Carolina Reaper & Habanero Scorpion Peppers from Trinidad

Origin: United States and Ecuador Carolina Reaper (5g / 0.17oz): USC approx. 1,000,000 / Habanero Scorpion from Trinidad (5g / 0.17oz): USC approx. 700,000. € 1,400.00/kg Ingredients: capsicum chinense Scoville scale: 10 (so-called "explosive" chili pepper). Other names: The North Carolina reaper / Butch T, scorpion Butch T Description: - The Scorpion Habanero Pepper: Resulting from a natural hybridization, the Scorpion Habanero pepper is cultivated in Central America, often on small farms. Its name comes not only from its formidable sting but also from its curved shape, reminiscent of a scorpion's stinger. Harvested between June and October, the chilies are first sun-dried, then dehydrated at low temperature before being ground into powder or crushed. It reveals a fruity aromatic profile, with notes of exotic fruits. On our simplified Scoville scale, its intensity is 10 out of 10, with a brutal, powerful and very intense spiciness, reserved for lovers of extreme sensations. -The Carolina Reaper Pepper: Originating from South Carolina in the United States, the Carolina Reaper has been officially recognized since 2013 by the Guinness Book of Records as the hottest pepper in the world. This chili pepper is the result of a cross between two varieties of Capsicum chinense, the family that includes some of the most powerful chili peppers. Harvested by hand between July and October, it is then dried and ground into powder or crushed. Its aromatic profile is rich and complex, blending notes of black cherry, wood, cinnamon and a light bitter touch of cocoa. On our simplified Scoville scale, its intensity is also 10 out of 10, with a brutal, intense and powerful spiciness, reserved for lovers of extreme spiciness. Usage tips: Given the potency of these chilies, we recommend using them very sparingly and carefully, preferably wearing gloves to avoid inadvertent contact with the eyes. Generally, the tip of a knife or a pinch is more than enough. They blend wonderfully into a homemade barbecue sauce or marinade, and they go very well with sweet flavors like honey or fruit to make a sauce or chutney. They like grilled meats, ribs, red meats or duck, whether sprinkled directly or in a side sauce. They perfectly complement a stew, an oil, rougail or chili con carne. For dessert, they enhance exotic fruits and very sweet fruits very well, for making jam for example. They can be used to enhance cocktails made with exotic fruits or infused rum.