Trinidad Moruga scorpion
Trinidad Moruga Scorpion is a variety of Capsicum chinense that originates from the district of Moruga in Trinidad and Tobago. It is one of the spiciest peppers in the world, known for its intense heat and unique flavor.
History[edit | edit source]
The Trinidad Moruga Scorpion was officially classified as the world's hottest chili pepper by the New Mexico State University's Chile Pepper Institute in 2012. However, it was later surpassed by the Carolina Reaper in 2013. Despite this, the Trinidad Moruga Scorpion remains one of the most sought-after chili peppers among heat enthusiasts and culinary experts.
Characteristics[edit | edit source]
The Trinidad Moruga Scorpion is characterized by its wrinkled, bulbous shape and vibrant red color when fully ripe. The pepper measures between 1.2 and 2 inches in diameter. Its heat level can exceed 2 million Scoville Heat Units (SHU), a scale used to measure the spiciness of chili peppers.
The pepper's flavor is described as sweet and fruity, which is quickly followed by an intense, burning heat that can last for several minutes. Due to its extreme heat, it is recommended to handle the Trinidad Moruga Scorpion with care, using gloves and eye protection.
Cultivation[edit | edit source]
Cultivation of the Trinidad Moruga Scorpion requires a warm, humid climate similar to its native Trinidad and Tobago. The plants can reach up to 3 feet in height and produce a high yield of peppers. The peppers mature in approximately 90 to 120 days after the seeds are sown.
Culinary Uses[edit | edit source]
Despite its intense heat, the Trinidad Moruga Scorpion is used in a variety of culinary applications. It is often used in hot sauces, salsas, and marinades, and can also be dried and ground into a powder for use as a spice. Due to its extreme heat, it is recommended to use the pepper sparingly and to always handle with care.
See Also[edit | edit source]
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