Carolina Reaper
What it is
A gnarled, red C. chinense with a pronounced scorpion tail, bred by Ed Currie (PuckerButt Pepper Co., South Carolina) — a cross of a Pakistani Naga and a red Caribbean habanero. Guinness world's-hottest from 2013 to 2023.
How it's made
Cultivated by specialists; used fresh, dried, and powdered, overwhelmingly for sauces, extracts, and eating challenges.
Flavor profile
A brief, deceptive fruity-sweet (cinnamon/cherry) opening followed by an immense, crescendoing, long-lasting heat — among the most punishing burns of any chile.
Culinary uses
Superhot sauces and extracts, "reaper" challenge products, micro-doses for fiery rubs. Pairs (in trace amounts) with chocolate, fruit, and vinegar in sauces.
Regional variations
A modern bred cultivar rather than a regional landrace; successor records (Pepper X, also from Currie) have since surpassed it.
Cultural & historical context
The icon of the 2010s superhot craze, the Reaper turned competitive chile-breeding and viral "hot ones" culture into mainstream phenomena.
Reference notes
Tags: `fresh`, `dried`, `superhot`, `American`, `bred-cultivar`, `C. chinense`, `record-holder`, `extract`. Related: Pepper X, Trinidad Scorpion, ghost pepper. Substitute ghost pepper or Trinidad Scorpion (all extreme). Sourcing: specialty growers; powders/sauces; gloves, ventilation, caution. Link → Ghost Pepper, Trinidad Moruga Scorpion, Superhot Culture.
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A scannable summary of every chile in this category. Heat figures are typical ranges; Form indicates the dominant culinary form (many chiles are used both fresh and dried — see the full entry). Species key: ann = C. annuum, chin = C. chinense, bac = C. baccatum, pub = C. pubescens, fru = C. frutescens.
| Chile | Region / Group | Species | Heat (SHU) | Primary Form | Defining Flavor | Signature Dish |
|---|---|---|---|---|---|---|
| Jalapeño | Mexican (fresh) | ann | 2,500–8,000 | Fresh | Bright, grassy, green | Chiles toreados, poppers |
| Serrano | Mexican (fresh) | ann | 10,000–25,000 | Fresh | Crisp, clean, punchy | Pico de gallo, salsa verde |
| Poblano | Mexican (fresh) | ann | 1,000–2,000 | Fresh | Earthy, mild, vegetal | Chiles rellenos, rajas |
| Anaheim / New Mexico | Mexican–US (fresh) | ann | 500–2,500 | Fresh | Mild, sweet, green | Chile relleno, green chile stew |
| Habanero | Mexican (fresh) | chin | 100,000–350,000 | Fresh | Fruity, floral, fierce | Salsa habanera, cochinita pibil |
| Manzano / Rocoto | Mexican / Andean | pub | 30,000–100,000 | Fresh | Fruity, crisp, black seeds | Rocoto relleno |
| Chile de Agua | Oaxacan (fresh) | ann | 1,500–4,000 | Fresh | Grassy, bright | Oaxacan rajas, salsas |
| Güero / Yellow Wax | Mexican (fresh) | ann | 2,500–10,000 | Fresh | Waxy, tangy | Caldo de pescado, escabeche |
| Chilaca | Mexican (fresh) | ann | 1,000–2,500 | Fresh | Rich, herbal (dries to pasilla) | Rajas, salsas |
| Cuaresmeño | Mexican (fresh) | ann | 3,000–6,000 | Fresh | Meaty jalapeño-type | Stuffed/pickled chiles |
| Chile de Árbol (fresh) | Mexican (fresh) | ann | 15,000–30,000 | Fresh | Sharp, grassy | Fresh table salsas |
| Ancho | Mexican (dried) | ann | 1,000–2,000 | Dried | Raisin, prune, mild | Mole, adobo |
| Mulato | Mexican (dried) | ann | 2,500–3,000 | Dried | Chocolate, licorice, smoky | Mole poblano, mole negro |
| Pasilla Negro | Mexican (dried) | ann | 1,000–4,000 | Dried | Raisin, cocoa, herbal | Mole, salsa de pasilla |
| Chipotle Morita | Mexican (dried/smoked) | ann | 5,000–10,000 | Dried | Smoky, fruity, supple | Chipotle en adobo, salsas |
| Chipotle Meco | Mexican (dried/smoked) | ann | 5,000–10,000 | Dried | Deep smoke, tobacco, leathery | Smoky table salsas, adobos |
| Guajillo | Mexican (dried) | ann | 2,500–5,000 | Dried | Berry, tangy, bright red | Birria, adobo, salsa roja |
