The Trinidad Moruga Scorpion belong to to the genus Capsicum and the species Capsicum chinense , a group renowned for acquire some of the hottest peppers , include habaneros , Scotch Bonnets , and the Carolina Reaper . The Capsicum genus , part of the Solanaceae ( nightshade ) folk , encompasses over 30 species , but C. chinense is distinguished by its wrinkled , mordacious fruits and high capsaicin contentedness . The Moruga Scorpion is a naturally occurring cultivar , not a crossbreed like the Carolina Reaper , though its accurate lineage is unclear , likely go down from local Trinidadian C. chinense varieties . Its capsaicinoids , boil down in the placenta and locules , contribute to its uttermost heat , aligning it with other super - hot chilies in the specie .

The Trinidad Moruga Scorpion hails from the Moruga dominion in southern Trinidad and Tobago , a region known for its copious chilly - growing tradition . Unlike many mod super - hot peppers breed through selective hybridization , the Moruga Scorpion is a landrace sort , cultivated for generations by local farmers before gaining global recognition . Its heat and flavor were officially tested in 2012 by New Mexico State University ’s Chile Pepper Institute , which confirmed its norm of 1.2 million SHU , with peaks up to 2 million SHU , earning it the Guinness World Record as the hottest pepper at the time . The capsicum ’s cultural meaning in Trinidad , where perfervid foods are a culinary foundation , has made it a symbol of Caribbean spice heritage , now grown worldwide by chili enthusiasts .

The Trinidad Moruga Scorpion is ferociously hot , averaging 1.2 million SHU , with individual Piper nigrum strain up to 2 million SHU , as aver by HPLC testing . This localise it far above a habanero ( 100,000–350,000 SHU ) and roughly 800 times hot than a jalapeño ( 2,500 SHU ) , though slenderly below the Carolina Reaper ’s peak of 2.2 million SHU . Its capsaicinoids surrender a tart , immediate burn that intensify over 10–20 minute , cause stern mouth and pharynx discomfort , sweating , and potential sickness or cramping . The heat can linger for 30–60 minutes , making it a staple in uttermost chili challenges . manipulation requires baseball glove and center protection to void capsaicin burn mark , as even skin contact can make irritation .

Despite its punish oestrus , the Trinidad Moruga Scorpion extend a complex and invoke flavor profile , a hallmark of Capsicum chinense white pepper . The initial taste is sweet and fruity , with notes of tropic fruit , citrus , and a subtle flowered tinge , often liken to mango or pineapple . This pleasantness is quickly overpower by an acute , searing heat that dominates the experience . The pepper ’s appearing is striking , with belittled , wrinkled , golf game - nut - sized pod ( 1–2 in in diam ) that ripen from green to yellow , orange , and finally burnished red-faced . Its bumpy , scorpion - tail surface , redolent of a scorpion ’s cut , gives it its name . The plant are bushy , growing 2–4 feet grandiloquent , and extremely productive , succumb dozens of pods in optimum tropic weather condition .

The Trinidad Moruga Scorpion ’s uttermost heat confine its purpose in everyday cooking , but it shines in specialized culinary applications . It is a key ingredient in ultra - hot sauces , such as those from Trinidadian stigma or global producers like CaJohns Fiery Foods , where its fruity notes complement the fiery kicking . In Caribbean cuisine , it ’s used sparingly in pepper sauces , jerk seasonings , and swither , often adulterate with milder ingredients to make its heat manageable . The pepper is also popular in competitive eating challenge and chilli festival , where its report draws thrill - seekers . In small doses , it enhances salsas , chili pulverization , and spice blend , but call for measured handling to avoid overpowering looker . Beyond nutrient , its capsaicin is explored for bother assuagement creams and anti - rabble-rousing treatments , though such uses are niche and require professional processing . Always deplete with caution , pair with dairy ( milk , yogurt ) to mitigate the burn .

The Trinidad Moruga Scorpion ’s rise to fame has made it wide approachable , with seeds , industrial plant , and dried or fresh pods available from numerous vender , unlike the proprietary Pepper X. Its cultivation has spread globally , from home garden to commercial farm , fuel by its reputation and cultural significance . However , its utmost heat poses jeopardy : overconsumption can induce austere digestive distress , and rarified case have led to medical emergencies like esophageal irritation . The pepper ’s popularity on social media , with viral videos of people attempting to consume it unsanded , has cement its status as a cultural phenomenon , embodying the allure and danger of super - hot chilies .

Cultivation of Trinidad Moruga Scorpion Peppers

1 . Climate and Temperature

Trinidad Moruga Scorpion thrives in hot , humid tropic climate , chew over its Caribbean origins . idealistic daylight temperatures range from 75–85 ° F ( 24–29 ° vitamin C ) , with nighttime lows above 60 ° fluorine ( 15 ° C ) . Cold below 54 ° F ( 12 ° C ) stunts growth , while sustain heating system above 95 ° F ( 35 ° C ) can lose weight fruit set . In temperate area , use nursery , high-pitched tunnels , or indoor frame-up with grow Light Within to keep warmheartedness during the 90–120 - day growing season , secure logical heat to supercharge capsaicin production .

2 . Soil Requirements

Grow Moruga Scorpion in well - drained , loamy soil with a pH of 5.5–6.5 , somewhat acidic to optimise nourishing intake . Add constituent affair like compost or cured manure to enhance fertility and water system memory . obviate heavy clay soil , as C. chinense root are shallow and prostrate to rot in waterlogged conditions . acquit a soil test to equilibrise phosphorus and potassium level , as surplus nitrogen can prioritize leafy growth over fruit , potentially reducing warmth volume .

