The Trinidad Scorpion pepper is a species of the hot chili pepper. It originates from Trinidad, which is located in the Caribbean just Northeast of Venezuela. They have a somewhat fruity citrus flavor. The plant grows to about four feet in height and can produce between thirty to fifty pods in a life cycle. The pendant shaped pods taper down the length to a pointy sharp tail. They usually mature to about four inches in length. During the maturation process, the color of the Trinidad Scorpion goes from a deep green color to a bright orange. The slightly thick skin of the pod has a surface that is pebbly in texture and appearance. When fully matured, the pepper will be a vibrant shade of red. Full development and maturation usually takes 120 days following transplantation.
The Trinidad Scorpion pepper is a rare and hard to find variety of chili pepper. Very few supermarkets, grocery stores, or specialty shops offer this pod in any form. Many individuals have begun to grow this and other types of peppers at home. They often grow the peppers outdoors in gardens. Those, with a limited amount of outdoor grounds or living in apartments, cultivate peppers in pots on patios and porches. Some suggested tips for growing peppers with a successful yield are as follows:
- Select plants with a healthy and vibrant green color.
- Inspect the stems and leaves for signs of damage or disease.
- Select an area for planting that receives adequate daytime sunlight and evening shade. Without the proper amount of shade the plants will scald in the sun.
- Transplant into the soil leaving at least two feet of space between each plant. Without proper spacing, the plants will fail to reach their full growth potential.
- Fertilize the plants once a month.
- Water on a regular basis. Never allow the soil to dry completely but do not overwater. Use a sprinkling can to deliver the water mimicking rain.
- Water plants early in the morning before full sunlight or in the late evening when they are under shade. Full sunlight watering will scald the plants.
- Use non-chlorinated water. Rain, well, or spring water will suffice.
The Trinidad Scorpion pepper will be ready for harvest in about 120 days. Some individuals desire a less pungent pepper. This can be accomplished by harvesting the peppers about two weeks early and allowing them to ripen indoors. The Trinidad Scorpion can be used fresh and raw or in the dried or ground form.
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Photo credit: Bonnie James / Foter / CC BY