| Chile de Árbol (dried) | Mexican (dried) | ann | 15,000–30,000 | Dried | Clean nutty heat | Salsa de árbol, oils |
| Cascabel | Mexican (dried) | ann | 1,000–3,000 | Dried | Nutty, woody, rattling seeds | Toasted salsas |
| Chile Negro / Pasilla de Oaxaca | Oaxacan (dried/smoked) | ann | 4,000–15,000 | Dried | Intense smoke, fruity | Oaxacan moles, salsas |
| Chile Colorado | Mexican–US (dried) | ann | 1,000–2,500 | Dried | Sweet, earthy red | Chile colorado, enchilada sauce |
| Costeño | Mexican (dried) | ann | 5,000–15,000 | Dried | Bright, citrusy, lean | Coastal Oaxacan/Guerrero salsas |
| Puya | Mexican (dried) | ann | 5,000–8,000 | Dried | Cherry, licorice (guajillo's hotter cousin) | Salsas, adobos |
| Mora | Mexican (dried/smoked) | ann | 5,000–10,000 | Dried | Smoky, fruity (red jalapeño smoked) | Smoky salsas |
| Chilhuacle | Oaxacan (dried) | ann | 2,000–4,000 | Dried | Earthy, dried-fruit, cocoa | Mole negro, mole amarillo |
| Chile Seco del Norte | Mexican–US (dried) | ann | 500–2,000 | Dried | Mild, sweet northern red | Northern Mexican chile sauces |
| Tepín / Chiltepín | Mexican (wild) | ann (glabriusculum) | 50,000–100,000 | Dried/Fresh | Sharp, fleeting, wild | Sonoran salsas, vinegars |
| Ají Amarillo | Peruvian | bac | 30,000–50,000 | Fresh/Paste | Fruity, sunny, mango-like | Ají de gallina, causa |
| Ají Panca | Peruvian | bac | 1,000–1,500 | Dried/Paste | Berry, smoky, mild | Anticuchos, adobos |
| Ají Mirasol | Peruvian | bac | 30,000–50,000 | Dried | Concentrated fruity (dried amarillo) | Stews, sauces |
| Ají Limo | Peruvian | chin | 30,000–60,000 | Fresh | Fruity, floral, hot | Ceviche, tiradito |
| Ají Rocoto | Andean | pub | 30,000–100,000 | Fresh | Juicy, fruity, fierce | Rocoto relleno, salsa criolla |
| Ají Cristal | Chilean | bac | 10,000–30,000 | Fresh | Crisp, citrusy, clear | Chilean pebre, pickles |
| Merkén | Mapuche / Chilean | ann (blend) | ~5,000–15,000 | Dried (blend) | Smoky, coriander-laced | Mapuche stews, pebre |
| Ají Chombo | Panamanian | chin | 100,000–350,000 | Fresh | Scotch-bonnet fruity heat | Salsa picante, sao |
| Locoto | Bolivian / Argentine | pub | 30,000–100,000 | Fresh | Fruity, fierce, black seeds | Llajwa, salsas |
| Bird's Eye Chile | Thai / Vietnamese | fru / ann | 50,000–100,000 | Fresh/Dried | Sharp, searing, aromatic | Som tam, nuoc cham |
| Kashmiri Chile | North Indian | ann | 1,000–2,000 | Dried/Powder | Mild, deep red, colour-giving | Rogan josh, tandoori |
| Guntur / Andhra | South Indian | ann | 35,000–75,000 | Dried | Pungent, bold | Andhra curries, podis |
| Byadagi | South Indian | ann | 8,000–15,000 | Dried | Mild, deep colour, wrinkled | Sambar, Mangalorean masalas |
| Kanthari | South Indian (Kerala) | fru | 50,000–100,000 | Fresh | Sharp, citrusy, tiny white | Kerala chutneys, pickles |
| Long Red / Green (generic Asian) | Pan-Asian | ann | 5,000–25,000 | Fresh | Mild–moderate, vegetal | Stir-fries, curries |
| Dried Red Chiles (Indian) | Indian | ann | 15,000–50,000 | Dried | Toasty tempering heat | Tadka, dal, sambar |
| Shishito | Japanese | ann | 100–1,000 | Fresh | Sweet, grassy (1-in-10 hot) | Blistered shishito |
| Padrón | Spanish (Galician) | ann | 500–2,500 | Fresh | Nutty, grassy (Russian-roulette heat) | Pimientos de Padrón |
| Banana Pepper | American / European | ann | 0–500 | Fresh/Pickled | Sweet, tangy, mild | Pickled rings, sandwiches |
| Gochugaru | Korean | ann | 4,000–8,000 | Dried (flakes) | Sweet, smoky, fruity | Kimchi, tteokbokki |
| Cheongyang Gochu | Korean | ann | 10,000–23,000 | Fresh | Sharp, fierce green | Jjigae, ssam |
| Hong Gochu | Korean | ann | 1,500–6,000 | Fresh | Sweet, mild red | Garnish, kimchi |
| Dried Korean Red Chile | Korean | ann | 4,000–10,000 | Dried | Sweet, clean (base for gochugaru) | Stocks, gochugaru |
