Introducing the Moruga Scorpion, the World’s Hottest Pepper
Thanks to Jim Duffy and CaJohn Hard for the exclusive pics and information in confidence. I knew that Jim and John were headed to the all important chile conference at the New Mexico Pepper Institute for a little bit, and there was a very good chance that the study they were doing on the super hot chile pepper seeds provided both by Jim Duffy of Refining Fire Chiles and Dr. Herman Adam of CARDI, (Caribbean Agriculture Research & Development Institute), would produce a new record. So I started a new Scoville chart a few weeks back in anticipation of the new numbers.
For this sample test study the following super hot chile pepper seeds were gathered:
All Moruga Scorpion, Trinidad 7-Pot, Chocolate 7-Pot(Douglah) seeds were provided by Jim Duffy’s Refining Fire Chiles. The Trinidad Scorpion seeds were provided by CARDI Trinidad and Refining Fire Chiles. The Bhut Jolokia seeds were provided by the New Mexico Chile Pepper Institute.
An excited Jim Duffy sent me this via text and phone:
“Facts. Samples were sent to three labs. Some samples were groups of 25 peppers not just a single pepper. If people doubt this study it is now under review by Horticulture Science magazine and will be published when done. I have been growing the Moruga Scorpion for 3 years and will have plants in April. Also as far as genetics goes Dave DeWitt’s published article in 2011 about the bhut being related to the scorpion is false. Genetic testing shows the bhut being more related to an orange hab(anero) than a scorpion!
The last 3 chile records were based on single tests with only one lab! Again these results are based on multiple samples from different parts of the field and verified by two other labs. We did it the right way!”
Here is Jim’s pics from the New Mexico Chile Pepper Institute Conference:
So where does the Moruga name come from? Answer from Wikipedia:
“The district of Moruga lies on the central south coast of Trinidad at the western end of the Trinity Hills. It is in Victoria County, Trinidad and Tobago, and is served by the Princes Town Regional Corporation.”
Where is Trinidad and Tobago you might ask? Here is a little map for your perusal. Get to know where your new record holding world’s hottest chile pepper comes from folks:
Jim sent Firehead Thomas and myself some Moruga Scorpions last year before we ever knew they would be record holders a year later. Here is a little flashback to those happy painful moments I soon will not forget. Try not to laugh too hard. We have feelings you know.
10 thoughts on “Introducing the Moruga Scorpion, the World’s Hottest Pepper”
This record is for a chile I have grown, it is not about me. The Trinidad Moruga Scorpion. I might have selected the best pods from the best plants the last 3 years but God did the rest. I know the new record will bring me more business but that will enable me to give more to the Youth in San Diego who are less fortunate than me. If your grateful that we finally got some real numbers for Superhots you can thank me for having the desire to make this happen. But in reality it never would have happened unless my good friend CaJohn Hard did not get behind it. CaJohn is a man of character and integrity and one of the top financial supporters of the Chile Pepper Institute. This study done by Paul Bosland, Danise Coon and Gregory Reeves was not cheap. It involved many other interns and graduate students. It also involved genetic testing. John Hard after meeting me last year believed in me and what I stand for. He worked hard to convince the Institute and NMSU to invest time and money to do this study. Without him it never would have happened. People will challenge this study, when in reality it is the most comprehensive study done in our history on superhot peppers. All three previous records were done in one lab while these samples were tested by three labs! Hundreds of plants were studied not one plant or a few peppers. Results of this study were forwarded to Horticulture Science magazine for peer review to be included in a future magazine. Dr. Paul Bosland has been published by them before and these people are some of the top plant scientists in the world. So that is how big this study is. I am proud to be associated with these professionals by donating my seeds for this study. They even arranged for me to join them at there Leadership Council dinner which was an honor in itself. If you ever get the time do me a favor. Send an E mail to John, Paul Bosland or Danise Coon and thank them for the effort, sacrifice and integrity to get this done and do it right! The whole chile and spice industry will gradually benefit from all this work. More products will be born and some of you will have your business grow. I hope this day is a happy day in chilehead history. It is for me!
To everyone involved in the testing and studys for the new record SHU numbers, hats of to you!! Job well done!! Im greatful for everyones hard work and dedication to the chile industry.
Great coverage, Buddah!!! And thanks to Jim and CaJohn for their leadership and foresight! The industry is indebted to you both. Congratulations!
I cant believe I didnt know about this conference, and I freakin live here. I’m sure the industry will greatly benefit from this. Good stuff.
Is the yellow one as hot as the red? I bought a yellow plant from Refining Fire Chiles and it is a scorcher! Congrats Jim Duffy, i admire you from afar!
Yellow variations are always lower in heat than their red relatives. They are usually more citrus tasting to!
Way to go Jim. Couldn’t have happened to a “better” person. Thank you for all you do in keeping it real, and pure.
Congratulations, to the new Champ! Jim, and his Moruga.
Mark Rodriguez & Kathy Zywina
Alamo City Pepper Products
For those of you looking for seeds they are up on my site http://www.superhotchiles.com I will have plenty of superhot plant varieties for sale in April including the Moruga Scorpion!
Hey Gang. The Moruga Hot Pepper is here RIGHT NOW at http://www.pepperjoe.com/shoppingcart/html/pepper.html
Very cool pepper to grow with it’s bumpy texture and citrus/fruity (some say cinnamon essense and smell. We priced it real reasonably.
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