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[Record SHU] [C. Chinense] Bumpy red scorpion-tailed pods, finely ground.
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Trinidad Moruga Scorpion Powder is obtained by finely grinding the bright red fruits of one of the hottest varieties in the world, native to Trinidad.
source plant, of the species Capsicum chinense, produces roundish pods with a bumpy surface and a characteristic stinger-like tip resembling a scorpion's tail.
powder comes from fruits grown from seeds sown between February and March in a seedbed at 24-28°C, dried and ground after the autumn harvest.
slow, low-temperature drying preserves the bright color and fruity aroma, followed by fine grinding that removes the coarser seed fragments.
it should be stored in an airtight container away from light and moisture, and dosed with extreme caution: a few pinches are enough to season an entire dish.
when handling it, gloves and a mask should be worn, as the concentrated powder can irritate skin, eyes and airways even from a distance.
Trinidad Moruga Scorpion Powder has a record heat level, among the highest ever measured: use it in minimal pinches for extreme hot sauces or as a challenge for the boldest.
it concentrates high doses of capsaicin, responsible for its record heat, along with good amounts of vitamin A and antioxidants.