FARM Hottest peper in the world? Move over Bhot Jolokia...

BadMedicine

BadMedicine

Would *I* Lie???
So I heard about this pepper on NPR today (They were talking about the siracha plant shut down in cali over the fumes causing irritation in neighboring 'hoods.

Anyways, get to talking about this hottest pepper i nthe world, and I thought I knew for sure it as the Bhot Jolokia.. which it was according to guiness records in 2007.. but in 2012 the Trinidad Scorpion (Butch T variation) pepper took over... Ouch! Anyways, NPR didn't talk about it much so I had to wiki it... hot day, up to 1.5million scoville.


Fair use applies:

http://en.wikipedia.org/wiki/Trinidad_Scorpion_Butch_T_pepper

Trinidad Scorpion Butch T pepper
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Trinidad Scorpion Butch T
Pots of Butch T Scorpion Peppers
Heat Exceptionally hot
Scoville scale 500,000-1,463,700
Sprouts

Butch T Scorpion pepper is a chili pepper that was formerly the most piquant pepper. It has been since replaced by the Trinidad Moruga Scorpion as the world's hottest pepper, from Trinidad and Tobago.[1] The pepper is a Capsicum chinense cultivar, derived from the Trinidad Scorpion, which is indigenous to Trinidad and Tobago.[2] It is named after Butch Taylor, the owner of Zydeco farms in Woodville/Crosby Mississippi & hot sauce company who is responsible for propagating the pepper's seeds.[3] The "scorpion" peppers are referred to as such because the pointed end of the pepper is said to resemble a scorpion's stinger.
World record

The Trinidad Scorpion Butch T variety pepper was for a short amount of time ranked as the most pungent ("hot") pepper in the world, according to Guinness World Records in 2011.[4][5] A laboratory test conducted in March 2011 measured a specimen of Scorpions at 1,463,700 Scoville heat units, officially ranking it the hottest pepper in the world at that time.[6] The pungency of a species of chili pepper can vary by up to a factor of 10 depending on the conditions under which the specimen grew. The secret to the heat, according to the creators, is fertilizing the soil with liquid runoff of a worm farm. According to the New Mexico State University's Chile Pepper Institute (the only international, non-profit scientific organization devoted to education and research related to Capsicum or chile peppers), the distinction of world's most piquant pepper currently belongs to the Trinidad Moruga Scorpion.[7]

The Scorpions are so hot that, in order to cook with it, the pepper's cultivators have to wear chemical masks and body suits, and reported feelings of numbness in their hands for more than two days afterwards. [8]
References

Jump up ^ "International Business Times" Retrieved February 19, 2013
Jump up ^ "ABC News" Retrieved February 19, 2013
Jump up ^ "New Record Broken Again!" Retrieved April 14, 2011
Jump up ^ "Hottest chili" at Guinness World Records retrieved May 26, 2012,
Jump up ^ "Guinness World Records" Retrieved February 19, 2013
Jump up ^ "Aussies grow world's hottest chilli" Retrieved April 14, 2011
Jump up ^ "Chile Pepper Institute" Retrieved February 19, 2013
Jump up ^ "Hottest Peppers In The World" Retrieved May 16, 2013

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v
t
e

Capsicum cultivars
C. annuum var. annuum

Aleppo · Anaheim · Ancho · Banana pepper · Bell pepper · Bird's eye · Cascabel · Cayenne · Chilaca · Chungyang Red Pepper · Cubanelle · De árbol · Dundicut · Facing heaven · Fresno · Guajillo · Hungarian wax · Italian sweet · Jalapeño · Medusa · Mulato · New Mexico (Anaheim) · Pasilla · Peperoncini · Peter · Pimento · Poblano · Santa Fe Grande
· Serrano · Shishito
C. annuum var. glabriusculum
Piquín · Wild Chiltepin
C. chinense

· Adjuma · Ají dulce · Datil · Fatalii · Habanero · Hainan Yellow Lantern Chili · Madame Jeanette · Naga Jolokia · Red Savina Habanero · Scotch bonnet
· Trinidad Moruga Scorpion · Trinidad Scorpion Butch T
C. frutescens

African bird's eye · Siling labuyo
· Malagueta · Tabasco
C. baccatum

Ají · Bishop's Crown
· Lemon Drop · Piquanté
C. pubescens
Rocoto Pepper
 
Kook

Kook

A 'maker', not a 'taker'!
No thanks. That little pepper would turn my entire alimentary canal into a flesh lined bazooka. I'll stick with Tabasco.
 
bw

bw

Fringe Ranger
BadMedicine said:
The Scorpions are so hot that, in order to cook with it, the pepper's cultivators have to wear chemical masks and body suits, and reported feelings of numbness in their hands for more than two days afterwards.
Click to expand...

