Maroon Reaper

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Maroon Reaper placeholder image

Further InformationEdit

A C. chinense variety. Ripens to crimson/burgundy, habanero-type pods, with tail. Packs 1,500,000–2,200,000 SHU (brutally hot, deep into superhot range). From South Carolina, USA. Credited to Ed Currie (PuckerButt). Part of the Carolina Reaper family, bred by Ed Currie in Rock Hill, South Carolina.

LinksEdit

NameMaroon Reaper

Alternative Name(s)Carolina Reaper Maroon; Maroon Carolina Reaper

Universal Pepper Number (UPN)C-C-TA-H-9-002RegisteredHow UPN works

SpeciesC. chinense

Scoville Heat Units (SHUs)1,500,000 - 2,200,000

Heat LevelSuperhot (500,001+ SHU)

Mature Pod Color (Primary)Crimson/Burgundy

Pod FormHabanero-type

RegionUSA

Discoverer/BreederEd Currie (PuckerButt Pepper Company)

Immature Color(s)Green/Mustard

Further InformationEdit

A C. chinense variety. Ripens to crimson/burgundy, habanero-type pods, with tail. Packs 1,500,000–2,200,000 SHU (brutally hot, deep into superhot range). From South Carolina, USA. Credited to Ed Currie (PuckerButt). Part of the Carolina Reaper family, bred by Ed Currie in Rock Hill, South Carolina.

LinksEdit

Last updated Oct 5, 2026

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How hot is the Maroon Reaper?

The Maroon Reaper measures 1,500,000–2,200,000 Scoville Heat Units (SHU), making it a superhot pepper — roughly 280 times hotter than a jalapeño (which tops out around 8,000 SHU).

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