Trinidad Moruga scorpion: Difference between revisions
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== Trinidad Moruga Scorpion == | |||
The '''Trinidad Moruga Scorpion''' is a variety of [[Capsicum chinense]], a chili pepper native to the district of [[Moruga]] in [[Trinidad and Tobago]]. It is known for its extreme heat and was once ranked as the hottest chili pepper in the world. | |||
== Description == | |||
The Trinidad Moruga Scorpion is characterized by its small, wrinkled appearance and bright red color when ripe. The pepper's surface is bumpy and resembles the texture of a scorpion's tail, which is how it got its name. The average size of the pepper is about 2 inches in diameter. | |||
== Heat == | |||
In 2012, the Trinidad Moruga Scorpion was identified as the hottest chili pepper in the world by the [[New Mexico State University]]'s Chile Pepper Institute. It has an average [[Scoville heat unit]] (SHU) rating of over 1.2 million, with some individual peppers reaching up to 2 million SHU. The heat of the pepper is due to its high concentration of [[capsaicin]], the chemical responsible for the spicy sensation. | |||
== Cultivation == | == Cultivation == | ||
The Trinidad Moruga Scorpion is cultivated primarily in the Moruga region of Trinidad and Tobago. The plant thrives in warm climates and requires well-drained soil and plenty of sunlight. It is typically grown from seeds, which are sown indoors before being transplanted outside after the last frost. | |||
== | == Uses == | ||
Due to its intense heat, the Trinidad Moruga Scorpion is used sparingly in cooking. It is often used to make hot sauces, salsas, and spicy dishes. The pepper is also used in [[capsaicin]] extracts for medicinal purposes and in pepper sprays for self-defense. | |||
== | == Images == | ||
* [[ | [[File:Trinidad_Moruga_Scorpion.jpg|thumb|A ripe Trinidad Moruga Scorpion pepper]] | ||
[[File:Trinidad_moruga_scorpion_ripe_ready_to_pick.jpg|thumb|Trinidad Moruga Scorpion peppers ready to be harvested]] | |||
== Related pages == | |||
* [[Capsicum chinense]] | |||
* [[Scoville scale]] | * [[Scoville scale]] | ||
* [[ | * [[Chili pepper]] | ||
== References == | |||
{{Reflist}} | |||
[[Category:Chili peppers]] | [[Category:Chili peppers]] | ||
[[Category:Trinidad and Tobago cuisine]] | [[Category:Trinidad and Tobago cuisine]] | ||
Revision as of 20:55, 9 February 2025
Trinidad Moruga Scorpion
The Trinidad Moruga Scorpion is a variety of Capsicum chinense, a chili pepper native to the district of Moruga in Trinidad and Tobago. It is known for its extreme heat and was once ranked as the hottest chili pepper in the world.
Description
The Trinidad Moruga Scorpion is characterized by its small, wrinkled appearance and bright red color when ripe. The pepper's surface is bumpy and resembles the texture of a scorpion's tail, which is how it got its name. The average size of the pepper is about 2 inches in diameter.
Heat
In 2012, the Trinidad Moruga Scorpion was identified as the hottest chili pepper in the world by the New Mexico State University's Chile Pepper Institute. It has an average Scoville heat unit (SHU) rating of over 1.2 million, with some individual peppers reaching up to 2 million SHU. The heat of the pepper is due to its high concentration of capsaicin, the chemical responsible for the spicy sensation.
Cultivation
The Trinidad Moruga Scorpion is cultivated primarily in the Moruga region of Trinidad and Tobago. The plant thrives in warm climates and requires well-drained soil and plenty of sunlight. It is typically grown from seeds, which are sown indoors before being transplanted outside after the last frost.
Uses
Due to its intense heat, the Trinidad Moruga Scorpion is used sparingly in cooking. It is often used to make hot sauces, salsas, and spicy dishes. The pepper is also used in capsaicin extracts for medicinal purposes and in pepper sprays for self-defense.
Images