3 . Seed come out

Start seeds indoors 8–12 week before the last icing , as C. chinense seed germinate slowly ( 14–28 days ) . Use a sterile come - start mix and maintain territory temperatures of 80–90 ° F ( 27–32 ° C ) with a heat matt for optimum germination . Provide 16 hours of hopeful luminosity day by day using LED or fluorescent turn visible radiation to prevent leggy seedling . Keep soil moist but not sloppy , using a humidity dome to retain moisture . cum are widely available from reputable vender , make this peppercorn accessible to growers .

4 . Transplanting

graft seedling outdoors or into a greenhouse when soil temperatures reach at least 65 ° F ( 18 ° 100 ) and nighttime low gear abide above 60 ° F ( 15 ° C ) . blank plants 18–24 inches apart in dustup 24–36 inches apart to accommodate their shaggy , 2–4 - foot - improbable increase . Select a site with full sun ( 6–8 hours daily ) , as sunlight raise capsaicin product . Harden off seedlings over 7–10 days to acclimatize them to outdoor weather condition , minimizing transplant shock absorber .

5 . Watering

Provide consistent , deep watering to keep soil moist but not waterlogged , as Moruga Scorpion is sensible to drought and overwatering . Water 1–2 times every week , delivering 1–2 inches of water , adjusted for dirt type and climate . Sandy soils may require more frequent tearing . utilize drip irrigation or soaker hoses to keep leaf dry , reduce fungous disease risk . discrepant moisture can cause blossom - ending putrefaction or break through fruit , so supervise soil closely during flowering and fruiting .

6 . Fertilization

Apply a balanced fertilizer ( for example , 10 - 10 - 10 ) at implant to establish roots , then switch to a low - atomic number 7 , high - potassium rule ( for example , 5 - 10 - 15 ) during flowering and fruiting to promote pod developing and capsaicin level . Fertilize every 2–3 weeks , guide by soil trial to avoid over - feeding , which can dilute heating plant . Organic options like Pisces the Fishes emulsion , seaweed extract , or compost tea living sizeable growth . Limit nitrogen to prevent exuberant leaf at the disbursal of fruit .

7 . Mulching

Apply a 2–4 - inch layer of organic mulch , such as straw , wood potato chip , or weed killer - barren sens press clipping , to conserve moisture , suppress weeds , and regulate soil temperature . Black charge plate mulch is good for warming soil in cooler mood , increasing yields by maintaining root zona heat , vital for C. chinense . Mulching also prevents soil splash onto leaves , reducing soil - borne diseases like bacterial leaf spot , which can affect Moruga Scorpion .

8 . Plant Density

Optimize plant density to balance output and pungency , as C. chinense field of study suggest space impingement fruit output . A density of 15,000–18,000 plants per hectare ( 6,000–7,300 per acre ) can maximize yield number and capsaicin cognitive content per area , while lower densities ( 10,000–12,000 per hectare ) may increase private plant yields . In home gardens , maintain 18–24 - column inch spacing to ensure air flow and light penetration , supporting healthy yield set and disease prevention .

9 . Pest and Disease Management

Moruga Scorpion is susceptible to pestilence like aphid , spider mites , and whitefly , and diseases such as bacterial leafage spot , anthracnose , and viral infections ( for instance , Tobacco Mosaic Virus ) . apply integrated pestis management ( IPM ) with neem oil colour , insecticidal max , or good insect like lady beetle . Monitor for leaf curl or mosaic pattern , point viral issues , and dispatch affected plants . control well atmosphere circulation , avoid overhead watering , and rotate crop every 2–3 years to minimise soil - borne pathogen .

10 . pollenation

Moruga Scorpion is ego - pollinating , with small , white , five - petaled flowers that fix fruit without international pollinator . Gentle excite of flora or introducing bee can improve fruit hardening , specially in greenhouses or low - pollinator areas . High temperature ( above 90 ° F/32 ° C ) can decoct pollen viability , so apply ghost cloth or misting during heatwaves . Each node typically grow 2–4 yield , and consistent pollenation ensure the characteristic wrinkle , scorpion - tailed pods .

11 . Pruning and Support

Lightly prune Moruga Scorpion plants to take out chump , drained leave-taking , or downhearted leaf allude the soil , improving air flow and reducing disease danger . Avoid overweight pruning , as it can stress C. chinense and scummy issue . Use wager , cages , or trellis to support shaggy flora , particularly during fruiting , as sound pod loads can snap limb . accompaniment is crucial for the Scorpion ’s prolific yields , which can produce XII of pod per plant life .

12 . Harvesting

Harvest seedcase when they ripen from green to yellow , orange , and finally bright red , typically 90–120 day after transplantation , for maximum heat and sapidity . Mature pods are wrinkled , golf - ball - sized , with a Scorpio - like tail . apply gloves and scissor hold to reduce pods , avoid skin liaison with capsaicin - rich tissues , which can cause sunburn . Regular harvesting encourages further fruit production . Pods can be used fresh , dried , or powdered , but handle with extreme care due to their 1.2–2 million SHU potency .

13 . Challenges and Considerations

Cultivating Trinidad Moruga Scorpion is challenge due to its prospicient growing season , sensitiveness to temperature extremum , and exposure to pests and diseases . Its extreme heat require protective cogwheel during treatment , as capsaicin can irritate skin , eyes , and respiratory system . Inconsistent tearing or nutrient imbalance can reduce capsaicinoid content , diluting its key signature estrus . Growers in cool climates may want words covering , heated greenhouse , or time of year - file name extension technique . Despite these challenges , its wide availability as seeds and plant makes it accessible , rewarding consecrate growers with gamey yields and unmatched bite .