Trinidad Scorpion Butch T Pepper

The Trinidad Scorpion Butch T Pepper is the world’s hottest pepper. The Trinidad Scorpion Butch T Pepper was discovered by grower Butch Taylor in 2011, who crossed a Trinidad Scorpion with a Red Naga. This hybrid has been named after him and has since been awarded the title of hottest pepper in the world three times by Guinness World Records – in 2011, 2012, and 2013.

The Trinidad Scorpion Butch T Pepper.

The Trinidad Scorpion Butch T Pepper is the world’s hottest pepper. This hot chili pepper is 400 times hotter than a Jalapeno and 400 times hotter than pure capsaicin.

The name of this fiery little beast comes from its creator, Craig Underhill, who named it after his friend “Butch” Taylor.

In 2011, one of the world’s hottest peppers, or chile, was found growing in a backyard garden in Australia. The Trinidad Scorpion Butch T Pepper is named after its creator, Butch Taylor, who’s credited with crossing a Trinidad Scorpion with a Red Naga to create the new hybrid.

The Trinidad Scorpion Butch T Pepper was first discovered in 2011 in the backyard garden of an Australian man named Butch Taylor. The pepper is a hybrid of the Trinidad Scorpion and the Red Naga, which are both chiles renowned for their extreme heat. The resulting fruit has been rated at 1,463,700 Scoville Heat Units—the highest rating ever given to a chili pepper.

You might be wondering how you’re supposed to eat this thing. Can you even cook with it? Yes! The Trinidad Scorpion Butch T Pepper can be used in cooking just like any other pepper; if you want to add some heat (and spice) to your recipes, try mixing some into soups or stews. You can also use it as part of your favorite spice rubs or sauces for meat or seafood!

How hot is it?

The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers. It was developed in 1912 by Wilbur Scoville, a pharmacologist who wanted to create an objective way to measure the hotness or spiciness of chilis. He tested his method on students at the University of Pennsylvania, who rated each pepper sample’s intensity.

He then blended up pure capsaicin with sugar water and added it to his test solutions until he reached an acceptable level that caused no discomfort to those tasting them. Pure capsaicin rates at 16 million Scoville units, so it takes roughly 10 times more than that amount to rate as “hotter” than pure capsaicin itself!

Keep in mind that different varieties can have vastly different levels of heat between them; there’s no such thing as one-size-fits-all when it comes to chilis and spices!

With all these new peppers hitting the market, it’s hard to keep track of the hottest ones. But what’s important is that they’re fun to use in your cooking and can add an extra kick of flavor. The Trinidad Scorpion Butch T certainly lives up to its name – you’ll know if you’ve eaten one!