Some people eat to show how tough they are, instead of for enjoyment.
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
Not to worry Kook. There'd be no flesh left. Your rectum would look like a Walker's without a doubt...
 
Rastech

Rastech

Veteran Member
bw said:
Some people eat to show how tough they are, instead of for enjoyment.
Click to expand...

As with everything, it's what you do with it that counts.

I used to go to one of the superb curry houses in Bristol (UK) very regularly, and one night had the wrong order delivered to my table (can't remember what I ordered now, but it looked the same). Well, it was absolutely delicious, and I was about 2/3rds the way though it and the waiter rushed over and with profuse apologies grabbed the plate, and I promptly grabbed it back and asked what he was doing. He said it was the wrong order, still apologising, then stopped and said "You LIKE it?" to which I said "You bet, it's fantastic!"

He said it was one they only did to special order, and they had to know that people had a very good chance of enjoying it, before they would cook it for them, it was called a Phahl (or Faal, or something like that), and if I wanted one again it would be no problem. I hadn't even heard of Ghost peppers at that point, but that's what it was made with.

In general you are right and it's a "How hot can you stand" waste of a really good ingredient, to the point there are many bottles of Ghost pepper sauces that are positively disgusting (along with being chronically overpriced), and the makers only seem to care about the rankings on the incendiary scale. But a good hot curry can add wonderful flavours, contrasts, and character, if it is cooked correctly.

I love curry (a British invention believe it or not, and we even export huge amounts of curry to India) in the full spectrum from a very mild Indonesian (primarily concerned with extracting and enhancing the flavours of the ingredients, along with the very large number of side dishes that go with it, a Dutch friend and his wife are superb at these, and a standard meal runs from 8pm to about 3am in the morning), through to a well made Phahl. I also used to work with a guy that had been stationed in the Far East with the RAF for years, and had learned how to make custom curry powders while there, and he was very good at recommending the best places to get great curries (how I ended up at the restaurant where I first tried a Phahl). Some of his special curry powders, had literally 100's of ingredients, and were an outstanding experience to cook with.

Most places that offer a Phahl, are extremely disappointing to experience, sad to say, being only concerned with the incendiary scale rather than an enjoyable culinary experience.

For an insight into heat with flavour, and a sauce that is truly delicious, if you can, get hold of a bottle of West Indian Hot Pepper Sauce (I have had if from different companies in the past, but the present ones round here seem to have an Encona label on them), and enjoy a treat. When I haven't run out, it goes on sausages, cheese sandwiches, into stews, and pretty much anything else. My mouth is watering even now at the thought of the flavour. *grins*

"Explore the taste of the Caribbean with Encona West Indian Original Hot Pepper Sauce. Made to the same, classic recipe for over 40 years, using only the very best Scotch Bonnet and Habanero peppers blended with traditional island spices. The result is a deliciously fiery and fruity flavour for a true taste of the tropics."

http://www.tasteexplorers.co.uk/product/5/Encona-West-Indian-Original-Hot-Pepper-Sauce.htm

It seems I have been using this since it first appeared on the market. Now don't go too overboard on this stuff, and I am a bit wary of even mentioning it, because if you Americans do use too much of it, there won't be any left for me, and we can't be having that, can we. ;)

PS. If you are worried about having something that may be too hot for you to eat, don't try and use beer or milk to cool it down. If out for a meal with apprentice curry eaters, I take sugar cubes along, and if they can't cope, giving them one of those will kill the heat almost immediately. It's not a bad idea to have some chocolates to finish off the meal with either (as sweets have a religious significance to Hindu's, I'll usually take a box of something like Ferrero Rocher to share with the restaurant staff at the end of the meal anyway - which usually ensures first class service on my next visit, as they know their dedication and expertise is appreciated).

