|Trinidad Moruga scorpion|
|Origin||Moruga, Trinidad and Tobago|
|Scoville scale||1,200,000 average SHU|
The Trinidad Moruga scorpion (Capsicum chinense) is a chili pepper native to the village of Moruga, Trinidad and Tobago. It is one of the spiciest chilies in the world. In 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad Moruga scorpion as the hottest chili at that time, with heat of 1.2 million Scoville heat units (SHUs). In 2017 according to Guinness World Records, the hottest pepper was the Carolina Reaper, with 1.6 million SHU.
Paul Bosland, a chili pepper expert and director of the Chile Pepper Institute, said, "You take a bite. It doesn't seem so bad, and then it builds and it builds and it builds. So it is quite nasty."
Aside from the heat, the Trinidad Moruga scorpion has a tender fruit-like flavor, which makes it a sweet-hot combination. The pepper can be grown from seeds in most parts of the world. In North America, the growing season varies regionally from the last spring hard frost to the first fall hard frost. Freezing weather ends the growing season and kills the plant, but otherwise they are perennials which grow all year, slowing in colder weather.
- "Top 10 World's Hottest Peppers [2020 Update] New Hottest Pepper".
- Justin Bannister (2012-02-13). "NMSU's Chile Pepper Institute names the Trinidad Moruga Scorpion hottest pepper on earth". Retrieved 2013-11-26.
- "Hottest chilli pepper". Guinness World Records. 2017-08-11. Retrieved 2018-06-08.
- Charles Kong Soo (February 14, 2016). "Cut out the middleman, help people earn $$". The Trinidad Guardian. Retrieved February 14, 2016.
- Caz Hildebrand (2018). An Anarchy of Chilies. Thames & Hudson. ISBN 978-0-500-02183-5.
- Susan Montoya Bryan (February 15, 2012). "Chile experts: Trinidad Moruga Scorpion is hottest". Associated Press. Retrieved November 26, 2013.
- Joshi, Monika (2012-03-11). "Chile Pepper Institute studies what's hot". Your life. USA Today. Archived from the original on 2012-03-14.