How Hot Are Trinidad Scorpion Peppers?
How hot are Trinidad Scorpion peppers? Are these monsters really as big and bad as they’re cracked up to be? These are the burning questions I’ll attempt to answer today, right here in The RGG. Stick around, learn some of the theory, and taste some of the reality.
Table of Contents
Introduction to the Scorp: How Hot Are Trinidad Scorpion Peppers?
Since late May of this year, I’ve chronicled the growth and development of my very own Trinidad Scorpion pepper plant here in The RGG’s Seeds and Veggies image gallery. It grows in a pot on my deck, and recently generated its first yield: four full-sized, bright red peppers. Also, in a number of captions within that very image gallery (and in this month’s RGG newsletter), I made reference to not only the fact this pepper is among the very hottest in the world, but also to the fact that I was going to eat one of these screamers this year. Although the Trinidad Scorpion is now considered to be the third hottest pepper in the world (up until 2017, it was the hottest pepper on record),¹⁻⁴ in terms of its ability to scorch, it definitely occupies rarefied air, and it’s still damned hot. Further, as you might guess, and as I can now personally vouch, the effects of its consumption by a human subject are profound.
The Trinidad Scorpion pepper, Capsicum chinense, is a chili pepper that takes the form of one of two cultivars: the Trinidad Moruga Scorpion¹ (which is a pepper plant native to the village of Moruga in Trinidad and Tobago), and the Trinidad Scorpion Butch T pepper (which is a hybrid with Trinidad Scorpion parentage).² From 2011 right up until 2017, each of these two cultivars had been, at various and alternate times, considered the hottest pepper in the world. Their common name, “scorpion”, comes from the shape of the individual fruit itself (peppers are classified as fruit), which tapers to a curling point that resembles the tail and stinger of an actual scorpion. As an individual pepper ripens, it lengthens and develops its “stinger”, and turns from green, to bright orange, to a fiery red. This is a wickedly hot, fearsome-looking pepper.
But how hot are Trinidad Scorpion peppers? In this article, I’m going to answer that very question. To help you wrap your mind around the level of the Scorp’s insane heat, I’m going to give you some info about the magical stuff that makes this hot pepper – all hot peppers, actually – so incredibly hot: capsaicin,⁵ the Trinidad Scorpion’s chemical Excalibur. Then, I’ll explain just a little about the way this heat is measured, and the unit of measurement itself. But, as great as all of this theoretical stuff might be at charting the sting of the Scorpion, there’s nothing like real world observations to underscore the science (just ask Charles Darwin). So, I conducted a human trial… on myself. So, yeah, you’re going to get an unvarnished, firsthand account of what the heat of a Trinidad Scorpion pepper felt like as the hyper-assertive little bastard visited the various ports of call along the twists and turns of the old alimentary canal. You’ll get a quick guide to growing Trinidad Scorpion peppers in containers. And finally, since I’m not a botanist, chemist, or scientist of any stripe, and I had to do a little research on the more esoteric points of the punch that the Scorpion packs, you’ll get a bibliography/”For Further Reading” list. Here you go…
How Hot Are Trinidad Scorpion Peppers? It's All About Capsaicin
A wicked, irritating organic compound. Capsaicin puts the “hot” in hot peppers. Plain and simple. It’s a potent organic compound (8-methyl-N-vanillyl-6-nonenamide) that is a fundamental biochemical component of all hot peppers, including the Trinidad Scorpion, and which serves as a primary defense mechanism against ingestion by mammals. Capsaicin is an irritant that triggers a burning sensation in any tissue with which it comes into contact, particularly mammalian mucous membrane tissues and gastrointestinal tissues.⁵⁻¹⁰ Capsaicin is also known to deter the growth of certain fungi and to arrest corresponding fungal infections in hot pepper plants.⁵
Brings tears to a mammal’s eyes. Literally. Capsaicin directly affects all mammalian tissues – particularly impacting those of the gastrointestinal tract – by binding to a specific cellular-sensory receptor known as TRPV1, resulting in a painful, burning sensation in the affected tissues.¹⁰ When you bite into a Trinidad Scorpion pepper, its concentration of capsaicin makes sure that you get a whole boatload of your TRPV1-related pain on. When it comes to your mouth, your ass, and all points in between, capsaicin burns like a sonofabitch. This response does not occur in birds, which are primarily responsible for disseminating the seeds of pepper plants. When birds ingest pepper seeds, they don’t chew them, and the seeds pass through the bird’s digestive tract in undamaged form, and remain viable after they’re excreted. (Mammals destroy seeds by chewing when they ingest any fruit – including peppers – and therefore do not aid in the dissemination/propagation of new pepper plants.) In this way, capsaicin also seems to exist in a beneficial evolutionary capacity for hot pepper plants: it allows disseminating vectors (specifically, birds) access to the plant’s seeds, while preventing similar access to non-viable, fruit-consuming, seed-destroying mammals, who wisely elect to not have their mouths, assholes, etc. burned off. Capsaicin helps ensure that hot pepper plants can spread far and wide by guaranteeing that the right animal eats the peppers, and that the wrong animal doesn’t.⁵ Gotta love this stuff, right?
