At 1.46 million Scoville heat units this wee red beastie packs a punch :).
It was derived from the Trinidad Scorpion (so called because the end of the chili looks like a scorpion stinger) and was originally propagated by a Mr Butch Taylor. It held the hottest chili record for a few years.
Most of my internet friends have suggested I toughen up and try one :). However as I max out at eating fresh whole cayennes, I really liked one person’s suggestion of using dried pods in my cooking. I have captured it here as a FoodHack.
This plant is a a spreader rather than a vertical powerhouse and is a really heavy producer.
Source: Christhefuzzy via wikipedia.
My pods got hit hard by grubs in April 2017 so I sprayed with pyrethrum. This worked a treat and I got lots of large healthy pods through the rest of April through to the first week of June.
- see more posts about growing chilis here
- see more cooking with chili posts here
- go to all ingredients