Trinidad Moruga Scorpion
Capsicum chinense
A superhot Capsicum chinense cultivar from Trinidad known for its intense, lingering heat and sweet fruit notes.
The Trinidad Moruga Scorpion is a yellow chili pepper cultivar developed in the village of Moruga, Trinidad and Tobago. It gained global attention in 2012 when recognized as the world's hottest pepper at that time, reaching over 1.2 million Scoville Heat Units.
- Developed by Wahid Ogeer in Moruga, Trinidad.
- Hottest pepper in the world in 2012.
- Average heat of 1,207,764 Scoville units.
- Features a sweet, fruity flavor with building heat.
- Lost record status to Carolina Reaper in 2017.
What is Trinidad Moruga Scorpion?
This is a specific variety of chili pepper belonging to the species Capsicum chinense. The peppers are bright yellow when ripe. They have a tender texture that delivers a sweet, fruity flavor alongside extreme heat. The combination creates a unique sweet-hot profile that distinguishes it from other pungent chilies.
Where does Trinidad Moruga Scorpion come from?
The cultivar was created by Wahid Ogeer in Trinidad and Tobago. It originates specifically from the village of Moruga. The plant is a native development of this Caribbean region, bred to maximize capsaicin production while maintaining fruit quality.
What does Trinidad Moruga Scorpion taste like?
The taste begins with a tender, fruit-like sweetness. However, the heat is described as nasty and building. Experts note that the burn does not hit immediately but increases steadily after the first bite. This delayed reaction makes the experience intense and long-lasting.
How Trinidad Moruga Scorpion is grown and processed
The pepper is grown in the tropical climate of Trinidad and Tobago. Specific harvesting or drying methods are not detailed in the available records. The plant is cultivated as a distinct cultivar selected for its exceptional Scoville rating.
Trinidad Moruga Scorpion, drawn
How Trinidad Moruga Scorpion is used
Due to its extreme potency, this pepper is used sparingly. It is typically processed into hot sauces or extracts. Cooks use tiny amounts to add significant heat to dishes without overwhelming the flavor profile completely.
Trinidad Moruga Scorpion in the world's kitchens
While native to Trinidad and Tobago, the pepper has been studied and referenced in contexts involving Chilean and Mexican chili traditions due to their shared interest in high-heat cultivars. It is not tied to a specific regional cuisine in the provided text.
The trade in Trinidad Moruga Scorpion
In 2012, the Chile Pepper Institute at New Mexico State University identified this pepper as the hottest in the world. It held this title until 2017, when Guinness World Records named the Carolina Reaper as the new record holder with 1.6 million SHU.
Questions people ask about Trinidad Moruga Scorpion
Where does the Trinidad Moruga Scorpion come from?
It is a cultivar of Capsicum chinense native to the village of Moruga in Trinidad and Tobago. It was developed locally by breeder Wahid Ogeer.
How hot is the Trinidad Moruga Scorpion?
It averages 1,207,764 Scoville Heat Units. This made it the hottest pepper in the world in 2012, surpassing previous records before being overtaken by the Carolina Reaper.
What does the Trinidad Moruga Scorpion taste like?
It has a tender, fruit-like sweetness. The heat builds slowly after eating, creating a sweet-hot combination that experts describe as intense and lingering.
Is it still the hottest pepper in the world?
No. In 2017, Guinness World Records recognized the Carolina Reaper as hotter, with an average of 1.6 million Scoville units.
Good reading and sources
- Trinidad Moruga scorpion on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Trinidad Moruga scorpion", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryMasala rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Names, strengths and customs differ from one grower, kitchen or shop to the next. Traditional and medicinal uses are described as tradition, never as medical advice, and none of this is a substitute for a doctor. If something is wrong, tell us. Last refreshed 2026-10-04.
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