Eating One Pucker Butt Pepper a Day May Save Your Life
A recent showing of CBS This Morning tells viewers that according to the testimony of one grower of Pucker Butt Peppers―Smokin’ Ed Currie, President, Founder, Mad Scientist and Chef of the Pucker Butt Pepper Company―his peppers could save your life as he believes have saved his life over the past 5 years.
According to an interview of Smokin’ Ed by CBS News' Mark Strassmann, Mr. Currie’s backyard is covered with nuclear-grade pepper plants that are among the hottest if not THE hottest in the U.S. The heat (or in some cases the burn) factor of his peppers are graded along a specialized chili pepper heat scale called the “Scoville Scale.”
The Scoville scale measures a pepper's heat categorized by Scoville heat units (SHU)―an indication of the amount of capsaicin found in a pepper. Capsaicin is the active component of chili peppers that gives many peppers their sting, and can be found in the white pith of the inner wall where the seeds are attached inside a pepper.
As anyone who cooks with spicy peppers can attest to, capsaicins are so powerful that even vapors from cooking a particularly hot pepper can irritate the mucous membranes of the nose and the mouth. The hottest varieties of pepper capsaicins are the active ingredients used in personal defense chemical pepper sprays.
So, just how hot is Mr. Currie’s hottest pepper? Currently Mr. Currie has created a unique variety by crossing a Sweet Habanero with a Naga Viper that has resulted in a new type of pepper that is 300 times hotter than a jalapeno—his patented “Carolina Reaper.” For comparison, a typical Jalapeño (Capsicum annuum) rates at approximately 2,500-5,000 on a Scoville Scoring system.
The Carolina Reaper is described as having a fruity, sweet taste with a hint of cinnamon and chocolate undertones that makes it perfect for hot sauces, salsas, cooking, settling old scores and combat.