![]() ![]() Yellow Scorpion chile peppers pair well with peas, carrots, bell peppers, green onions, garlic, potatoes, okra, beans, rice, coconut milk, mango, pineapple, and meats such as fish, poultry, beef, and pork. In addition to using fresh or cooked, Yellow Scorpion chile peppers can be dried and ground to make a spicy chile powder. The peppers can also be roasted before blending into sauces for a richer, savory flavor. The fruity, citrus-forward flavor of the pepper is versatile and can be mixed into stews, soups, chilis, and casseroles, fish-based dishes, rice, beans, and fresh salads. Yellow Scorpion chile peppers are popularly blended into hot sauces, marinades, and dips for added flavor and spice. It is recommended to wear gloves and goggles when handling the peppers as the high capsaicin content can irritate the skin and eyes. Yellow Scorpion chile peppers are best suited for both raw and cooked applications, but the pods are used sparingly, and a little goes a long way. The hot pepper also contains high levels of capsaicin, the compound responsible for its fiery bite, which has antioxidant and anti-inflammatory properties. Yellow Scorpion chile peppers are an excellent source of vitamin C and contain beta-carotene, which is a phytonutrient that gives the pepper its yellow hue and converts to vitamin A in the body. The hot peppers are rarely consumed raw and are more popularly used in salsas, hot sauces, and marinades. Yellow Scorpion chile peppers rank slightly lower on the Scoville scale compared to their red counterparts, averaging 800,000-1,200,000 SHU, but depending on the growing conditions and stress placed on the plant, some pods may peak in intensity well above the average. They are also sometimes referred to as a CARDI variety, named for the research station where the variety was bred and developed. Known by other local names, including Yellow Trinidad Moruga Scorpion or simply Yellow Moruga, Yellow Scorpion chile peppers are native to Trinidad, where they are cultivated on a small-scale in home gardens. Yellow Scorpion chile peppers, botanically classified as Capsicum chinense, are an extremely hot, rare variety belonging to the Solanaceae or nightshade family. Yellow Scorpion chile peppers are available in the mid-summer through winter. Yellow Scorpion chile peppers have a citrus-forward, sweet, and fruity flavor that transitions into intense, lingering heat. Underneath the surface, the flesh is crisp and yellow, encasing a central cavity filled with small, round, and flat, cream-colored seeds. The skin is smooth, shiny, and taut, ripening from light green to bright yellow when mature. ![]() Yellow Scorpion chile peppers are gnarled pods, averaging 7 to 10 centimeters in length and 4 to 6 centimeters in diameter, and are deeply creased, sometimes tapering to a small point on the non-stem end. ![]()
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