Trinidad Scorpion Chili Pepper Powder, 1 Kilogram Bulk Pouch (2.2 Pounds)

Trinidad Scorpion Chili Pepper Powder, 1 Kilogram Bulk Pouch (2.2 Pounds)

Item# KgScorpionPepperPowder1
Regular price:
Sale price:
$127.68, 4 for $479.88
Availability: In stock. Ships in 1-2 business days

Product Details: The Trinidad Scorpion Pepper is the 2nd hottest in the world, according to the Guinness Book of World Records (recently dethroned by the Reaper Pepper). Our ground scorpion pepper powder is pure and uncut, made from 100% scorpion chilis, and is super hot.

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1 Kilogram Pouch
(2.2 pounds / 35.3 ounces) is packaged in a heat-sealed bag. Each kilo will be packaged individually.

ground Trinidad scorpion pepper. An all natural ingredient. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.

Nutrition Facts:
Click here for data per 1/4 tsp. (0.5g) serving. Click here for data per 100 grams.


Click here to view all available sizes.

Heat Level: 10/10 Very hot! Rated as high as 1,041,427 Scoville Heat Units (SHU). Use sparingly and with caution. (We wear a particulate mask, gloves, and goggles when packaging, just to give you an ideaof how hot this is.)

1 cup ≈ 0.26 pounds / 1 pound ≈ approx. 3.83 cups

Shelf Life:
3+ Years when stored at room temperature or below in an air-tight container out of direct light

Country of Origin:

We use this to make our
Sweet Desert Heat BBQ Seasoning & XXX Trinidad Scorpion Salsa Mix


Recipe: Scorpion Pepper 'N Garlic Hot Sauce
Making your own hot sauce allows you to control the heat level and flavor.

1 tsp. vegetable or olive oil
1/2 cup minced onion
1/4 cup minced fresh chile peppers (see Notes, below)
6 cloves fresh garlic, peeled, minced
2 cups water
2 Tbls. Ground Trinidad Scorpion Chili Pepper
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground cumin (optional)
1 cup white vinegar

~ In a nonreactive saucepan over medium-high heat, cook onion, fresh chiles, and garlic in oil until onions are translucent, about 4 minutes.
~ Add remaining ingredients, except vinegar, to saucepan; reduce heat to medium-low; simmer for 20 minutes, stirring often.
~ Remove pan from heat and allow to cool to room temperature.
~ Pour saucepan contents into a blender or food processor; puree until smooth.
~ Add vinegar to mixture; blend until combined.
~ Pour mixture into a sterilized jar with a lid.
~ Will keep in the refrigerator for 1 year.

Notes: For a mild sauce, use Anaheim, Poblano, or Jalapeno. For a medium sauce, use Serrano, Cayenne, or Tabasco. For a very hot sauce, use Habanero, Scotch Bonnet, Thai, or Pequin.


Recipe: Searing Scorpion Pepper Salsa
The World's 2nd hottest chile pepper heats up this easy-to-make and fresh-tasting salsa.

15 oz. can petite diced tomatoes OR 1 pound fresh tomatoes, peeled and diced
1 sm. onion, minced OR 1/4 cup dried minced onion
1/4 cup chopped fresh cilantro OR 2 Tbls. dried cilantro
1 Tbls. Ground Trinidad Scorpion Chili Pepper
2 tsp. lemon juice OR lime juice
1 tsp. garlic powder OR granulated garlic
3/4 tsp. salt
1/4 tsp. ground cumin

~ In a small saucepan, stir together all ingredients.
~ Bring mixture to a boil over medium-low heat, stirring often. Remove from heat.
~ For a smooth salsa, puree all in a blender, food processor, or using a stick blender. For a chunky salsa, puree only half.
~ Refrigerate salsa for at least 1 hour before serving.

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