetics, but also where it is grown, said Paul Bosland, director of the Chile Pepper Institute at New Mexico State University. And the heat of a pepper is more about being macho than seasoning.
“You have to think of chili heat like salt. A little bit improves the flavor, but a lot ruins it,” Bosland said.
This is me eating a Carolina Reaper:
I mean, like it hot, but I’m not suicidal.
ALSO: A handy link to the Scoville scale of chili hotness and how to cool the burn.