For a while the scorpion pepper held the world’s record with Guinness as “The World’s Hottest Pepper.” (A title taken away by the Naga Viper chile, whose crown was soon usurped by the Ghost Pepper. Chefs who cook with these peppers are required to wear gloves, eyewear, and masks as the fumes can induce burning and numbness. Clocking in at near 1,500,000 Scoville units these peppers are no joke.
The name comes from both the spicy sting of these peppers and because the peppers look like a scorpion’s telson (stinger), growing gnarled and bulbous before tapering off sharply into a curved tip. These are bright red and fiercely potent. As a rather curious contrast the flavor is extremely floral, often described as being reminiscent of rose and geranium.
This powder is best used to finish off chiles, salsas, and your enemies.
|Ingredients||Dried scorpion peppers.|
|Recommended Applications||• Dangerously hot, scorpion chiles are one of the hottest chiles in the world and should be handled with care • A little goes a long way, and the heat lingers • Use extremely sparingly in fresh salsa, sauces, chili and soups, and only where extreme heat is desired • Blend with oil and strain to use as extra hot chile oil|
|Basic Preparation||Ready to use. Add to taste. Use extremely sparingly. Caution: One of the world's hottest chiles. Handle with care, do not get in eyes. Flush with water to relieve symptoms.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Indian, Mexican, Thai|
|Handling / Storage||Store in a cool, dry place.|
|Scoville Heat Scale||1,500,000–2,000,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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