Lola’s signature Carolina Reaper uses just the right amount of the world’s hottest pepper for a delicious up front, all natural, sweet taste and delicious flavor. Want to test our hottest sauce? Click here to add the freshest hot sauce on the market.
The Carolina Reaper, originally named the HP22B,is a cultivar of the Capsicum chinense plant. It is red and has a gnarled, lumpy pod with a tail like a scythe. In 2013, Guinness dubbed it the hottest chili in the world, surpassing the previous record holder, the Trinidad Scorpion "Butch T."
Consuming the Carolina Reaper is “kind of like eating molten lava.” ~ Chau Tu
August 16, 2016
Currie, who’s the founder of the PuckerButt Pepper Company and cultivator of the Carolina Reaper, says he wasn’t trying to create the hottest pepper in the world. His initial aim was to produce a pepper packed with capsaicinoids, a family of compounds that has been used in pharmaceuticals such as arthritis creams, and that Currie had heard might be useful in treating cancer or heart disease (any solid proof of this remains elusive, though Currie is optimistic).
By packing his Carolina Reaper with capsaicinoids, Currie inadvertently concocted a very, very hot pepper. “When you bite into it, the initial taste is sweet. You go, wow, that wasn’t so bad. And then immediately, that vast amount of capsaicin takes over, and it’s kind of like eating molten lava. That’s the best way to put it,” Currie says.