Dried chili peppers can be very aggressive on the gut as well, a good chef told me to use fresh to avoid that and if you want to preserve them without upsetting your digestive track, pickle them or preserve them in oils like olive oil, which avoids over concentration as well as preserving flavour (plus the pickling vinegar and the oil become useful cooking ingredients).
 
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kyrsyan

kyrsyan

Has No Life - Lives on TB
I grew ghost peppers this year with great success. I've got one good jam recipe that I've done so far. I loved the flavor but the peppers just about killed my stomach. Sad because my mouth loved the flavor. So I'm going to work on the recipe to have the flavor just not the actual peppers.

I saw the information on the Scorpion a few months ago though. If I find a plant/seeds I may grow them for self defense purposes. But since ghost peppers can make my fingers sting through two layers of thick industrial gloves I would be excessively cautious with Scorpions.
 
tnphil

tnphil

Don't screw with an engineer
My neighbor went to India and asked if he could bring me anything back - I told him jolokia seeds. He brought me a small pack of those, and a small pack of scorpion seeds as well. They're doing well in the greenhouse, so hopefully I'll get a chance to cook with them next year.
 
Rattlehead

Rattlehead

did someone say BBQ?
Good God Rastech... you've got me so hungry now! I *love* curries of all kinds. You've helped me decide what dinner is going to be Saturday night :)
 
bw

bw

Fringe Ranger
tnphil said:
My neighbor went to India and asked if he could bring me anything back - I told him jolokia seeds. He brought me a small pack of those, and a small pack of scorpion seeds as well.
Click to expand...

Wouldn't think customs would let stuff like that through. Perhaps he neglected to declare them.
 
B

BREWER

Veteran Member
Posted for fair use and discussion.
http://thepepperseed.com/peppers/trinidad-scorpion-moruga-the-worlds-hottest-chilli-pepper/

Trinidad Scorpion Moruga – The World’s Hottest Chili Pepper
Posted on February 7, 2012 by pepperseed

SAMSUNG
Ever since the ghost pepper took the crown for the world’s hottest pepper in 2007 in seems the race for the new hottest pepper has accelerated. That said meet the Trinidad Scorpion Moruga Blend (or is it Morouga?). According to the photo being circulated Jim Duffy of Refining Fire Chiles the pepper(s) Jim had tested came in at over 2 million scoville units. If true that would crush the previous record of 1,463,700 set by the Butch T Trinidad Scorpion pepper. Prior to the Butch T the Naga Viper had the record for very short period of time and was measured at 1,382,118 scoville heat units.

Moruga Scorpion Pepper Results
At 2,009,231 the Moruga is a screamer for sure but what I find interesting is the highs and lows reported on the chart. The bhut jolokia actually beat out the 7 pot and Trinidad scorpion peppers on the high end. The record setting Moruga pepper is on the low end of the heat scale on the low end of measurement. The chocolate 7 pot took 2nd and in this test had the highest score on the low end of the range. Perhaps that signifies a more consistent heat level with that type of pepper.

Trinidad Scorpion Morogu Blend
While Jim may take credit for this grow and for the getting it recorded as the hottest pepper in the world I did some digging to see if I could find who/how and where this pepper started growing in the united states. I was pleasantly surprised, it looks like Christopher Phillips, aka cmpman1974 was the first to acquire the seeds and start spreading them to the pepper community. According to Chris “I got them originally in early 2007. Sent seeds across the world in 2008. They’ve been grown in a lot of countries now. :) It’s a definitely landrace in Trinidad as told to me by my original source. I have no doubt it’s stable.” Not only does Chris take some of best pepper pictures on earth he’s also a very generous guy. A nice section of my garden this year is dedicated to yellow bhut jolokia seeds Chris sent me a few months ago:-) Thanks for all you do for the pepper community Chris!

