General Information
Once known as the hottest pepper in the world, the Ghost Pepper (Bhut Jolokia) is 401.5 times hotter than Tabasco sauce. In 2012, the Trinidad Moruga Scorpion pepper topped this heat index and became the hottest pepper with a Scoville heat unit rating that ranged between 1.2 – 2 million.
This offering is a special mix of both of the hottest peppers in the world, the Scorpion and Ghost peppers. Guaranteed to make a smoking hot BBQ sauce for Fall gatherings, available for a limited time only.
History
The Scorpion chile is believed to have originated in Trinidad where it has been studied since the mid 1990’s at the University of the West Indies. The chile peppers thrive in warm to hot climates and are at their highest heat when the plant is stressed. The heat of a chile varies depending upon the chile type but as a rule of thumb within these types the hotter the environment the chile is grown in the hotter the chile can get. Some growers also claim that using run off from worm farms to fertilize the Red Scorpion pepper will help it reach a higher heat. Commercial production and marketing of the Red Scorpion chile has occurred mainly in the United States and Australia where it is used most commonly to make hot sauces.
