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3.Spicy Food From Around the World
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5.Thailand’s Purple Noodles Offer a Tasty Tradition
6.The Truffle Kingpin of New York City
7.This Primeval Amphibian Has A Peppery Edge
8.Dare to Eat the Philippines’ Delectable Woodworms
9.Tasting Taiwan’s Delectable Stinky Tofu
10.These Bento Boxes Are Too Cute to Eat (Almost)
11.He Dives Into Ovens to Bake Bread
12.Here's the Unexpected History of Brunch
13.Top Secret Tarts: Guarding Portugal's Culinary National Treasure
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19.The California Roll Was Invented in Canada
20.Sowing Seeds of Sustainability With Kid Chefs
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23.A Taste So Sweet, a Smell So Rotten: The Pungent Joys of Durian
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As a fan of hot peppers and hot sauces far and wide, there is a heat we fear, a Scoville score so severe that we tremble at its mere mention. Meet the Carolina Reaper, the world’s hottest pepper, and “Smokin’” Ed Currie, the mastermind behind this brutal act of horticultural aggression.
Currie started breeding peppers back in his university years, laying the groundwork for his historic assault on humanity’s taste buds. What began as a hobby became a career, and in the three decades since he began pepper breeding, he unlocked the Reaper’s lineage. Part ghost pepper, part jalapeno, and all botanical fury, the Carolina Reaper is a twisted, blister-covered snarl of a pepper, devilishly red in brazen warning of the cruelty it holds.
Since 2013, the Carolina Reaper has held the Guinness World Record for hottest pepper. Heat in foods is measured by Scoville heat units, so to get a sense of just how hot a Guinness World Record-holding pepper is, consider this: a jalapeno rates at 5,000 Scoville units, a red habanero at 200,000, and a ghost pepper at 600,000. The Carolina Reaper’s record Scoville scale is 1.6 million. Nothing comes close to the Reaper’s claim.
Currie is naturally protective of his record-holding, world-class Reaper, as the pepper breeding community is one that is tightly wound and highly competitive. As rival breeders unleash new mouth-burners on the world, Currie has never stopped pushing pepper limits. He keeps secret breeds at his PuckerButt Pepper Farm that he claims are twice as hot as the Reaper ready in the wings should anyone else step to his level.
If you decide to get your hands on an actual Reaper or try Currie’s sauce version, don’t make a YouTube video of it. Hundreds have, and they’ll all tell you: No amount of milk will save you when this Reaper comes to claim your (taste buds’) soul.
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