Everything but the seeds. Interestingly, there is no capsaicin present in pepper seeds, so they’re not at all hot.⁵ Within an individual pepper, capsaicin is most heavily concentrated in the tissues that support its seeds (placental tissue) and various other internal membranes.⁵ The more capsaicin that’s present in a particular pepper, the hotter that pepper will be.⁵⁻¹⁰ There’s obviously a huge amount of capsaicin in a Trinidad Scorpion pepper.
So, sports fans, capsaicin is the Trinidad Scorpion’s weapon of choice, and this pepper’s got a heavily stocked armory. And just how heavily stocked, you’re about to find out below.
How Hot Are Trinidad Scorpion Peppers? The Scoville Scale Tells the Tale
Just how hot are Trinidad Scorpion peppers? What’s the unit of measurement for that heat, and how is it applied? To find out how hot any hot pepper actually is, we’ve got to turn to the Scoville scale and its fundamental increment of measurement, the Scoville heat unit.
What’s the Scoville scale, and how does it work? The Scoville scale is a measurement of heat/spiciness (pungency) of chili peppers like the Trinidad Scorpion.¹¹ It was developed in 1912 by American pharmacist William Scoville. It measures a particular pepper’s concentration of capsaicin (and other capsaicinoids) in units of heat known as Scoville heat units (SHUs). The method of testing developed by Scoville in 1912 as the basis for his Scoville scale is known as the Scoville organoleptic test. In this testing process, a specific weight of a given dried pepper is dissolved in alcohol in order to obtain the actual capsaicin/capsaicinoid content in that pepper. The capsaicin/capsaicinoid that’s extracted is then increasingly diluted, incrementally, in a solution of sugar water. Decreasing concentrations are measured, and each of these concentrations is tasted by a panel of five “tasters.” This is repeated until a majority of the panel of tasters can no longer detect the heat from the capsaicin/capsaicinoids in a specific dilution. The heat level, expressed in Scoville heat units, is based on this level of dilution, and rated in multiples of 100. For example, if a series of 1,000 separate, subsequent levels of dilution are required to render a concentration of a particular pepper’s capsaicin levels “heatless” per the taste of a majority of the panel of tasters, then the Scoville scale assigns a heat value to that pepper of 100,000 Scoville heat units (1,000 successive dilutions multiplied by 100).¹¹
Dialing in more objective (and accurate) Scoville scale results. The main problem with Scoville scale results as obtained by implementing the Scoville organoleptic test as outlined above is the component of subjectivity that exists as a result of the test’s findings relying on the opinion(s) of an individual taster or tasters. Simply put, not everybody’s idea of hot is the same.
A more empirical implementation of the Scoville scale and its findings can be obtained through the application and use of high-performance liquid chromatography, or HPLC.¹¹ This method employs an entirely quantitative approach and measures the exact concentration of capsaicin (and other capsaicinoids) in a given specimen sample. The results of this method can then be converted to Scoville heat units through the application of a constant-value multiplier (16). By virtue of this methodology, the Scoville scale can be utilized with more empirical, accurate results than would be possible with the far more subjective organoleptic testing as its basis.¹¹
So, in terms of the Scoville scale and Scoville heat units, how hot are Trinidad Scorpion peppers? Hot. Incredibly hot. The Scoville scale, reflecting results as obtained by its most accurate testing methodology, HPLC, measured the Trinidad Moruga Scorpion at an average of 1,207,764¹ Scoville heat units at New Mexico State University’s Chili Pepper Institute in 2012, and an individual Trinidad Moruga Scorpion pepper was measured at over 2 million Scoville heat units (2,009,231, to be exact)!³⁻⁴ Finally, a separate 2011 laboratory test measured an individual Trinidad Scorpion Butch T pepper at 1,463,700 Scoville heat units.² So, how hot are Trinidad Scorpion peppers? Insanely hot. Millions of Scoville heat units can’t be wrong.
