Description
One of the most extreme chili bases in the world, made for people looking for maximum burn with nothing softened. The chili comes from the Moruga region of Trinidad in the Caribbean, and it became known as one of the first past two million Scoville. It is still one of the legends of the superhot world. Fermented from fresh Trinidad Scorpion, salt and acetic acid, the crush is valued for a surprisingly layered profile as well as its strength. Under the heat there are fruited and floral aromas. The burn is slow to start, builds over a few seconds, and then lasts a very long time.
At around 2,000,000 SHU, many times the strength of a habanero, this is made for extreme chili sauces. It is an ideal concentrated ingredient for barbecue sauces, glazes, wing and grill marinades, and sweet-hot dips and salsas. Because of the strength, pour very carefully.
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