Trinidad Scorpion

Heat level: 10+ (approx. 1.2 million SHU)

General information: The Trinidad Scorpion originates from the Caribbean, more precisely from Trinidad/Tobago, an island state off the coast of Venezuela. Its bright red, lampion-shaped, smooth fruits can be recognised by their pointed spines. And indeed - the heat of the Trinidad Scorpion stings mercilessly like a scorpion. Their average heat is around 1.2 million SHU.
Two Trinidad Scorpion varieties have held the top spot among the hottest chillies: the Trinidad Scorpion Butch Taylor achieved the world record in 2011 and the Trinidad Scorpion Moruga in 2012, before being surpassed by the Carolina Reaper.
Like most super-hot chillies, the Trinidad Scorpion belongs to the Capsicum chinense species. It also has their typical fruity flavour without bitterness.

Growth habit: Trinidad Scorpion plants have a bushy growth habit and remain rather small, growing to a height of 70 - 90 cm. The fruits ripen from green to red (there are now also yellow, orange and brown varieties) and are clearly recognisable by their pointed spines. However, the shape can vary greatly between the different varieties.

Cultivation tips: This chilli needs a lot of sun and warmth and therefore does not quite reach the size in our climes as it does in its native Caribbean. It should be given the sunniest and warmest spot on the patio or balcony. Due to its extremely long ripening period, we recommend sowing it very early and growing it in a pot so that you can ripen it indoors or in a greenhouse in autumn.

Culinary: The Trinidad Scorpion is mainly used to make sauces. The thin fruit walls also make the pods suitable for drying. Their flowery, fruity flavour harmonises perfectly with curries, stews, white meat, fish and exotic dishes. If you can stand the heat, you can also use the pods for stuffing. However, care should be taken when using them and gloves should always be worn when handling them.