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PROPĆSITO
ĀæQUĆ ES?
The bright red Trinidad Moruga Scorpion chile is one the hottest chiles in the world, at a whopping 1.2M SHU! Yet, with all of that heat, there is also a big flavor.
EXPERIENCIA
Bright red, and fiercely potent, the flavor, in all of that heat, is extremely rose-to-geranium floral. They start out a bit sweet, and floral, then the heat just comes in like a tsunami.
GEOGRAFĆA CULINARIA
The Scorpion chile is believed to have originated in Trinidad, where it has been studied since the mid 1990ās. The chile peppers thrive in warm to hot climates and are at their most intense heat when the plant is stressed.
Add at the end of the cooking process. It will adapt to fats, and intensify. Eat leftovers, after the powder has worked its way into your foods, at your own risk!
USOS TRADICIONALES
- Hot sauces
- Chili Oil
- Saheena
- Scorpion Chile Beef
IMPROVISATIONAL āRIFFSā
- Flourless chocolate cake with a scorpion sugar-salt topping;
- Tandor-ayeeee! naan-bread chicken tandoor tacos;
- Blueberry-Maple Stinger - A rye cocktail with muddled blueberry, maple syrup, and a hint of scorpion chile powder on the sugar-rimmed glasses;
- Scorpion shrimp - A small cast-iron pan with sautƩed shrimp sprinkled, on finish with scorpion chile powder.
LA HISTORIA
These peppers were developed by Wahid Ogeer, a chile pepper breeder inĀ Moruga, Trinidad and Tobago.
ADVERTENCIA SANITARIA
This powder can become airborne easily. Keep in a secure, airtight container. When cooking with it,Ā wear gloves, eyewear, and masks, even when youāve added it to foods. At outset, it can cause burning and numbness to mucus membranes. A mild salt-water rinse 4-6%, and a saline nose spray, can help reduce the pain, and wash out the essential oils from affected areas.
When serving to guests, even if you think that theyāre highly tolerant of pungency, LESS IS MORE.
Ā
ALIAS
- English: Scorpion pepper (powder)
- Spanish: Chile escorpiĆ³n (en polvo)
- French: Piment scorpion (en poudre)
- Portuguese: Pimenta escorpiĆ£o (em pĆ³)
- Italian: Peperoncino scorpione (in polvere)
- German: Skorpion-Chili (Pulver)
- Dutch: Schorpioenpeper (poeder)
- Swedish: Skorpionchili (pulver)
- Norwegian: Skorpionchili (pulver)
- Danish: Skorpionchili (pulver)
- Finnish: Skorpionichili (jauhe)
- Polish: Papryczka skorpion (w proszku)
- Czech: Scorpion chilli (prĆ”Å”ek)
- Slovak: Scorpion chilli (prĆ”Å”ok)
- Hungarian: SkorpiĆ³ chili (por)
- Romanian: Ardei iute scorpion (pudrÄ)
- Bulgarian: Š”ŠŗŠ¾ŃŠæŠøŠ¾Š½ŃŠŗŠø Š»ŃŃ ŠæŠøŠæŠµŃ (Š½Š° ŠæŃŠ°Ń )
- Greek: Ī Ī¹ĻĪµĻĪ¹Ī¬ scorpion (ĻĪµ ĻĪŗĻĪ½Ī·)
- Russian: ŠŠµŃŠµŃ ŃŠøŠ»Šø Ā«Š”ŠŗŠ¾ŃŠæŠøŠ¾Š½Ā» (ŠæŠ¾ŃŠ¾ŃŠ¾Šŗ)
- Ukrainian: ŠŠµŃŠµŃŃ ŃŠøŠ»Ń Ā«Š”ŠŗŠ¾ŃŠæŃŠ¾Š½Ā» (ŠæŠ¾ŃŠ¾ŃŠ¾Šŗ)
- Serbian / Croatian / Bosnian: Scorpion Äili (u prahu)
- Slovenian: Scorpion Äili (v prahu)
- Turkish: Akrep biberi (toz)
- Arabic: ŁŁŁŁ Ų§ŁŲ¹ŁŲ±ŲØ (ŲØŁŲÆŲ±Ų©)
- Hebrew: פ××¤× ×¢×§×Ø× (××ק×)
- Persian (Farsi): Ł¾ŁŲÆŲ± ŁŁŁŁ Ų¹ŁŲ±ŲØ
- Hindi: ą¤øą„ą¤ą„ą¤°ą„ą¤Ŗą¤æą¤Æą¤Ø ą¤®ą¤æą¤°ą„ą¤ ą¤Ŗą¤¾ą¤ą¤”ą¤°
- Urdu: Ų§Ų³Ś©Ų§Ų±Ł¾ŪŁ Ł Ų±Ś Ł¾Ų§Ų¤ŚŲ±
- Bengali: ą¦øą§ą¦ą¦°ą¦Ŗą¦æą¦Æą¦¼ą¦Ø ą¦®ą¦°ą¦æą¦ ą¦ą§ą¦ą¦”ą¦¼ą§
- Tamil: ą®øąÆą®ą®¾ą®°ąÆą®Ŗą®æą®Æą®©ąÆ ą®®ą®æą®³ą®ą®¾ą®ÆąÆ ą®ŖąÆą®ą®æ
- Thai: ąøąøąøąø£ąø“ąøąøŖąøąøąø£ą¹ą¹ąøąøµąø¢ąø
- Vietnamese: Bį»t į»t scorpion
- Indonesian: Bubuk cabai scorpion
- Malay: Serbuk cili scorpion
- Chinese (Simplified): čåč¾£ę¤ē²
- Chinese (Traditional): č åč¾£ę¤ē²
- Japanese: ć¹ć³ć¼ććŖć³ććŖćć¦ćć¼
- Korean: ģ¤ģ½ķ¼ģØ ź³ ģ¶ź°ė£Ø
- Swahili: Unga wa pilipili scorpion
- Amharic: įµį®įįį®į įŗį įįį°į
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