Description
Chilli Name : MORUGA SCORPION CHOCOLATE
Chilli Species : Chinense
Chilli Origin : Trinidad
Chilli Heat : Superhot
Moruga Scorpion Chocolate is a dark-podded variant of the world-famous Trinidad Moruga Scorpion, renowned for its deep, earthy flavour and ferocious heat. Originating from the Moruga region of Trinidad, this chocolate strain shares the same blistering genetics as the red type but with a distinct look and a flavour that’s richer, smokier, and slightly less fruity.
Pods are heavily wrinkled with thick flesh and the trademark scorpion tail. They ripen from olive green to dark chocolate brown, developing a complex, almost roasted aroma. Heat levels regularly exceed 1.5–2 million SHU, with an immediate sting followed by a deep, building burn that lasts for minutes. Despite the extreme heat, the flavour underneath is earthy, slightly smoky, and savoury, making it ideal for superhot sauces, powders, or spice infusions.
Plants are tall and robust (90–120 cm), producing excellent yields under warm, bright conditions. As with most Chinense superhots, greenhouse or tunnel growing is recommended for best performance in cooler climates.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants take around 110–120 days to reach maturity, cropping heavily through late summer.
