Trinidad Scorpion Chilli - Caution, Extremely Hot Chillies
CAUTION WORLD'S NO #2 HOTTEST PEPPER The Trinidad Scorpion is a variety of the Capsicum Chinese species, which is the bonnet family of peppers. The Trinidad Scorpion strongly resembles the habanero and the Scotch Bonnet—but the Trinidad Scorpion has both of these peppers beat with its extreme heat! The only other pepper listed by the Guinness Book of World Records that beats the Trinidad Scorpion pepper is Carolina Reaper pepper. In the world of peppers, this hotness is measured based on the Scoville scale. The Trinidad Scorpion hottest chilies measure a whopping 1,500,00-2,009,231 SHU. 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. Its delicious flavor is great in BBQ and hot sauces, making it one of the most sought-after peppers by true Pepper Heads around the world.
Clocking at a massive 1.5-2 million on the heat scoville scale, the Trinidad Scorpion has a warm peppery flavour with a mega heat hit! Due to their intense heat, only part of the pepper is needed at a time to give a big flavour and fieriness to a dish.
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, trindad 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.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The cracked form tends to be used in grinders and preserving meats. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The whole peppercorn is great to use in grinders. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.
Thyme leaves is a perennial herb from the mint family originally native to the southern Europe and Mediterranean regions, and a great ingredient for daily cooking. Its dried leaves are gray-green leaves, and it has an herbaceous, minty, light-lemon aroma and mint and lemon flavour. It can be added to soups, stews, clam chowder, stuffing, gumbos, heartier sauces, sausages, roast chicken or pork, and many vegetable dishes, or fish. Its mint-like flavour that pairs well in most dishes. Its characteristic astringency counteracts rich and fatty foods.
Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices and is characterized by its grainy consistency and tangy, slightly smokey flavour. It is often used as a paste or condiment by mixing a little olive oil and a dash of lemon juice.