Trinidad Scorpion Pepper

[nancylebov]

Having heard that the Trinidad Scorpion is officially the world's hottest pepper[1], I decided to get some.

I've tasted a few grains. It's very hot, no other flavors apparent[2], hits immediately and then faces, and is surprisingly smooth. I think it will be very nice with pork.[3]

Anyone else tried cooking with it? What do you think?

[1] I give it six months of being at the top. Then we'll either hear about another variety and/or the results of growing techniques to maximize heat.

[2] Unlike the Ghost Pepper, which has a very pleasant fruit(?) flavor in addition to the heat. Anyone who wants to tell me about peppers notable for complexity more than heat is welcome to do so.

[3] I'm looking for somewhat painful fun eating, not an initiatory experience. This can be achieved, even with very hot peppers, by being moderate about the quantity.

Comments

[green_knight]

I like Scotch Bonnets for their fruity flavour. They are also exceedingly HOT - I chop them into milimeter-sized cubes and use 5-6 for a stirfry portion - but they have a taste, unlike so many others I have tried.

If I ever come across a Trinidad Scorpion, I shall try it.

Very, very carefully.

[Ed.: having now seen the picture, I wouldn't be surprised if they're related.]