Trinidad and Tobago has topped a list of hottest foods that can be found in the U.S state of Chicago

On the Steve Harvey Show yesterday, host Steve measured the hottest foods in the world and naturally the Morgua Scorpion Pepper SCORCHED all others on the list!! Yea pun intended!!

It was measured on the Scoville scale (FYI its a chart used to measure the pungency (spicy heat) of peppers.).

The number of Scoville heat units indicates the amount of capsaicin present.

Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.

In Scoville’s method, a measured amount of alcohol extract of the capsaicin oil of the dried pepper is produced, after which a solution of sugar and water is added incrementally until the “heat” is just barely detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale.

Thus, a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable. The hottest chilis, such as habaneros and nagas, have a rating of 200,000 or more, indicating their extract must be diluted over 200,000 times before the capsaicin presence is undetectable

Now the Moruga Scorpion Pepper is way hotter than that! And yes its being exported globally and Chicago happens to one of the place you can find them.

The first heated food that was tested on Steve Harvey show was a pizza with pepperoni, red onions and jalapeños, it was aight

Then there was the habenero peppers those were graded as HOTTT!!

But the Scorpion Pepper born and bred in good ole Morgua according to Harvey and the Scoville scale set the place of fire!

Can you think of other things that are hot in Trini?! We could think of many!