Brazilian Moruga
A superhot Capsicum chinense Scorpion-type pepper sold by Pepper Joe’s and others as a creation of Butch Taylor. It produces gnarly, wrinkled red pods with intense fruity heat.
About 60 times a Capsi Jalapeño (25,086 SHU typical).
Growing
~120 days to maturity
Fruit size
4–5 cm
Flavor & Use
Strong fruity flavor with a long-lasting burn.
Culinary
About
Capsicum chinense Scorpion-type pods that ripen from light green to bright red. They are roughly 2 inches, gnarly and wrinkled with thin walls, and carry a strong fruity flavor under a long-lasting burn. Plants are productive and reach about 4 feet.
Backstory
Pepper Joe’s and several resellers attribute Brazilian Moruga to Butch Taylor, the Mississippi grower associated with the Trinidad Scorpion Butch T. Listings describe it as a unique Scorpion-type selection or creation in the United States. One community review from 2016 called it a cross involving Moruga Scorpion and Brazilian Ghost, but no primary breeder statement confirms specific parents.
Appearance
Growing
Heritage
ExploreNothing reputable documents a pedigree for this pepper.
Sources
FAQ
- How hot is Brazilian Moruga?
- Capsi’s sourced range is 1,000,000–2,000,000 SHU (Vendor Claim). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Brazilian Moruga taste like?
- Strong fruity flavor with a long-lasting burn.
- How do I grow Brazilian Moruga?
- Brazilian Moruga: about 120 days to maturity, tropical climate, full sun, hardiness zones 9-11.
- What can I substitute for Brazilian Moruga?
- Capsi does not have that recorded yet.