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chinense do you think the reaper is the hotest pepper in the world

I think that pod tests can be very subjective, but notwithstanding that anything past about 1 million Scoville units becomes very difficult to discern one as being hotter than another.
 
I think the Carolina Reaper seems to have a very potent mix of capsaicinoids that results in an all-over and long-lasting burn profile when compared to some other chiles.
 
I also think that varying growth conditions will result in pods that have a fair bit of range in their heat.
 
and finally...
 
I understand the allure of growing "the hottest" and the accompanying arms race between some growers that can result, but if the pods don't also taste good then all of that effort is for naught. The Carolina Reaper has a nice flavour in addition to piles of heat, whereas many of the Chocolate varieties can tends towards the bitter and battery acid side of things in addition to their heat.
 
most everyone on here knows im not a smart :censored: but the hottest is not always and more often than not, not the tastiest or most useful
as king leeruk sayed and i agree with that most of them taste like battery acid and i would further add are not worth abusing your body over and ruining good food
 
i see your new so i will ask that you check out how much bad blood the Carolina Reaper as well as other "MINE IS THE HOTTEST IN THE WORLD" has caused
there is volume after volume of heated debate that would leave a worse taste in your mouth than these peppers will, i know it has at least for me
 
hope your not offended it was never my intention
 
thanks your friend Joe
 
The bhutlah hasn't been tested, do we don't know. And it's only f1 or 2 by now, so it shouldn't count. 
Keep in mind, there are several other kinds of Reaper that Ed owns, but he only sold the A strain. Apparently, he has one that averages 2.3 million. I have yet to see that though.
 
Honestly, testing is the ONLY way to know for sure. 
 
Due to variances from pod to pod, eating one type then another doesn't come anywhere close to painting the whole picture. If you pick a moruga, and it is at the bottom end of the possible heat spectrum of that pepper, it will be milder than a top-end ghost, and actually only be on par with a Red Savina. A bottom end ghost loses to a top end Habanero! 
 
A pod can look absolutely insane and still be on the low end, so its not like people sending their peppers to reviewers magically know how hot the specific pod they sent was. 
 
For example, my first brain of the season easily out-did the Reaper Joyner sent me last season. Doesn't mean brains are hotter, just means that particular brain was hotter than that particular reaper. 
 
Another thing to remember is there is more to how hot something is than its scientific scoville rating, hence why some peppers that people thought were solid contenders for the record turned out much lower than anyone thought was possible.
 
cruzzfish said:
The bhutlah hasn't been tested, do we don't know. And it's only f1 or 2 by now, so it shouldn't count. 
Keep in mind, there are several other kinds of Reaper that Ed owns, but he only sold the A strain. Apparently, he has one that averages 2.3 million. I have yet to see that though.
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Ed told me these hotter strains are currently being used in medical research. They will be available in at some point.
 
MisterBigglesworth said:
Ed told me these hotter strains are currently being used in medical research. They will be available in at some point.
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I thought that was his HP56, not his HP22B B through I strains. Although I can't imagine why them being used for cancer research is any reason to keep them away from the public. It's not like having a super hot pepper makes it easier to work with, and if he thinks he can hold a monopoly on it the companies could easily switch over to a Brazilian ghost, bhutlah, or somesuch if they don't like his prices. 
 
cruzzfish said:
I thought that was his HP56, not his HP22B B through I strains. Although I can't imagine why them being used for cancer research is any reason to keep them away from the public. It's not like having a super hot pepper makes it easier to work with, and if he thinks he can hold a monopoly on it the companies could easily switch over to a Brazilian ghost, bhutlah, or somesuch if they don't like his prices. 
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Cancer research is very, very important to Ed.    It's a much higher calling than have the Guiness record or selling seeds. 
 
Scoville DeVille said:
I think Jalapeños are good.
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Love me some Jalapenos.  Had one the other night from one of my plants that had me sweating hard and crying like a bitch.  Couldn't believe it!
 
Ed isn't selling them to cancer research, he is donating them.

He is probably holding back the others in case someone shows up with a pepper hotter than the reaper to Guinness. He has been having new ones tested. Right now he is making a killing off the reaper, and its in his best financial interest to hold off on any new releases cannibalizing his current sales.
 
cruzzfish said:
I thought that was his HP56, not his HP22B B through I strains. Although I can't imagine why them being used for cancer research is any reason to keep them away from the public. It's not like having a super hot pepper makes it easier to work with, and if he thinks he can hold a monopoly on it the companies could easily switch over to a Brazilian ghost, bhutlah, or somesuch if they don't like his prices. 
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Simply put, The researchers doing the cancer research have exclusive access to these pods in question and No one else will get access to them until all research with them has been completed.
 
Choc bhutlah is f2 or so it's not a valid answer for a couple years, I do how ever think judys brown moruga is hotter has a far more brutal burn. The reaper burns slow and long, but there is enough time to catch a breath.

One thing I have to admit, it destroys the gut

Hottest pod I have had so far was a dried Brazilian ghost, absolutely insane
 
yeah after 1 mil shu they are just hurtful. I think the burn profile can play a big role in how hot you perceive it so some could be relatively milder but they attack once specific spot for a long time so they feel worse.
 
but yeah its on the Guinness book so you might as well just say yes, it is.
 
I'm glad to see so many people talking about flavor. I know this is going to sound kind of ridiculous to some people, but I don't personally find overwhelming heat pleasant in the absence of other flavors. I don't actually eat pods very often at all; I make things with them.
 
Wicked Mike said:
I'm glad to see so many people talking about flavor. I know this is going to sound kind of ridiculous to some people, but I don't personally find overwhelming heat pleasant in the absence of other flavors. I don't actually eat pods very often at all; I make things with them.
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I try to only grow what I enjoy the flavor of; that's why the 7pot Burgundy has a permanent place in my garden. Flavor wise I don't think it can be beat by any pepper out there, and while it has heat, it won't be confused for world's hottest any time soon.
 
For flavor, I'm totally in love with the Venezuelan Tiger. Started getting pods recently and IMMEDIATELY started saving seeds. The aroma is more like some kind of tropical fruit than a pepper, and it's sweet beyond belief. Kind of unusual for a chinense: no heat whatsoever, and huge pods (can get to be the size of your hand). Beats even the Sweet Apple for flavor, IMHO.
SomeLikeItHot said:
I try to only grow what I enjoy the flavor of; that's why the 7pot Burgundy has a permanent place in my garden. Flavor wise I don't think it can be beat by any pepper out there, and while it has heat, it won't be confused for world's hottest any time soon.
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I just got some 7 Pot Burgundy seeds in the mail from a buddy in NY. I'll have to check 'em out.
 
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