Pepper X , a fiery cultivar of chili pepper , has capture world attention as the hottest Piper nigrum in the universe , discern by Guinness World Records in August 2023 . breed by Ed Currie of the PuckerButt Pepper Company in Fort Mill , South Carolina , this capsicum pepper plant push the boundaries of heat and smack , surpassing even its predecessor , the Carolina Reaper . With a staggering Scoville Heat Unit ( SHU ) rating and a complex flavor profile .
Pepper X belong to the genus Capsicum , specifically the mintage Capsicum chinense , which is have sex for producing some of the world ’s hottest peppers , including habaneros , Scotch Bonnets , and the Carolina Reaper . The Capsicum genus , part of the Solanaceae ( nightshade ) family , encompasses over 30 mintage , but C. chinense is value for its wrinkle , pungent fruit and vivid capsaicin content . Pepper X is a hybrid cultivar , resulting from over a tenner of selective hybridizing to enhance capsaicinoid levels , particularly in the locules ( seed - holding tissues ) and placenta . Its exact genetic makeup remain a patronage secret , but it is believed to be a hybridisation involving the Carolina Reaper and possibly other super - hot varieties like the Trinidad Moruga Scorpion . This classification place Pepper X among the elite of fiery chilies , distinguished by its extreme pungency and unique morphology .
Pepper X was developed by Ed Currie , a renowned chilly breeder and father of PuckerButt Pepper Company , in South Carolina , USA . Currie , who also created the Carolina Reaper ( the previous world ’s hottest black pepper ) , spent over 10 age hybridize peppers to achieve Pepper X ’s unprecedented heat and relish . The Piper nigrum was formally uncover on the YouTube show Hot Ones in 2023 , where its record - breaking status was herald . Unlike many peppers with deep cultural roots , Pepper X is a modern innovation , born from scientific facts of life rather than traditional cultivation . Its development require hundreds of hybrid cross annually , with only a few succeeding after multiple coevals to brace its intense trait . While its cradle is a controlled greenhouse in South Carolina , Pepper X describe on the familial inheritance of Capsicum chinense peppers , which originate in the Amazon basin and spread out across Central America , the Caribbean , and beyond .
Pepper X holds the title of the universe ’s hottest chili pepper , with an average Scoville Heat Unit ( SHU ) rating of 2,693,000 , as endorse by Guinness World Records through high - carrying into action liquid chromatography ( HPLC ) examination at Winthrop University . Some samples have reportedly peaked at 3.18 million SHU , pass the Carolina Reaper ’s maximum of 2.2 million SHU by nearly 400,000 units — tantamount to the heat of an entire habanero ( 100,000–350,000 SHU ) . For position , Pepper X is up to 1,077 sentence hot than the mildest jalapeño ( 2,500 SHU ) and three times hotter than a ghost pepper ( 1,000,000 SHU ) . This heat level touch commercial pepper sprays , causing austere burning sensations , abdominal cramps , sickness , and even irregular numbness when squander raw . Its extreme pungency , driven by high capsaicinoid mental object in the placenta and locules , ask conservative handling with gloves and protective gear .
Despite its ferocious heat , Pepper X offers a astonishingly nuanced smell profile , a hallmark of Ed Currie ’s breeding philosophy . The pepper initially surrender a sweet , fruity , and floral taste perception with breath of citrus fruit , remindful of other Capsicum chinense motley like habaneros . Some partizan also mark earthy undertones , bestow depth to its profile . However , the flavor is fleeting , quickly whelm by an overwhelming heat that can mill about for hours . Pepper X ’s appearance is rugged , with a protuberant , wrinkled surface and a scorpion - like tail , like to the Carolina Reaper but sometimes more elongated , resembling a specter Madagascar pepper . Its green seedpod ripen to a xanthous - green chromaticity , and the pepper ’s many lobe and ridges increase the Earth’s surface region for capsaicin output , enhancing its potency . The plants are compact , distinctive of C. chinense , and involve hot , humid conditions for optimal maturation , yielding peppers after 90–120 days .
