PepperliciousS Pepper Company LLC
Based in Rhode Island, USA, PepperliciousS Pepper Company LLC specializes in high quality Capsicum products. Our company was formed in 2016 as a way to give fellow “Chili Heads” like myself, an easy and affordable way to purchase high quality products in quantities I wanted and could afford. We decided to offer you that same option, with many different quantities to choose from. Larger quantities can be arranged.
As a licensed small start up company, we currently offer authentic, all natural, super hot whole dried Carolina Reapers, Ghost, and Habanero Chile pepper pods, flakes, and infused Carolina Reaper oil. My favorites! With the connections we have formed we are able to provide a year round supply of the aforementioned pepper types and many other different varieties as well. Our partners have farms of crops located in Asia, Africa, South America, and the Middle East. Please visit our store regularly as we are always adding new products to our growing portfolio. Do you want something not currently in our store? Chances are we can get it. Just ask!
We strive to give our customers a pleasant shopping experience along with fast reliable service at a reasonable price. We are always open to suggestions and welcome your feedback.
Thanks for visiting!
Read on for more information on chili peppers.
The Carolina Reaper has an average heat rating of 1,569,300 Scoville Heat Units. It’s maximum rating has peaked at ~2,200,000 Scoville units. When harvested at their ripe red stage of maturity, their heat levels are at their peak. The flesh bears dozens of nearly inedible seeds. One seed can contain levels of heat that can produce sustained intense pain sensations in the mouth for up to 30 minutes. The pod’s membrane also contains high levels of heat. This negates the assumption that removing the seeds eliminates the heat.
Super hot chile pepper varieties disguise their heat in a small pod. At PepperliciousS Pepper Company, we only sell peppers that are authentic, all natural, oven dried whole pods.
The Carolina Reaper has a wrinkled and gnarled appearance. The small, bright red pod looks as though the bottom half has been pulled up into the center of the pod. The end of the pepper is adorned with a point, or ‘scorpion’s tail,’ reminiscent of a wasp’s stinger. The Carolina Reaper’s appearance has been likened to that of a Trinidad 7 Pot Primo, which also has a long, skinny tail.
The Reaper has a sweet, fruity taste with hints of cinnamon and chocolate, in addition to intense heat. This pepper is not for the faint-of-heart. The heat of the Carolina Reaper comes from the amount of capsaicin present in the pepper.
The differentiation between dried and fresh Carolina Reaper pods is that age will give them more complex flavor notes. They are not only hot, they have a greater aromatic complexity than their fresh counterpart. They also impart rich elements of smoke, piquant bitterness and a savory sweetness absent from the fresh chile.
The Carolina Reaper pepper’s heat level should never be underestimated. Even the smallest amount can render a dish inedible. It is best used very sparingly in addition to several other ingredients in any culinary preparation. Small doses of Carolina Reapers can be treated as a flavor enhancer and may be used similarly to cayenne. Citrus can cut the heat of the chile and should be considered almost an absolute when contributing Carolina Reaper peppers to any dish, fresh or cooked.
The capsaicin chiles are soluble in fatty and sugary substances and thus pair well with rich meats, dairy, and high fat oils and nuts. Other complimentary flavors include: cinnamon, ginger, coriander, apricots, peaches, bananas, malted barley, citrus, cocoa, coconut, sugar, basil and vanilla. Alcohol calms the heat of capsaicin up to 14%. Therefore, it should be noted that dried Carolina Reaper peppers make an incredible pairing element with wines such as Reisling, Sauternes and Tempranillo.
All natural EXTREMELY hot chilies. Great for hot sauces, salsa, & heat lovers.
Carolina Reaper peppers are rich in fiber, low in calories and contain nutrients such as potassium and vitamins A and C.
History
Carolina Reapers were developed in South Carolina by Ed Currie, owner and operator of the PuckerButt Pepper Company. Currie began growing chile peppers as a hobby. When he heard about the power of the capsaicin in peppers as a cancer fighter, he began growing peppers for cancer research. With a family history of cancer, Currie wanted to do something to help. His breeding and seed development goals were primarily for science. The South Carolina pepper grower has often donated up to half of his pepper harvest to scientists for cancer research.
“HP22B” was created by crossing a Pakistani “naga viper” with a sweet, red habanero pepper. He didn’t anticipate the response to this new “superhot” pepper. The process for determining a distinct variety can take a decade or more, and requires a new variety to reach stability. In order for a chile pepper to be considered “stable” and to be considered a distinctly new variety, it has to self-pollinate for anywhere from five to eight generations.
Carolina Reapers were officially named in 2012, after ten years of growing, testing and stabilizing. Currie had the pepper initially tested at Winthrop University in 2010. It received its first Scoville rating of 1,474,000 units. It earned a place in the Guinness Book of World Records in 2013. Since then, the average rating of the Carolina Reaper has increased. It has peaked at well above 2 million Scoville units.
Over the past ten years, the title for World’s Hottest has changed hands several times. As of summer 2016, the Carolina Reapers are still number one.
We only sell peppers that are authentic, all natural, oven dried whole pods. Measuring in at 855,000 to 1,041, 427 Scoville heat units, they are extremely hot . Ghost peppers are an excellent choice to add heat and flavor to any dish. Most commonly, these pods are used in hot sauces and salsa recipes.
