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Ed Currie (born August 18, 1963) is an American chili pepper breeder who is the founder and president of the PuckerButt Pepper Company. He is best known for breeding the Carolina Reaper which was the hottest chili pepper in the world until, in 2023, Pepper X, also bred by Currie, took over as the hottest chili pepper, as recognized by Guinness World Records.
The hot pepper challenge (also ghost pepper challenge or chili pepper challenge) is an Internet viral video fad, consisting of a food challenge that involves filming oneself while eating and swallowing a chili pepper that is high on the Scoville scale and known for its piquant (spicy-hot) qualities, in particular the cayenne pepper, Thai pepper, habanero, ghost pepper, and the Trinidad moruga ...
The series is a cooking competition in which a challenger chef "battles" one of the resident "Iron Chefs" by cooking at least one dish in a one-hour time slot based on a theme ingredient. Not included in the lists below is a special episode titled "The Legend of Michiba ", aired on January 5, 1996. This special episode was made exclusively for ...
Ed Currie holds up certification that his new Pepper X variety of peppers is the hottest in the world, according to the Guinness Book of World Records - Jeffrey Collins/AP
Introducing the #OneChipChallenge made from hot peppers. Yes, it's a challenge. And yes, it's being sold in single-chip packaging because people can't even finish the single chip they're given.
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Shahina Waseem is a world champion competitive chilli eater [ 2] from Uxbridge, Middlesex. As at November 2023, she had an unbeaten streak consisting of 97 consecutive wins in chilli eating competitions in the UK, USA and Belgium. [ 3] She ranks second in the Official League of Fire (LOF) world ranking, which recognises “the best of the best ...
Pepper X resulted from several cross breedings that produced an exceptionally high content of capsaicin in the locules – the plant tissue holding the seeds. [2] The extensive curves and ridges of a Pepper X chili create more surface area for the plant placenta and locules to grow and retain capsaicin, adding to the intensity of heat experienced when a Pepper X is eaten. [2]