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A picture of a Chilli Pepper 'Moruga Scorpion'

Chilli Pepper 'Moruga Scorpion'

Capsicum chinense 'Trinidad Moruga Scorpion'

Photo by Chilli_man (All rights reserved)

Full Sun
Easy care
Moderate watering


RHS hardiness


Minimum temperature

Expected size









  • spring
  • summer
  • autumn
  • winter

This plant has a mild fragrance

Chilli Pepper 'Moruga Scorpion' Overview

Capsicum chinense 'Trinidad Moruga Scorpion' is an easy to grow, low-maintenance plant. It is one of the hottest peppers in the world (currently ranked 2nd) with a Scoville heat measurement of 1.2 million. This native of Trinidad and Tobago can be grown in containers, provided they receive enough sunlight and water.

Common problems with Chilli Pepper 'Moruga Scorpion'

Aphids, slugs, pill bugs, root rot, and leafminers. Humid weather can cause fungal diseases like leafspot.

    Chilli Pepper 'Moruga Scorpion' Companion Plants

    Tomatoes, basil, beetroot, lettuce, carrots, celery, radish, sweetcorn

    How to harvest Chilli Pepper 'Moruga Scorpion'

    Harvest within 60-100 days of planting. Peppers will change from green to red as they ripen. Wait until the fruits are a good size before cutting them off with shears or a sharp knife with some stem attached. The longer you leave them on the hotter the peppers will become.

    How to propagate Chilli Pepper 'Moruga Scorpion'


    Sow seeds indoors in Spring or Summer, 30-40 cm apart on the soil surface and cover with 3 mm of soil or vermiculite. Germination takes 2-10 weeks or longer in cold weather. Transplant when true leaves form after the 2 juvinile leaves.

    Special features of Chilli Pepper 'Moruga Scorpion'

    Crop rotation

    Moruga Scorpion is a medium to heavy feeder and needs a moderate amount of nutrients.

    Pot plant

    Moruga Scorpion can be grown in containers, provided they receive enough sunlight and water.

    Other uses of Chilli Pepper 'Moruga Scorpion'




    The peppers and seeds are edible and are often used to make spicy sauces, stews, casseroles, and curries.