Has anyone tried Carolina Reaper Chili Pepper Powder?

[newbury]

Carolina Reaper Chili Pepper Powder states on the label 2,000,000 Scoville units.
I've been using a habanero powder of about 300,000 Scoville units.

 

[bmaverick]

Carolina Reaper Chili Pepper Powder states on the label 2,000,000 Scoville units.
I've been using a habanero powder of about 300,000 Scoville units.

Never tried it Only a perpetrator getting hit with pepper spray sure has. It's the main ingredient.

 

[5030]

'Scoville' must have had an armor plated butt hole is all I can say...

I use Melinda's XXX myself. Least it has some flavor before the fire comes.

 

[grsthegreat]

I lived in texas for 2 years ( that was enough for me) and went to several chili cookoffs. Man, they like their chili so hot i couldnt stand it. I like flavorful chili dishes, not down 3 sodas and suck on ice cube chilis. To me they ruined something they took 3 days preparing. But thats just me.

 

[5030]

At my age, if it goes in hot, it comes out hotter...

 

[jyoutz]

Carolina Reaper Chili Pepper Powder states on the label 2,000,000 Scoville units.
I've been using a habanero powder of about 300,000 Scoville units.

Habanero is plenty hot. Of course I use New Mexico chile powder (red). More flavorful: hot but not so hot that you can’t taste the flavor. I tried ghost pepper sauce one time. It’s about up there with the reaper pepper. It was intensely hot, but had no afterburn or other after effects. Green chile is most popular in my state; every restaurant offers it, even the fast food places. McDs has a green chile cheeseburger. Chile comes in heat levels ranging from mild to extra hot, but nothing like the reaper or ghost peppers.

 

[bmaverick]

Habanero is plenty hot. Of course I use New Mexico chile powder (red). More flavorful: hot but not so hot that you can’t taste the flavor. I tried ghost pepper sauce one time. It’s about up there with the reaper pepper. It was intensely hot, but had no afterburn or other after effects. Green chile is most popular in my state; every restaurant offers it, even the fast food places. McDs has a green chile cheeseburger. Chile comes in heat levels ranging from mild to extra hot, but nothing like the reaper or ghost peppers.

Thai hot 2X is where I like it. I like to have my head sweat like crazy, yet hate the other heat of a hot mouth opening around the lips and on the tongue. Head hot is the best.

 

[mapper]

I have some thai chili flakes that I made from some that I grew. Hot enough that an almost invisible amount on a slice of pizza is more than enough. These are in the 20,000 scoville range. More than enough for me!

 

[Torvy]

Your body builds up a resistance to capsaicin (the hot part). What may seem hot or ruined to some people is just comfortably warm to others.

There is a difference between Chili Powder and Powdered Chilies. Chili Powder is a mix of dried chilies, cumin, garlic and other spices. Powdered or Ground Chilies are purely that. The hotter the Chilies used, the more heat. I usually have 3 in the cupboard. A hot red that is ground Chilies. A medium green, also ground Chilies. (Better for pork and some chicken dishes) And a true Chili Powder that is medium heat but adds better flavor. When I am making it for myself, I add extra heat.

As for New Mexico, love me some Hatch peppers. I am not racist toward my Chilies. Red or Green, I love them all....oddly though, bell peppers do not agree with me. They smell and taste fine, but reverb for days.

 

[jyoutz]

Your body builds up a resistance to capsaicin (the hot part). What may seem hot or ruined to some people is just comfortably warm to others.

There is a difference between Chili Powder and Powdered Chilies. Chili Powder is a mix of dried chilies, cumin, garlic and other spices. Powdered or Ground Chilies are purely that. The hotter the Chilies used, the more heat. I usually have 3 in the cupboard. A hot red that is ground Chilies. A medium green, also ground Chilies. (Better for pork and some chicken dishes) And a true Chili Powder that is medium heat but adds better flavor. When I am making it for myself, I add extra heat.

As for New Mexico, love me some Hatch peppers. I am not racist toward my Chilies. Red or Green, I love them all....oddly though, bell peppers do not agree with me. They smell and taste fine, but reverb for days.

I agree. Red and green are both good but different: the green are usually served roasted, peeled and chopped either plain or in a sauce. Red is powdered and used to make red chile sauce. My favorite way to order is Christmas (both red and green).

 

[newbury]

Your body builds up a resistance to capsaicin (the hot part). What may seem hot or ruined to some people is just comfortably warm to others.

Even though I grew up in Vermont I was introduced to hot peppers at a young age, about first grade. They didn;t stock much for hot peppers in the local grocery in Underhill. By the time I got in the Army in 1973 I was frequently eating half a jar of hot cherry peppers as a snack.
So I've certainly built up a resistance. One of my sons keeps on bringing home the "One chip challenge" which is spicy to me.

