That's why Currie is paying a pretty penny for the right to be called the hottest pepper in the world. Shortly after the Ghost Pepper from India became the world's hottest pepper, native Australian pepper the Butch T Scorpion topped it. Like most businesses on the rise, there's healthy competition. ![]() He has filed for the trademark on "Smoking Ed's Carolina Reaper" that would give him the sole right to use that phrase on sales of peppers and seeds. "When I look at my children, I see peppers."Īs the business has grown, Currie has had to protect himself. "I pretty much work on peppers all the time," Currie said. Currie says he'll harvest about 17 million peppers this year on his land in South Carolina and could make as much as $1 million selling the seeds and mixing his peppers into a paste that he sells to hot sauce companies. Technomic's data reflects that 2013 is the first year ever that a majority of Americans say they prefer hot or spicy sauces, dips or condiments.Īll this data is music to the ears of Ed Currie, an unrelenting grower of pepper pain and father of the Carolina Reaper. and you can see how salsa has pushed past ketchup as the nation's top-selling condiment. ![]() Red Robin rolled out a burger with a scorching ghost pepper sauce last year and, this week, unveiled its new Island Fire line, which features sandwiches and burgers with a habanero sauce.Ĭombine that with a rising Hispanic demographic - now making up 17 percent of the U.S. The leading brand of sriracha hot chili sauce sold 20 million bottles last year. From 2010 to 2012, the mention of the word "spicy" on fast food menus was up nearly 15 percent, according to food industry consulting firm Technomic. ![]() In the last few years, the average American has sought to add more spice to their meal and the food industry has obliged.
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