If you're reading this, you already know what the Carolina Reaper is. The question is whether you're ready to grow your own. Bred by Ed Currie of the PuckerButt Pepper Company, who has described it as a Naga pepper crossed with a La Soufriere habanero from Saint Vincent, this is the most famous super hot in the world, and it's still one of the gnarliest things you can grow in your garden.
Don't let the heat scare you off from the flavor, though. Before the fire hits, you'll catch sweet, fruity notes with hints of chocolate and citrus. Then the scorpion tail kicks in and you'll understand why this pepper held the world record.
- Heat Level: Extreme. Guinness certified average of 1,569,300 SHU (2013); hottest tested batch about 2.2 million SHU
- Flavor Profile: Sweet, fruity with chocolate and citrus undertones
- Days to Maturity: 120 to 150 days from transplant
- Difficulty: Moderate. Needs warmth, patience, and a long season
- Seeds per Pack: 10+
Every seed is grown in isolation tents at our Nebraska farm, keeping the chance of cross pollination to around 4%.
Growing tip: Start seeds indoors 8 to 12 weeks before last frost. Reapers like it hot. Soil temps of 80 to 85°F give the best germination.
Growing guide: How to Grow Carolina Reaper Peppers: A Complete Guide
Compare all five Reaper varieties in our carolina reaper seeds collection.
See also: Carolina Reaper vs RB003: Which Super Hot Should You Grow?
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