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Trinidad Scorpion Moruga

 

The Trinidad Moruga Scorpion held in 2012 the record for the world’s spiciest chili for one year, before the Carolina Reaper took its crown. It is a cultivar from the Capsicum chinense species and was bred in Trinidad/Tobago. Measurements of its heat level gave average values of more than 1,2 million Scovilles with top values of up to 2.009.231 SHU, the first time that a chili plant had reached values over the magic 2 million mark.

The dried Trinidad Scorpion Moruga is extremely spicy, but also has a very fruity taste with a flowery note, which is suitable for spicing up curries, stews, dishes with tomatoes or paprika sauce, white meat, fish dishes, and all exotic recipes.

The Trinidad Moruga Scorpion held in 2012 the record for the world’s spiciest chili for one year, before the Carolina Reaper took its crown. It is a cultivar from the Capsicum chinense species... read more »
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Trinidad Scorpion Moruga

The Trinidad Moruga Scorpion held in 2012 the record for the world’s spiciest chili for one year, before the Carolina Reaper took its crown. It is a cultivar from the Capsicum chinense species and was bred in Trinidad/Tobago. Measurements of its heat level gave average values of more than 1,2 million Scovilles with top values of up to 2.009.231 SHU, the first time that a chili plant had reached values over the magic 2 million mark.

The dried Trinidad Scorpion Moruga is extremely spicy, but also has a very fruity taste with a flowery note, which is suitable for spicing up curries, stews, dishes with tomatoes or paprika sauce, white meat, fish dishes, and all exotic recipes.

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