Seasons/Availability
Trinidad Scorpion peppers are available in the late spring through early fall.
Current Facts
Trinidad Scorpion peppers are botanically classified as Capsicum chinense and are members of the Solanaceae or nightshade family. It is considered to be one of the hottest varieties in the world, measuring up to 1.5 million Scoville Heat Units (SHU). The pepper was given its name in tribute to its home island, Trinidad, and its sting-like heat that “stings” the palate.
Nutritional Value
Trinidad Scorpion peppers contain vitamins A and C, dietary fiber, iron, magnesium, manganese and potassium. They also contain capsaicin which has been studied for its anti-inflammatory properties.
Applications
Trinidad Scorpion peppers can be used in any recipe that calls for a hot pepper. Chop or mince the peppers to add to burrito, stew, salsa and sauces. They can also be used as a condiment with eggs, pizza, tacos and burgers. The intense heat of the Trinidad Scorpion chile pepper should be taken into account when using it in recipes so adjust the amount accordingly. To reduce some of their fiery heat, remove the seeds and membranes before adding them to dishes. There are many methods available for preserving these peppers including freezing, pickling and drying.
Safety
When handling Trinidad Scorpion peppers use gloves as their oils can cause irritation to skin and eyes. Wash hands thoroughly after contact with the fresh peppers and avoid touching face or eyes.
Trinidad Scorpion peppers bring intense heat and flavor to the table making them a favorite of hot pepper aficionados everywhere. Enjoy their unique flavor with caution as these peppers are not for the faint of heart!
Storage
Fresh Trinidad Scorpion Peppers can be stored in a cool dry place or refrigerated for up to two weeks. For longer storage, freeze or pickle them. Dried Trinidad Scorpions should be stored in an airtight container away from direct sunlight in a cool, dark location where they will keep for up to six months.
Preparation
Trinidad Scorpions should be handled carefully as their capsaicin oils can cause irritation to skin and eyes. Wear gloves when handling them and wash hands thoroughly after contact with the peppers. To reduce some of their fiery heat, remove the seeds and membranes before adding to dishes.
