Organic Trinidad Moruga Scorpion Red Chili Pepper
The Trinidad Moruga Scorpion Red chili pepper is a variety of Capsicum chinense native to the Caribbean. Its golf-ball-sized fruits have a rough surface and a tapered tip reminiscent of a scorpion's tail. With a Scoville heat rating of 1.000.000 SHU, the Trinidad Moruga Scorpion Red was the hottest chili pepper in the world until it was surpassed by the Carolina Reaper. Upon tasting, it initially has a fruity flavor, but this is soon masked by an intense burning sensation.
How can I grow it?
Growing this variety requires special care, as the plant is highly sensitive to temperature changes. We therefore recommend growing 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 where you'll be growing your plant. Start by germinating the seeds: soak them in water for 12-24 hours, then place them in a container on moistened paper towels. Sprouts will emerge after about three weeks (but timing may vary depending on humidity levels). Then, gently transplant the sprouts into the soil. The plant will thrive with constant sunlight and regular, but never overly abundant, watering. With a little patience and attention, in about 100-120 days your organic Trinidad Moruga Scorpion chili peppers will be ripe and ready to eat.
How can I eat it?
Because it's an extremely spicy strain, we recommend Trinidad Moruga Scorpion Red only for those accustomed to such intense flavors. Even then, however, we recommend not consuming it raw; instead, you can use it to make super-hot powders and oils to enhance the flavor of your favorite dishes.
It is recommended to wear gloves when handling chili peppers to avoid skin irritation.
Store the seeds in a cool, ventilated place, with a temperature between 8° and 20° C, protected from atmospheric agents, changes in humidity, and sunlight.
