Trinidad Scorpion Pepper

Capsicum chinense 'Trinidad Scorpion'

vegetable

Trinidad Scorpion is a Capsicum chinense superhot at 1.2 to 1.5 million Scoville units, with the distinctive scorpion-tail point at the bottom of each wrinkled red pod. The flavor behind the wall of heat is fruity and floral; the heat itself is slow-building and lingering. One pod can flavor a large pot of chili. Always wear gloves.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Basil — Repels aphids and may improve pepper flavor
• Marigolds — Suppress nematodes
• Carrots — Use different root depths
• Onions — Sulfur compounds discourage aphids

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Aphids →

  Encourage ladybugs, blast with water, and avoid heavy nitrogen

• Pepper hornworm →

  Hand-pick large green caterpillars at dusk

• Blossom end rot →

  Steady moisture and adequate calcium; mulch deeply

• Bacterial spot →

  Avoid overhead watering, rotate for 3 years, and remove infected leaves

🌾 Harvest & storage

Trinidad Scorpion ripens 100 to 120 days from transplant. Always wear nitrile gloves and avoid touching your face during picking and processing; the capsaicin oils penetrate skin and linger. Pick when pods turn full red and the surface wrinkles deepen. Dry red pods at 135F for 24 hours to make a stable powder, or freeze whole pods. Even small amounts (1 percent in a recipe) deliver intense heat.

🥗 Nutrition & benefits

About 40 calories per 100 g fresh with extreme capsaicin content. Use sparingly; consumption of superhot peppers can cause headaches and stomach distress in sensitive individuals. The heat compound capsaicin has been studied for metabolism, cardiovascular function, and topical pain relief in carefully dosed pharmaceutical preparations.