The Trinidad Moruga Scorpion was crowned World's Hottest Pepper in February of 2012 and was tested at over 2 million Scoville units of heat. In Nov 2013, the Moruga Scorpion was beaten out in heat by the Carolina Reaper chile pepper.
Moruga Scorpion is grown on the island of Trinidad, and Tobago and named after the district of Moruga on the Southern coast of Trinidad in Victoria County. The Scorpion moruga chile pepper was tested by The New Mexico Chile Institute and achieved a Scoville rating of 2,009,231 surpassing the then World's Hottest Pepper, Trinidad Scorpion Butch T pepper grown by Butch Taylor.
The Moruga Scorpion pepper characteristics have pods that are slightly larger than a golf ball and have a bumpy skin. The Moruga Scorpion does not have a tail that is usually associated with most Scorpion peppers. It's flavor can be best described as fruity and floral and has a sudden, and progressively building, intense, and long lasting heat. Moruga pepper is not a chile pepper for the faint of heart.
Your choice of dried pods or a finely ground powder.
They have no additives, preservatives and are processed in a "sanitary" environment. These are 100% all natural, and non-irradiated. They have also been tested, and are free of sudan dyes and aflatoxins.
24+ dried pods in 1 ounce.
|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|