The World's Hottest Pepper Is The Carolina Reaper
Ever dipped a chip into salsa, felt your mouth catch on fire, and thought "this must be the spiciest thing in the world"? Well, it wasn't — unless that salsa was made with the Carolina Reaper pepper. The Carolina Reaper is not a subtle ingredient. Deemed the hottest chili on Earth by the Guinness World Records since 2013, the Carolina Reaper is more than 600 times hotter than a jalapeno.
The Carolina Reaper is a crossbreed of a ghost pepper (a previous record holder for world's hottest pepper) and a red habanero, and was bred by Ed "Smokin'" Curry of The PuckerButt Pepper Company (USA). The vegetable measures at an average of 1,569,300 Scoville Heat Units (SHU). By contrast, a jalapeño pepper measures 2,500–5,000 SHU. The Scoville scale is a way of measuring a substance's spiciness by examining the concentration of capsaicinoids, which are the chemical compounds responsible for the hotness. So next time you're sweating because of that salsa, just be glad it's not a Carolina Reaper. Watch people taste test the Carolina Reaper in the video below.
Eating The Carolina Reaper
This does not look like a good time.
from Good Mythical Morning
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Key Facts In This Video
Capsaicin is what gives peppers their heat, and it's most heavily concentrated around the tissues that connect the seeds to the pepper. (0:20)
Capsaicin binds to TRPV1 receptors in your mouth designed to detect hot substances. (0:46)
Capsaicin is a nonpolar molecule and water is a polar molecule, so it spreads capsaicin around your mouth. Milk is nonpolar, so it will dissolve capsaicin. (2:09)
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