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[1,500,000+ SHU] [C. Chinense] World's hottest pepper, finely ground, use in tiny pinches only.
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Carolina Reaper Powder is obtained by finely grinding the dried fruits of the world's hottest chili pepper, a cross between Naga Morich and Red Habanero created by Ed Currie.
source plant, of the species Capsicum chinense, produces wrinkled fruits with a characteristic stinger tail, harvested at full ripeness to guarantee maximum capsaicin content.
powder comes from fruits grown from seeds sown between February and March in a seedbed at 24-28°C, dried and ground after the autumn harvest.
drying takes place slowly at low temperature to preserve color and aroma, followed by fine grinding that removes the coarser seed fragments.
it should be stored in an airtight container away from light and moisture, and dosed with extreme caution: a few pinches are enough to season an entire dish.
when handling it, gloves and a mask should be worn, as the concentrated powder can irritate skin, eyes and airways even from a distance.
Carolina Reaper Powder has an extreme heat level, over 1,500,000 SHU on the Scoville scale: use it sparingly for artisan hot sauces, extreme marinades or as a challenge for heat lovers.
it concentrates high doses of capsaicin, responsible for its record heat, along with good amounts of vitamin A and antioxidants.