Trinidad Scorpion chocolate Chili pepper seeds
Trinidad Scorpion chocolate chili is a variation of the Trinidad Scorpion red. This variation is in contrast to other variations of the Trinidad scorpion a natural occurring one. It is not bred by humans. Due to that this variation is not that abundant. Like other variation the Trinidad scorpion chocolate chili can be found on Trinidad and Tobago.
The fruits of the Trinidad scorpion chocolate are bigger than those of the Trinidad scorpion red. They have a weight of 15 to 18 g. The fruits change the color from green over red to brown. The ripening might need 120 days. The brown color is the reason for the "chocolate" in the name of this chili. The sting at the apex of the fruit that is typically for the Trinidad scorpion red is only present at some fruits of the Trinidad scorpion chocolate. The taste of the Trinidad scorpion chocolate is mellow and smoky. But describing the taste as "mellow" is relatively, it is still one of the hottest chili in the world. It reaches a Scoville value of 1,2 million in average.
Due to its smoky and sweetish taste one likes to make a barbecue sauce from the fruits of the Trinidad scorpion chocolate chili. If touching the fruits or seeds one should always wear gloves. In addition contact with the eyes should be avoided. The plant has to be placed outside the reach of children. The Trinidad scorpion chocolate should be grown in an extremely warm and moist surrounding. 28 to 30°C are optimal for fast germination. Nevertheless some patience is necessary because it can last 4 weeks until the first seedlings emerge.
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