capsicum chinense - SHU: 2.000.000
Trinidad Moruga Scorpion Red (Capsicum chinense) is one of the hottest chili peppers in the world, originating from the Moruga region of Trinidad and Tobago. Renowned for its extreme heat and complex flavor, this fiery chili is a favorite among spice enthusiasts and adventurous chefs looking to elevate their dishes. Its unique combination of scorching heat and fruity sweetness makes it a standout in both culinary and ornamental applications.
Trinidad Moruga Scorpion Red pepper traces its origins to Trinidad and Tobago, where it was traditionally cultivated and used in local dishes. This chili rose to global fame in 2012 when it was named the world's hottest chili by the New Mexico State University Chile Pepper Institute. Its heat level, which can exceed 2,000,000 Scoville Heat Units (SHU), along with its distinctive flavor, has made it a legendary pepper among chili enthusiasts worldwide.
Trinidad Moruga Scorpion Red chili plant is a robust perennial in tropical climates, growing up to 90-120 cm (3-4 feet) tall. Its bushy foliage produces wrinkled, roundish peppers with a characteristic pointed tail resembling a scorpion’s stinger, which gives the pepper its name.
The fruits mature from green to a vibrant red and measure about 4-5 cm (1.5-2 inches) in diameter. The peppers have an intense, fruity aroma with a slightly floral undertone. Beneath the initial sweetness lies an overwhelming and enduring heat that builds gradually, delivering a fiery punch that lingers.
Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed-starting mix and maintain a temperature of 25–30°C (77–86°F) for optimal germination. Transplant seedlings outdoors after the last frost, spacing plants 45–60 cm (18–24 inches) apart.
Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Enrich the soil with compost or organic matter to support vigorous growth and fruit production.
Watering: Water consistently to keep the soil evenly moist but not soggy. Slightly reduce watering as the fruits begin to mature to enhance their heat and flavor.
Care: Plant in full sun for optimal growth and fruit yield. Provide stakes or cages to support plants as they grow tall and heavy with fruit. Fertilize every 4–6 weeks with a balanced fertilizer during the growing season.
Harvesting: Fruits are ready for harvest approximately 100–120 days after transplanting. They mature from green to bright red. Use scissors or shears to gently remove the peppers to avoid damaging the plant. Trinidad Moruga Scorpion Red peppers are perfect for hot sauces, salsas, and culinary challenges. Regular harvesting encourages continued fruiting.
Warning: Due to their extreme heat, handle these peppers with gloves and avoid contact with eyes or skin.
Trinidad Moruga Scorpion Red peppers are prized for their intense heat and complex flavor, making them a favorite among chili enthusiasts and hot sauce makers. Their fruity sweetness pairs well with tropical fruits and savory ingredients alike, offering a unique depth of flavor to dishes.
These peppers are commonly used in hot sauces, chutneys, and marinades to add a fiery kick to meats, seafood, and roasted vegetables. They can be dried and ground into a potent chili powder or flakes, which are ideal for spicing up soups, stews, and rice dishes. When combined with sweet ingredients like mango or pineapple, the heat is balanced, creating bold and vibrant salsas. Infused oils made with Trinidad Moruga Scorpion Red slices serve as a versatile condiment for drizzling over pizzas, pastas, and grilled dishes.
