Trinidad Moruga Scorpion
Capsicum chinense — 1,200,000–2,000,000 SHU
The Trinidad Moruga Scorpion held the Guinness World Record as the world's hottest pepper in 2012, with some fruits testing over 2,000,000 SHU. Named after the Moruga district of Trinidad, it's characterised by its deeply pitted, scorpion-tailed fruits and a deceptively fruity aroma before an extreme, sustained heat hits. Handle with gloves — always.
🔥 Heat Scale
🌱 How to Grow Trinidad Moruga Scorpion
8+ hours daily essential. Greenhouse or polytunnel strongly recommended in temperate climates — this is a full-tropical plant.
25–35°C ideal. Native to Trinidad — it thrives in intense heat and is very sensitive to cold. Protect below 15°C immediately.
Consistent moisture throughout. Like all superhots, avoid waterlogging. Water deeply but allow to partially dry between sessions.
20–25L minimum. Large perennial plants that reward bigger containers with heavier crops over multiple years.
Heavy feeder — weekly high-potassium tomato feed from first flower. Don't skip feeding during peak fruiting.
Essential for a worthwhile harvest in cooler climates. Year-two plants fruit far earlier and more heavily.
🩺 Common Problems
Cause: Superhot seeds need consistent 30–35°C to germinate reliably
Fix: Use a heat mat, sow in moist perlite/vermiculite, allow 3–6 weeks
Cause: Temps above 35°C — ironically, too much heat causes flower abort
Fix: Shade in afternoon, mist flowers, ensure good airflow
Cause: Hot, dry greenhouse conditions are ideal for mites
Fix: Increase humidity, apply neem oil, introduce predatory mites
Cause: Normal for first-year superhot plants in shorter seasons
Fix: Start early, use heat mats, prioritise overwintering
❓ Common Questions
How hot is the Moruga Scorpion?
1,200,000–2,000,000+ SHU. Former world record holder (2012–2013). The heat is extreme, delayed, and incredibly long-lasting. Always wear gloves when handling.
Is it hotter than the Carolina Reaper?
They're neck and neck. Some individual Moruga Scorpion fruits have tested higher than the average Carolina Reaper. In practice, both are at the absolute limit of what capsaicin can produce.
Can I grow it outdoors?
In warm climates (Mediterranean, subtropical) yes. In cooler climates, a heated greenhouse is strongly recommended — a long warm season is essential for meaningful fruit production.
What's the flavour like?
Fruity and floral for the first second — then extreme heat that builds for 5–10 minutes and lingers for up to 30 minutes. Not a pepper for eating whole under any circumstances.
