Carolina Reaper Chilli Powder- 7g


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20 In stock

20 in stock

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Product description

Clocking at a massive 2.2 million on the heat Scoville scale, the Carolina Reaper has a sweet, fruity taste. When you first taste the powder of one of these peppers (if you’re brave enough to do so), you’ll taste these flavours before the spiciness. Some people detect hints of cinnamon and even chocolate. When the fruity flavour passes, you’ll start to feel the intense burn that only the Carolina Reaper can deliver. We harvest the Carolina Reaper Chillies at their peak ripeness, dry them to lock in flavour, and carefully grind them into a powder for your use.

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Flavour Notes:

With a super-high rating of 2.2 million on the Scoville heat scale, the Carolina Reaper is currently the world’s hottest pepper. The Carolina Reaper is a hybrid pepper that is a cross between the Pakistani Naga pepper and a Red Habanero. Characterised by its small, wrinkled and bumpy appearance with a bright red hue when fully ripe, the Carolina Reaper has a fruity flavour with slow-building heat that becomes very intense and long-lasting. A favourite among die-hard chilli lovers, the Carolina Reaper adds a big punch of heat and flavour to sauces, salsas, stews and curries, but be careful, a little goes a very long way! To avoid irritating your skin, we recommend using gloves when preparing the chillies and always avoid touching your skin and eyes.

Culinary Notes:

With a sweet, fruity flavour, Carolina Reapers are a fantastic addition to Mexican dishes like moles, enchiladas and slow-braised meats, add a real kick to Indian, Sri Lankan and Thai curries or simply added to your every-day meat marinades and sauces. In conjunction with their fruity flavour however, Carolina Reapers pack a real heat punch, currently labelled as our world’s hottest pepper, so use sparingly! To offset their extreme heat and enhance their flavour, try balancing with other flavours like sweet, sour and savoury; for example, try combining with a zesty orange juice and a dash of soy sauce for a unique marinade or mix with honey, lime and a pinch of salt for a flavourful salsa dressing.

Health Benefits:

All chillies, including Carolina Reaper Chillies, contain capsaicin, a compound known to have many health benefits including boosting the immune system, reducing inflammation and invigorating the metabolism to help aid in weight loss. Health benefits of Carolina Reaper also include aiding with arthritis, cardiovascular disease, gastric ulcers, vascular headaches, infections and respiratory conditions like bronchitis and the common cough. As Carolina Reaper Chillies have an extremely high Scoville rating, it’s a good idea to eat in smaller amounts, especially if your stomach is less familiar with chillies, as high levels can cause gut inflammation.


100% dried and ground Carolina Reaper Chillies

Country of Origin:


Other Names or Spelling:

Capsicum Chinese

How to use

  • Due to their very high Scoville rating, we recommend using Carolina Reaper in small amounts and adjusting to taste.
  • When adding to dishes, it’s a good idea to wear gloves and avoid touching your skin and eyes.
  • To get the most out of the peppers, rehydrate them in boiling water for up to 20 minutes until soft before chopping or grinding into a paste to incorporate into dishes.
  • Take your slow-cooks, soups, sauces and curries to the next level
  • Incorporate a small amount of the chillies with dark chocolate for a delicious sauce, hot chocolate or pudding.

Recipe/product links:

Mexican Beef Bolognese

I absolutely love this Mexican-inspired twist on a classic family-favourite recipe. My Mexican Beef Bolognese…
Read More Mexican Beef Bolognese

The Spice People FAQs

Carolina Reaper Chillies are exceptionally hot, measuring over 1.5 million Scoville Heat Units (SHU). They are among the hottest chilli peppers globally, delivering an intense and prolonged burning sensation.

Carolina Reaper Chillies should be stored in a cool, dry place away from direct sunlight. They can be stored whole, dried, or as a powder in airtight containers to maintain their freshness and potency.

Yes, Carolina Reaper Chillies can be used to create homemade hot sauces, spice blends, and rubs to add intense heat and flavour to dishes. They are often combined with other ingredients to balance their heat level.

Carolina Reaper Chillies should be handled with extreme caution to avoid skin irritation and burns. It’s recommended to wear gloves when handling them and avoid touching your face or eyes.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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