Moruga Scorpion Chilli Powder-7g

Original price was: $5.99.Current price is: $4.19.

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7G

Product description

CAUTION WORLD’S NO #2 HOTTEST PEPPER The Maruga Scorpion Chilli is a variety of the Capsicum Chinese species, which is the bonnet family of peppers. The Maruga Scorpion also referred to as the Trinidad Scorpion, strongly resembles the habanero and the Scotch Bonnet—but the Scorpion has both of these peppers beat with its extreme heat! We harvest the Maruga Scorpion Chillies at their peak ripeness, dry them to lock in flavour, and carefully grind them into a powder for your use.

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Flavour Notes:

CAUTION WORLD’S NO #2 HOTTEST PEPPER
The Maruga Scorpion Chilli is a variety of the Capsicum Chinese species, which is the bonnet family of peppers. The Maruga Scorpion also referred to as the Trinidad Scorpion, strongly resembles the habanero and the Scotch Bonnet—but the Scorpion has both of these peppers beat with its extreme heat! In the world of peppers, the heat is measured based on the Scoville scale. The more Scoville heat units (SHU) that pepper has, the spicier it is. For example, the bell pepper has zero SHU, while jalapeño and chipotle peppers measure 10,000 SHU each. The Moruga Scorpion Chilli measures a whopping 1,500,00-2,009,231 SHU with a warm, toasty and slightly fruity flavour.

Culinary Notes:

Its delicious warm, fruity flavour is great in BBQ and hot sauces, making it one of the most sought-after peppers by true Pepper Heads around the world. Use to also add a mega-spicy kick to curries, soups, stews or Mexican dishes like chilli con carne, burrito mince or queso dip.

Health Benefits:

All chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation, and helping with weight loss.

Some people are concerned that because these chillies are so hot, it could actually kill them. This is false. Although eating an extremely hot chili causes your pain receptors to react as if you are experiencing pain, it’s only an illusion. They won’t do any damage unless you have an allergy or an ulcer. You should not have a problem eating these chillies unless you know that spicy foods and hot peppers negatively affect your health.

If you don’t normally eat spicy foods, it’s probably not a great idea to go straight for a Carolina Reaper, Trinidad scorpion, or ghost chilli. Instead, ease yourself into eating the Carolina Reaper by trying more mild peppers like the jalapeno first. But if you’re experimenting and discover you can’t take the heat, a glass of milk should help you recover.

Ingredients:

100% dried and ground Moruga Scorpion Chillies

Country of Origin:

Product of Trinidad packed in Australia

Other Names or Spelling:

Trinidad Scorpion, Butch T pepper, Capsicum Chinese

How to use

  • Combine with salt in a shaker to make a delicious, spicy seasoning for finishing food
  • Add a very small pinch to your chocolate sauces or puddings for a fiery kick that pairs beautifully with dark chocolate
  • Combine with other chillies to create a complex depth of flavour and heat
  • Used as a key ingredient in moles, tamales, enchiladas, salsa, soups and any sauce that may need a bit of extra heat.
  • Add to cold oil and bring to low heat to make a super-hot chilli oil
  • Only a little is needed at a time to make a big, hot impact!

Recipe/product links:

Mexican Beef Bolognese

I absolutely love this Mexican-inspired twist on a classic family-favourite recipe. My Mexican Beef Bolognese…
Read More Mexican Beef Bolognese

The Spice People FAQs

Moruga Scorpion Chilli Powder is exceptionally hot, measuring over 2 million Scoville Heat Units (SHU). It ranks among the hottest chilli peppers globally, delivering an intense and prolonged burning sensation.

Moruga Scorpion Chilli Powder should be stored in a cool, dry place away from direct sunlight. It can be stored in an airtight container to maintain its freshness and potency.

Moruga Scorpion Chilli Powder should be handled with extreme caution to avoid skin irritation and burns. It’s recommended to wear gloves when handling it and avoid touching your face or eyes.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.