How Hot Are Trinidad Scorpion Peppers Compared to Other Hot Chili Peppers?
Trinidad Scorpion peppers are currently number three on the list of the world’s hottest chili peppers, behind Pepper X¹³ and the Carolina Reaper,¹⁴ which are one and two, respectively.¹⁻⁴ Below is a list of the eight hottest chilis in the world, along with their respective Scoville scale measurements, ranked according to heat, and starting with the very hottest.⁴
- Pepper X. 2,693,000 Scoville heat units (average).
- Carolina Reaper. 2,200,000 Scoville heat units (for an individual).
- Trinidad Scorpion (Moruga). 2,009,231 Scoville heat units (for an individual).
- 7 Pot Douglah. 1,853,936 Scoville heat units (for an individual).
- 7 Pot Primo. 1,469,000 Scoville heat units (for an individual).
- Trinidad Scorpion Butch T. 1,463,700 scoville heat units (for an individual).
- Naga Viper. 1,349,000 Scoville heat units (for an individual).
- Bhut Jolokia (Ghost Pepper). 1,041,427 Scoville heat units (for an individual).
Every pepper on the above list is insanely hot. Dangerously hot, actually. Growers and retailers of these peppers routinely attach health and safety warnings to potted plants and seed packaging in order to make consumers aware of the fact that the handling and/or ingestion of any of these peppers can pose extremely serious health risks.
Below, as a point of comparison, is a list of a few common types of pepper generally considered “hot.”¹²
- Habanero. 100,000 to 300,000 Scoville heat units.
- Tabasco. 30,000 to 50,000 Scoville heat units.
- Cayenne. 30,000 to 50,000 Scoville heat units.
- Jalapeño. 2,500 to 5,000 scoville heat units.
- Poblano. 1,000 to 2,000 Scoville heat units.
So, in the grand scheme of all things chili pepper, how hot are Trinidad Scorpion peppers? Practically, just about as hot as you can get.
Human Trials
So, how hot are Trinidad Scorpion peppers? Listen, we can talk science and biochemistry and dispersion dynamics and quantitative capsaicin analysis and more science and blah, blah, blah… or… I can stick one (or more) of these sumbitches in my pie hole, chew it up, swallow it, wait for it to reappear south of the border, and then tell you all about it. Whaddya think? Ok, you got it. Let me tell you what it’s like to eat one (or two-and-a-half) of these things.
Tentative steps. One early afternoon a few days prior to the publishing date of this article, I harvested four Trinidad Scorpion peppers from the potted specimen that grows in the bright sunlight on my deck. My intention was to pickle them, which I did. (You’re going to get my recipe for pickling chili peppers – not just Scorps, but any chili pepper – here in The RGG a bit later this month. I’m proud of myself. It’s an incredibly good recipe, made even more incredible by the fact that I’m not at all kitchen-savvy.) But before I pickled them, I sliced off approximately one quarter of one of the peppers I’d just picked, stuck it in my mouth, chewed it up, and swallowed it.
So, how hot was it? If I tell you that I had to strike a wooden kitchen match and stick the lit end in my mouth to cool things off, does that give you an idea?
Definitely hot. But interestingly, just before the heat took over (there was a split-second delay before it started coming on), the first thing that registered with me was the really great flavor that the Scorp had going for it. Sort of tangy and sweet at the same time. But, like I said, it didn’t take long for the heat to steal the show. The burn spread from my tongue, to my cheeks and the roof of my mouth, and all the way down my throat. My nose started running instantly. Over the course of the next few hours, that quarter pepper made its presence known at each stop along the gastrointestinal trail. It wasn’t agonizing, but the burn was there.
