The Trinidad moruga scorpion (Capsicum chinense) is native to the district of Moruga in Trinidad and Tobago. On February 13, 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs) and individual plants with a heat of more than 2 million SHUs. The previous record holder was the bhut jolokia of India. The current world record holder is the Carolina Reaper.
Please note - without wishing to sound like some sort of marketing ploy, we cannot stress enough how potent this stuff is. So please when handling take extra care with it. We strongly advise the wearing of gloves, and a respirator or mask to avoid inhaling particles or fumes when cooking. The smallest amount of this powder on the skin, or worse still in the eyes or inhaled, can cause serious irritation. In food though, it's exceptional!