🌶️ Trinidad Moruga Scorpion (Capsicum chinense)
Scoville Scale:
🌡️ 1,200,000 – 2,000,000 SHU
This fiery pepper ranks among the hottest on Earth! It has a fruity flavor beneath its extreme heat, making it prized for hot sauces and chili enthusiasts.
🌿 Growing Conditions
🌞 Light:
Requires full sun (at least 6–8 hours of direct sunlight daily).
Warmth is key for strong growth and maximum heat production.
🌡️ Temperature:
Optimal: 25–32°C (77–90°F)
Sensitive to cold — do not expose to frost or temperatures below 15°C (59°F).
In cooler regions, start seeds indoors and transplant after frost.
🌱 Soil:
Well-draining, fertile soil enriched with organic compost.
pH range: 6.0–6.8.
Avoid soggy soil — peppers hate “wet feet.”
💧 Watering:
Keep soil evenly moist but not waterlogged.
Water deeply when the top 2–3 cm of soil feels dry.
Mulch helps retain moisture and keeps roots cool.
🌾 Feeding:
Feed every 2–3 weeks with a balanced or slightly high-potassium fertilizer once flowering starts.
Avoid over-fertilizing with nitrogen — it encourages leaves instead of fruit.
🌼 Flowering & Fruiting:
Flowers are self-pollinating; bees and wind assist naturally.
Fruits ripen from green to deep red with a wrinkled, bumpy surface.
⏳ Time to Harvest:
Around 90–120 days from transplanting.
Peak heat develops when fruits are fully red and mature.
🪴 Growing Tips
Start seeds 8–10 weeks before the last frost indoors.
Use a heat mat for faster germination (25–30°C).
Harden plants off gradually before planting outside.
Ideal for containers or garden beds in hot, sunny spots.
⚠️ Handling Warning
Wear gloves when harvesting or cutting the fruit — the capsaicin can cause severe skin irritation or burns. Avoid touching your eyes or face.
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