In the meantime, the three intact Scorpion peppers, and the remaining 75% percent of the fourth one, had all been immersed in their pickling jar and were chilling in the fridge.
Early the next morning, I opened the jar of pickled Scorps, fished the 75-percenter out, sliced another section off (about as big as the first one from the day before), and ate it.
Two things: 1) My pickling recipe was an excellent one. The first few milliseconds that the pepper spent in my mouth allowed me an analysis of the pepper’s new, embellished flavor. Damned good. But, I didn’t have long to enjoy that flavor because 2) The heat from this section of pepper was just as intense, and progressed just as quickly and in exactly the same fashion, as that of the pre-pickled section I’d sampled the day before. Hot! Hot! Hot!
Bolder testing measures taken. For most of the next day, the remaining 3-1/2 Trinidad Scorpion peppers, lurking in the fridge, waiting in their jar of homemade solvent, were on my mind. I knew I was going to eat a whole one, but was unsure of exactly what form the ingestion process would take. At this point, I didn’t yet have the balls to try to take one of these bad boys on mano a mano and just pop it, unmitigated, into my mouth. What to do? Hmmm…
Eureka! I ran out to the grocery store and came back with a couple of tubs of Philly cream cheese (onion and chive), and a package of sandwich wraps. I snagged a whole, juicy Scorp from the depths of its briny home, cut it into a few pieces, wrapped it up in cream cheese and round, flour-based flatness, pounded the whole thing down, and experienced the now familiar flavor-euphoria-followed-by-searing-pain rush. Wow! So, I just ate a whole Trinidad Scorpion pepper!
I needed to process my thoughts about this achievement.
While my mouth (and the rest of my head), esophagus, entrails, etc. burned with the heat of a thousand suns, I sat down on the living room sofa and realized that my triumph over this legendary gastric assailant was a hollow one. Even though I ate an entire Scorp, I did so aided by the buffering effects of the damned cream cheese and sandwich wrap. This really wasn’t a bigger deal than eating a quarter of an unadorned pepper like I did just the morning before. This was like kissing your sister. It wasn’t a conquest at all. More extreme measures, damn it, needed to be taken.
More extreme measures. Alright, sports fans, you know what’s coming…
I went to bed. But after a couple of hours of tossing and turning, I still couldn’t get the fact out of my head that I’d wussed out: I really did actually eat an entire TSP, but it was wrapped up in a bunch of insulation when I did it. So, to my way of thinking, it didn’t count.
Back to the fridge. The kitchen was dark, but the refrigerator light shone like a beacon when I opened ‘er up and grabbed the jar of the good stuff and opened that, too. 2-1/2 Trinidad Scorpions lolled in their juices, and I snagged the bigger of the two whole ones. Didn’t do much thinking just then. Nope. Just opened my trap, stuffed the Scorp in, and chewed it up.
A vision – a waking dream – of the Tyrrhenian Sea, and the Aeolian Islands rising from its cerulean depths… Stromboli, heaving its molten payload… and I was there. Swarthy fishermen on the shore turned from their nets, and gulls cried and wheeled in the sky above the waves. My mouth and throat were a runnel of magma: my upper GI’s very own Sciara del Fuoco. Even my teeth burned. At this point, the pain became a more domestic matter, and I was standing in my kitchen again. Holy shit, was this thing hot. Holy SHIT!!!
Maybe a half-hour later, maybe an hour (after the top half of my skull had reattached itself), I was back in bed with a few thoughts to close out the day. Well, you ate one, Johnny Boy. The right way. The MAN’S way. No diluting of that bodacious scorch for you. Proud of yourself? Happy now? Hell no. Never again, baby. Never again. One more of those and it would have been the ER for you, pal. Either that or the post office wall. Never again, and I mean it.
I wished for sleep as the burning ingot that was the Scorpion pepper made its way down my intestinal tract, and its susurrous, piquant promise was made to me in gurgling syntax: “You will see, my friend, that my exit will be just as dramatic as my entrance. This, I guarantee. Sleep well, knucklehead.”
Nope. Never again.
(Not until the next time.)
