Capsicum chinense 'Trinidad Scorpion'
vegetableTrinidad 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.
Sun
full sun
Water
Every 3 days
Harvest
~120 days
Difficulty
hard
Lifecycle
annual
One season, then done
Spacing
18-24 in in row, 24-30 in between rows
Planting Depth
Same depth as nursery cell
Soil pH
6.0-6.8
Soil Type
Rich, well-draining
Hardiness Zones
Zones 7 – 11
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Light feed at transplant; side-dress at first flower
Fertilizer
Balanced 5-10-10 or fish emulsion; avoid heavy nitrogen
Start seeds indoors 8 to 12 weeks before the last frost in soil warmed to 80 to 90F; superhots germinate slowly (21 to 28 days). Transplant only when night temperatures stay above 60F. Set 18 to 24 in apart in full sun on warm well-drained soil; long-season superhots need 100 to 120 days from transplant to ripe pods. Black plastic mulch is strongly recommended in zones below 9.
Start seeds indoors
Jan 21
Transplant outdoors
Apr 29
Projected first harvest
Aug 27
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Encourage ladybugs, blast with water, and avoid heavy nitrogen
Hand-pick large green caterpillars at dusk
Steady moisture and adequate calcium; mulch deeply
Avoid overhead watering, rotate for 3 years, and remove infected leaves
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.
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.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.