PLANT

The Trinidad Scorpion, also known as the Trinidad Scorpion, is a chilli pepper cultivar of the Capsicum chinense species, native to Central America and the Caribbean. It was identified by the Chili Pepper Institute of the University of New Mexico.
Originating from the Moruga district in Trinidad and Tobago, it is ranked as the hottest in the world since February 2012, only to lose its place to the Carolina Reaper.
This particular chilli has a very high concentration of capsaicin, and reaches an extremely high degree of hotness: 2,000,231 units or SHU (Scoville Heat Units). This particular chilli is the size of a golf ball (quite a remarkable size for a chilli of that species). Its pungency is so dangerously high (the capsicum juice even irritated the researchers' hands passing through latex gloves) that tasting it, the researchers suggest, should be done with extreme caution. In fact, it could cause serious pain, since at the beginning of the tasting it does not seem to give the previously described effects immediately.

CULTIVATION

When cultivating the Trinidad Scorpion, it should be borne in mind that it is a chilli pepper that prefers a hot and humid climate, similar to a tropical climate. Water as needed.

COLLECTION

Once it has reached maturity, it is detached from the plant throughout the summer.

USES IN THE KITCHEN

In the kitchen, it is recommended with braised meats and game.