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1,463,700 Scoville Heat Units, among the hottest peppers in the world. Up to 500 times hotter than a pizza jalapeno, If you love your chillies ultra-hot, then these incendiary fruits are for you. It’s a scorpion pepper because the fruits taper to a curved point – and because these peppers have a spicy sting in the tail!
Capsicum chinense ‘Trinidad Scorpion Butch T’ – chilli
DESCRIPTION: Bushy variety producing small fat lumpy fruits tapering to a point, green ripening to red, each with extremely high heat and Scoville rating. Handle with caution. Scorpion chilies originate in Trinidad; this well-travelled variety made its way to Butch Taylor’s hot sauce company in the USA, where it was picked up by Australian chili aficionados and brought back here.
PLANTING: Spring-Summer and Winter in warmer locations at 22-25C. Sow seeds directly into their final position & thin at approx 5cm in height. A full sun location is ideal, suited to container planting.
USE IN: Add to sauces, curries and pickles. May be frozen or dried for later use. Advisable not to eat raw.
CARE: Water seedlings regularly until established and only occasionally as plants mature to avoid wet feet. Mulch plants to retain moisture in the soil. Harvest chillies by cutting the stem approx 2cm above the pepper. Apply liquid fertiliser regularly for best results. Protect plants from frost.
|
HEIGHT & WIDTH |
PLANT SPACING |
SOW DEPTH |
GERMINATION |
Harvest |
| NA |  50cm | 5mm | 10-14 days | 10-14 weeks |
Contains 10 seeds.
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