A new member to the Trinidad Scorpion pepper family, the Peach 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 are about one to two inches in length with smooth, thin skin. Most Peach Trinidad Scorpion peppers have a distinct point, like a stinger, that give them an unique, dangerous appearance. The Peach Trinidad Scorpion pepper was created by crossing the Red Trinidad Scorpion and the Peach Habanero.
A Trinidad Scorpion strain, the Trinidad Butch T Scorpion, held the title as the hottest pepper in the world in 2011. The Peach 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 similar sweet, fruity flavor. When consumed, the Peach Trinidad Scorpion heat tends to kick in almost immediately, unlike some other superhots like the slow-burning Ghost pepper and Habanero. The Peach 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 Peach 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 just fits with the extreme heat.
