But whether Currie's peppers are truly the world's hottest is a question that one scientist said can never be known. The heat of a pepper depends not just on the plant's genetics, but also where it is grown, said Paul Bosland, director of the Chile Pepper Institute at New Mexico State University. And the heat of a pepper is more about being macho than seasoning.
"You have to think of chili heat like salt. A little bit improves the flavor, but a lot ruins it," Bosland said.
Some ask Currie if the record should be given to the single hottest pepper tested instead of the mean taken over a whole batch. After all, Usain Bolt isn't considered the world's fastest man because of his average time over several races.
But Currie shakes off those questions.
"What's the sense in calling something a record if it can't be replicated? People want to be able to say they ate the world's hottest pepper," Currie said.
The record is for the hottest batch of Currie's peppers that was tested, code name HP22B for "Higher Power, Pot No. 22, Plant B." Currie said he has peppers from other pots and other plants that have comparable heat.
The science of hot peppers centers around chemical compounds called capsaicinoids. The higher concentration the hotter the pepper, said Cliff Calloway, the Winthrop University professor whose students tested Currie's peppers.
The heat of a pepper is measured in Scoville Heat Units. Zero is bland, and a regular jalapeno pepper registers around 5,000 on the Scoville scale. Currie's world record batch of Carolina Reapers comes in at 1,569,300 Scoville Heat Units, with an individual pepper measured at 2.2 million. Pepper spray weighs in at about 2 million Scoville Units.
Pharmacist Wilbur Scoville devised the scale 100 years ago, taking a solution of sugar and water to dilute an extract made from the pepper. A scientist would then taste the solution and dilute it again and against until the heat was no longer detected. So the rating depended on a scientist's tongue, a technique that Calloway is glad is no longer necessary.
"I haven't tried Ed's peppers. I am afraid to," Calloway said. "I bite into a jalapeno — that's too hot for me."
Now, scientists separate the capsaicinoids from the rest of the peppers and use liquid chromatography to detect the exact amount of the compounds. A formula then converts the readings into Scoville's old scale.
The world record is nice, but it's just part of Currie's grand plan. He's been interested in peppers all his life, the hotter the better. Ever since he got the taste of a sweet hot pepper from the Caribbean a decade ago, he has been determined to breed the hottest pepper he can. He is also determined to build his company, PuckerButt Pepper Company, into something that will let the 50-year-old entrepreneur retire before his young kids grow up.
The peppers started as a hobby, grown in his Rock Hill backyard. The business now spreads across a number of backyards and a couple dozen acres in Chester County. As his business grew, Currie kept his job at a bank because he promised his wife, whom he wooed a decade ago by making her a fresh batch of salsa, he wouldn't leave the lucrative position until they were out of debt. She released him from that vow in February.
Currie has about a dozen employees. Even with the publicity of the world record, he still gets nervous about making payroll. He said the attention has helped him move closer to the goal of making PuckerButt self-sustaining.
Currie's peppers aren't just about heat. He aims for sweetness, too. He makes sauces and mustards with names like "Voodoo Prince Death Mamba," "Edible Lava" and "I Dare You Stupit" with a goal to enhance the flavor of food.