Moruga Scorpion

When it was unleashed upon the world a decade or so ago, the Moruga Scorpion was the hottest chilli around. Since then it has been overtaken by the Carolina Reaper to name one, but this Trinidad bad boy is still at the top table when it comes to heat. Ferocious yet still full of flavour, it could be described as a turbocharged Scotch Bonnet. Due to its intense heat, it is used mainly for making the ‘designer’ chilli sauces which are commonly available now, the ones in tiny bottles with amusing names, so is perfect if you are a maker of your own sauces. When it comes to cooking, the Scorpion can be added to dishes such as a goat curry or a chilli, as its flavour works particularly well in Caribbean and Mexican dishes, balancing really well with the herbs used (thyme, coriander or oregano) in these cuisines.

It is important to remember that this chilli should be used with extreme care and in moderation, a little goes a very long way. Do not get this chilli in your eyes, or on your skin, and wash your hands thoroughly after use.