by Bottom Line: The Scorpion Chili is in the superhot category with Ghost Peppers and Carolina Reapers, but it can bring some good flavor if used judiciously.
We hear a lot about Ghost Peppers and Carolina Reapers these days when it comes to the superhot chilis, but there is another one worth mentioning that is in a similar range on the Scoville Heat Scale. The Scorpion Chili comes in between those two as far as its SHU, which means that it brings quite a burn. And while it has not quite achieved the name recognition of the other two, it does make the rounds and is frequently used to spice things up.
Originating from the Moruga district of Trinidad and Tobago, the Scorpion Chili (aka Trinidad Moruga Scorpion) was cultivated by self-taught farmer Wahid Ogeer. In 2012, New Mexico State University’s Chile Pepper Institute identified it as the hottest pepper in the world at 1.2 million Scoville heat units, surpassing the Ghost Pepper at that time. Since then, the Carolina Reaper was recognized by the Guinness Book of World Records in 2017 as the hottest at 1.6 million SHUs, though that one was later surpassed by the Dragon’s Breath and Pepper X.
The Scorpion Chili gets its name from the pointed tail at the end of the pepper, resembling a scorpion’s stinger. They are wrinkled and rough in texture with a bright red color that indicates they are fully ripe. They have a tangy, citrusy flavor that delivers a Caribbean kick, although you are only going to detect that for a second or two before the heat sets your mouth on fire. They can bring some of this flavor to a dish, but only if used very judiciously. And I would count these as up in the Insane level of heat on my scale.
Like the Ghost Pepper and Carolina Reaper, the Scorpion Chili is not something you are just going to chop up and add to a recipe. You can include some in a salsa, but you will certainly add a warning label with that. You can also add one of the pods to a big batch of chili, but that will amp it up to a red-hot level! This is something for chiliheads only, and if you are serving it to average mortals, you will want to steer them clear of the dish with the Scorpion sting.
The Scorpion Chili is not a pepper you will find fresh regularly in the market. I purchased some at my local Sprouts, and you may be able to find them in Whole Foods and a few other stores on a limited basis. Or, if you have a local farmer’s market, you might find them there. The dried form should be easier to acquire as you can find them for sale online. And there are also quite a number of hot sauces that use the Scorpion Chili (one in particular I recommend comes from Tabasco).
This is one of those superhot chilis that you will not find many uses for unless you are into making blazing sauces, salsas, marinades, or other dishes. But if you happen to see them for sale in your local market, it might be worth picking up a few to see what you can do with them.
