Whole Scorpion Chiles
Scorpion Chiles are among the hottest chile peppers in the world with slow building and long lasting extreme heat. It is important to handle with care.
Rinse Scorpion Chiles first with warm water then soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.
Caution: One of the world's hottest chiles. Handle with care, do not get in eyes. Flush with water to relieve symptoms.
Storage & handling
Store in a dry, cool place for up to 12 months under optimal storage conditions.
Dried scorpion chiles.
Among the world's hottest chile peppers, Scorpion Chiles (Capsicum chinense) originated in the South American islands of Trinidad, but fans of hot chiles selectively bred strains to create even hotter varieties. Cultivated for their extremely hot, fruity flavor, these premium scorpion chiles are not produced on a large commercial scale.
The second-hottest known peppers in the world, our Scorpion Chiles are perfect for the few who enjoy extremely intense heat. A very small amount is all it takes to turn this tropical mango salsa sweltering hot. Wear gloves and eye protection when handling Scorpion Chiles as they can irritate the skin and sting eyes.