Trinidad Moruga Scorpion

The Trinidad Moruga Scorpion is native to the village of Moruga in Trinidad and is among the hottest peppers ever measured, with pods ripening from green through orange to bright red. The skin is bumpy and irregular, the shape bulbous and tapering to a stinger-like tail, and the flesh is intensely aromatic with a sweet, fruity depth that builds as pods age on the vine to final red color. It is used almost exclusively in extreme hot sauces and as a challenge food rather than everyday cooking.

Days to maturity

~90–95 days

Best use

Extreme hot sauce, superhot cooking

Species

Capsicum chinense

Origin

Moruga, Trinidad and Tobago