Product Details: The Carolina Reaper is the hottest chili pepper on Earth, according to the Guinness Book of World Records, testing on average at 1,569,300 Scoville Heat Units (SHU). This pepper powder is made from grinding up the dried chile pods and nothing more; it's 100% pure and uncut. We think it smells and tastes similar to habanero peppers, with their fruity, citrus flavor.
This item ships for $5 along with anything else in the same order. Click here for offer details.
Our 1 Kilogram Pouch (2.2 pounds / 35.3 ounces) is packaged in a heat-sealed bag. Each kilo will be packaged individually.
Ingredients: ground reaper pepper. An all natural ingredient. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 1 tsp. serving. Click here for data per 100 grams.
Click here to view all available sizes.
Heat Level: 10+/10 Very hot! Use sparingly and with caution. (We wear a particulate mask, gloves, and goggles when packaging, just to give you an idea of how hot this is.)
Volume: 1 cup ≈ 0.25 pounds / 1 pound ≈ approx. 4.08 cups
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight container out of direct light
We use this to make our: Smokin' Hot Reaper Dip & Spread Mix
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Recipe: Death Wings
Don't die from heart disease by eating fried chicken wings. Meet your demise when eating these oven-baked crispy wings boasting deadly heat!
Prep. Time: 0:45
Serves: 4 - 6
2 Lbs. chicken wing segments
1/4 cup rotisserie chicken seasoning (or your favorite seasoning blend)
2 tsp. ground Carolina Reaper pepper
2 Tbls. melted butter OR soy sauce
non-stick cooking spray or vegetable oil
~ Bring a large pot of salted water to a rolling boil. Drop in chicken and boil for 8 minutes.
~ In the meantime, combine rotisserie chicken seasoning and Carolina Reaper pepper in a bowl; set aside.
~ Remove chicken from water and place on a cooling rack to drain, then pat dry with paper towels.
~ Brush wings with butter/soy sauce and then press into seasoning blend to coat evenly and thoroughly.
~ Grease a cookie sheet and place the chicken in a single layer on the pan.
~ Bake in a 450 degree oven for 25-30 minutes (depending on size of your wings), turn once, and then bake an additional 5 minutes.
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Recipe: Homemade Reaper Pepper Hot Sauce
Making your own hot sauce allows you to control the heat level and flavor.
1 tsp. vegetable or olive oil
1/2 cup minced fresh onion
1/4 cup minced fresh chile peppers (see Notes, below)
6 cloves of garlic, peeled, minced
2 cups water
2 Tbls. ground Carolina Reaper pepper
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground cumin (optional)
1 cup distilled white vinegar
~ In a non-reactive saucepan over medium-high heat, cook onion, fresh chiles, and garlic in oil until onions are translucent, about 5 minutes.
~ Add remaining ingredients, except vinegar, to saucepan; reduce heat to medium-low; simmer for 20 minutes, stirring often.
~ Remove pan from heat and allow to cool to room temperature.
~ Pour saucepan contents into a blender or food processor; puree until smooth.
~ Add vinegar to mixture; blend until combined.
~ Pour mixture into a sterilized jar with a lid.
~ Will keep in the refrigerator for 1 year.
Notes: For a mild sauce, use Anaheim, Poblano, or Jalapeno. For a medium sauce, use Serrano, Cayenne, or Tabasco. For a very hot sauce, use Habanero, Scotch Bonnet, Thai, or Pequin.
