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The scorpion pepper was once known as "The World's Hottest Pepper," according to Guinness. (The Naga Viper chile usurped the title, which was quickly overtaken by the Ghost Pepper.) Because the vapors can cause burning and numbness, chefs must use gloves, eyewear, and masks when cooking with these peppers. These peppers are no joke, with a Scoville rating of around 1,500,000.
The name stems from the peppers' hot sting as well as the fact that they resemble a scorpion's telson (stinger), developing twisted and bulbous before rapidly tapering off into a curved tip. These are brilliant crimson in color and quite powerful. The flavor is quite flowery, like rose and geranium, which is a strange contrast.
To finish off chilies, salsas, and your adversaries, use this powder.
|Ingredients:||Dried scorpion peppers.|
|Shelf Life:||2 Years.|
|Basic Prep:||This product is ready to use. Season with salt and pepper to taste. Use only a small amount. Caution: This is one of the hottest chiles on the planet. Handle with caution and avoid getting your hands in your eyes. To ease symptoms, flush with water.|
|Ways To Use:||Use sparingly in fresh salsa, sauces, chili and soups, and only where extreme heat is wanted • Blend with oil and drain to use as extra hot chile oil.|
|Cuisine:||Asian, Cajun, Caribbean, Indian, Mexican, Thai.|
|Scoville Heat:||855,000–1,463,700, 1,500,000–2,000,000|
|Country of Origin:||Taiwan, Province of China.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|