Products are sold in-store and online, so make sure to support your local farmer and check out his Carolina Reaper peanuts, sauces and spice blends.Now have you bought seeds or have you got a sprouting plant? If you have a sprouting plant skip to step 3 in Fort Mill (psst: Currie even hosts his own YouTube Channel ). His storefront is open seven days a week and is located at 235 Main St. I met Smokin’ Ed during my two-day tour through the Olde English District of South Carolina (read all the details of this journey on my blog, Day #1 and Day #2 ). Note: Seeds may take 4–6 weeks to germinate.PuckerButt does not suggest using paper towel or any other methods. This can best be achieved indoors using a heat mat under the tray. If needed, bring soil temperature up to 80-85 degrees to speed up germination. Cover with a light dusting of soil or vermiculite.If planted too deep, germination time can increase or loss of seeds. Plant seed no more than 1/8 inch–or about the size of the seed itself–below soil.Cover seeds with a light dusting of soil (it is preferable not to load it with additional water: dampen soil mix from the start and continue to keep moist, but not so much where it is completely soaked much of the time.Make sure to sow in containers allowing adequate drainage (i.e., holes on bottom of container). Sow seeds approximately 1/8” deep in sterile, soilless planting mix.Once the heat goes down your body will feel numb, your face will tingle, and a lot experience a extreme body rush. Most people regret it, but others enjoy the rush of endorphins and dopamine. Some go into a daze and almost everyone does puke. That will last about 20 to 30 minutes before the heat will go down or subside. “By that time, you’re chugging milk, your ears ring, vision can go blurry, drooling, and just suffering in general. The heat will build from the back of your throat, and it takes about five minutes of relentless build up to hit its maximum heat level. The eyes will well up with tears, faces turn red, sweat breaks out. Your first thought is this isn’t too bad, but you probably spoke too soon. When you consume super-hot peppers, everyone generally reacts the same way. “I’ve always has a love for peppers and all things spicy, so I’ve built up a pretty high tolerance,” he said. “The hottest pepper I ever had was a 19 Gram Carolina Reaper it was huge. So what’s it like to eat one of Currie’s sweltering hot peppers? We asked and he shared.
Most widely known for the Smokin’ Ed’s Carolina Reaper®, the world’s hottest chili pepper per Guinness World Records in 2013, PuckerButt continues to breed potent crops of hybrid hulls packed with fiery heat. They grow approximately 356 hand-picked varieties and ship their products internationally to Australia, New Zealand, Canada and the United Kingdom. One evening, Linda and her friends were humorously discussing the final after-effect of consuming super-hot peppers… many laughs later, PuckerButt Pepper Company had their business name.Ĭurrently, PuckerButt is the largest pepper producer on the east coast. With an ever-growing demand for his flame-bursting products, Smokin’ Ed and his wife Linda decided it was finally time to start their own company. These pods of heat-filled zing were eventually transformed into irresistible hot sauces, salsas, mustards, jellies and snacks. As an adult, Currie shared that passion with his family, friends and neighbors by raising roughly 800 pepper plants in his own backyard. Ever since Smokin’ Ed Currie can remember, he had a hankering for hot peppers.
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