Scorpion Red Moruga Heirloom Harvest of Premium Pepper Seeds

Native to Trinidad and Tobago’s Moruga district, the Trinidad Moruga Scorpion Red is an exceptionally hot pepper. Plants grow up to 3 ft. tall and produce abundant pods with a sweet, fruity flavor. Rated at 1.2–2 million Scoville Heat Units, the peppers are about 400 times hotter than jalapeños. The seeds are freshly harvested, non-GMO, heirloom, and open-pollinated. A distinct tropical sweetness arrives first, followed by an intense, delayed heat that lingers.

Germination: 7–21 days

Maturity: 120–150 days after transplanting

Genus: Capsicum chinense

Quantity: 20 Premium Heirloom Seeds

Appearance: Wrinkled, lantern-shaped pods mature from green to a vivid red and often develop a small, pointed tail.

Flavor & Uses: Sweet, fruity flavor followed by intense, lingering heat; use sparingly in hot sauces, salsas, marinades, and spice blends.

Growth Habit: A bushy, productive pepper plant that grows up to 3 feet tall. Stake or cage plants if needed to support heavy pod production.

Growing Notes: This heat-loving, open-pollinated pepper benefits from a long growing season. Start seeds indoors 8–10 weeks before the last expected frost. After frost danger passes and the soil has warmed, transplant into rich, well-drained soil that receives 6–8 hours of full sun. Harvest when the pods turn vivid red.

Note: Capsaicin levels vary among hot peppers, and reactions differ. Wear gloves if you have sensitive skin, eczema, cuts, scrapes, or hangnails, or if you handle contact lenses. Capsaicin oil can remain on your fingers and transfer hours later.

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