A Note of Caution
Growers and retailers of Trinidad Scorpion pepper plants and seeds attach severe, written warnings to their packaging when they sell these things. They do this for good reason. Eating one, or a part of one of these peppers could actually kill you. Consumption of this pepper can cause stroke, cardiac arrest, internal bleeding/hemorraging, and any number of other life-threatening conditions. Touching your eyes, nose, or mouth after handling them can cause severe burning and damage. I’m telling you, these things really are dangerous. Read and follow any and all grower/retailer warnings and/or directions. How hot are Trinidad Scorpion peppers? Hot enough to kill you. I’m serious.
Quick Care Guide: Growing Trinidad Scorpion Peppers in Containers
The Basics
Trinidad Scorpion pepper (Capsicum chinense). Plant family – Solanaceae (includes agricultural crop plants as potatoes and tomatoes, etc.). Height – up to 36″. Spread – 12″-18″. Light – full sun. Bloom color – white. Bloom size – small (less than 1/2″ in diameter). Bloom time – very early spring through fall in zone 5B/6A. Fruit color – bright red when ripe. Fruit size – up to an 2-3/4″ in length and 1-1/2″ in diameter. Foliage – tender perennial, well-branched with bright green leaves and stems. Root system – fibrous root system. Soil – slightly acidic (a pH level anywhere between 6.0 and 7.0 is good). Hardiness – tender perennials that will not survive freezing temperatures (Can be overwintered indoors). Growth rate – fast growth rate. Pollinators – self-pollinating, so they don’t need other pepper plants nearby to fruit. Visited by butterflies. Toxicity – non-toxic, but the fruits are potentially deadly if ingested, due to the extremely high capsaicin levels. Pest resistance – the fruits are avoided by all mammals. Foliage is edible and may be consumed by grazing mammals.
Pot size. Grow them in a pot that’s at least 12″ in diameter.
Water. Don’t let them dry out and wilt. Give them a good saturation a couple of times per week. Maybe even more in extremely hot and dry weather.
Fertilize. In the spring, I give mine a a solid dose (at the rate recommended by the fertilizer’s manufacturer) of an excellent, all-purpose organic granular food with a good percentage of nitrogen. If you’re planning on overwintering your own TSP plant indoors, prune it to about 8 or 9 inches in height and feed it at about 1/4 – 1/3 of the amount as the first feeding. Do this in the early fall before temperatures really start to drop.
Growing from seed. If you want to grow Trinidad Scorpion pepper plants from seed, you’ll want to start them indoors about 6-8 weeks before the last frost is predicted for your area. They need to be kept warm (80-85° F, or thereabouts), so you’ll probably need to place them on a heat mat. Keep them in a spot with bright, indirect sunlight, but don’t fry them for hours in direct sunlight. After the possibility of frost has passed, move them outside and gradually (over the course of about a week) introduce them to full sunlight. There you go.
Espoma Organic Plant-tone. I am a huge fan of Espoma’s line of organic fertilizers. Plant-tone is the one I use for the majority of the plants in my garden. It’s got an N-P-K ratio of 5-3-3 and is a great all-purpose organic fertilizer. It works perfectly for an incredibly wide variety of ornamental and vegetable plants. My Trinidad Scorpion pepper plant was fed this product, and its yield, so far, is absolutely amazing. How hot are Trinidad Scorpion peppers, you ask? Feed your own crop of Scorps Espoma Organic Plant-tone and you’ll get the full-on, mind-blowing, unadulterated answer. Again, this is the stuff that a huge number of my own plants eat. They love it, and it shows. You can order this product here, directly from Amazon, by clicking the #advertisement link.
Bibliography/For Further Reading
In order to get this article together and give you a reasonably solid answer to the question, “How hot are Trinidad Scorpion peppers?”, I had to do a little research. Below is this article’s bibliography (which also doubles as an excellent “For Further Reading” list for anyone who wants to know more about TSPs and/or related subject matter). It’s the list of cited works that assisted me in getting the article written. As always, each entry is listed in link form, so you can click on any of one them to give it a read.
- “Trinidad Moruga scorpion”. Wikipedia, pp. 1-2.
- “Trinidad Scorpion Butch T pepper”. Wikipedia, pp. 1-2.
- “What Are Trinidad Scorpion Peppers?”. Sonoran Spice Company Blog, May 23, 2024, pp. 1-8.
- “Top 10 Hottest Peppers”. PEPPERHEAD.com, pp. 1-31.
