The Trinidad Moruga Scorpion Chile is the world’s hottest chile pepper registering up to 1.2 million Scoville Heat Units (1 of these peppers packs the heat of 400 jalapeÃ±os). So who in the world would be game to try it? Chef Geeta Bansal, owner of the Clay Oven in Irvine, is betting a whole lot of heat-seeking food fanatics as she rolls out a special lamb dish featuring the tiny, ultra-piquant fruit as its key ingredient. Anyone who consumes and entire portion of the Shiv, available through September 30, will receive a certificate acknowledging the feat and will be entered into a drawing for a chance to win Clay Oven’s Thanksgiving Tandoori Turkey, a perennial favorite that sells out months in advance. (The Shiv is named after the god of creation and destruction known for performing a fiery Tandav dance.)
New Mexico State University’s Chile Pepper Institute identified the Trinidad Moruga Scorpion as the hottest chile in the world. Paul Bosland, director of the Institute, says that the capsaicin in peppers makes them spicy and the Trinidad Moruga Scorpion contains an exceptionally high amount of the chemical compound.
Bansal says not to worry, the Shiv will balance the hot spice with other components to appeal to those “who may not like to take a walk on the hot and wild side.”
“Aside from the heat, the Trinidad Scorpion chile has a fruit-like flavor,” said Bansal, who revealed that she wears gloves and protective eye gear while handling the potent pepper. “When combined with the other ingredients, the Shiv features a wide spectrum of flavors like salty, sweet, spicy, piquant and astringent.”
Bansal’s food reflects her mastery of authentic Indian cuisine with a creative modern spin. Clay Oven is located at 15435 Jeffrey Road, Irvine, CA 92618