Pepper, Hot: Trinidad Moruga Scorpion- Red

One of the hottest peppers in the world! Most people characterize them as tasting fruity and sweet but that is quickly overwhelmed by their searing heat.

These plants were by far the most productive for their size in our garden. The plants stayed about 2 ft tall and were LOADED with peppers. After being dried we had several gallon bags full of dehydrated peppers. The fruits had beautiful wrinkling and were more of a pink-red than a bright red like other hot varieties. Most pods were dripping with oil after being cut open.  

In February of 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad Moruga Scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units and individual plants with a heat rating of more than 2 million SHUs. The current world record holder is the Carolina Reaper with 1.64 million SHU. Stabilized and refined by Wahid Ogeer in Washington. Native to the village of Moruga in Trinidad. 

Non-GMO

USES- Fresh, drying, sauces
FLAVOR- Sweet, fruity
SCOVILLE HU- 1.2 million - 2 million
VEG. COLOR- Red, peach
VEG. SIZE- Medium
SEED DEPTH- 1/4"
PLANT SPACING- 12"-18"
PLANT SIZE- Medium
FROST HARDY- No
USDA ZONES- 4-11
HRS. SUNLIGHT- 8+
DAYS TO HARVEST- 110
GENUS- Capsicum chinense
LINEAGE- Open-pollinated
SEED COUNT- 10
GERMINATION RATE- 69% 10/23
(item #: HP-110)

Super hot peppers take longer and have a lower germination rate than other peppers. Heat does speed sprouting, but it can still take up to 30 days. We have found that soaking the seeds in hydrogen peroxide for a few hours prior to planting can help with germination rates. 

Please note that these peppers are extremely hot and should be handled with care. We highly recommend that you wear gloves when touching the seeds or fruit.