Dried Ghost chilies, like several “hot” pepper varieties, disguise the heat inconspicuously in a small pod. A dried pod has a rusty red color with a shriveled and grooved exterior. The once succulent skin becomes hallowed and brittle with a satin finish. Harvesting at their ripe red stage of maturity increases the heat levels to it’s peak. The flesh bears dozens of nearly inedible seeds. For instance, one seed can contain levels of heat that can produce sustained intense pain sensations in the mouth for up to 30 minutes.
The pod’s membrane also contains high levels of heat, which negates the assumption that removing the seeds eliminates the heat. The difference between dried and fresh Ghost pods is that age will give them more complex flavor notes. Dried Ghost peppers have a greater aromatic complexity than their fresh counterpart. Dried pods have many additional benefits when compared to fresh pods. They impart rich elements of smoke, piquant bitterness and a savory sweetness absent from the fresh Chile .
The Ghost pepper’s heat level should never be underestimated as even the smallest amount can render a dish inedible. It is best used very sparingly in addition to several other ingredients in any culinary preparation. Small doses of dried Ghost chilies can be treated as a flavor enhancer and may be used similarly to cayenne. Citrus can cut the heat of the Chile and should be considered almost an absolute when contributing Ghost peppers to any dish, fresh or cooked.
The capsaicin is soluble in fatty and sugary substances and thus pairs well with rich meats, dairy and high fat oils and nuts. Other complimentary flavors include: cinnamon, ginger, coriander, apricots, peaches, bananas, malted barley, citrus, cocoa, coconut, sugar, basil and vanilla. Alcohol calms the heat of capsaicin up to 14%. Therefore, it should be noted that Ghost chilies make an incredible pairing element with wines such as Reisling, Sauternes and Tempranillo.
Ghost Chile peppers are also known as bhut Jolokia, Bih Jolokia, Naga Jolokia, Naga Morich and Raja Mirchi. Initially, ghost peppers were first tested for their heat level in the year 2000. One of the hottest peppers in the world, they commonly register between 850,000-1,050,000 Scoville units.
The heat levels in Ghost Chile peppers are due to the volatile compound capsaicin. Capsaicin gives all Chile peppers it’s unique aroma. Additionally, capsaicin is solely responsible for the burning sensation associated with the pulp and seeds. Contrary to common belief, capsaicin has no chemical effects on the taste buds. Instead, it provokes a neurological effect on the brain.
Ghost peppers were first discovered in a remote area within the Assam region of northeastern India. The extreme temperatures (up to 130° F) of the region and the highly humid environment contribute to the escalating heat levels. If the same pepper were to be grown in less hot and more arid regions, its heat level would reduce significantly. The peppers grow primarily in Bangladesh, Sri Lanka, and the northeastern regions of India: Assam, Nagaland, and Manipur.
Ghost peppers are rich in fiber, low in calories and contain nutrients such as potassium and vitamins A and C.
Ethnic/Cultural Info
Ghost peppers are part of regional cuisine throughout the Assam region of India. These chilies are commonly used in Indian chili sauces and stews. When eaten alone, ghost peppers are said to tame the summer heat.
Enjoy the hot, fruity, citrus-like flavor and floral aroma of this Chile pepper. It is one of the most popular ingredients in hot sauces and spicy foods today. In 2000, it was confirmed to be the hottest Chile pepper in the world. Habanero chilies are ranked from 100,000–350,000 on the Scoville heat scale and are considered to be one of the oldest South American Chile peppers in the world. These peppers start out green and then will turn different colors as they mature. Some colors include: orange, red, brown, white, pink and yellow. The hottest Habanero, the Red Savina pepper, is deep red.
The differentiation between dried and fresh Habanero pods is that age will give them more complex flavor notes. They are not only hot, they have a greater aromatic complexity than their fresh counterpart. They also impart rich elements of smoke, piquant bitterness and a savory sweetness absent from the fresh chile.
The Habanero pepper’s heat level should never be underestimated. It is best used very sparingly in addition to several other ingredients in any culinary preparation. Small doses of the Habanero can be treated as a flavor enhancer and may be used similarly to cayenne. Citrus can cut the heat of the chile and should be considered almost an absolute when contributing Habanero peppers to any dish, fresh or cooked.
The capsaicin chiles are soluble in fatty and sugary substances and thus pair well with rich meats, dairy, and high fat oils and nuts. Other complimentary flavors include: cinnamon, ginger, coriander, apricots, peaches, bananas, malted barley, citrus, cocoa, coconut, sugar, basil and vanilla. Alcohol calms the heat of capsaicin up to 14%. Therefore, it should be noted that dried Habanero peppers make an incredible pairing element with wines such as Reisling, Sauternes and Tempranillo.
All natural EXTREMELY hot chilies. Great for hot sauces, salsa, & heat lovers.
Habanero peppers are rich in fiber, low in calories and contain nutrients such as potassium and vitamins A and C.
The habanero chili comes from the Amazon, spreading to Mexico. A specimen of a domesticated habanero plant was dated at 8,500 years old. It was found at an archaeological site in Peru.
An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC.
The habanero chili was spread by Spanish colonists to other areas of the world. 18th-century taxonomists mistook China for its place of origin and called it Capsicum chinense (“the Chinese pepper”).
Today, the largest producer is the Yucatán Peninsula, in Mexico. Habaneros are an integral part of Yucatecan food, accompanying most dishes. It is used in natural form or purée or salsa. Other modern producers include Belize, Panama, Costa Rica, Colombia, Ecuador. In the United States, producers include Texas, Idaho, and California.
Consuming dairy products can reduce the heat pain caused by a hot Habanero.
