Pepper X

Last updated: March 12, 2026

Pepper X currently holds the Guinness World Record as the hottest pepper in the world, a title it claimed in October 2023 with an official Scoville Heat Unit measurement of 2,693,000. Created by Ed Currie, the same breeder behind the Carolina Reaper, Capsicum chinense cultivar Pepper X represents over a decade of careful cross-breeding and selection at PuckerButt Pepper Company in Fort Mill, South Carolina. Currie began developing Pepper X around 2012, working methodically to push the boundaries of capsaicin production in a single pepper pod.

The announcement of Pepper X sent shockwaves through the competitive pepper-growing community, as it exceeded the Carolina Reaper’s record by nearly 500,000 Scoville Heat Units. What makes Pepper X particularly remarkable from a botanical standpoint is the way capsaicin is distributed throughout the pepper. Unlike many superhot varieties where the majority of heat is concentrated in the placental tissue surrounding the seeds, Pepper X produces capsaicin throughout its entire flesh, resulting in a more uniformly intense heat experience from skin to core.

Pepper X gained widespread public attention through its association with the popular YouTube show “Hot Ones,” where it serves as the primary ingredient in “The Last Dab,” the final and hottest sauce in the show’s lineup. This media exposure has made Pepper X one of the most recognized superhot peppers despite limited seed availability, and it has sparked intense interest among growers eager to cultivate the world’s hottest pepper in their own gardens.

Identification

Pepper X has a distinctive appearance that sets it apart from other superhot varieties. The pods are roughly the size of a golf ball, measuring approximately 1.5 to 2.5 inches in diameter, with a somewhat flattened, lumpy shape. Unlike the Carolina Reaper’s signature tail, Pepper X tends to have a more rounded bottom, though some pods develop small pointed tips. The surface texture is deeply wrinkled and puckered, with pronounced ridges that give the pepper an almost brain-like appearance.

When fully ripe, Pepper X turns from green to a yellowish-green or mustard color, distinguishing it visually from the deep red of many other superhot peppers. Some pods develop patches of deeper yellow or pale orange as they reach peak maturity. The walls of the pepper are notably thick for a superhot variety, contributing to a meatier texture than what you find in thinner-walled peppers like the Carolina Reaper. The plants grow vigorously, reaching 3 to 5 feet in height with sturdy stems and broad dark green leaves. They produce abundant flowers and can yield dozens of pods per plant under optimal growing conditions.

Pepper X Quick Facts
Family	Solanaceae
Species	Capsicum chinense
Scoville Heat Units	2,693,000 SHU
Origin	Fort Mill, South Carolina (bred by Ed Currie)
Plant Height	3 – 5 feet
Days to Maturity	100 – 130 days
Sun Exposure	Full Sun
Best Uses	Ultra-extreme hot sauces (The Last Dab), novelty products, heat challenges

Heat Profile

At 2,693,000 Scoville Heat Units, Pepper X stands in a class of its own among officially verified peppers. To grasp the magnitude of this heat level, consider that a standard jalapeno measures between 2,500 and 8,000 SHU, making Pepper X roughly 1,000 times hotter. Even compared to the habanero, which many people consider intolerably hot at 100,000 to 350,000 SHU, Pepper X is approximately 8 to 27 times more intense. Against its predecessor the Carolina Reaper, which averages around 1,641,183 SHU, Pepper X represents a 64 percent increase in heat.

The heat experience of Pepper X is described by Ed Currie himself as unlike anything else in the pepper world. The initial sensation upon eating a piece of Pepper X is an immediate and intense burning that spreads rapidly across the entire mouth. Unlike the Carolina Reaper, which offers a brief moment of sweetness before the heat arrives, Pepper X delivers its full intensity almost instantaneously. The burn escalates for approximately three to five minutes before reaching a plateau that can persist for over an hour. Many who have sampled Pepper X report experiencing intense cramps, along with the expected sweating, tears, and hiccups that accompany superhot pepper consumption.

The distribution of capsaicin throughout the entire flesh of Pepper X means there is no mild part of the pepper to eat. Every bite delivers the same extraordinary intensity. This uniform heat distribution also makes Pepper X particularly potent when processed into sauces or powders, as the capsaicin content remains consistent regardless of which part of the pepper is used. Compared to the Dragon’s Breath pepper at 2,480,000 SHU and the Komodo Dragon at up to 2,200,000 SHU, Pepper X maintains a clear advantage in verified heat measurement.

Growing Guide

Starting Seeds

Growing Pepper X from seed presents unique challenges, beginning with seed availability. As of now, Ed Currie and PuckerButt Pepper Company have maintained tight control over Pepper X seeds, making them difficult to obtain through standard commercial channels. If you do acquire authentic seeds, start them indoors 10 to 14 weeks before your last frost date, as Pepper X has a longer maturation period than many superhot varieties. Plant seeds one-quarter inch deep in a sterile seed-starting mix and maintain soil temperatures of 80 to 90 degrees Fahrenheit using a seedling heat mat. Germination can take anywhere from 14 to 35 days and tends to be sporadic, so plant more seeds than you think you need. Provide strong artificial light for 14 to 16 hours per day once sprouts emerge.

Transplanting

Wait until nighttime temperatures consistently stay above 60 degrees Fahrenheit before transplanting Pepper X seedlings outdoors. These plants are particularly sensitive to cold and will stall or die if exposed to temperatures below 50 degrees. Harden off seedlings over 10 to 14 days, gradually increasing their exposure to direct sunlight and outdoor temperatures. Space plants 24 to 30 inches apart to accommodate their vigorous growth habit. Select a planting location with full sun exposure of at least 8 hours per day. In cooler climates, growing Pepper X in large containers or raised beds with dark-colored mulch can help maintain the warm soil temperatures these plants prefer.

