Bred by cultivator Ed Currie, the Carolina Reaper is a hybrid chile pepper of the Capsicum chinense species, originally named the "HP22B". The “HP22B” stands for "Higher Power, Pot no 22, plant B". As of 2013 it was over 7 generations old. This chile variety was created by crossing a Pakistani Naga with a Red Habanero type from St Vincents Island in the West Indies.

In November 2013 the "Carolina Reaper" was recognized by Guinness Book of World Records as the world's hottest chile pepper and tips the scales in the range of 1,400,000 - 2,200,000 SHU (Scoville Heat Units). The previous record-holder was the Trinidad Scorpion Butch T at a little over 2,000,000 SHU.

This is one fiery hot chile pepper and it has a unique long stinger or tail at the end of it. This chile pepper was given the name "Reaper" for a reason, so use with great caution. If you can get past the “burn your face off” heat the Carolina Reaper Chili has a pleasant flavour with undertones of chocolate and cherry.