^ Zucchino, David (November 27, 2014).^ "Confirmed: Smokin Ed's Carolina Reaper sets new record for hottest chilli".Smokin’ Ed gained the pepper industry’s attention in November 2010 when an NPR Reporter stopped by to eat an HP22B pepper–now known as Smokin’ Ed’s Carolina Reaper®. When fully ripe, two peppers occupy the palm of the hand. Cultivation įor growing, the pepper has been described as "a good all-rounder to try at home" by English ethnobotanist James Wong, who said that they require temperatures of at least 18–20 ☌ (64–68 ☏) and suggested growing in 30–40 cm (12–16 in) pots to restrict growth and produce fruit sooner. However, four months later, Currie claimed to have bred a stronger pepper known as Pepper X with 3.18 million SHUs. In May 2017, Welsh breeder Mike Smith of St Asaph claimed to have surpassed the Carolina Reaper with his Dragon's Breath pepper, developed by Smith alongside Nottingham Trent University and reported to be 2.4 million SHUs Smith applied to Guinness World Records for confirmation. The figure is an average for the tested batch the hottest individual pepper was measured at 2.2 million SHU. The official Guinness World Record heat level was 1,641,183 Scoville Heat Units (SHU) in 2017, according to tests conducted by Winthrop University in South Carolina. It was certified as the world's hottest chili pepper by Guinness World Records on August 11, 2017. The pepper was bred in a greenhouse in Rock Hill, South Carolina, by Ed Currie, proprietor of the Puckerbutt Pepper Company in Fort Mill. The sensory heat or pungency detected when eating a Carolina Reaper derives from the density of capsaicinoids, particularly capsaicin, which relates directly to the intensity of chili pepper heat and Scoville scale.
It has been described as having a fruity taste, with the initial bite being sweet and then immediately turning to "molten lava". Over the past twenty years, Dave and his team have worked tirelessly to save the world from blandness and banality - one delicious and innovative product at a time.The crossbreed is between a "really nastily hot" La Soufriere pepper from Saint Vincent and a Naga Viper pepper from Pakistan, and was named "Reaper" due to the shape of its tail. A man of multiple talents, Dave authored a cookbook and made numerous appearances on television including the Food Network. Twice, his pasta sauces were honored as "best in the industry". His creations include Butternut Squash, Organic Red Heirloom, Wild Mushroom, and Golden Heirloom Pasta Sauces, earning him more than seventeen prestigious Specialty Outstanding Food Innovation awards, including "best in category" four times. When looking at the sea of similar red pasta sauces in the supermarket, Dave became determined to design innovative pasta sauces using the best tasting and highest quality ingredients he could find. This insane heat led to his sauce being banned from the National Fiery Food Show.Īfter moving to San Francisco, Dave's Gourmet continued to expand into other specialty food categories. However, it ended up doing the opposite and customers were coming in droves for the heat as well as the flavor. There he created the "hottest hot sauce in the universe" as a way to control unruly drunk patrons. He grew up in Virginia and started an off-beat taqueria in Maryland called Burrito Madness. Our products reflect his love of delicious food, wholesome ingredients, and innovative ideas. Dave Hirschkop is the founder and creative force behind Dave's Gourmet.
0 kommentar(er)
