Trinidad Moruga scorpion
| Trinidad Moruga scorpion | |
|---|---|
 | |
| Species | Capsicum chinense |
| Breeder | Wahid Ogeer |
| Origin | Moruga, Trinidad and Tobago |
| Heat |  Exceptionally hot |
| Scoville scale | 1,207,764 average SHU |
The Trinidad Moruga scorpion (a cultivar of Capsicum chinense) is a chili pepper native to the village of Moruga, Trinidad and Tobago. In 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad Moruga scorpion as the hottest chili pepper at that time, with heat of 1.2 million Scoville heat units (SHUs).[1]
By 2017 according to Guinness World Records, the hottest pepper was the Carolina Reaper, with 1.6 million SHU.[2]
Overview
The yellow cultivar of the Trinidad Moruga Scorpion was created by Wahid Ogeer of Trinidad.[3][4]: 209
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."[5]
Aside from the heat, the Trinidad Moruga scorpion has a tender fruit-like flavor, which makes it a sweet-hot combination.[6]
References
- ^ 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.
| C. annuum var. annuum |
|
|---|---|
| C. annuum var. glabriusculum | |
| C. chinense | |
| C. frutescens | |
| C. baccatum | |
| C. pubescens | |