Trinidad Moruga Scorpion
The Trinidad Moruga Scorpion is a Capsicum chinense superhot native to the village of Moruga in Trinidad and Tobago. In 2012 New Mexico State University's Chile Pepper Institute identified it as the hottest chili then known, recording a mean of about 1.2 million Scoville Heat Units and individual pods spiking above two million. The rounded, red, golf-ball-shaped pods have a bumpy skin and often a small pointed tip. Uniquely for something this fierce, it carries a pronounced fruity, almost floral sweetness up front before the heat arrives, which then swells slowly and lingers for a long, deep burn described by many as building rather than instant. It is used chiefly in extract hot sauces, superhot powders, and chili-eating competitions. Though later eclipsed by the Carolina Reaper, it remains a benchmark of the extreme-heat category. A superhot. Do not confuse it with the near-heatless Sweet Moruga, nor with Trinidad Scorpion and Trinidad Scorpion Butch T, which are related but distinct peppers from the same region.
The Trinidad Moruga Scorpion is a Capsicum chinense superhot native to the village of Moruga in Trinidad and Tobago. In 2012 New Mexico State University's Chile Pepper Institute identified it as the hottest chili then known, recording a mean of about 1.2 million Scoville Heat Units and individual pods spiking above two million. The rounded, red, golf-ball-shaped pods have a bumpy skin and often a small pointed tip. Uniquely for something this fierce, it carries a pronounced fruity, almost floral sweetness up front before the heat arrives, which then swells slowly and lingers for a long, deep burn described by many as building rather than instant. It is used chiefly in extract hot sauces, superhot powders, and chili-eating competitions. Though later eclipsed by the Carolina Reaper, it remains a benchmark of the extreme-heat category. A superhot. Do not confuse it with the near-heatless Sweet Moruga, nor with Trinidad Scorpion and Trinidad Scorpion Butch T, which are related but distinct peppers from the same region.