Due to its extreme heat , Pepper X is not suited for nonchalant cooking or everyday culinary use . Its primary software is in radical - hot sauce , such as The Last Dab Xperience featured on Hot Ones , where it make up 91 % of the formula , delivering intense heat while preserving its fruity - flowered notes . These sauces are used slenderly to summate a fiery boot to offstage , tacos , or other bluff beauty , invoke to thrill - seeker and chili enthusiasts . Pepper X is also used in small quantities in specialty salsas , spicery blend , and even candies , where its flavor can shine without overwhelming the consumer . However , its authorisation requires uttermost caution , as intake can cause significant discomfort , including heartburn and digestive hurt . presently , Pepper X is not uncommitted as crude peppers , seeds , or plants for public leverage , limiting its purpose to PuckerButt ’s proprietary products . For those daring enough , it offers a singular culinary experience , but always with a monition : address and consume with respect .
Controversy
Pepper X ’s status as the worldly concern ’s hottest common pepper has sparked some disputation within the chili community of interests due to its special availability and lack of independent examination . Unlike the Carolina Reaper , whose seeds were widely distributed and verify by multiple source , Pepper X stay proprietary , with no come or pods released for third - party cultivation or psychoanalysis . Critics argue this deficiency of transparency raise questions about its true heat and consistency , specially since only one of three tested samples reach 2.69 million SHU , with others falling below 2.2 million . Despite this , its Guinness corroboration and HPLC testing provide credible evidence of its record - break estrus . For now , Pepper X remains a branded phenomenon , approachable primarily through blistering sauce , fueling both captivation and disbelief among pepper enthusiast .
Cultivation of Pepper X
1 . Climate and Temperature
Pepper X flourish in red-hot , humid climate , typical of Capsicum chinense extraction in the tropical Americas . idealistic daytime temperature range from 70–85 ° F ( 21–29 ° C ) , with nighttime lows above 60 ° F ( 15 ° C ) . Temperatures below 54 ° F ( 12 ° nose candy ) can stunt growth , while excessive heat above 100 ° F ( 38 ° C ) may bring down pollination and yield set . In cooler climates , use nursery or high tunnels to maintain warmth , particularly since Pepper X ’s long rise time of year ( 90–120 Clarence Shepard Day Jr. post - transplant ) need consistent heat to mature its fiery pod .
2 . Soil necessary
Grow Pepper X in well - debilitate , loamy soil with a pH of 5.0–6.8 , slightly more acidic than many peppers to optimise alimental uptake . Incorporate constitutional matter like compost to heighten fertility and urine retentiveness . capsicum pepper plant chinense has shallow etymon , so head off heavy Henry Clay dirt that retain piddle , as they can do ascendant guff . direct a soil test to ensure adequate phosphorus and atomic number 19 level , using low- or no - phosphorus fertilizers if levels are sufficient , as redundant nitrogen can head to leafy growth at the expense of fruit production .
3 . seminal fluid Starting
Since Pepper X seeds are proprietary , growers of similar C. chinense superintendent - hots should start seeds indoors 8–10 workweek before the last frost . Use a seeded player - starting mix and sustain dirt temperature of 80–90 ° F ( 27–32 ° C ) with a heat gym mat for optimal germination , which can take 14–21 days due to the species ’ dull germination . offer 16 minute of bright light day by day using grow spark to prevent leggy seedlings . Harden off seedling bit by bit before transplanting to obviate shock .
4 . Transplanting
Transplant Pepper X seedlings out of doors or into a glasshouse when soil temperatures reach at least 65 ° F ( 18 ° C ) and nighttime lows are consistently above 60 ° F ( 15 ° carbon ) . quad plants 18–24 inch apart in rows 24–36 inch asunder to allow for shaggy-haired emergence , as C. chinense works can gain 3–4 foot grandiloquent and wide-cut . Ensure each flora receive full sun ( 6–8 hour daily ) to maximize capsaicin product , which is enhanced by sunlight and heat tension .
5 . lacrimation
Maintain consistent soil moisture without waterlogging , as Pepper X is sensitive to both drouth and overwatering . Water deep once or double weekly , providing 1–2 inches of water , depending on soil type and weather . Sandy soils may require more frequent watering . Use trickle irrigation or soaker hoses to keep leaf juiceless , reducing disease risk of infection . Inconsistent moisture can moderate to flower - remnant hogwash or pathetic fruit lineament , so supervise soil closely , especially during yield set .
