Carolina Reaper
Open-pollinated pepper · Capsicum chinense · introduced 2013
- Breeding
- Open-pollinated
- Growth habit
- -
- Days to maturity
- 90-120 days
- Fruit
- red
- Weight
- -
- Bred by
- -
Also known as
| Name | Kind | Note |
|---|---|---|
| HP22B | Breeder code | Ed Currie's original breeding code, still used in seed trade listings. |
Origin & history
Bred by Ed Currie in South Carolina from a Pakistani Naga and a Red Habanero, and certified by Guinness in 2013 as the world's hottest pepper, a title it held for a decade. The scorpion tail and pebbled skin are its signature.
Measurements
| Measurement | Value | Context |
|---|---|---|
| Days to maturity | 90-120 days | Consensus range across the cited independent references. |
| Scoville heat | 1,600,000-2,200,000 SHU | Guinness-certified average of 1,569,300 SHU with peak pods far higher |
Traits
Disease resistance
No documented disease resistance, typical of heirlooms and older open-pollinated varieties. See pepper diseases for the cultural playbook that fills the gap.
Related varieties
- open-pollinated
7 Pot Brain Strain
100-120 days
- open-pollinated
7 Pot Douglah
100-120 days
- open-pollinated
7 Pot Primo
100-130 days
- open-pollinated
7 Pot Yellow
100-130 days
- open-pollinated
Bhut Jolokia Chocolate
100-130 days
- open-pollinated
Chocolate Habanero
95-120 days
Explore all pepper varieties · compare any two · when to plant it where you are
Sources & References
Evidence: 2 sources, all independent references.
- Chile Pepper Institute research and variety releases · New Mexico State University, University or Government
- Peppers: Vegetable and Spice Capsicums · CABI (2012), Scholarly Reference