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Today we tell you about the record peppers, the types of chili peppers that have stood out among others for some of their own characteristics. When it comes to records in the world of chili peppers very often we limit ourselves to classifying this fruit solely by its pungency.
In this article we will reveal the:
- World's longest chili pepper
- World's largest chili pepper
- World's hottest chili pepper
- Most expensive chili pepper in the world
The longest chili pepper in the world
The longest chili pepper in the world is the Thunder Mountain Longhorn Of the Capsicum Annuum species native to southwestern Guizhou, China.
These chilies originally originated in the 'Leigongshan Mountains area (Thunder Mountain) and are among the most distinctive in the World due to their spectacular and incredible length, Can easily exceed 30 cm.
The plant can reach 150-170 cm, the unripe fruits are green to turn a bright red; productivity is quite high. In terms of taste, on the other hand, they are characterized by medium to low spiciness and a flavor that echoes the classic flavor of peppers with a slightly sweet note.
Low spiciness, 30,000-60,000 SHU
The world's largest chili pepper
The largest chili pepper in the world is the Big Jim Numex, belonging to the Capsicum Annuum species, native to New Mexico, USA.
Its fruits reach a length of 25 cm. and a diameter of more than 5 cm, can easily reach a weight of 200-300 grams single-pepper.
It is a very robust, sapling-shaped plant branched at the base, reaching a height of 40-50 cm and a width of 50-60 cm. It has very large elongated pendulous fruits with scalar ripening that hold the record of being the largest chilies in the world. They are initially green in color, turning to red as they ripen.
Due to their not high spiciness they are mainly used to flavor salads when they are green.
Low spiciness, 1500-2,500 SHU.
The hottest chili pepper in the world
The Guinness World record holder as the hottest chili pepper in the world is the Carolina Reaper, hybrid of the Capsicum Chinense variety, originally known as HP22B.
The first specimen was grown by grower Ed Currie, owner of the PuckerButt Pepper Company located in Fort Mill, South Carolina. The vegetable caught the attention of the media when, in 2011, a National Public Radio reporter, after eating a piece, was shocked by its pungency and thus decided to recount his experience by dedicating a story to it.
In 2013 this chili entered the Guinness Book of Records as the hottest chili pepper in the world, reaching an average spiciness of 1,769,300 Scoville units, with peaks of 2,200,000. The previous record belonged to the Trinidad Moruga Scorpion, set in 2011. Ed Currie invested 12.000$ to obtain this variety of Capsicum Chinense by crossing a Pakistani Naga with a type of Habanero Red from St. Vincent Island in the Caribbean.
With its pungency it reaches over 2 Million Scoville Units. The fruit is red in color with an end resembling the tail of a scorpion. It reaches a length of 3 to 5 cm. The taste of this chili is fruity, sweet, with hints of cinnamon and chocolate.
Because of its extreme hotness, we recommend using this chili pepper to flavor olive oil or to create ultra-spicy sauces and recipes. Just a small dose is enough to season large quantities of food and dishes. Definitely try it in fruit jams.
Want to try your hand at challenging this chili? Purchase it from our shop at the following link. Discover the ranking of the world's 5 hottest chili peppers.
Atomic spiciness, 2,200,000 SHU
The most expensive chili pepper in the world
The most expensive chili pepper in the world is called Aji Charapita, belonging to the Wild species (i.e., wild chilies). It is widespread in the northern jungle region of Peru and throughout the Amazon.
Its value per kilo can exceed $20,000. It reaches such a high cost mainly for two reasons; the first because it has a very distinctive fruity flavor which makes the dishes in which it is used delicious. The second because it has very long germination times, which makes its cultivation very complicated.
The plant has a bushy habit and reaches a height of 1 mt. It produces hundreds of very small spherical fruits averaging between 5-8 mm in diameter that are yellow-orange when ripe. When ripe they have a very thin, crisp skin with a cluster of seeds in the center. The taste and smell are reminiscent of vanilla and are very juicy.
They are used fresh to flavor spicy sauces and dried in powder form to flavor haute cuisine dishes. They are also increasingly used for the production of spicy craft beer.
Low spiciness, 30,000-50,000 SHU