 

[bmaverick]

Even though I grew up in Vermont I was introduced to hot peppers at a young age, about first grade. They didn;t stock much for hot peppers in the local grocery in Underhill. By the time I got in the Army in 1973 I was frequently eating half a jar of hot cherry peppers as a snack.
So I've certainly built up a resistance. One of my sons keeps on bringing home the "One chip challenge" which is spicy to me.

I can down the Kettle Jalapeno Chips like they were nothing. Others around me are one or two chips and done.

I love heat, I don't like burn.

Sounds like you and I are in the middle range of 50K and 100K for the great heat.

Now for those who want flavor, here's my hot (really heat) and tasty mustard recipe. It's not a hot sauce, but those who tried it said its yummy and too hot for them. I just think its tangy.

5 Minute Spicy Honey Mustard Sauce

In a blender . . .

Place in these wet ingredients first:
3-eggs, farm fresh
2-tbs Apple cider vinegar
1/4-cup mustard
1/4-cup honey

Now add the dry spices:

I used a regular spoon (rs) for measurement.

1 rs cayenne pepper ground powder
1/2 rs fresh black pepper
3 rs Smoke and roasted hot Spanish paprika ground powder
3 rs turmeric ground powder
1 rs Chipotle ground powder
1-1/2 rs yellow mustard seed ground powder
1/2 rs sea salt

NOTE, I did have curry powered in here, but its to over powering and the flavors get masked.

Now turn on the blender running it from low to high. Mine is a vitamix with variable speed dial that ramps up. This should take about 10 seconds.

Most blenders have a cap top to pour other liquid ingredients into the container while it runs. We are going to do just that.

Pour in a drizzle 1/2-cup sunflower oil (or olive oil) and then 1/2-cup avocado oil. This is why it takes a whooping 5 whole mins to make this. LOL

Now, when done, pour and then spatula into a nice glass mason jar. Place in the fridge. Lick the spatula and the container. It's that good!

This spicy and tangy sauce works great on grilled/seared chicken and on pork.

I took 3 recipes and combined into one. WOW. The first was the Vitamix Mayonnaise recipe
The next was a regular honey mustard and the last was a spicy mustard.

 

[stuckmotor]

Being from Carolina, I made it my business to look up this pepper. There's some information on the competition for producing the hottest pepper under the "Pungency" section at the following link.

Carolina Reaper - Wikipedia

en.m.wikipedia.org

 

[notaz3]

As I sit here snacking on my Habanero BBQ Almonds.
I like the hot chilies; however, there is a degree where the Scoville unit is irrelevant. Flavor seems to drop off as the pepper gets "hotter".

 

[jyoutz]

Being from Carolina, I made it my business to look up this pepper. There's some information on the competition for producing the hottest pepper under the "Pungency" section at the following link.

Carolina Reaper - Wikipedia

en.m.wikipedia.org

So it’s a habanero and ghost pepper cross. Developed by the puckerbutt pepper company.

 

[bmaverick]

So it’s a habanero and ghost pepper cross. Developed by the puckerbutt pepper company.

If I was on the other site, I'd give you the HAHA like icon.

puckerbutt eh? Too funny.

 

[stuckmotor]

So it’s a habanero and ghost pepper cross. Developed by the puckerbutt pepper company.

The name of the company describes the reason I now eat pepper with restraint.

 

[stuckmotor]

One of my in-laws must have been addicted to Texas Pete Hot Sauce. He'd come in the door to family gatherings with a bottle in his hand. He was also a severe alcoholic and I can't help think he might have traded one type of sauce for another for long enough to to get through the gathering sober.

 

[oosik]

I had a friend that always made some of the best chili I've ever tasted. Then one year he got hold of a batch of those damn Carolina Reapers. He wanted me to try one. NO - no thanks. I touched my finger tip to the cut chili and then to my tongue. It raised a sore on my tongue and burned the tip of my finger. I've - now - had all the experience I want/need with those peppers.

I think I read - somewhere - a variant of the Carolina Reaper has been developed. It's supposedly even hotter. Just what this world needs.

 

[jyoutz]

I had a friend that always made some of the best chili I've ever tasted. Then one year he got hold of a batch of those damn Carolina Reapers. He wanted me to try one. NO - no thanks. I touched my finger tip to the cut chili and then to my tongue. It raised a sore on my tongue and burned the tip of my finger. I've - now - had all the experience I want/need with those peppers.

I think I read - somewhere - a variant of the Carolina Reaper has been developed. It's supposedly even hotter. Just what this world needs.

Might be good for bear spray.