The Trinidad Scorpion Butch T is a Capsicum chinense cultivar and former world-record holder for heat, reaching up to 1.46 million Scoville Heat Units. It features a distinctive scorpion-like tail and fruity flavor before intense heat. Bred from Trinidad stock by Butch Taylor in the US, it held the Guinness title briefly in 2011.
The Trinidad Scorpion Butch T pepper is a hybrid cultivar of Capsicum chinense derived from Trinidad Moruga Scorpion stock native to Trinidad and Tobago. It was propagated and stabilized by Butch Taylor of Zydeco Farms in Crosby, Mississippi, with seeds shared to growers in Australia where it achieved its record heat measurement. The pepper pods are small, measuring 1 to 2 inches long, bulbous and wrinkly with bumpy, pock-marked skin and a pronounced pointed tail resembling a scorpion's stinger. They mature from green to yellow or orange and finally to vibrant red. Heat levels range from 800,000 to 1,463,700 SHU with a median around 1.13 million, placing it firmly in the superhot category and roughly 100-585 times hotter than a jalapeño. Flavor begins sweet and fruity before a rapid, fiery burn sets in, faster than many other superhots like the ghost pepper. It is primarily used in extreme hot sauces, chili powders, flakes, and spice blends for heat enthusiasts. The plant grows vigorously to about 5 feet tall and produces abundant pods. It briefly held the Guinness World Record for the hottest pepper in 2011 before being surpassed.
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Derived from Trinidad Moruga Scorpion genetics, stabilized by Mississippi grower Butch Taylor of Zydeco Hot Sauce. Seeds shared to Australian growers Neil Smith and Marcel de Wit; record heat of 1,463,700 SHU tested in 2011 led to Guinness title for three years until Carolina Reaper surpassed it.
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Reach out →Sweet with fruity undertones noticeable before the intense heat arrives rapidly and becomes dominant.
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