Soil and Water

Pepper X thrives in rich, well-draining soil with a pH between 6.0 and 6.8. Work generous amounts of compost into the planting area before transplanting, and consider adding bone meal for phosphorus, which supports flower and fruit development. Begin fertilizing with a balanced fertilizer every two weeks once plants are established, then switch to a low-nitrogen, high-phosphorus and potassium formula when flowering begins. Water consistently, providing 1 to 2 inches per week, but allow the top inch of soil to dry between waterings. Overwatering can lead to root rot and dilute the capsaicin concentration in the fruit. Drip irrigation is the preferred watering method, as it delivers moisture directly to the root zone without wetting the foliage.

Harvesting

Pepper X pods mature 100 to 130 days after transplanting. The peppers are ready to harvest when they have fully transitioned from green to their characteristic yellowish-green or mustard color and the skin has developed deep wrinkles. The pods should feel firm and slightly waxy to the touch. Harvest using sharp scissors or pruning shears, cutting the stem about half an inch above the pod. Wearing nitrile gloves is absolutely essential when handling Pepper X, as the capsaicin levels can cause severe chemical burns on bare skin. Process harvested peppers in a well-ventilated area or outdoors, as cutting or cooking Pepper X releases potent capsaicin vapors that can irritate the lungs, eyes, and throat. Store fresh pods in the refrigerator for up to two weeks, or freeze, dehydrate, or smoke them for longer preservation.

Culinary Uses

Given its record-breaking heat level, Pepper X must be used with extreme restraint in culinary applications. The primary commercial use for Pepper X is in ultra-extreme hot sauces, most notably “The Last Dab” series produced for the Hot Ones show. In these sauces, Pepper X is typically combined with other peppers, vinegar, mustard, and various spices to create products that showcase the pepper’s heat while maintaining some degree of edibility for brave consumers.

For home cooks who obtain Pepper X, the key principle is dilution. A single Pepper X pod can effectively heat an enormous batch of sauce, chili, or seasoning. Many hot sauce enthusiasts recommend using no more than one pod per gallon of sauce base. The pepper’s thick flesh and slightly bitter, earthy flavor with faint fruity undertones contribute body and complexity to sauces when used in appropriate quantities.

Dried and ground Pepper X can be incorporated into spice blends in tiny amounts to create custom seasoning powders of extraordinary potency. A pinch of Pepper X powder can transform an entire pot of soup or stew. Some creative cooks infuse Pepper X into oils or vinegars, creating concentrated heat carriers that can be added drop by drop to dishes. When dehydrating or grinding Pepper X, always work in a well-ventilated area and consider wearing a face mask, as the airborne capsaicin particles can cause respiratory irritation.

It is worth emphasizing that Pepper X is not a casual cooking ingredient. This is a pepper designed for those who specifically seek extreme heat experiences, hot sauce production, or novelty applications. It has no place in everyday cooking where the goal is balanced, enjoyable flavor.

Frequently Asked Questions

Is Pepper X the hottest pepper in the world?

Yes, as of 2023, Pepper X holds the Guinness World Record as the hottest pepper in the world with a verified measurement of 2,693,000 Scoville Heat Units. It surpassed the Carolina Reaper, which held the record from 2013 with an average of 1,641,183 SHU. Pepper X was developed by the same breeder, Ed Currie of PuckerButt Pepper Company.

Where can I buy Pepper X seeds?

Authentic Pepper X seeds are extremely difficult to obtain. Ed Currie and PuckerButt Pepper Company have maintained strict control over seed distribution to protect the variety. While various online sellers claim to offer Pepper X seeds, many of these are mislabeled or counterfeit. Your best option is to check PuckerButt Pepper Company directly or to contact verified superhot pepper seed vendors who have established relationships with the breeder.

How does Pepper X compare to the Carolina Reaper?

Pepper X is approximately 64 percent hotter than the Carolina Reaper based on average Scoville measurements. Beyond raw heat, the two peppers differ in flavor, appearance, and heat distribution. The Carolina Reaper offers a sweeter, fruitier initial flavor before the heat builds, while Pepper X delivers immediate and intense burning. Pepper X has a yellowish-green color at maturity compared to the Reaper’s deep red, and its capsaicin is distributed throughout the flesh rather than concentrated primarily in the placental tissue.

Is it safe to eat Pepper X?

Eating Pepper X is safe for healthy adults, though the experience will be extremely unpleasant for most people. Capsaicin does not cause actual tissue damage despite triggering intense pain. However, consuming Pepper X can cause severe gastrointestinal distress, cramping, nausea, and vomiting. Individuals with heart conditions, respiratory issues, or gastrointestinal disorders should avoid eating Pepper X. If you choose to try it, start with a very small piece, have dairy products available, and do not attempt it on an empty stomach.

What is The Last Dab hot sauce?

The Last Dab is a line of ultra-hot sauces produced by Heatonist in collaboration with the YouTube show Hot Ones. Pepper X is the primary ingredient in the most recent versions of The Last Dab, making it the hottest sauce featured on the show. The sauce is applied as the final dab during celebrity interviews, serving as the ultimate heat challenge in each episode. The Last Dab sauces are available for purchase through the Heatonist website.