Trinidad Scorpion
The Trinidad Scorpion — and its fiercest strain, the Moruga Scorpion — is a superhot from Trinidad that briefly held its own world-hottest claims. Running roughly 1.2–2 million Scoville units, it rivals the Carolina Reaper, with a name earned by the pointed "stinger" tail on each pod. Like its superhot peers it leads with a genuine floral fruitiness before the scorpion-sting heat takes over. It's a trace-amount pepper for extreme sauces and extracts, not everyday cooking.
Heat & Scoville
Trinidad Scorpion runs 1,200,000–2,000,000 SHU — classified as Very hot. SHU ranges vary by cultivar and growing conditions; treat these as commonly cited guides, not lab-exact numbers.
Flavor profile
Floral and fruity up front, then a scorpion-sting heat that rivals the reaper. Used in trace amounts only.
Origin: Trinidad.
Forms & how to use
Typically sold both. Common forms: fresh, dried, powder, sauce.
- superhot novelty
- extreme hot sauce
- extract
Substitutes
Trinidad Scorpion in chili & recipes
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FAQ
How hot is a Trinidad Scorpion pepper?
Extremely hot — roughly 1.2–2 million Scoville Heat Units, in the same superhot class as the Carolina Reaper.
Trinidad Scorpion vs Carolina Reaper — which is hotter?
They're very close; the Reaper edges it on average peak heat, but the hottest Moruga Scorpion strains overlap with the Reaper's range.
What's a good Trinidad Scorpion substitute?
Carolina Reaper or ghost pepper for comparable superhot heat; scotch bonnet or habanero for far milder fruity heat.