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Test your endurance with Scorpion PepperPort of Spain, Trinidad and Tobago
As any gastronome worth their salt (and pepper) knows, the best bit about any fine dining experience is when you voluntarily eat something that sets your own arse on fire. The world’s most angry edible ingredient, according to New Mexico State University’s Chile Pepper Institute, is Trinidad and Tobago’s moruga scorpion pepper, used in napalm-esque condiments such as Dek’s pepper sauce. In 2012, the Trinidad moruga scorpion chilli was named the world’s hottest, with an average rating of more than 1.2 million units on the Scoville heat scale (by comparison, Tabasco original red sauce has a Scoville rating of 2,500–5,000 units).
Like any local delicacy, it’s best tasted in situ – in the restaurants in Port of Spain – but if you can’t get to Trinidad and Tobago, or you want to buy a gift basket of the sauce for someone you really don’t like, it’s available from igourmet.com. Don’t forget to put the toilet paper in the fridge before you go to bed.
You can get a pack of this killer condiment for around US$8.
You’ll be sweating, swearing and spending a fair bit of time on the loo, we reckon.
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