The Trinidad Moruga Scorpion is a variety of pepper that possess an extreme level of heat. Many people assumes that if a person can eat a habanero pepper, than that person can also eat a scorpion pepper, but this assumption is incorrect. The increase in heat from a standard spicy pepper to a scorpion pepper is very large, and the increase in heat is much more faster than the increase in heat found in milder peppers.
The Trinidad Moruga Scorpion produces a sudden and intense heat because the Trinidad Moruga Scorpion contain very high concentration of capsaicin. Capsaicin is the chemical in peppers that cause the sensation of heat in the body. The Scoville scale is a measurement used to determine the amount of capsaicin in a pepper.
All About the Trinidad Moruga Scorpion Pepper
Understanding the Scoville scale help you understand the biology of the heat in a pepper. Many super-hot peppers, such as the Butch T or the Chocolate Scorpion, belong to the *Capsicum chinense* species. People know the *Capsicum chinense* species for having aggressive heat and fruity flavor.
There are different types of scorpion pepper, and a red scorpion pepper may taste different from a chocolate scorpion pepper. A chocolate scorpion pepper often has a deeper and more earthy flavor profile, but the chocolate scorpion pepper is still very hotly. You can grow scorpion peppers at home, but growing scorpion peppers require patience and consistent care.
Scorpion peppers come from tropical environment, so scorpion peppers require warmth and bright sunlight to grow. You must provide scorpion peppers with warm soil and bright sun so that the scorpion pepper plant can grow properly. You must also be diligent with watering the scorpion pepper plant and feeding the scorpion pepper plant.
The scorpion pepper plant will transition from green, unripe fruit into ripe, stinging fruit if you provide consistent care. Safety is the most important factor when you handle scorpion peppers. Many people believe that the danger of scorpion peppers only occur when eating the peppers, but the danger also occur during the preparation of the peppers.
When you chop scorpion peppers, the capsaicin oil can stay on your skin for many hour. If capsaicin oils stay on your skin, you may accidentally touch your eyes or your face, and touching your eyes or your face with capsaicin oils will cause pain. You should use protective gear, such as nitrile glove and a face shield, when you handle scorpion peppers.
Capsaicin is a persistent oil, so capsaicin oil may remain on a cutting board or a countertop even after you have cleaned the cutting board or the countertop. If you use scorpion peppers in cooking, you must use extreme moderation. A tiny amount of scorpion pepper can make a sauce inedible for many people.
It is better to use scorpion peppers to make small batches of hot sauce or concentrated extract so that you do not ruin a meal. If you experience the sting of a scorpion pepper, you should not drink water. Drinking water can spread the capsaicin oil around in your mouth, so drinking water will not help.
Instead, you should consume dairy product such as milk or yogurt, or you can eat plain bread. Milk, yogurt, and plain bread can help to absorb and neutralize the sting of the capsaicin.