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[Extreme SHU] [C. Chinense] Caramel-colored bumpy scorpion-tailed pods, finely ground.
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Trinidad Moruga Scorpion Caramel Powder is obtained by grinding the caramel-colored variant of the Scorpion, with its sweet, spiced profile.
source plant, of the species Capsicum chinense, produces caramel-colored pods with a bumpy surface and characteristic stinger-like tip.
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 amber color and sweet notes, 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 Caramel Powder has an extreme heat level with sweet notes: use it in minimal pinches for amber hot sauces or original marinades.
it concentrates high doses of capsaicin, responsible for its record heat, along with good amounts of vitamin A and antioxidants.