REP.

Capsicum chinense

Trinidad Scorpion - Escoville, sabor y usos

Trinidad Scorpion peppers look fierce, with wrinkled skin and stinger tails. The flavor teases with tropical fruit before unleashing a crushing burn. Within seconds, the heat spikes past 1,200,000 SHU and keeps climbing. Trinidadian citizens use tiny amounts in pepper sauces, soups, and meat marinades. Makers ferment the pods into mash for extreme condiments and powder them for spice blends. The pepper's floral aroma holds even after long cooking. Handle with caution, taste with respect - certified by the Ministry of Scorpion Heat. Trinidad Scorpion suele alcanzar una temperatura de 1,200,000-2,000,000 SHU (Extremo). Se encuentra en toda Trinidad and Tobago en condimentos, encurtidos y adobos. Use minuscule amounts in Caribbean pepper sauce, curry, or stews. Blend with mango, papaya, or pineapple for sweet-heat glazes. Smoke and dry the pods to make incendiary powders for chili or barbecue rubs. Ferment chopped Scorpion with salt to create mash, then mix with vinegar for dropper sauces. Always dilute thoroughly and label clearly to warn eaters. Ver salsas que llevan Trinidad Scorpion

También conocido como: Trinidad Scorpion Butch T, Scorpion Pepper

Capsicum chinenseÍndice de salsas | 5
Trinidad Scorpion pepper - extreme (1,200,000-2,000,000 SHU) from Trinidad and Tobago

Especies

Capsicum chinense

Calor

1,200,000-2,000,000 SHUExtremo

Sabor

instant-heat, Afrutado, floral, Pelota, lingering

Origen / Regiones

Trinidad and Tobago

Color / Forma

Red or yellow when ripe, with pointed tail

Tamaño del pod

4-5 cm long, 3-4 cm wide

Pruébalo en la vida real

Descubre las salsas con Trinidad Scorpion

3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.

SeleccionadoEn pequeñas cantidadesComprobado térmicamente
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Salsas con Trinidad Scorpion

Descubre cómo los creadores utilizan Trinidad Scorpion en diferentes estilos y regiones.

Sabor y aroma

Trinidad Scorpion peppers look fierce, with wrinkled skin and stinger tails. The flavor teases with tropical fruit before unleashing a crushing burn. Within seconds, the heat spikes past 1,200,000 SHU and keeps climbing. Trinidadian citizens use tiny amounts in pepper sauces, soups, and meat marinades. Makers ferment the pods into mash for extreme condiments and powder them for spice blends. The pepper's floral aroma holds even after long cooking. Handle with caution, taste with respect - certified by the Ministry of Scorpion Heat.
Use minuscule amounts in Caribbean pepper sauce, curry, or stews. Blend with mango, papaya, or pineapple for sweet-heat glazes. Smoke and dry the pods to make incendiary powders for chili or barbecue rubs. Ferment chopped Scorpion with salt to create mash, then mix with vinegar for dropper sauces. Always dilute thoroughly and label clearly to warn eaters.

Perfil térmico

Escala de Scoville

1,200,000-2,000,000 SHU

Heat label

Extreme

Periodo de cosecha

Late summer to autumn

Recuento del índice de salsas

5

Historia y cultura

Scorpion peppers hail from Trinidad and Tobago, where Capsicum chinense varieties have grown for generations. The "Butch T" strain gained fame when it briefly held the Guinness World Record for hottest pepper in 2011, testing at 1,463,700 SHU. Local farmers shared seeds with Australian grower Butch Taylor and later with hobbyists worldwide. Today, several Scorpion strains exist, but all trace back to Trinidadian landraces. The pepper remains a key ingredient in Trini-style pepper sauce and doubles as a symbol of island heat culture.

Notas sobre botánica y cultivo

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Trinidad Scorpions require long, hot seasons and skilled care. Start seeds indoors 12 weeks before the last frost, using heat mats near 30°C for germination. Transplant when soil stays above 18°C, and give plants full sun plus wind protection. They reach up to 1.2 meters tall, needing stakes or cages. Provide rich soil, consistent moisture, and calcium to prevent blossom end rot. Expect 120 to 150 days from transplant to ripe pods. In cooler regions, greenhouses or indoor grow tents are essential.
Trial box with three small-batch bottles
Caja de prueba

¿No estás listo para comprometerte? Prueba con una sola vez.

Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.

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Preguntas frecuentes

ChiliCodexCDP.faq.answers.heatWithRange

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades y investigación académica sobre el pimiento

Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.

Revisado por Republic of Heat - última actualización: 2025-11-08