Greendoor - Trinidad Scorpion Moruga Yellow – Chili Seeds

• Colourful danger: The bright yellow fruits immediately signal in the garden: Caution, extremely hot!
• Flavour profile: Considered by connoisseurs to be the ‘lighter’ and fruitier version of the Moruga series in terms of flavour.
• Superhot status: It effortlessly reaches the 1,200,000 SHU mark and can approach 2,000,000 SHU at its peak.

Plant characteristics

The Moruga Yellow is a vigorous plant that becomes very bushy under ideal conditions:

• Growth habit: Grows very vigorously, spreading widely and branching profusely. The plant forms a dense canopy of leaves.
• Height: Usually reaches 80 to 100 cm, but can become significantly taller in its second year if overwintered.
• Leaves: Typically large, oval and slightly wrinkled, in a rich medium green.
• Special feature: This variety requires a very long ripening period and plenty of constant warmth (ideally 25–30 °C) to develop its full heat and fruitiness.

The fruit

The pods look like small, yellow lanterns with a menacing texture:

• Shape: Roundish and stocky, deeply furrowed and with a very uneven, almost ‘pockmarked’ surface. The typical Scorpion spine is often present, but sometimes less pronounced than in the red variety.
• Colour progression: Ripens from a pale green to a radiant, deep lemon yellow.
• Texture: Thicker-walled than the Red Moruga, very oily inside. When cut open, an intense aroma immediately wafts out.

Flavour & heat level

Those who can tolerate the heat will be rewarded with a complex aroma.

• Heat level: 10+++ (Extremely hot). On average approx. 1,200,000 to 1,500,000 SHU.
• Aroma: Very fruity, sweetish and with distinct notes of citrus and yellow tropical fruits (such as pineapple or yellow plum). The heat often sets in with a short delay, but then burns relentlessly and for a very long time throughout the mouth.

Uses

Due to its colour and aroma, it is a favourite for special creations:

• Yellow super-hot sauces: Perfect for sauces with yellow fruits (mango, peach, yellow pepper), as it does not cloud the colour.
• Caribbean salsas: A tiny fraction of a pod is enough to give a large bowl of salsa a fruity fiery kick.
• Chilli powder: When dried, it produces a beautiful, golden-yellow powder that looks harmless but packs an enormous punch.
• Fermentation: Very well suited to fermented sauces, as the flavour becomes even more complex over time.

Technical details

• Species: Capsicum chinense
• Contents: 10+ seeds
• Heat level: 10+++ (Extremely hot)
• Sowing: January to March (requires high germination temperatures of approx. 28 °C)
• Maturation time: approx. 100–120 days after potting on
• Location: Full sun and very warm; ideal for greenhouses or very sunny conservatories.

Safety information

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