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Trinidad Moruga Scorpion, spicy and beautiful
You can’t talk about the hottest pepper in the world without first mentioning how to achieve this record. The Scoville scale is the unit of measurement with which the degrees of spiciness of this fruit are measured. Trinidad Moruga Scorpion is the variety that has held the world record for pungency from 2012 to present, measured on this scale, and its value is around 2 million Scoville units. In 2014, this record was set by the Carolina Reaper variety. Originally grown on the island of Trinidad, it is even recommended for consumption due to the inflammatory effects of its pungency. When ripe it shows a bright red color and although it has few uses in the kitchen it can be tried in very small quantities with very light frying of
Carolina Reaper, pure fire.
The Carolina Reaper supplanted the Trinidad Moruga Scorpion in the record category as the hottest pepper in the world, reaching over 2,200,000 units on the Scoville scale. Its cultivation was obtained through the hybridization of 2 varieties of peppers, Pakistani Naga and Habanero Red, from a producer in South Carolina. The production of this fruit should be carried out by trying to keep the plant at a constant temperature of 28 degrees. During the maturation phase, the Carolina Reaper changes from an intense emerald green color to a very bright red and the shape is rounded and slightly flattened. The flavor of this pepper when not dry and when not yet overwhelmed by its enormous heat, is fruity with an aftertaste of chocolate and cinnamon. It is not very popular in the kitchen but for the more daring,
Naga Morich, hot pepper from Bangladesh.
Naga Morich is a kind of pepper discovered in 2001 and until 2006 it was considered the hottest pepper. Its origin is from northern Bangladesh, but now it is cultivated in different parts of the world. Due to its pungent taste, a viral prank broke years ago in which a person filmed themselves eating a Naga Morich and eventually posted the video online. Pot culture prefers a constant high temperature and growth and germination are quite slow. The shape of the ripening fruit is conical and slightly elongated downwards and the color changes from green to bright orange to extreme ruby red. Plants can reach up to 60 centimeters in height.
Chili Variety: Small and Deadly, Black Fire Violet.
Violetto Fuoco Nero is a very particular pepper. It certainly does not provide any record for the measurement of its pungency according to the Scoville scale, but to the taste it shows a burning sensation which is not indifferent in the mouth, but certainly bearable compared to the previous examples. The peculiarity of this species of pepper is the color of the plant which appears purple, as well as its ripe fruits which are purple with a tendency to black. The plant of this pepper, compared to most other species, shows the fruits upwards and their size is very small, so much so that they are also called Diamantini. In the kitchen, it adapts to any type of culinary preparation and is generally used dry or in powder form.