Trinidad Moruga Scorpion Caramel
What makes Trinidad Moruga Scorpion Caramel special
The caramel-coloured version of Trinidad Moruga Scorpion is an extreme chilli with both visual elegance and violent heat. The pods are a lovely brown-yellow and packed with capsaicin.
Background and name
The variety comes from Moruga in Trinidad and is a natural colour mutation of the red Moruga Scorpion. The Caramel variant is known for its balance of fruitiness and strength.
Appearance and growth habit
The plant is sturdy, grows up to 120 cm, and carries large, wrinkled pods that ripen from green to caramel brown. The characteristic ‘scorpion tails’ are often still present in this variant.
Estimated Scoville heat
Approx. 1,500,000–2,000,000 SHU
Flavour and uses of Trinidad Moruga Scorpion Caramel
The pods have a sweet, fruity flavour with an earthy undertone – but the heat is extremely high and long-lasting. Best in very strong fermented sauces or chilli oil.
Caramel is out of stock at the moment, but if you are looking for an in-stock dark Moruga with a deeper flavour profile, Trinidad Moruga Scorpion Chocolate is a very close alternative.
Ways to use Trinidad Moruga Scorpion Caramel
Make a beautiful, strong chilli powder or blend with fruit for fiery sauces. A small amount goes a long way.
How to grow Trinidad Moruga Scorpion Caramel
A Capsicum chinense variety sown between January and March. Needs warmth, light and space. Grow in a greenhouse or in a very sunny spot sheltered from the wind.
The price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for best germination. The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