- “Capsaicin”. Wikipedia, pp. 1-18.
- B. Hayes. “How Do You Measure the ‘Heat’ of a Pepper?”. National Institute of Standards and Technology, June 23, 2022, updated June 27, 2022, pp. 1-3.
- Fattori V, Hohmann MS, Rossaneis AC, Pinho-Ribeiro FA, Verri WA. Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses. Molecules. 2016 Jun 28;21(7):844. doi: 10.3390/molecules21070844. PMID: 27367653; PMCID: PMC6273101.
- Xiang Q, Tang X, Cui S, Zhang Q, Liu X, Zhao J, Zhang H, Mao B, Chen W. Capsaicin, the Spicy Ingredient of Chili Peppers: Effects on Gastrointestinal Tract and Composition of Gut Microbiota at Various Dosages. Foods. 2022 Feb 25;11(5):686. doi: 10.3390/foods11050686. PMID: 35267319; PMCID: PMC8909049.
- The Editors of Encyclopaedia Britannica. “Capsaicin”. Britannica.com, pp. 1-3.
- “TRPV1”. Wikipedia, pp. 1-22.
- “Scoville scale”. Wikipedia, pp. 1-8.
- “Hot Pepper Heat Scale”. Bonnie Plants Blog, pp. 1-6.
- “Pepper X”. Wikipedia, pp. 1-2.
- “Carolina Reaper”. Wikipedia, pp.1-4.
Sayonara
How hot are Trinidad Scorpion peppers? Hopefully, you’ve got a pretty good idea by now. If my own agonizing experience of tangling with these things hasn’t cinched for you the fact that eating one will leave you questioning your existence, maybe the science I’ve referenced in this article will. I really hope you’ll take these peppers – and what you’ve read about them here – very, very seriously. A Trinidad Scorpion pepper is literally a biological incendiary device, and there’s a legitimate chance that taking one head-on could end really, really badly for you.
Thanks for sticking around to the end. As always, my dear readers and subscribers, I’m grateful for your kind interest and readership.
Cheers, and Happy Gardening!
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Wow! I’m not even sure what to say! The name alone would have been enough for me to steer clear. You’re quite the dare devil, John. I ate a fistful of Tums after reading about your experience!!!
Actually, Tina, I’m quite the idiot. These things kicked my ass. I can’t believe how hot they are. You’re smart to steer clear of them. They’re the plant world’s version of dynamite! Thanks for giving this one a read, Tina – I really appreciate it!
Not for me …. Sounds devilish…🔥🔥🔥
Great article, now I know not to try them 😂😂
Wise decision, Roxxy! These things are BRUTAL!!! Thanks for reading the article. I’m glad you liked it, and I’m glad you got a good heads-up on these things. If you don’t like hot stuff, avoid these guys like the plague! Thanks again!
Yikes! Just reading about your experience was enough for me! It was very interesting learning about scorpion peppers. Now I know to avoid them in the produce market.
Thanks for reading the article, Kevin. Staying away from these things is a smart decision. They can definitely rock your world. Just touching them can cause serious burning. Stick with bell peppers and you’ll do alright. Thanks again!
Definitely a daredevil moment! A John Noakes moment (your UK readers will get that ref).
Thank you for reading it, Sam. And you’re right – it was a daredevil moment. I definitely wasn’t using much common sense when I ate that thing. I’m flattered by the comparison to John Noakes – he was a remarkable man, and quite the risk taker! (I hope RGG readers living outside the UK will take a moment to research Mr. Noakes.) In any case, I’m honored by the comparison, Sam. Thank you again!
You are braver than I am. Thanks for the blow by blow re-telling of your experience.
Thanks for reading it, Rick. I felt I had to relate my experience in order to spare others from the same painful fate. Even though I’ve now got only a few taste receptor cells remaining in my mouth, I still have even fewer brain cells. There’s no doubt that these peppers are dangerously hot. A smarter guy would have found a less masochistic way of getting that point across. Thanks again, Rick!
I grow/pickle tam jalapeño peppers if that tells you anything. Next you need to go get your tongue pierced.
Or a frontal lobotomy. I freely admit that I’m an idiot. Your jalapeños, however, sound incredibly delicious! Thanks for reading it, Everly!