Trinidad Scorpion
Capsicum chinense 'Trinidad Scorpion' · Chilli pepper
Top 10 pairings
The Trinidad Scorpion is a lumpy, wrinkled red superhot chilli from the Caribbean island of Trinidad, named for the thin curling stinger at the tip of each pod that resembles a scorpion's tail. Its best-known strain, the Trinidad Moruga Scorpion, briefly held the record as the world's hottest pepper in 2012 at an average above 1,200,000 Scoville units, and the family remains a cornerstone of extreme-heat and hot-sauce culture.
Picking a good onedrag
UnderripeOverripe
Red ripePeakIt's sweetest and hottest now. Roast it, make chilli oil or sauce, or string it to dry.
ColourFully turned, bright even red
The pressFirm, springs straight back
Cap and stalkCap green and tight, stalk firming
Smell at the capWarm and fruity over the green
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Chilli's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
73%
Edible part
45 g · fresh pod, stem and seeds out
62 g
Weight each
each one
Keeping ittap a temperature
Below 7 °C the skin pits and the cap moulds: in two weeks at 5 °C, in days at 0 °C.
90-95%
Humidity
Loosely bagged
Airflow