trinidad scorpion pepper

Trinidad Scorpion Pepper Facts

Interesting Facts of Trinidad Scorpion Pepper You Should Know

Trinidad scorpion pepper is petite or small, just measure ½ to 1 inch in width and 2 to 3 inches in length.
Even if the exterior color could be wavering mixtures of orange, red and green, this pepper is most often
picked at their hottest stage when it became vibrant red hue. It has smooth and shiny skin, with slight
crinkling and intended grooves which run along the span of the chile. The tip bends and comes to a tiny
point, a signature feature of the Trinidad scorpion pepper and why it is called scorpion pepper. Both the
flesh and seeds of this pepper are hot. Its flavor has been defined a slightly floral even in hard to
recognize because of the extreme, almost unbearable heat.

trinidad scorpion pepper

Trinidad Scorpion Pepper Facts: History and Origin
The Scorpion pepper is thought to have created in Trinidad wherein this pepper has been studied since
year 1990, at the West Endies University. This pepper grows in warm to hot weather and at the highest
heat once the plant is stressed. The hotness of the pepper differs depending on the type of pepper, on
the other in these kinds the hotter the setting the pepper is cultivate in, the hotter the pepper could get.
Some farmers also claim that utilizing run off from worm to fertilize this pepper will aid it reach the
hottest point. Commercial production as well as advertising of this hot pepper has happened largely in
Australia and in the United States where it utilized most popularly in making hot sauces. Trinidad
Scorpion chile peppers are accessible from last part of spring season to last part of summer season.

More Facts about Trinidad Scorpion Pepper
Trinidad Scorpion pepper is a member of the class capsicum, and this is a hybrid of the Frutescnes and
Chinese species. This pepper once holds the hottest pepper in the world registering scoville units of
1,400,000 to 2,000,000. The hotness of this pepper towers opposed to the well-known varieties of chile
pepper like Habanero that has just 100,00 to 300,000 scoville unit and the Naga or Ghost Chile that
ranges between 850,000 to 1,050,000 scoville unit.

Trinidad Scorpion Pepper Facts: Application
Because of the heat of this pepper, much caution should be taken if working or cutting this pepper. You
should use protective gloves to keep this pepper from touching your skin, even if with multiple pairs of
hand gloves the extract from the skin, seeds or flesh of the cut pepper could eventually seep into your

When utilize in cooking do so in ventilated place and you have to avoid inhaling fumes because it can
irritate your eyes as well as your throat. And those that commercially crop the hot sauce sues protective
clothing, chemical masks and gloves while preparing the chili. This pepper is most popularly utilized in
sauces, chili and salsas. Always remember the just a small amount of this pepper is required to make a
super-hot sauce.


ghost pepper facts

Ghost Pepper Facts

It might be called in different names depending on the region and country; on the other hand it can’t be denied that the hottest pepper in the world was the Ghost Pepper prior to 2013 (Now the Carolina Reaper Pepper). The Western media is popular in the name of ghost pepper and there are also some places that call this as Bhut Jolokia. While some call this Naga Jolokia. This inter-specific hybrid could be found in various areas like on the rural regions of Sri Lanka where it is call as Cobra Chili or Nai Mirris, at the Indian states of Manipur Nagaland and Assam. The origin of this pepper could be rooted in Bangladesh, specifically in the Sylhet region.

ghost pepper facts
The Ghost pepper was formally named as the hottest pepper all over the world when it made it on the list of the Guinness World Record in year 2007. Just how broiling and hot is this interspecies hybrid? The fact that the Ghost Pepper has made it on Guinness Book of Records is a strong testimonial of its characteristics. To be detailed, this is said to be 400 times hotter than the Tabasco sauce.

When ripe, the Ghost pepper measures 1 to 1.2 inches wide and 2.4 up to 3.3 inches long. It could come in colors orange or red the plant where this pepper grows could reach up to 45 to 120 centimeter in height. In India, where this plant comes from could differ in fruit sizes a well as fruit production. Its pods are exceptional due to these are strangely rough with scratched and thin skin. The form of the fruit could be sub-conical or conical with the length which could be from 5.95 to 8.85 centimeter. The surface of the fruit is rough and rough, which it can weigh 6.95 up to 8.97 grams.

The hottest pepper in the world could be utilized in various means. This is an efficient spice that could induce perspiration to make you feel good during the scorching summer or hot days. This could also be used in homeopathic preparation to aid heal stomach aches. Such measure was particularly performed in India. What is more, at this nation’s northeastern part, the ghost pepper, which is the hottest pepper in the world is utilized on fences and could also be mixed in smoke bombs. This approach serves as a security measure to keep off wild animals from entering or coming near people’s properties.

In the year 2009 in India, their Defense Research and Development Organization published their intention to use the hottest pepper in the world in making hand grenades, pepper spray as well as other tools which are made for your safety or self-defense With all these fascinating and interesting facts regarding the ghost pepper, the hottest pepper all over the world, this only shows and proves that this pepper has lots of valuable uses and those could take benefit of its extra hot properties to make spices as well as other valuable tools for your safety.


hot sauce heat level scoville

Measuring Hot Sauce Heat Level

How to Measure Hot Sauce Heat Level?

