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Dried Trinidad Moruga Scorpion Chocolate Pepper
New product
[Capsicum chinense] Dried Trinidad Moruga Scorpion Chocolate pepper, dark brown variant, extremely hot.
100 Items
More info
- Dried Trinidad Moruga Scorpion Chocolate Pepper
- The Trinidad Moruga Scorpion Chocolate Plant
- How to Sow Trinidad Moruga Scorpion Chocolate
- How to Grow Trinidad Moruga Scorpion Chocolate
- Heat Level and Care Tips for Trinidad Moruga Scorpion Chocolate
- Diseases and Pests of Trinidad Moruga Scorpion Chocolate
- Properties and Uses of Trinidad Moruga Scorpion Chocolate
- Nutritional Values of Trinidad Moruga Scorpion Chocolate (per 100 g)
Dried Trinidad Moruga Scorpion Chocolate Pepper
Dried Trinidad Moruga Scorpion Chocolate Pepper is the dried version of the dark brown variant of the Trinidad Moruga Scorpion, belonging to the species Capsicum chinense, native to the Moruga district of Trinidad and Tobago. Its dark chocolate-brown ripe color sets it apart from the classic red variety, with extreme heat averaging around 1,200,000 Scoville Heat Units.
The Trinidad Moruga Scorpion Chocolate Plant
The plant is robust and well-branched, with thick stems able to support heavy fruit loads and dense dark green leaves. The fruits, with their characteristic wrinkled, bumpy shape and small stinger-like tail, turn from green to an intense dark brown, similar to dark chocolate, at full ripeness.
How to Sow Trinidad Moruga Scorpion Chocolate
Sow in a heated seedbed between February and March, keeping temperatures constant at 25-28°C: Capsicum chinense germination is slow, often 3-4 weeks.
How to Grow Trinidad Moruga Scorpion Chocolate
Transplant from May, once night temperatures stay stably above 15°C. It prefers full sun, rich well-drained soil, regular watering and supportive fertilization throughout the season.
Heat Level and Care Tips for Trinidad Moruga Scorpion Chocolate
The capsaicin content is extremely high: always handle with disposable gloves, avoiding any contact with eyes and mucous membranes. During drying, keep the product away from direct drafts and excessive heat sources.
Diseases and Pests of Trinidad Moruga Scorpion Chocolate
Like other Capsicum chinense, it can be affected by aphids, spider mites and whitefly, especially under protected cultivation with poor ventilation.
Properties and Uses of Trinidad Moruga Scorpion Chocolate
Capsaicin, responsible for the heat, has thermogenic properties and boosts metabolism. Dried Trinidad Moruga Scorpion Chocolate pepper, with a fruity flavor and earthy, smoky notes typical of brown varieties, is used as powder, sauces or concentrated extracts, always in minimal doses.
Nutritional Values of Trinidad Moruga Scorpion Chocolate (per 100 g)
- Calories: 40 kcal
- Protein: 1.9 g
- Fat: 0.4 g
- Carbohydrates: 8.8 g
- Fibre: 1.5 g
- Vitamin C: 144 mg
- Potassium: 322 mg