The California Reaper, formerly known as the HP-22B, is a hybrid pepper that has been recognized as the world's hottest pepper by the Guinness World Records since 2013. It was bred by Ed Currie of the PuckerButt Pepper Company in South Carolina, with the goal of creating a pepper that would surpass the heat of the previous record holder, the Ghost Pepper. The California Reaper is a cross between a Pakistani Naga pepper and a Red Habanero pepper, and its unique genetic makeup is responsible for its extraordinary heat.
Heat and Flavor Profile
The California Reaper has an average Scoville heat unit (SHU) rating of 1,569,300, which is significantly hotter than the Ghost Pepper, which has an average SHU rating of 855,000-1,041,427. The pepper’s heat is not just intense, but also has a unique, slightly sweet and smoky flavor profile. The flavor is often described as fruity and slightly floral, with a hint of bitterness. The heat of the California Reaper is not just a result of its high concentration of capsaicin, but also its unique combination of other compounds, including dihydrocapsaicin and nordihydrocapsaicin.
Cultivation and Harvesting
The California Reaper is a relatively difficult pepper to cultivate, as it requires a specific set of conditions to grow. It prefers well-draining soil and full sun, and requires a long growing season to reach maturity. The pepper is typically harvested in the late summer or early fall, when it is bright red and slightly soft to the touch. The harvesting process is labor-intensive, as the peppers must be carefully hand-picked to avoid damaging the delicate fruit.
| Characteristics | Values |
|---|---|
| Scoville Heat Units (SHU) | 1,569,300 |
| Average Length | 1-2 inches |
| Average Width | 0.5-1 inch |
| Color | Bright Red |
| Flavor Profile | Fruity, Smoky, Slightly Sweet |
Culinary Uses
The California Reaper is a versatile pepper that can be used in a variety of culinary applications. It is often used as a hot sauce ingredient, and can also be used to add heat to sauces, marinades, and braising liquids. The pepper’s unique flavor profile makes it a great addition to a variety of dishes, from spicy stir-fries to flavorful BBQ sauces. However, due to its extreme heat, the California Reaper should be handled with care, and only a small amount should be used in cooking.
Precautions and Safety
When handling the California Reaper, it is essential to take precautions to avoid skin and eye irritation. The pepper’s oils can cause severe burning and discomfort, and should be handled with gloves and protective eyewear. The pepper should also be kept out of reach of children and pets, as its heat can be overwhelming and potentially harmful.
In addition to its culinary uses, the California Reaper has also been used in a number of scientific studies, including research on pain relief and inflammation. The pepper's unique combination of compounds has been shown to have potential therapeutic benefits, and may be used in the development of new medications and treatments.
What is the Scoville heat unit rating of the California Reaper?
+The California Reaper has an average Scoville heat unit rating of 1,569,300.
How do I handle the California Reaper safely?
+When handling the California Reaper, wear gloves and protective eyewear to avoid skin and eye irritation. Wash your hands thoroughly after handling the pepper, and avoid touching your face or eyes.
What are some potential health benefits of the California Reaper?
+The California Reaper has a number of potential health benefits, including anti-inflammatory and antibacterial effects. The pepper’s high concentration of capsaicin may also have therapeutic benefits, including pain relief and improved circulation.
