A member of the species Capsicum, the scorpion chile pepper is a hybrid of the Chinese and frutescens species. The scorpion chile pepper holds the current Guinness Book record for the world’s hottest chile. Registering in between 1,400,000 and 2,000,000 Scoville units the heat of the scorpion chile towers over other well-known varieties such as the Habanero, which ranges between 100,000 and 300,000 and the Ghost pepper which ranges between 850,000 and 1,050,000.

Like many of the hotter varieties of chile peppers the scorpion pepper is petite in size, only 2-3 inches in length and ½-1 inch in width. Though their exterior color can be varying combinations of red, orange and green they are most often picked and at they're hottest when they are a vibrant red hue. Their skin is shiny and smooth, with slight wrinkling and indented grooves that run along the length of the pepper. The tip of the pepper curves and comes to a small point, a signature characteristic of the scorpion pepper and the reason behind its name. Both the interior seeds and flesh of the interior are hot. Its flavor has been described as slightly florally though difficult to recognize due to the peppers extreme, nearly unbearable heat.

Serving Ideas

Due to the high heat of the scorpion chile pepper much caution must be taken when working with them. Protective gloves should be worn to keep the pepper from touching the skin, though even with multiple pairs of gloves the oil from the flesh and seeds of the cut peppers can eventually seep through to the skin. When cooking with them do so in a ventilated area and avoid inhaling any pepper fumes as it can burn the eyes and throat. Those that commercially produce the hot sauce wear protective clothing, gloves and chemical masks while cooking the pepper. The peppers are most commonly used in salsas, sauces and chili. Keep in mind only a very minimal amount of the pepper is needed to make a massively hot impact.

Geography/History

The scorpion chile pepper is believed to have originated in Trinidad where it has been studied since the mid 1990's at the University of the West Indies. The chilies thrive in warm to hot climates and are at their highest heat when the plant is stressed. The heat of a pepper varies depending upon the pepper type but as a rule of thumb within these types the hotter the environment the chile is grown in the hotter the pepper can get. Some growers also claim that using run off from worm farms to fertilize the scorpion pepper will help it reach a higher heat. Commercial production and marketing of the scorpion chile pepper has been mainly in the United States and Australia where it is used most commonly to make hot sauces.

Seasons/Availability

Scorpion chile peppers are available from late spring to late summer.