The California Reaper: A Hot Pepper for the Brave
Introduction
The California Reaper is a variety of chili pepper known for its extreme heat. It was created by Ed Currie of the PuckerButt Pepper Company in South Carolina and holds the Guinness World Record for the hottest pepper in the world. The Reaper's capsaicin content, which is the compound that gives peppers their heat, is measured in Scoville Heat Units (SHU). The Reaper has an average heat rating of 2.2 million SHU, with some specimens reaching up to 3.18 million SHU.
Origins and History
The California Reaper was developed by crossing the Pakistani Naga pepper with the Habanero pepper. Currie originally named the pepper the HP22B, but later renamed it the California Reaper in honor of the Reaper Pepper Company in California. The Reaper was first released in 2013 and quickly became a favorite among chili pepper enthusiasts and spicy food lovers.
Heat Level and Capsaicin Content
The California Reaper is incredibly hot, with a capsaicin content that far exceeds most other chili peppers. The Scoville Heat Unit scale measures the heat of peppers on a scale of 0 to 16 million, with 16 million being the hottest. The Reaper's average heat rating of 2.2 million SHU places it near the top of the scale. By comparison, the Jalapeño pepper has a heat rating of 2,500-8,000 SHU, and the Habanero pepper has a heat rating of 100,000-350,000 SHU.
Physical Characteristics
The California Reaper is a small, red pepper with a stunted shape and a wrinkled surface. It typically grows to be 1-2 inches in length and 0.5-1 inch in diameter. The Reaper's skin is thin and slightly hairy, and its flesh is thick and juicy.
Culinary Uses
Due to its extreme heat, the California Reaper is not typically consumed raw. However, it is commonly used in sauces, salsas, and marinades. The Reaper's heat can add a spicy kick to any dish, and it is often used in combination with other ingredients to create complex and flavorful sauces.
Health Benefits
In addition to its culinary uses, the California Reaper also has some potential health benefits. Capsaicin, the compound that gives peppers their heat, has been shown to reduce inflammation, boost metabolism, and alleviate pain. However, it is important to note that consuming large amounts of capsaicin can cause health problems, such as stomach upset and heartburn.
How to Handle the California Reaper
If you are planning to cook with the California Reaper, it is important to take precautions. Wear gloves when handling the pepper, and avoid touching your face or eyes. Wash your hands thoroughly after handling the pepper, and use caution when tasting dishes that contain it.
Scoville Heat Unit Scale
The Scoville Heat Unit (SHU) scale is a measure of the capsaicin content of chili peppers. It was developed by Wilbur Scoville in 1912 and is named after him. The SHU scale is based on the Scoville Organoleptic Test, which measures the heat of peppers by diluting them in a sugar solution until the heat is no longer detectable.
The SHU scale is divided into 16 levels, with 0 SHU being the lowest level (no heat) and 16 million SHU being the highest level (pure capsaicin). The California Reaper has an average heat rating of 2.2 million SHU, which places it near the top of the scale.
Table 1: Scoville Heat Unit Scale
| Level |
SHU |
Pepper |
| 0 |
0 |
Bell pepper |
| 1 |
100-500 |
Poblano pepper |
| 2 |
500-1,000 |
Jalapeño pepper |
| 3 |
1,000-2,500 |
Serrano pepper |
| 4 |
2,500-8,000 |
Habanero pepper |
| 5 |
8,000-50,000 |
Cayenne pepper |
| 6 |
50,000-100,000 |
Scotch bonnet pepper |
| 7 |
100,000-350,000 |
Ghost pepper |
| 8 |
350,000-1,000,000 |
Trinidadian Scorpion Butch T pepper |
| 9 |
1,000,000-2,200,000 |
Carolina Reaper pepper |
| 10 |
2,200,000-3,180,000 |
California Reaper pepper |
| 11 |
3,180,000-4,200,000 |
Pepper X pepper |
| 12 |
4,200,000-5,200,000 |
Dragon's Breath pepper |
| 13 |
5,200,000-6,200,000 |
Smokin' Ed's Carolina Reaper pepper |
| 14 |
6,200,000-7,200,000 |
Scorpion Trinidad Moruga pepper |
| 15 |
7,200,000-8,200,000 |
Trinidad Scorpion Butch T pepper (in chocolate) |
| 16 |
8,200,000-16,000,000 |
Pure capsaicin |
Table 2: Capsaicin Content of Common Chili Peppers
| Pepper |
Capsaicin Content (SHU) |
| Bell pepper |
0 |
| Poblano pepper |
100-500 |
| Jalapeño pepper |
500-1,000 |
| Serrano pepper |
1,000-2,500 |
| Habanero pepper |
100,000- |
