Description

Organic Trinidad Moruga Scorpion Red pepper

The Trinidad Moruga Scorpion Red chilli is a variety of Capsicum chinense and is native to the Caribbean. Its fruits, the size of a golf ball, have a wrinkled surface and a tapered tip reminiscent of a scorpion’s tail. With a value of 1,000,000 SHU on the Scoville scale, the Trinidad Moruga Scorpion Red was – before being overtaken by the Carolina Reaper – the hottest chilli pepper in the world. On tasting, it has a fruity flavour at first, but this is covered a few moments later by an intense burning sensation.

How can I grow it?

Particular care must be taken when growing this variety, as the plant is very sensitive to changes in temperature. We therefore advise you to grow it indoors, in a large pot and in direct sunlight.
The ideal time to start sowing is between February and May, depending on the temperature of the environment in which you will grow your plant. Start by germinating the seeds: soak them in water for 12-24 hours, then place them inside a container on moistened paper towels. The shoots will sprout after about three weeks (but timing may vary depending on the moisture level). After that, gently transplant the sprouts into the soil. The plant will grow properly with constant sunlight and regular watering, never too much. With a little patience and attention, in about 100/120 days your organic Trinidad Moruga Scorpion chillies will be ripe and ready to eat.

How can I eat it?

Being an extremely spicy variety, we recommend Trinidad Moruga Scorpion Red only to those already accustomed to such intense flavours. Even in this case, however, we suggest that you do not consume it raw; instead, you can use it to make super hot powders and oils with which to intensify the taste of your favourite dishes.

We recommend wearing gloves when handling the chillies to avoid skin irritation.
Store the seeds in a cool, ventilated place with a temperature between 8° and 20° C, protected from weather, changes in humidity and sunlight.