Description
White Reaper chilli is an extremely hot chilli pepper from the Capsicum chinense family, typically seen as a pale ivory, cream, or ghostly white version of the better-known Carolina Reaper lineage.
It isn’t a formally standardised supermarket cultivar, but rather a grower-selected or hybrid superhot variety derived from Reaper-type genetics, bred for both extreme heat and unusual coloration.
In terms of heat, it sits in the “superhot” category, often estimated around 1,000,000 to 2,000,000+ Scoville Heat Units (SHU) depending on the specific strain and growing conditions. That puts it on par with other extreme peppers like the Carolina Reaper and some Trinidad scorpion variants.
The pods are usually:
Wrinkled, gnarled, and heavily textured (typical of superhot chinense types)
Pale white to ivory when ripe, sometimes with slight yellowing or blush
Thin-walled but packed with capsaicin oil glands
Flavour-wise, it starts with a slightly fruity, citrus-like sweetness, but this is quickly overwhelmed by an intense, lingering heat that builds rapidly and can be very aggressive even for experienced chilli eaters.
Like other ultra-hot peppers, it’s mainly used in:
Extreme hot sauces
Small-batch chilli extracts
Competitive chilli challenges (in tiny amounts only)
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