Trinidad Scorpion chilli flakes, extra hot

Product description

These Trinidad Scorpion chillies are an extremely hot variety from Ecuador and are supplied by Biova as bright red, coarsely crushed flakes. The 2–5 mm pieces deliver intense colour and a fruity, fiery aroma for professional and ambitious kitchens.

With a heat level of around 600,000–900,000 Scoville, this Capsicum chinense chilli falls into the ultra‑hot category above 500,001 Scoville. The granulated, coarse cut reduces dust formation and allows precise dosing, especially in large‑scale and bulk applications.

In the kitchen, the crushed chilli flakes add an intense, fiery kick to sauces, stews, curries or BBQ rubs. Even very small amounts are enough to make dishes noticeably hotter – use Trinidad Scorpion with care and store it tightly closed and out of reach of children.

Origin

Trinidad Scorpion chilli is grown in Ecuador, where warm, partly humid‑tropical conditions are ideal for Capsicum chinense. Altitude, strong sunlight and nutrient‑rich soils support a pronounced fruity aroma and a deep red colour. Biova works with selected partner farms to ensure consistent quality of the bulk product.

Cultivation / production / harvest

The plants are grown by specialised producers and harvested at full maturity, when the pods have developed their deep red colour and maximum heat. After harvesting, the chillies are gently dried before being coarsely crushed to 2–5 mm and packed as granulated bulk goods for foodservice, manufacturers and further processors.

Key features

Typical for this chilli is the combination of extremely high heat at 600,000–900,000 Scoville with fruity, slightly tropical notes. The coarse cut as chilli crush makes it easier to handle in hot spice blends, rubs and pastes and reduces dust formation. Biova ensures single‑variety, clean processing so that colour, aroma and heat level remain as consistent as possible.

Differences in origin and processing

Depending on the country of origin, Trinidad Scorpion chillies can vary in heat, fruitiness and colour intensity. Ecuadorian cultivation is regarded as well balanced in terms of fruity aroma versus extreme heat and is particularly suitable for professional use. Controlled drying and defined crushing at Biova keep these sensory properties stable and reproducible for commercial applications.

Taste & aroma

On the nose, these flakes show intense, fruity chilli notes with hints of tropical fruit. On the palate, the chilli first appears aromatic and fruity before a very rapid, long‑lasting, burning heat builds up. With careful dosing, the underlying flavour remains clearly perceptible, making this chilli especially suitable for bold, strongly seasoned dishes.

Suggested uses

• For ultra‑hot seasoning of sauces, stews, chilli dishes and curries in foodservice and small‑batch production.
• As a fiery component in BBQ rubs, grill seasonings and marinades for meat, fish or vegetables.
• For chilli oils, pastes, hot spice blends and delicatessen products produced on a bulk basis.

Product specification

• Country of origin: Ecuador
• Cut size: crushed, approx. 2–5 mm (granulated / coarse)
• Colour: red