One of the hottest peppers in the world, the Chocolate Trinidad Scorpion pepper's name comes from the pointed end of the pepper that is said to resemble a scorpion's stinger. When fully mature, the peppers grow about one to two inches in length with smooth, thin skin. Most Chocolate Trinidad Scorpion peppers have a distinct point, like a stinger, that gives them a unique, dangerous appearance.
A Trinidad Scorpion strain, the Trinidad Butch T Scorpion, held the title of the hottest pepper in the world in 2011. The Chocolate Trinidad Scorpion is a superhot pepper as it averages about 800,000 to 1,300,000 Scoville Heat Units. It doesn’t quite have the heat level of the Trinidad Moruga Scorpion or the Carolina Reaper, but it has a similarly sweet, fruity flavor. When consumed, the Chocolate Trinidad Scorpion heat tends to kick in almost immediately, unlike some other superhots like the slow-burning Ghost pepper and Habanero. The Chocolate Trinidad Scorpion is widely sought after by pepper growers because of its combination of extreme heat, delicious fruity flavor, and unique appearance.
Aside from Hot Pepper Challenges, most people do not eat raw Chocolate Trinidad Scorpion peppers and instead use them to make spicy hot sauces, salsas, and other seasonings. Although it has been overshadowed by hotter and newer varieties like the California Reaper, the Trinidad Scorpion still has the record-book pedigree and the famous stinger tail that fits the extreme heat.
