The most common mistake we make? Planting hot pepper seeds too deeply and failing to allow enough time for germination. (For my part, I’ve grown aji charapitas, but never anything hotter until now.) He grows thousands of extra-hot peppers each year.Ĭurrie also willingly guides gardeners like me who are new to these particular crops. That’s all internet fodder.”Ĭheck out this recipe for jam made from aji charapita peppers and peaches!Ĭurrie has pepper-growing dialed in. “When they say a hole gets put in their throat or their stomach, that’s impossible,” he continues. So, when people suggest they’ve been burned by a pepper? It’s all a chemical reaction that our brain perceives as heat. Still, he notes, “There’s nothing dangerous that can happen to you from a pepper. (Both seeds and fruits of ghost peppers and similar plants contain capsaicin, which can irritate eyes, skin and mucous membranes.) Department of Agriculture, Lance Cheung) New to Peppers?Ĭurrie recommends hot pepper growers wear disposable gloves when planting their seeds. and continually experimenting with even hotter cultivars, Currie frequently offers would-be pepper growers solid advice. Now, besides operating the largest certified organic pepper farm in the U.S. Thanks to his Carolina Reaper, the Guinness Book of World Records designated him the record holder for the world’s hottest pepper. Eating a Carolina Reaper raw has been compared to “eating molten lava” or “licking the sun.”Ĭurrie is the self-described “owner, president, mad scientist and chef” at the PuckerButt Pepper Company. The Carolina Reaper measures 1.569 million Scoville heat units. The result? A blistered-looking-and blisteringly hot-hot pepper. Until Ed Currie crossed a ghost pepper with a habanero, that is. Clocking in at 600,000 Scoville heat units, the ghost pepper used to be the world’s hottest pepper.
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