Chilli Powder obtained solely by the Trinidad Scorpion variety of the Capsicum chinense
cultivated in organic/ biodynamic regime and dried at low temperatures.
Trinidad Scorpion chilli peppers.
Store in a cool place, away from any heat sources. Doesn’t need to be kept in the fridge once opened.
Transparent glass vial with silicon cap.
The scent of the Trinidad Scorpion is so fruity and vegetal, it sometimes reminiscences of tomatoes, boiled fruit and capers. It blends well with other spices in exotic sauces or when firing up red meats or fish with BBQ sauces. It’s Perfect to enhance the taste of game stews when combined with juniper and bay tree leaves.
The Trinidad Scorpion is a variety of the Capsicum chinense species. Native to the Moruga district of the island of Trinidad and Tobago (archipelago of the Lesser Antilles), the fruit is characterized by the pointy tail (hence the name Scorpion) and the bright red/orange colour. Before the advent of the Carolina Reaper (March 2011), it was considered to be the hottest chilli in the world, with a minimum of 1.500.000 SHU.
Particular low temperature techniques of humidity extraction have been employed for the production of this powder, making it possible to keep unaltered the original scent of the chilli pepper.
Among many of the healthy micro elements of the Trinidad Scorpion we can find: Vitamin A, which improves the condition of eyes, hair and skin; and Vitamin C, which not only stops the spread of free radicals, but is also useful and crucial in raising the barriers of our immune systems, thus lowering the risks of tumours by inhibiting the synthesis of carcinogenic substances. In addition, it’s scientifically proven that consuming chilli peppers at least 4 times a week halves the risk of cardiac arrest.