Caribbean Reaper Hot Sauce 200ml | Carolina Reaper — Sydney

Caribbean Reaper Hot Sauce — World’s Hottest Pepper, Made in Sydney

Key Facts

• Brand: Pepper by Pinard
• Origin: Made in Sydney, Australia — Caribbean-inspired recipe
• Volume: 200ml
• Heat Level: 🌶🌶🌶🌶🌶 (Extreme — Carolina Reaper pepper; up to 2.2 million SHU)
• Key Ingredients: Carolina Reaper chilli pepper, vinegar, garlic, onion, spices — 100% natural, no artificial colours, flavours, or preservatives
• Dietary: Vegan and vegetarian; no artificial additives; gluten-free (confirm label)
• Best Uses: For chilli enthusiasts, heat challenges, adding fire to cooking, marinades, dipping (diluted)
• Shipped from: Sydney, Australia — fast delivery nationwide
• ⚠️ WARNING: Extreme heat — use very small quantities; not recommended for children or those with gastrointestinal sensitivities

The Carolina Reaper holds the Guinness World Record as the world’s hottest chilli pepper, clocking up to 2.2 million Scoville Heat Units (SHU). For context: a standard jalapeño is around 8,000 SHU. The Carolina Reaper is roughly 275 times hotter. This is not a sauce for showing off or casual table use — it’s for people who genuinely love extreme heat and understand how to use it.

Pepper by Pinard, a Sydney-based Caribbean food brand, has taken this legendary pepper and built a hot sauce around it with Caribbean character. The ingredients are clean — no artificial colours, flavours, or preservatives; just Carolina Reaper, vinegar, garlic, onion, and spices. The Reaper has a characteristic fruity, almost tropical flavour note before the heat arrives, which means this sauce has genuine complexity beyond pure punishment. It’s still extremely hot — a few drops will transform a dish; too much will transform your evening — but used with respect, it’s an exceptional ingredient.

A 200ml bottle at $13.99 is exceptional value for a Carolina Reaper sauce. Sydney-made, Caribbean-inspired, and built for those who take their heat seriously. If you’ve worked through habanero and scotch bonnet sauces and you’re ready for the next level, this is it. Keep a bottle of milk nearby, respect the heat, and enjoy.

How to Use

• ⚠️ Start with 1–2 drops. Seriously. This is not a drizzle sauce
• Add a few drops to soups, stews, or curries to elevate heat without losing the dish
• Use as a marinade base — dilute 1:4 with olive oil, garlic, and lime for a Reaper marinade for chicken or beef
• Add a single drop to a bottle of your regular hot sauce to customise the heat level
• Challenge use: If you’re confident in your heat tolerance, try a small dash on a cracker — you’ll know your limits quickly

Serving Suggestions

• Heat seeker’s pantry: Keep alongside our Scorpion Pepper Sauce and Caribbean Habanero for a full heat spectrum
• Pepper by Pinard range: Try Hickory Smoked BBQ if you want serious flavour with more manageable heat
• Chilli challenge: A single drop on a corn chip is a legitimate party challenge — have dairy on hand
• Cooking use: A few drops in a large pot of chilli con carne will elevate it without making it inedible