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What makes the Chocolate scorpion sting like a B....

Updated: Nov 26, 2020

Chocolate and red scorpion is used to make our jelly, combined with pineapple, garlic, spices and herbs. Scorpion pepper has long pointy fangs that bite{burn} deep, for quite a little while. The chocolate scorpion ranges between1,2000,000 to 2,000,000 in the SCOVILLE scale. It ranges up there with the Carolina Reaper.

We love growing this, even cooking with it.

This hot angry little pepper is beautiful to look at, it is extremely aromatic, pairing this with the pineapple gives it that smooth heat that takes a few seconds to hit you, but once it does, it will burn, you might even cry.




"Capsaicin is the active chemical that is usually found in hot peppers. It stimulates receptors known as TRPV1 (transient receptor potential vanilloid), which detect levels of heat and these are the same receptors that respond to dangerously hot temperatures."

It is said that these receptors can be "trained" to be desensitised to capsaicin over time and cause the person to actually perceive less burn from it. This phenomenon is known as "capsaicin desensitisation".

The burning and painful sensations associated with capsaicin result from its molecular interaction with sensory neurons. The Capsaicin molecule, as a member of the vanilloid family, binds to a receptor called the vanilloid receptor subtype 1 (TRPV1). TRPV1 is a nonselective cation channel that may be activated by a wide variety of exogenous and endogenous physical and chemical stimuli. The best-known activators of TRPV1 are: temperature greater than 43°C; acidic conditions; capsaicin, the pungent compound in hot chilli peppers; allyl isothiocyanate, the pungent compound in mustard and wasabi. The activation of TRPV1 leads to a painful, burning sensation.

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