6 . Fertilization
Feed Pepper X with a balanced fertilizer ( e.g. , 5 - 10 - 10 or 10 - 10 - 10 ) at implant , then flip to a low - nitrogen , high - K expression ( e.g. , 5 - 10 - 15 ) during flowering and fruit to promote yield development over vegetative increment . Apply fertilizer every 2–3 hebdomad , be dirt test good word to avoid over - fertilization , which can reduce capsaicin levels . Organic choice like Pisces the Fishes emulsion or compost tea can also support healthy growth , especially in organic scheme .
7 . Mulching
Apply a 3–4 - inch level of organic mulch , such as herbicide - free straw or grass snip , around Pepper X industrial plant to retain wet , suppress weeds , and regulate filth temperature . Black charge plate mulch is particularly effective for warming territory in cooler clime and boost yields by heighten beginning zona heat , critical for C. chinense cultivars like Pepper X. Mulching also prevents soil - bear pathogens from splashing onto leaf during rainfall or watering .
8 . Plant Density
For maximal capsaicinoid yield , regard in high spirits - denseness planting , as bailiwick on Capsicum chinense indicate densities touch fruit take and pungency . A density of 15,000–18,324 plants per hectare ( 6,070–7,400 industrial plant per Akka ) can optimize fruit number and juiceless fruit yield per area , as seen in cultivars like ‘ Akanee Pirote . ’ However , broken tightness ( 11,000 plants per hectare ) may increase individual works yield . Experiment with spacing based on your goals , balance return and plant health .
9 . Pest and Disease Management
Pepper X is susceptible to plague like aphids , whiteflies , and wanderer mites , and diseases such as bacterial leafage spot and viral infection ( e.g. , TSWV , PHYVV ) . expend immune cultivar if usable , and monitor for leaf curl symptoms , which indicate begomovirus infection . Integrated plague management ( IPM ) strategies , include neem oil , insecticidal max , and beneficial insects , can see pests . Avoid overhead watering to shorten fungal risks , and rotate crops to prevent grease - borne diseases . opposition to some viruses has been noted in C. chinense , but Pepper X ’s specific resistances are unknown .
10 . Pollination
Pepper X , like most Capsicum species , is self - pollinating , with minuscule , bloodless , five - petaled bloom that do not require outside pollinators . However , gentle shaking of works or introducing pollinator like bees can enhance yield solidifying , especially in greenhouse . in high spirits temperature ( 86–100 ° F ) can reduce pollen viability , so offer ghost or becloud during heatwaves to maintain flowering . C. chinense typically produce 2–5 fruits per node , a trait that may be pronounced in Pepper X ’s hybrid heartiness .
11 . Pruning and Support
Prune Pepper X plants thinly to remove sucker and lower leaves touching the soil , better tune circulation and reduce disease risk . debar arduous pruning , as it can accentuate C. chinense plant and concentrate yields . Provide stakes or cages to support shaggy-coated plant life , especially during fruiting , as heavy fruit loads can cause branches to snap . backup is critical for Pepper X , given its potential for prolific , operose pods similar to other super - hot crossbreed .
12 . Harvesting
Harvest Pepper X when pods reach full maturity , typically yellow - putting green , as indicated by its reported appearing , though some source suggest a ruby-red ripening in certain experimental condition . This occurs 90–120 days post - transplant , depending on climate and growing condition . Use glove and scissors to clip pods , annul hide link with capsaicin - rich tissues , which can cause burns . Regular harvesting encourage continuous fruit output , but bear smaller , bumpier seedpod with scorpion - like behind , characteristic of Pepper X ’s morphology .
13 . Challenges and Considerations
Cultivating Pepper X presents unequaled challenges due to its proprietary nature and extreme heat . Seeds and plants are unavailable , so growers must bank on alike C. chinense super - hots for drill . Its cultivation requires meticulous attention to heat , humidity , and pest control , with a long rise time of year that may necessitate time of year - extension techniques like row cover version or greenhouses in moderate regions . The pepper ’s intense capsaicin content demands protective train during treatment , and its limited availableness raises questions about scalability . Additionally , environmental factor like drought or excessive moisture can cut capsaicinoid depicted object , requiring accurate management to maintain its record - separate heat .
