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Hot Ones The Classic Pepper X Edition

Hot Ones’ The Classic Pepper X Edition Scorches The Competition

New Guinness World Record for the hottest chili!

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$ 18

Smokin’ Ed Currie’s Pepper X® has officially claimed the title of the world’s hottest chili, as declared by GUINNESS WORLD RECORDS™. This fiery accomplishment was unveiled following rigorous lab tests at Winthrop University in South Carolina, which clocked the Pepper X at an astounding average of 2,693,000 Scoville Heat Units (SHU). Hot Ones’ The Classic Pepper X Edition has effectively dethroned its predecessor, Smokin’ Ed’s Carolina Reaper®, which was the reigning champion with an average of 1,641,183 SHU.

This extraordinary achievement is the culmination of a decade of dedication and painstaking development within Ed’s greenhouses in Fort Mill, S.C.  Hot Ones The Classic Pepper X Edition has surged ahead of the competition, boasting an average Scoville rating over a million units higher than the Carolina Reaper. As a closely guarded proprietary pepper, its pods and seeds will not be available for sale or distribution to the public. Instead, Pepper X enthusiasts can experience its intense heat through select hot sauces.

Noah Chaimberg, Founder of Heatonist, the company behind Hot Ones™ hot sauces, expressed his pride in this accomplishment, stating, “They said topping Smokin’ Ed’s Carolina Reaper wouldn’t happen, but if anyone could, it’s Ed. I’m extremely proud to be a part of this history in the making.”

Pepper X first made its spicy debut through a collaboration between Smokin’ Ed, HEATONIST hot sauces, and the popular YouTube series Hot Ones™. It played a central role in the creation of a hot sauce called The Last Dab. The latest iteration, Hot Ones The Last Dab Xperience, is formulated with over 91% Pepper X.

The grand unveiling of this world record will take place at the Tennessee Hot Sauce Expo in Nashville on November 5, 2023. Pepper X’s scorching success is a testament to the dedication of its creators and their unwavering commitment to pushing the boundaries of culinary heat.