Greendoor - Trinidad Scorpion Moruga Red – Chili Seeds

• Former world champion: With peak values of over 2,000,000 SHU, it was the first chilli to break the two-million mark.
• Distinctive feature: The rough, pockmarked skin and the small ‘spike’ at the end of the fruit, reminiscent of a scorpion’s stinger.
• Extreme burn: The heat is often described as “nuclear”, as it affects not just the mouth but, it feels, the whole body.

Plant characteristics

The Moruga Red is a vigorous plant that puts a lot of energy into producing its intense heat:

• Growth habit: Grows very spreading, bushy and vigorous. The plant forms a sturdy framework of dark branches.
• Height: Often reaches an impressive height of 90 to 120 cm.
• Leaves: Large, broad and slightly wavy leaves, typical of the species Capsicum chinense.
• Yield: Very high-yielding under optimal conditions (up to 60 pods per plant). However, it requires a long, hot growing season.

The Fruit

Each pod serves as a visual warning of its contents:

• Shape: Rather stocky, roundish and extremely wrinkled or furrowed. It often has a small, pointed protrusion at the lower end.
• Colour progression: The fruits ripen from a pale green to a deep, almost blood-red dark red.
• Texture: The surface is uneven and appears ‘scarred’. The inner walls are often coated with a glossy layer of pure capsaicin oil.

Flavour & Heat Level

The Moruga Scorpion offers a complex flavour experience – for those who can taste beyond the heat.

• Heat level: 10+++ (Extremely hot). Average approx. 1,200,000 SHU, individual specimens over 2,000,000 SHU.
• Aroma: A very intense, floral-fruity aroma reminiscent of tropical fruits and citrus. The sweetness is clearly perceptible before the intense pain sets in.

Usage

Due to the extreme heat, direct consumption is dangerous for the untrained (see safety instructions!).

• Hot Sauces & Salsas: Ideal for sauces with mango, pineapple or other exotic fruits, which help to balance the heat.
• Chilli salt & powder: A tiny amount of the dried powder is enough to spice up whole pots of goulash or stews.
• Culinary challenges: Often the basis for extremely hot competitive challenges.

Technical details

• Type: Capsicum chinense
• Contents: 10+ seeds
• Heat level: 10+++ (Extremely hot)
• Sowing: January to March (pre-cultivate indoors at a minimum of 25–28 °C)
• Maturation period: approx. 100–120 days
• Location: Absolutely sunny and very warm. Greenhouses or very sheltered south-facing balconies are almost essential in Central Europe.

Safety information

IMPORTANT: Always wear gloves and, if necessary, safety goggles when processing the fruits and handling the seeds. Avoid any contact with eyes and mucous membranes. Keep well away from children and pets!