Trinidad Scorpion Pepper / Trinidad Scorpion Butch T Pepper / Moruga Scorpion Pepper
With a name like scorpion pepper you can safely assume this one has a pretty vicious sting. Often made into hot sauces and are amongst the hottest peppers in the world, these dried Scorpion Peppers are designed for those who like to play with fire.
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 Scorpion 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.
Looking for cooking ideas for the scorpion pepper? Add one of these to a batch of refried beans, grind a bit up into Scorpion Powder and use in a meat rub, or sneak a bit of one into a raspberry crumble served with vanilla ice cream.
|Ingredients||Dried scorpion chiles.|
|Recommended Applications||Being one of the hottest peppers in the world, the Trinidad Moruga Scorpion Pepper should be handled with extreme care. Use only where extreme heat is required and use sparingly. Scorpion Pepper can be used in fresh salsa, chili, sauces, and soups. Baking into cornbread is a great way to use this chile or mixing into ground beef to make your own Scorpion Burger. One can also blend dried Scorpion peppers with oil and strain to use as an extra hot chili oil.|
|Basic Preparation||CAUTION: One of the world’s hottest peppers. Often considered the hottest pepper in the word, we advise you to handle with extreme care. Rinse the product with warm water first. To rehydrate dried Scorpion peppers, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe. Use this product sparingly.|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place. Handle with extreme care.|
|Scoville Heat Scale||855,000–1,463,700, 1,500,000–2,000,000|
|Shelf Life||2 Years|
|Country of Origin||Ecuador|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|