The Reaper is a combination of the Red Habanero from the West Indies and the Pakistani Naga, or Naga Morish, which can also be found in India and Bangladesh. It is a hybrid, which means that it is a cross between two varietals.

The Carolina Reaper chili pepper does not occur naturally. This sauce comes from the hottest peppers of the bunch as per the Guinness World Record in 2012, so it is certifiably going to burn your insides if you are not careful. It is known to reach over 2,200,000 Scoville Heat Units (SHU) -yes, 2.2 million of them- and it is produced as a hot sauce by the PuckerButt Pepper Company. The South Carolina native is a hybrid that surpassed the Moruga Scorpion as the world’s hottest chili pepper.

Look no further than the Carolina Reaper sauce when searching for the hottest sauce on the planet. Meet the King of Heat: The Carolina Reaper So, get ready to hear about the godfather of the Scoville rating: The Carolina Reaper sauce. The higher the SHU rating, the hotter the sauce. The measurement tool that determines the level of hotness or spiciness in a pepper is called the Scoville Heat Unit scale. There may be add-ons that some cooks like to use, such as oil and laced vinegar, but these are secondary ingredients that should not take away the natural essence that the pepper brings to the table. The ingredient that makes hot sauces different from one another is the type of pepper used for the sauce. Dating back to the 8th century Mayans, hot sauce has been man’s spiciest companion for longer than any other sauce ever made. However, the history of man’s most feisty condiment, hot sauce, is quite different. Brown, white, tomato-based, and herbal sauces, have been around since the Middle Ages, when people figured out a way to infuse flavors in mixtures of olive oil and salt. In the world of grilling and cooking, there is nothing better than the perfect sauceto complement a meat or vegetable.

Carolina reaper scoville