He did a video review showing himself eating a large piece of this hot pepper. The Chocolate Bhutlah was first noticed when Ted Barrus (a YouTuber) did a review of this hot pepper. The chocolate-colored varieties were later produced, and they were dark brown, so this was where the hot pepper got its name “chocolate.” The Chocolate Bhutlah is also part of the Capsicum Chinense species where all of the hottest peppers in the world are a member. The name “Bhutlah” is a combination of the names of two hot peppers – “Bhut” from Bhut Jolokia and “lah” from Douglah.Ĭrossing these two hot peppers created a hot pepper that is most likely to be even spicier than the two. CS and SM stands for Chad Soleski and Steve McLaurin respectively. The Chocolate Bhutlah CS and the Chocolate Bhutlah SM. It was first grown in Wisconsin by Chad Soleski and his friend, Steve McLaurin.Ĭhad and Steve grew different versions of the Bhutlah pepper’s chocolate variant creating two different strains. These two hot peppers are among the hottest varieties of peppers available. The Chocolate Bhutlah (Capsicum Cinense) is a hot pepper that is a cross between the 7 Douglah peppers and the Bhut Jolokia or Ghost pepper. These hottest of the hot, Chile Peppers are both hybrids, the Caroline Reaper was created in the Caribbean and the Chocolate Bhutlah was creating in Wisconsin in the USA. Stability for generations is key to making it to the list of the hottest peppers in the world. To topple the Carolina Reaper and claim the title of the hottest pepper in the world, the Chocolate Bhutlah should have a higher SHU and hold it for generations. In fact, a great many people believe that the Chocolate Bhutlah is already hotter. While the Carolina reaper edges the Chocolate Bhutlah, it is just a matter of time before this super-hot pepper could surpass the Carolina Reaper. The Chocolate Bhutlah, on the other hand, has a teardrop shape and smoother dark brown skin. The California Reaper is small, red, a pointed stinger, wrinkly skin. These two hot peppers also differ in appearance and flavor. A piece of Carolina Reaper will thus weigh less than a piece of Chocolate Bhutlah.
The Carolina Reaper is 1- 2 inches and the Chocolate Bhutlah is 2-3 inches. Perhaps the Chocolate Bhutlah seems just as hot as the Carolina Reaper because of its larger size. The Chocolate Bhutlah is close to being equal in hotness to the Carolina Reaper. The Carolina Reaper, officially the hottest pepper in the world, has a SHU of 2,200,000. Is the Chocolate Bhutlah Hotter Than the Carolina Reaper?Ĭhocolate Bhutlah has a SHU of 2,000,000. A new discovery, the Chocolate Bhutlah Pepper, is a huge contender for this title. It is said the Carolina Reaper Pepper will blow your head off with the impact of its heat -metaphorically speaking. It is a super- hot pepper that will burn your mouth and set fire to your taste buds. …exotic, yes – but you couldn’t be further from the truth after that one word. If you are imagining it to be an exotic chocolate pastry or cake. Reached by phone at the PuckerButt Pepper Company in Fort Mill, S.C., the Reaper’s creator, Ed Currie, offered mixed advice on pepper consumption.Don’t be fooled by its name! The Chocolate Bhutlah is nowhere close to satisfying your sweet tooth! The Reaper was bred to reach record levels of heat. The new study does suggest that capsaicin, being investigated for its role in alleviating pain and lowering blood pressure, can have unexpected effects on certain people.Ĭayenne pepper pills and a capsaicin patch, sold in China and Turkey, have been blamed in medical reports for two nonfatal heart attacks in young men, the result of spasms in arteries.īut “we are not advising anything against the Carolina Reaper,” Dr. If that kind of headache hits you, it makes sense to seek medical attention “whether you’ve bitten into a pepper or not,” Dr. Newman, a neurologist and director of the headache division at NYU Langone Health, said, “On a one to ten scale, it’s off the charts.” And it can indicate the kind of stroke that results from bleeding in the brain.
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