Chile Peppers

I have acquired a taste for chile peppers over the years. They are rated according to the "Scoville" scale of hotness. A mild chile pepper might rate below 500 on Scoville scale. But a hot pepper can reach to the stratosphere of hotness with the Bhut Jolokia pepper at over a million. The latest world record holder for the hottest chile is the Carolina Reaper. I thought it might be interesting to see what Wikipedia had to say about this chile:

The Carolina Reaper, originally named the HP22BNH7, is a cultivar of chili pepper of theCapsicum chinense species. Bred in a Rock Hill, South Carolina greenhouse by Ed Currie, who runs the PuckerButt Pepper Company in Fort Mill, South Carolina, it has been rated as the world's hottest chili pepper by Guinness World Records since August 7, 2013.[1][2] The original crossbreed was between a ghost pepper (a former world record holder) and a red habanero.[3] It averages a 1,569,300 on the Scoville scale with peak levels of over 2,200,000 Scoville Heat Units (SHU). Recently, there has been some debate over whether the Carolina Reaper is genetically distinct from the Trinidad 7-Pot Primo strain, another hybrid species of Caribbean chile which is very similar in heat level and appearance. There are YouTube challenges about eating these.[4] At the 2nd Annual New York City Hot Sauce Expo on 30 March 2014, Ed Currie was presented with his world record by Guinness World Records and an eating competition was held in which the fastest time to consume three Carolina Reapers was determined for a new Guinness World Records at 12.23 seconds by Russel Todd.[5][6]

I left in all the links in case you want to try some of this type of pepper yourself.