The Trinidad Scorpion pepper is a rare chili pepper hailing from the Caribbean. It is native to Trinidad and Tobago. These red, wrinkled peppers sport tails that resemble the scorpion, hence the name, and are known for their intense heat.
When growing, they are approximately 80+ days to full maturity, and they are great for growing in pots or containers, and even for indoor growing. The peppers are produced with a pointy tip. They are very hot and mature from green to vibrant red. Plant has green stems, green leaves, and creamy-yellow flowers.
Trinidad Scorpion peppers can range in heat, many of them measuring in at around 300,000 Scoville Heat Units on the Scoville Scale. This would make an average Trinidad scorpion about the same level heat as a habanero pepper. Compare that to a jalapeno pepper, which averages around 5,000 SHU and you’ll find that the Trinidad scorpion is roughly 60 times hotter. However, there are hotter varieties. The most famous of this particular pepper is the Trinidad Scorpion Butch T pepper, which is one of the hottest peppers in the world measuring over 1.4 Million Scoville Heat Units with bumpy skin and a scorpion-like tail.
Another (ours) is the Trinidad Moruga Scorpion, which measures in at over 2 Million SHU.
They have a somewhat fruity flavor, but also an intense, quick burst of biting heat that takes a while to subside. Be careful when cooking with these peppers, as they are extremely hot and can make your skin burn when handling them. They are ideal for salsas, marinades, and making your own hot sauce.
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