Originating from the island of Trinidad, and Tobago and named after the district of Moruga on the Southern coast of Trinidad in Victoria County. It was tested by The New Mexico Chile Institute and formally announced in February 2012 as achieving a Scoville rating of 2,009,231 surpassing the then World's Hottest Pepper, Trinidad Scorpion Butch T grown by Butch Taylor.
The Moruga Scorpion pepper characteristics include pods slightly larger than a golf ball with a pronounced bumpy skin, and the absence of the tail usually associated with most Scorpion peppers. It's flavor can be best described as fruity and floral with a sudden, and progressively building, intense, and long lasting heat. It is not a chile pepper for the faint of heart.
|Level of Heat||> 2 million SHU (Super Hot)|
|Scoville Heat Units||up to 2,009,231|
|Flavor||It's flavor can be best described as fruity and floral with a sudden, and progressively building, intense, and long lasting heat.|
|Botanical Description||Capsicum Chinense|
|Country of Origin||Trinidad|
|Grown In||United States|