Carolina Reaper vs Ghost Pepper
The Carolina Reaper is roughly twice as hot as the Ghost Pepper. The Reaper hits 2.2 million SHU with a fruity, sweet flavor before the burn. The Ghost Pepper (Bhut Jolokia) measures 1.04 million SHU with a slower, more smoky onset.
SHU Comparison
Carolina Reaper is 2.1x hotter than Ghost Pepper
Heat comparison
The Carolina Reaper averages 1.64 million SHU with peaks at 2.2 million. The Ghost Pepper averages 855,000 SHU with peaks around 1.04 million. That makes the Reaper about 2x hotter at peak and 1.9x hotter on average.
Flavor profile
The Reaper starts sweet and fruity — almost like a candy — before the capsaicin hits. The Ghost Pepper has an earthy, slightly smoky flavor with a characteristic delayed onset: you taste the pepper first, then the heat arrives 30–45 seconds later.
Origin
The Carolina Reaper was bred in South Carolina by Ed Currie, a cross between a Pakistani Naga and a Red Habanero. The Ghost Pepper is native to northeast India (Assam, Nagaland, Manipur) where it grows naturally as a Capsicum chinense × frutescens hybrid.
Culinary use
Both are typically used in small quantities. The Reaper works well in hot sauces and fermented preparations where its sweetness complements vinegar. The Ghost Pepper is excellent dried and ground as a powder — its smoky quality pairs with barbecue and stews.
Carolina Reaper
2,200,000 SHU
The Carolina Reaper averages 1.64 million SHU with peaks at 2.
Ghost Pepper
1,041,000 SHU
2 million. The Ghost Pepper averages 855,000 SHU with peaks around 1.