Trinidad Scorpion Powder 1c.

This is a very consistent and fresh tasting product. I occasionally grow and dry Trinidad Scorpions to make my own ground peppers, and the taste and heat are very much as expected. If you haven't tried ground pepper any hotter than the crushed red variety you find in an average market, this will be a considerable step up in heat. However, unlike hot sauces, this will add only a subtle fruity flavor of the pepper and allow your food to retain its original flavor profile with added spice. Be aware that this is a very finely ground powder, so it tends to easily waft into the air as well as clumping a bit much if you shake it out of the container.

Exactly as described. This one sits right next to salt & pepper. But may not be for everyone- it's hot!

I guess I don't even know anyone else who would be willing to buy several cups of Trinidad Scorpion Pepper Powder but for me, peppers are life. I grow Scorpions in my garden but I never get enough of them in a season to last beyond that season (due to my growing climate) so I decided to buy some.....and yes, this stuff IS spicy. I feel like these are not a full 2,000,000 SHU and they do not seem like they are even close to my home grown Chocolate Bhutlah which are also supposed to be around 2,000,000 SHU but nevertheless, this Scorpion Powder is spicy. I have to be cautious when cooking with it because it is easy enough to go overboard with it. But I do love the 'tingle' of spicy peppers. When I cook for myself, I use a lot more of this than when I cook for others. This has nice flavor, and plenty of spice but if you are not a professional Pepper Head, I might recommend dialing it back just a bit. I happen to love the stuff and will definitely buy it again.

Is it the spiciest pepper in the world? No. But I promise you that won't matter if you do what I did. I took the lid off, and found the foil seal underneath, as you'd expect in modern society. And as with any powder product, there was some residue on the inside of the foil seal. So, being the occasional idiot that I am, I swiped some off with my pinky and licked it. Instant. Regret. And we're talking about a particle count here that, given a proper magnifying glass, I could have actually counted. By mass, probably in the "micrograms" neighborhood. I couldn't measure a quantity that small outside of a laboratory. Fire. Pain. And.... something else... A sweet smokiness, maybe? No, perhaps more acidic. Kinda citrus-y. Yeah. Lots of subtle and intricate flavor. The heat on this stuff is immediate. It bites hard and fast, unlike a ghost pepper. What's interesting about it is that while it doesn't exactly fade, it also doesn't seem to build. I use this in my BBQ sauce (about 3/16 tsp in a half-gallon batch). It provides a unique heat that is consistent and predictable as you eat... More sauce doesn't burn hotter. Because there's no delay you know the moment it hits your tongue what ride you're in for, and this pepper delivers.

HOT! HOT! HOT!. Please believe me it is hot.

I purchased this product because I wanted a way to make my plate extra spicy. I am the only pepper head in the house. I am glad to say this helps achieve my goal of a spicy dish, but I expected scorpion pepper to be hotter and longer lasting. Perhaps because it is dry powder, and the oils aren't as available as if it were fresh peppers, may be the cause for why it feels less hot than I would expect. However, I would buy this again.

Use extreme caution. This is wonderful and delicious chili powder, but it's called "Trinidad Scorpion Chili Powder." If used incorrectly, IT WILL HURT YOU! I'd say 1/4 teaspoon per gallon would be plenty of heat for a chili or gumbo. You don't just sprinkle this on nachos and hope for the best.

This is a really hot powder. The holes on the container are a little larger than what I am used to, the first time I did use a little too much. I just added more food to spread out the heat. It adds just enough heat, without over powering the flavor of your food.