(Jim Duffy later confirmed that his seeds were given to him by a source that received them from Chris)

Here’s a classic moruga pepper taste test video from the The Hippy Seed Company:

This guy does a nice job with his review too: Trinidad Scorpion Morouga Blend Homegrown Pod Test

Another good review (some foul language)

Another good one, Buddah vs the Moruga Scorpion

McDermotts vs Trinidad Scorpion Morouga

Recommended by Jim Duffy

If you would like to read more or discuss the morouga blend pepper check these out…

- New World Record??? We Shall See
- Moruga Scorpion New Worlds Hottest Pepper
- Is this a TS Morouga? (a little older but stop by and give Chris props for spreading the seeds!)
- New Record Holder, the Moruga Scorpion Pepper
- The Moruga Scorpion, The New Heat Champ?
- Moruga Scorpion – Hits 2 Million Scoville Units
- Moruga Scorpion – The Hottest Chili Pepper in the World
- It’s official : De nieuwe kampioen is er !!!!!!!!!!!!!
- Moruga Scorpion e il nuovo record di piccantezza?
- Introducing the Jimmy D Moruga Scorpion, the World’s Hottest Pepper
- New Worlds Hottest Chilli – Again
- What is a Moruga Scorpion
- Trinidad Scorpion “Morouga Blend” (C. Chinense) (awesome pictures)
- 2 Million scoville – Moruga Scorpion
- Moruga Scorpion is the World’s Hottest Chile Pepper?
- Alweer een nieuwe heetste peper
- A Few Minutes With Jim Duffy….. (an interview from 2011 where Jim talks about the moruga tests)
- The 2M TSMB: Interpreting the results
- February 2012 Poll: Do you think a new chile pepper will ever replace the Moruga Scorpion as the hottest?
- Brain Strain vs TS morouga
- The Results – Moruga Scorpion – Is it the new Hottest Chilli Pepper?
- The Facts Behind the Moruga Scorpion and the Chile Pepper Institute Super-Hot Study: A Talk With Jim Duffy
- 2 Million Scovilles

Looking for Moruga pepper seeds? I would recommend…

- Refining Fire Chiles
- The Hippy Seed Company
- Old Barn Nursery (they have dried pods too!)

You can also try the Pepper Search Engine.

=============================================
Get'em while their HOT...

http://thehippyseedcompany.com/product/butch-t-scorpion/

http://www.localharvest.org/moruga-scorpion-pepper-10-seeds-99-C18499

http://www.chillipepperpete.com/chi...low-trinidad-scorpion-moruga-world's-hottest-

http://www.chillipepperpete.com/Adult-extreme-heat-extract-6.4m-12m-scovilles-shu

http://www.pepperjoe.com/shoppingcart/html/pepper.html

http://www.ebay.com/sch/i.html?_nkw=trinidad+moruga+scorpion+peppers

http://www.ebay.com/itm/Scorpion-Ch...759?pt=LH_DefaultDomain_0&hash=item1e7cfeced7

http://www.amazon.com/Trinidad-Moru...UTF8&colid=AHMKJ0NFIZBZ&coliid=I3ETZU68UYXIOB

Here's a review of the above link to Amazon's chili powder...

19 of 19 people found the following review helpful
Insane!!
By M. Romaine on March 7, 2012
Amazon Verified Purchase
I love hot foods. Like send me to the emergency room because I can't breath hot. So I was excited to get this in the mail. Tonight I decided it was time to melt my esophagus away, so I put a very small dash of this stuff in with my chicken and rice. Unfortunately, because this is a family site, I cant divulge the numerous 4 letter words that came out of my mouth after taking just one bite. This stuff is absolutely insane. Your throat closes up, tears start pouring and your face looks like it was just exposed to 12 hours of unprotected summer sun. While my family watched and laughed as I suffered yet another unnecessary burn, I was already pre-planning on what meal I could use it on next.
 
G

GunGirl

Contributing Member
My husband takes a bottle, stuffs it full of whole ghost peppers, then fills it the rest of the way with vodka and calls it "Urban Hot Shot". Mostly this is used to season chili, but I hear he played a prank on his uncle with it once.

I tried just a sip, and was still regretting it the next morning. Meanwhile, he LOVES all really spicy food. I like spice, but not as much as he does, lol. It's a constant balancing act of "how hot can I cook something and still like it but make it hot enough that he will like it?" around here.
 
Rastech

Rastech

Veteran Member
Avatar said:
How exactly does one apply for the job of "apprentice curry eater" anyway, because that sounds like a job I'd like to have a go at!
Click to expand...

Well it seems to involve turning up and saying the magic words "Fancy a curry?" :)

eta: When I do pickled eggs I usually add a few nice peppers to the jar.

Not quite a peck of pickled peppers, but then again, my name isn't Peter. {runs away fast}

eta2: Have to try that pickling them in vodka GG, sounds good.

Something else that can be really tasty too, is a good hot Lime or Lemon pickle.
 
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