🌶️ Dare to Ignite Your Tastebuds with the Ultimate Heat!
The Carolina Reaper Dried Chilli Pods deliver an intense heat level ranging from 1,400,000 to 2,200,000 Scoville units, making it the world’s hottest chili pepper. Sourced and dried in the UK, this 20g pouch is allergen-free and designed for culinary use, not for consumption as a challenge. Its resealable packaging preserves freshness for up to two years, offering a powerful, clean, and long-lasting spice experience for adventurous chefs and heat enthusiasts.
| Product Dimensions | 20 x 20 x 2 cm; 20 g |
| Manufacturer reference | TM02266 |
| Product Name | This golf ball-sized pepper scored the highest heat rating, its heat level topped more than 2 million heat units on the scoville heat scale, while some pods from some individual plants reached over 2 million heat unites. |
| Allergen Information | Contains: Gluten Free, Dairy Free, Peanut Free, Shellfish Free, Soy Free |
| Weight | 20 g |
| Units | 20.0 gram(s) |
| Solid Net Weight | 20 g |
| Storage Instructions | Re-seal and keep airtight once opened. |
| Use By Recommendation | 2 years if stored correctly |
| Serving Recommendation | Use as needed |
| Manufacturer contact | Tongmaster Seasonings, Unit E4, North Caldeen Road, Coatbridge, North Lanarkshire, ML5 4EF |
| Country of origin of primary ingredient(s) | United Kingdom |
| LocationProducedIn of primary ingredient(s) | United Kingdom |
| Brand | Tongmaster |
| Vintage | NV |
| Cuisine | Chinese |
| Format | dried |
| Age Range Description | 24 months |
| Speciality | Gluten Free |
| Package Information | Pouch |
| Manufacturer | Tongmaster Seasonings LTD |
| Serving Size | 100 g |
| Energy (kcal) | 373.32 kcal |
| Fat | 17.3 g |
| of which: | - |
| - Saturates | 3.3 g |
| Carbohydrate | 29.4 g |
| of which: | - |
| - Sugars | 10.3 g |
| Fibre | 27.2 g |
| Protein | 12 g |
| Salt | 0.1 g |
M**K
Too hot to handle
Wow
L**S
Great ingredient
Good way to add reaper spice to any meal, reasonably priced and good quality dried product
D**N
Excellent
Excellent
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