    • Do you know how to determine the pungency of the hot saucy food that you eat? The individuals who enjoy eating spicy foods don’t even take time to notice the level of hotness their food is. As long as the hot sauce is giving them the flavor that their mouth is craving for, they just go on it.
    • People wouldn’t mind about how spicy the food is as long as it satisfies their needs, but, considering the fact that a lot of illnesses that we have is related to the food we eat, then it’s already the time for you to be conscious about the health benefits that you can get in every food that you take. Similarly, it has been proven that eating spicy foods can prevent us from having cancerous cell, but too much intake of capsaicin can lead to stomach problems. So, to avoid having further complications in the body, it is advisable that you become aware of the level of hotness of the spicy foods that you eat.
    • There are ways on how to measure the heat level of hot sauces and some of these include using the following:

Scoville Scale

hot sauce heat level scoville

    • Originally, Scoville scale, which is named after Wilbur Scoville Scale, is the method used in measuring the pungency of hot sauces like chili pepper. Capsaicin as a primary component, found among chilies, is actually the substance that is primarily measured in this test.  Furthermore, in Scoville method, the test is primarily done through mixing large amount of sugar-water to the extract of capsaicin oil coming from an exact amount of dried pepper. An aggregate amount of sugar-water is added until the “hotness” of it is no longer detected by at least 5 tasters. The flaws of this method would include the fact that it is subjective to the personal taste and reaction of the tasters. Even though, it does not give more precise and accurate result, American Pharmaceutical Association regards it as the best method to have an original investigation in the field of medicine, in 1922.

High Pressure Liquid Chromatography

    • Starting the year 1970, the use of Scoville Scale has evolved into a newer  method known as the Gillet Method, which uses High Performance Chromatography, as a more precise and accurate way of measuring the heat level of hot sauce, especially  that of chili pepper. It directly measure the content concentration of capsaicin found in the chili pepper.
    • In this method, it uses the mixture of solvent in a stationary state, where dissolution of the compound occurs. Then, a detector captures the distinct compound, thus signals the integrator set up a graphical visual image.
    • Generally, all of these methods are used to measure the concentration of capsaicin found in the chili pepper. It’s all up to you, if what method you are going to choose whether the Scoville method, Gillet Method or other methods that will lead you to find out the spiciness of the hot sauces you want to test.
hot sauce history

History of Hot Sauce

     The history of hot sauce is the history of enterprising men fired by the burning chilly into making the hot sauce, which is a rage amongst the gourmet lovers. The history of hot sauce also chronicles their undertakings to make ingenious hot sauce variants that grace virtually each cuisine in the world. Sauce historians have collected information largely from the labels on the hot sauce bottle, kept in private collections. Hot sauce ads acquired from newspapers and city directories are other resources. Details as a whole is sparse, however whatever are obtainable, points to a opulent and diverse hot sauce history.

hot sauce history

     The burning hot sauce had a modest beginning in the type of cayenne sauces way back in 1807 in Massachusetts. 1849 is a momentous in the hot sauce history. The first import of sauce took place in England in the year 1849 when Lea & Perrin’s Worcestershire sauce made its way into the United States and Colonel White raised the first reported Tabasco chilly crop. Colonel White prepared the first Tabasco sauce in the world and promoted it. Hot sauce today was well and rightly geared towards commercialization. In 1860, a variant of the hot sauce came out when J. McCollick & Co. a New York based company manufactured a Bird Pepper Sauce. On the other hand, hot sauce truly captured the imagination of the consumers with Edward McIlhenny’s full-grown Tabasco hot sauce in the year1868.

     1870 is high watermarks in the history of hot sauce when McIlhenny fortified a patent on the Tabasco range of hot sauce and his clan trademarked the brand of Tabasco, correspondingly. Hot sauce advertising broke new grounds with William Railton’s of Chicago in 1877 advertisement copy for his Chilly Sauce that positioned it as a striking range with medical benefits. The fabled Poppie’s Hotter ‘n Hell Pepper Sauce had its jetties in south Louisiana in 1893 under Poppie Devillier. The achievement of the Tabasco hot sauce unlocked the floodgates to research with numerous flavors. Thus in the year 1916, New Orleans- based Charles Erath formed the Red Hot Creole Pepper Sauce; in th year 1923 Crystal Hot Sauce made its introduction courtesy Baumer Foods, Louisiana; in the 1941 the La Victoria Sales Company generated a mixture with green taco sauce, red taco sauce, as well as enchilada sauce.

     These tests were not limited to just the tycoons. Homemakers also make their own versions of hot sauces, as marked from recipes for barbecue as well as curry sauces initiated in “Mrs. Hill’s New Cookbook”. Hot sauces spread like wild fire. The juggernaut of hot sauce rolled on in 1947 when David Pace’s made his picante sauce, and Chris Way’s Dat’l Do It Sauce as well as Hellish Relish, in the start of the 1980s.

     History of Hot sauce tells that LA leads the way with regards to the consumption of hot sauce, with 3.3 million gallons used up in the 1990. Contemporary hot sauce history is complete with manufacturers such as Sauces & Salsas Ltd and Le Saucier, the first dedicated hot sauce retail store and Chi-Chi’s competing to get a share of the shopper’s appetite. Hot sauce confidently sells like hot cakes.