Moruga Reaper

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Moruga Reaper placeholder image

Further InformationEdit

Classified as C. chinense. Ripens to red, habanero-type pods, with tail. Clocks in at 500,000–1,400,000 SHU — extremely hot, in superhot territory. From Trinidad & Tobago. Part of the Carolina Reaper family, bred by Ed Currie in Rock Hill, South Carolina.

LinksEdit

NameMoruga Reaper

Alternative Name(s)Moruga Carolina Reaper

Universal Pepper Number (UPN)C-R-TA-H-9-029RegisteredHow UPN works

SpeciesC. chinense

Scoville Heat Units (SHUs)500,000 - 1,400,000

Heat LevelSuperhot (500,001+ SHU)

Mature Pod Color (Primary)Red

Pod FormHabanero-type

RegionTrinidad & Tobago

Discoverer/BreederLandrace - Moruga, Trinidad

Immature Color(s)Green/Mustard

Further InformationEdit

Classified as C. chinense. Ripens to red, habanero-type pods, with tail. Clocks in at 500,000–1,400,000 SHU — extremely hot, in superhot territory. From Trinidad & Tobago. 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 Moruga Reaper?

The Moruga Reaper measures 500,000–1,400,000 Scoville Heat Units (SHU), making it a superhot pepper — roughly 180 times hotter than a jalapeño (which tops out around 8,000 SHU).

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