capsicum chinense - SHU: 2.000.000
Trinidad Moruga Scorpion Yellow (Capsicum chinense) is a vibrant, intensely hot chili pepper known for its bright yellow color, unique wrinkled appearance, and fiery heat. Hailing from Trinidad and Tobago, this pepper is a variant of the famous Trinidad Moruga Scorpion Red and boasts the same incredible heat levels with a subtle citrusy sweetness, making it a favorite for adventurous cooks and chili enthusiasts.
The Trinidad Moruga Scorpion Yellow originates from the Moruga district in Trinidad and Tobago, a region renowned for producing some of the world’s hottest peppers. This yellow variant is a naturally occurring color mutation of the original Moruga Scorpion Red and has been cultivated for its eye-catching color and slightly fruitier flavor profile. Its intense heat, measuring up to 2 million Scoville Heat Units (SHU), has made it a popular choice among those seeking extreme heat in their dishes.
The Trinidad Moruga Scorpion Yellow plant is a compact and prolific grower, often reaching heights of 60-90 cm (24-36 inches). Its lush green foliage provides a striking contrast to the bright yellow pods.
Fruit: The peppers are small to medium-sized, approximately 4-6 cm (1.5-2.5 inches) in length, with a wrinkled, bumpy texture that gives them their "scorpion" appearance. The signature "tail" at the tip resembles a scorpion’s stinger.
Color: Immature pods are green, maturing to a brilliant yellow.
Flavor: A unique combination of extreme heat with a hint of citrusy sweetness, making it versatile for hot sauces and salsas.
Heat: Exceptionally hot, with heat levels reaching 1.5-2 million SHU.
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 danger of frost has passed, 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 high yields.
Watering: Water consistently to keep the soil evenly moist but not waterlogged. Reduce watering slightly as the fruits begin to mature to enhance their heat and flavor.
Care: Plant in full sun for optimal growth and fruit production. Provide stakes or cages to support the plants, as they can 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, maturing from green to vibrant yellow. Use scissors or shears to gently remove the peppers to avoid damaging the plant. Trinidad Moruga Scorpion Yellow peppers are perfect for hot sauces, marinades, and salsas. Regular harvesting encourages continued fruiting.
Warning: Due to their extreme heat, handle these peppers with gloves and avoid contact with eyes or skin.
The Trinidad Moruga Scorpion Yellow is a powerhouse in the kitchen, offering unparalleled heat and flavor.
Its fruity undertones and extreme spiciness make it an ideal ingredient for hot sauces, chutneys, and marinades. It pairs beautifully with tropical fruits like mango or pineapple in spicy salsas and can add a fiery kick to soups, stews, and curries. Use sparingly in powdered form as a seasoning for grilled meats or roasted vegetables. Its vibrant color also adds a visual appeal to any dish. Due to its intense heat, it is recommended to handle this pepper with care and use gloves when preparing it.
