It's a thin line between love and hate.
1,200,000-2,000,000 Scoville Units (Stupid Hot)
Ingredients: Fire-roasted Trinidad Moruga Scorpion, apple cider vinegar, water, olive oil, sea salt.
All-natural, vegan, vegetarian, gluten free, and low sodium (60mg). No preservatives, gums, extracts, fat, or sugar.
About Trinidad Moruga Scorpion
Since 2015, customers have asked us to apply our original recipe to super hots (fire-roasted chile pepper, apple cider vinegar, sea salt, water, and olive oil). We tested some initial batches, but we thought the heat was too insane. Who in their right mind would want this much pain? Plus, it’s impossible to obtain any significant amount of fresh super hots. Instead, in 2020 we introduced our Boozy Line (Bourbon, Beer, Cabernet) which uses super hots but tames the heat with complimentary ingredients for a more complex flavor profile.
The requests didn’t stop. So here we are. Meet Trinidad Scorpion. The first in our Stupid Hot line. This stuff is serious and you should take extreme care to keep it away from children and people with medical conditions.
Because Scorpion peppers are not grown commercially, each batch will be limited with no predictable schedule for the next batch. Batch #1 only yielded 32 bottles. We are working with some local farmers and performing rain dances hoping for more Scorpions to arrive in 3 to 4 months to create batch #2.
Trinidad Moruga Scorpion is a non-hybrid variant of the Red Scorpion chile pepper. Red Scorpions are small, bulbous pods, averaging 5 to 7 centimeters in length and 1 to 5 centimeters in diameter, and have a gnarled shape tapering to a distinct and slightly curved, pointed tip. The skin is smooth, glossy, and lightly wrinkled with deep folds and creases, ripening from green, golden yellow, to red when mature. Underneath the surface, the flesh is pale red and crisp, encasing a central cavity filled with a few round and flat, cream-colored seeds. Red Scorpion chile peppers have a floral, fruity taste with an intense, pungent heat that builds in intensity and may become unpalatable to some.
Red Scorpion chile peppers, botanically classified as Capsicum chinense, and are members of the Solanaceae or nightshade family. Classified as a superhot variety, Red Scorpion chile peppers average 1,200,000-2,000,000 SHU on the Scoville scale and are considered to be one of the hottest peppers in the world. Red Scorpion chile peppers earn their name from their pointed, scorpion-like tail. Grown in hot weather climates, the pepper plants will widely vary in heat levels depending on the individual pepper, and there are also multiple variants of the original pepper generally classified under the Scorpion name, including the Trinidad Scorpion, Trinidad Moruga Scorpion, and the Trinidad Scorpion Butch T.
Red Scorpion chile peppers are believed to be native to the central southern coast of Trinidad, a small island nation off the coast of Venezuela in South America, where the early versions of this pepper were developed by a local farmer named Wahid Ogeer. Today, Red Scorpion chile peppers are widely studied at the University of the West Indies and the Chili Pepper Institute in New Mexico. The peppers are not sold in commercial markets and are considered to be a specialty variety grown for home gardening.
Red Scorpion chile peppers are generally considered too hot to consume raw, as their intense spice is often considered unpalatable. Caution should be taken before consuming the pods as the peppers can cause visceral reactions within the body. When handling the peppers, it is important to wear gloves and goggles to protect the skin and eyes from the potent capsaicin. It is also recommended to work with the peppers in a well-ventilated space to avoid irritating the throat and lungs.
At New Mexico State University, the Chili Pepper Institute tested the Trinidad Scorpion chile pepper in 2012 to study the capsaicin levels within the pods and gain an accurate Scoville rating. Along with the Trinidad Scorpion, superhot peppers such as the 7-pot and bhut jolokia were also tested, and each variety had 125 plants cultivated for the study. When the pods were mature, they were harvested, dried, and ground into a powder. During this process, the capsaicin levels were found to be so high that the scientists had to keep changing into new sets of gloves as the capsaicin was making holes through the gloves.
Red Scorpion chile peppers are an excellent source of vitamin C, which is an antioxidant that can help protect the immune system. The peppers also contain a very high amount of the chemical compound known as capsaicin, which triggers pain receptors in our body to feel the sensation of burning. Capsaicin has been shown to have anti-inflammatory properties and causes the body to release endorphins to counteract the perceived pain.
Source (edited): specialtyproduce.com
Shipping & Returns
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1-5 bottles: $9.75 (U.S.)
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