| Facing Heaven (Chaotian Jiao) | Sichuan | ann | 30,000–50,000 | Dried | Nutty, aromatic, moderate | Kung pao, chili oil |
| Sichuan Facing Heaven (Qi Xing Jiao) | Sichuan | ann | 25,000–50,000 | Dried | Fragrant, clean heat | La zi ji, hotpot |
| Yunnan Chiles | Yunnan | ann | 30,000–80,000 | Dried/Fresh | Bright, floral, varied | Dai/Yunnan dishes |
| Er Jing Tiao | Sichuan | ann | 8,000–15,000 | Dried/Fresh | Fragrant, mild (doubanjiang base) | Pixian doubanjiang, chili oil |
| Xiaomi La | Yunnan / SW China | fru | 50,000–100,000 | Fresh/Dried | Sharp, bird's-eye-like | Yunnan dipping sauces |
| Aleppo (Halaby) | Syrian / Turkish | ann | 8,000–10,000 | Dried (flakes) | Fruity, raisin, cumin-like | Muhammara, kebabs |
| Urfa Biber (Isot) | Turkish | ann | ~7,500 | Dried (flakes) | Raisin, chocolate, smoky, sun-dried | Kebabs, eggs, dark sauces |
| Maraş Pepper | Turkish | ann | ~8,000 | Dried (flakes) | Round, fruity, sun-dried | Mezze, soups, kebabs |
| Pul Biber / Anatolian Flakes | Turkish | ann | 3,000–10,000 | Dried (flakes) | Mild, fruity, oil-slicked | Finishing flakes, lahmacun |
| Hatch Chile | New Mexican | ann | 1,000–8,000 | Fresh/Roasted | Roasted, sweet-savory green | Green chile stew, cheeseburger |
| Piment d'Espelette | Basque (French) | ann | ~4,000 | Dried (powder) | Sweet, fruity, gentle warmth | Piperade, axoa, charcuterie |
| Calabrian Chile | Italian (Calabrian) | ann | 25,000–40,000 | Oil/Paste/Dried | Fruity, smoky, salty-tangy | 'Nduja, oils, pasta |
| Piri Piri (Portuguese/African) | Portuguese / African | fru | 50,000–175,000 | Fresh/Sauce | Citrusy, sharp, bright | Frango piri piri |
| Ñora | Spanish (Murcian) | ann | ~500 | Dried | Sweet, nutty, round | Romesco, sofrito, arroz |
| Choricero | Spanish (Basque) | ann | ~500–1,000 | Dried (paste) | Sweet, deep, dried-pepper | Bacalao a la vizcaína |
| Hungarian Wax | Hungarian | ann | 5,000–15,000 | Fresh/Pickled | Waxy, tangy, moderate | Pickled peppers, lecsó |
| Paprika Source Varieties | Hungarian / Spanish | ann | 250–15,000 | Dried (powder) | Sweet to hot, smoky (pimentón) | Goulash, chorizo, paprikás |
| Piri Piri / Peri Peri (African) | Mozambican / S. African | fru | 50,000–175,000 | Fresh/Sauce | Citrusy, fierce, bright | Peri-peri chicken |
| Berbere Component Chiles | Ethiopian / Eritrean | ann | 30,000–50,000 | Dried (blend) | Warm, fruity, spice-laced | Doro wat, misir wat |
| West African Scotch Bonnet | West African | chin | 100,000–350,000 | Fresh | Fruity, fierce, floral | Jollof, pepper soup, stews |
| Shito Component Chiles | Ghanaian | ann/chin | 50,000–100,000 | Dried (in sauce) | Smoky, deep, umami-fried | Shito (black pepper sauce) |
| Scotch Bonnet | Caribbean | chin | 100,000–350,000 | Fresh | Fruity, sweet-hot, tropical | Jerk, pepper sauce, stews |
| Datil Pepper | American (St. Augustine) | chin | 100,000–300,000 | Fresh/Sauce | Sweet, fruity, habanero-like | Minorcan datil sauces, chowder |
| Habanero Variants | Mexican / Caribbean | chin | 100,000–445,000 | Fresh | Fruity, floral, intense | Salsas, hot sauces |
| Ghost Pepper (Bhut Jolokia) | Northeast Indian | chin | ~800,000–1,050,000 | Fresh/Dried | Delayed, fruity, ferocious | Naga pork, extreme sauces |
| Trinidad Moruga Scorpion | Trinidadian | chin | ~1,200,000–2,000,000 | Fresh/Powder | Fruity-floral, relentless | Extreme sauces, extracts |
| Carolina Reaper | American (bred) | chin | ~1,600,000–2,200,000 | Fresh/Powder | Cinnamon-cherry then immense burn | Superhot sauces, challenges |
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End of category — Chiles of the World. 77 entries across 10 regional groups. For related categories, see the Cuisinopedia entries on Capsicum & the Columbian Exchange, Chili Pastes & Sauces (gochujang, doubanjiang, harissa, sambal), Mole, and Dried Spice Blends (berbere, ras el hanout, shichimi togarashi).