![]() That is crazy hot! How Hot is the Carolina Reaper Compared to a Ghost Pepper? Compare that to a typical jalapeno pepper, which averages about 5,000 Scoville Heat Units, and the hottest Carolina Reaper is up to 440 times hotter. Compared to your average jalapeno pepper, it measures 175 to 880 times hotter. It is currently listed at the hottest pepper in the world by the G uinness World Records.Īs the hottest chili pepper in the world currently, the heat range is listed from 1,400,000 Scoville Heat Units on the Scoville Scale to a blazing 2,200,000. The flavor is fruity and similar to a 7 Pot chili pepper. The Carolina Reaper can grow to a height over 4 feet tall. It was bred in South Carolina and tested at over 2.2 Million Scoville Heat Units (with an aveerage of 1,641,000 SHU) by Winthrop University. Ed created this chili pepper plant variety by crossing a Pakistani Naga with a Red Habanero type from St Vincents Island in the West Indies. As of 2013 it was over 7 generations old. This is an extremely hot chili pepper developed by a grower named Ed Currie, and is currently the hottest pepper in the world. What is the Carolina Reaper Chili Pepper? ![]() With a Guinness-submitted 1,641,183 Scoville Heat Units (previously submitted as 1,569,383 SHU average and recently measured peak levels of over 2,200,000 SHU, SMOKIN’ ED’S CAROLINA REAPER® has officially completed its long journey to the top of “superhot” chili charts. Learn more about the Carolina Reaper here. At the same time, while many people can get through a challenge without permanent damage, there can be the risk of more serious problems-really serious problems.The Carolina Reaper is currently the hottest pepper in the world, measuring over 2 Million Scoville Heat Units. There’s very little to gain from completing such a challenge except for maybe the entertainment of others. This One Chip Challenge is yet another reminder that just because someone challenges you to do something doesn’t necessarily mean that it is safe to do. And as indicated earlier, there are real risks of consuming something that is very, very spicy. However, this doesn’t necessarily apply to very, very spicy things. Sure, there is evidence that eating spicy foods may be associated with positive health benefits such as lower cholesterol, weight loss via decreased appetite and increased metabolism, reduced acid production in the stomach, decreased pain from chronic conditions, improvement in skin conditions like atopic dermatitis and psoriasis and even cancer prevention. Of course, another way to prevent the effects of spicy food is to not consume the food in the first place. A better solution is consume substances such as milk and bread, which can basically keep the capsaicin from binding the receptors. So, instead of dealing with “heat” in only part of your mouth, water can spread the heat to all of your mouth and throat. In fact, water may make things worse by spreading the capsaicin further. As the saying goes, oil and water do not mix. However, water is not going to help clear away capsaicin, which is an oil-based substance. ![]() Your first inclination when consuming spicy food might be to reach for some water and guzzle it. This can especially be the case if you have some underlying medical condition such as heart problem or a gastrointestinal problem like inflammatory bowel disease, irritable bowel syndrome, stomach ulcers, gallbladder problems, or gastroesophageal reflux disease. ![]() You could see how such reactions when taken more to the extreme could end up being life-threatening. Similarly, vomiting can be very real with the stomach acid going up through your esophagus causing damage along the way. For example, when your throat feels like it is swelling, it can actually be swelling and closing off your airway. When the capsaicin goes through your intestines and out the other end, triggering more TRPV1 pain receptors along the way, your bowel movements can be painful as well.Īll of the above are real and not imagined reactions. This can exacerbate the symptoms of already existing stomach ulcers and other types of already present damage. Now, contrary to a popular belief, capsaicin won’t cause stomach ulcers, but it can lead to cramping and pain in your stomach that can lead to nausea and vomiting. Next after the esophagus comes the stomach, where even more reactions can occur. As the capsaicin moves from your mouth down through your esophagus, you can develop burning sensations in your chest. The initial reactions are typically in your mouth and throat, causing them to swell, perhaps even to the point where it gets difficult to breathe. The effects can progress down your GI tract as the capsaicin makes it way down there. The Scoville pepper heat scale shows different peppers from the sweetest to very hot.
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