Trinidad Scorpion plants are bushy and compact, typically growing 2–5 feet tall, with dense green foliage. They thrive in hot, humid tropical climates and can produce hundreds of pods per plant under ideal conditions (full sun, well-drained soil, and consistent warmth). The plants are pendant (pods hang downward) and take 90–120 days to mature from seed.
 
The pods are small and distinctive, usually 1–3 inches (2.5–7.6 cm) long and wide, with a wrinkled, bumpy, lantern- or bulb-like shape. A hallmark feature is the pointed "scorpion tail" or stinger-like protrusion at the blossom end (though not all pods develop a pronounced tail). Skin is thin and glossy when immature, becoming heavily textured as it ripens. Colors start green, then transition through yellow/orange stages to a final bright red.
 
Despite the extreme heat (which builds slowly at first, then explodes in intensity), Trinidad Scorpion peppers have a surprisingly pleasant initial taste—often described as sweet and fruity/tropical (notes of citrus, apricot, mango, or even a tender fruit-like quality) before the capsaicin overwhelms everything. This brief fruity sweetness is why it's prized in small amounts for hot sauces, salsas, and powders, adding complexity beyond pure pain.
 
This pepper originates from the island nation of Trinidad and Tobago in the Caribbean, particularly the Moruga district in southern Trinidad (hence the "Moruga" in the best-known version). It was developed and popularized locally by growers like Wahid Ogeer before gaining global attention through testing by institutions such as New Mexico State University's Chile Pepper Institute.
 
In February of 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad Moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs). The current world record holder is Pepper X (Capsicum chinense), recognized by Guinness World Records since October measuring an average of 2,693,000 SHU, with individual pods peaking over 3 million SHU (tested via HPLC at Winthrop University).
 
 
Sold in a 2.62" wide x 3.5" deep pot.