Product Description
PURPOSE
WHAT IS IT?
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.
EXPERIENCE
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.
CULINARY GEOGRAPHY
The Scorpion chile is believed to have originated in Trinidad, where it has been studied since the mid 1990’s. 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!
TRADITIONAL USES
- Hot sauces
- Chili Oil
- Saheena
- Scorpion Chile Beef
IMPROVISATIONAL ‘RIFFS’
- 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 sautéed shrimp sprinkled, on finish with scorpion chile powder.
THE BACKSTORY
These peppers were developed by Wahid Ogeer, a chile pepper breeder in Moruga, Trinidad and Tobago.
HEALTH WARNING
This powder can become airborne easily. Keep in a secure, airtight container. When cooking with it, wear gloves, eyewear, and masks, even when you’ve 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 they’re highly tolerant of pungency, LESS IS MORE.
AKA
- English: Scorpion pepper (powder)
- Spanish: Chile escorpión (en polvo)
- French: Piment scorpion (en poudre)
- Portuguese: Pimenta escorpião (em pó)
- 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 (prášek)
- Slovak: Scorpion chilli (prášok)
- Hungarian: Skorpió chili (por)
- Romanian: Ardei iute scorpion (pudră)
- Bulgarian: Скорпионски лют пипер (на прах)
- Greek: Πιπεριά scorpion (σε σκόνη)
- Russian: Перец чили «Скорпион» (порошок)
- Ukrainian: Перець чилі «Скорпіон» (порошок)
- Serbian / Croatian / Bosnian: Scorpion čili (u prahu)
- Slovenian: Scorpion čili (v prahu)
- Turkish: Akrep biberi (toz)
- Arabic: فلفل العقرب (بودرة)
- Hebrew: פלפל עקרב (אבקה)
- Persian (Farsi): پودر فلفل عقرب
- Hindi: स्कॉर्पियन मिर्च पाउडर
- Urdu: اسکارپین مرچ پاؤڈر
- Bengali: স্করপিয়ন মরিচ গুঁড়ো
- Tamil: ஸ்கார்பியன் மிளகாய் பொடி
- Thai: ผงพริกสกอร์เปียน
- Vietnamese: Bột ớt scorpion
- Indonesian: Bubuk cabai scorpion
- Malay: Serbuk cili scorpion
- Chinese (Simplified): 蝎子辣椒粉
- Chinese (Traditional): 蠍子辣椒粉
- Japanese: スコーピオンチリパウダー
- Korean: 스콜피온 고추가루
- Swahili: Unga wa pilipili scorpion
- Amharic: ስኮርፒዮን ቺሊ ፓውደር
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