Hey everyone hope you're having an amazing day! It's Mark Wiens I'm in Trinidad and Tobago home to some of the greatest and some of the spiciest Hot Chili Peppers on Earth including the Trinidad scorpion which is I'm surrounded I'm in a sea of Trinidad scorpion peppers right now. But anyway today is going to be a food tour all about Peppa's we're gonna visit a Peppa Farm we are going to see them on the bushes. we're gonna go to a hot pepper where they're making some of the pepper sauce which is incredible. that is a lot of scorpions and then we're gonna eat some meals that are gonna be infused with Trinidad scorpions. Well that'll clear you out and I'm gonna share all the food with you and all the spice all coming up right now in this video it almost feels like I have a hole in my tongue. So the first thing we're doing today is we're at the the Peppa Farm We're gonna see some of the seedlings and the nursery of how they grow the Scorpion Trinidad scorpion peppers some of the spiciest peppers on Earth So this is about it is a hot pepper that's a very hot pepper too, right? The morugas. Okay wow wow the hot pepper. Farm Oh yeah, this is such an amazing process. one seed at a time. Yeah, it's so cool into the trays to nurse that first seedling. that's Sprout that chili Sprout like they're ready to flower. Okay okay four weeks again until they reached this stage and then we take them and plant them and they got okay so all of these are peppers. These are scorpion peppers. These are scorpion pepper seedlings. Okay, scorpion peppers take one out, plant that into the the real soil, plant them into the real soil. This is just a sea of scorpion pepper seedlings Trinidad scorpions. and now we're gonna go to the Garden to the actual soil where these are the process where they replant them and then Grill them and uh, so the fruits can blossom. Whoa. So these are pimento peppers, which are probably one of the most commonly used in Trinidadian cooking because they're amazingly flavorful and fruity. But they're not spicy, almost like a bell pepper, but just with so much more flavor. And these are beautiful. Pimentos are a huge part of Trinidadian food. Let's pick some of these to go for the day. Oh man, oh look at this one This one is so look at that tone. it's like a rainbow. It's like a snow cone. Chili red to orange to Green to Orange to Yellow back to green again. All right. get some of the red ones. Get some of the green ones so we could taste all the different colors. green and yellow ones. Okay I think that's really good. Oh so what are these? These are Moruga Reds They're quite crinkly and waxy, beautiful. And do you try to harvest them when they're really red or when they're different colors? It depends. Yeah. Different colors? Yeah. All right. ready. Oh wonderful. Some of them are Huge. Yeah, are they similar to Scotch Bonnets? Okay, Oh now the Scorpions These are all scorpions. That's how you know it's a scorpion. Yeah! We have the legendary Trinidad Scorpion Peppers: some of the hottest peppers in the world and these are just beautiful. It's called the Scorpion because of that. that tip scorpion tail looks just like it's gonna bite you. They just just the way they look. They look gnarly and dangerous and like like it's like they they will hurt. Oh again. I think it's 1.2 to 1.5 Scoville million Scoville Um, insanely spicy. You don't want to get one of these mixed up for a pimento. the scorpions in Trinidad where they typically be used for chili sauce. Peppa sauce. Okay, rather than cooking, you're not really. Yeah, you don't really cook with um, scorpion because it makes your food extremely spicy. Sometimes you can't even eat it because it's so hot. you can take a little piece just on top of your food. Try eating it with that but not cook. Ed Thank you very much. Oh that's a the greatest Chili Pepper gift ever! Yeah, thank you so much. That was a very fruitful trip to the Chili Pepper Farm From here we're going to a place called Birdies which is one of the brands that makes some of the best hot pepper sauce from right here. Scorpions are gonna go I Mean she supplies Birdies for the pepper sauce and we're gonna see that making the making of it next. Foreign Pepper sauce? All right right? Scorpion Pepper Sauce, you know? But Noel hopefully no used to be the hottest pepper in the world I Think this guy has had the hottest pepper but we were used to be the hottest and I think we're I think we're still up there. We're gonna take that pepper. we're gonna tune it into Pepper Sauce. Nice. That's what we do. Okay, let's go. All right, let's do it. Welcome to Birdies! Wow, That's a lot of scorpions. Oh that is a lot of scorpions and those came straight from the farm that we saw this morning. Actually, she said yummy. We got these yesterday evening. Um, and we bring them across in the morning to go through the process. If you touch these with your bare hands and then you know, wipe your eyes or something, you're gonna have a bad day. Yeah, you're gonna have a bad day. fresh. Peppers These peppers were literally picked yesterday and delivered here. What we're gonna do Now we're gonna go through a thorough washing process. Okay, so the peppers are washed and then they're weighed up and then we grind them down. Oh wow, they're all scorpion peppers. just a bathtub of scorpion peppers. Okay, oh, they got thorough wash. Three of the main fresh ingredients that go into the pepper sauce are the the chilies themselves. Shadow Benny Culantro and garlic. Always fresh, always fresh ingredients. Foreign s go into the Grinders and that's just gonna blend and grind into a perfect puree of the pepper sauce. You can already start to feel the fumes in your in your nose. A fresh sauce or a fermented sauce? Is it fermented? It's fresh. It's not fermented. Okay, yeah. okay. Oh wow. So that's just reduced into a puree of scorpion peppers. Dangerous puree. This pepper puree will be then pumped into the the barrels very carefully. Oh yeah. A little splash. Edge Is it a vinegar based? Yes. So it's hot. It's a little bit acidic, but mostly you get a nut type of flavor coming through. Cool. That was incredible. The key is refreshed. That was fantastic. We're here in the storage room now and gonna do some taste testing. The best part? How long has your family been making pepper sauce? My dad always made pepper sauce because in Trinidad especially back in the day you couldn't get a home style in your Supermarket so most trainees would have something homemade or hopefully a friend gave them. My dad would give the friends and close family okay. and then they did this little fundraiser and my mom was smart enough to put her name on a bottle and a little story and people kind of started to call. Now granted it took 10 more years until we got into the supermarkets. so it's a family recipe. Your mom's recipe Bertie was my daddy and this is we stick with it. The ingredients are even fresher. It's even more organized but it is the same same fresh. I mean you saw this stuff? it's it's fresh is the name of the game. We're gonna work our way up from mild. Okay, so this is Jesse Pimento. This is just thank you. Tell me like more generous than that? Yeah I think I think we can. Okay, okay that's good. That's good. Delicious, vinegary and acidic. Get that flavor. The fruitiness of the the pimento comes out so nicely. Moving down the line with the Slate I'll go Cheese: Um oh, you got any spice? Yeah, a little bit of spice. Again, so fragrant. Okay. Original original. Oh yeah, that's such a good, like well-rounded all-purpose pepper sauce. You could put it on anything and make your food better. We have worked our way up to the one the Scorpion that's better than that one. It is a pepper that demands respect. All right guys. Cheers Scorpion Vevo Sauce Um oh oh. the flavor is so good though. you get more of those fumes I Could feel that shot in as well. Oh, it starts off. It starts off slow. It starts to build. Yeah, you can see that the fruitiness of it is just incredible. Yeah, okay. I'm going for one more cracker for the road. Scorpion is so incredibly good. Oh yeah, oh that's gonna burn. The flavor profile is just extraordinary. It starts off fruity and then it just builds in intensity. Oh yeah, so we are in Cuba This is in Central Trinidad and one of the main destinations for today is Quan Kep's Pork Shed. So I'm second generation Trinidadian and he taught my dad how to do crispy skin pork and my dad taught me kind of Chinese but then kind of Trinidad Caribbean Flavor At the same time, Exactly So we do crispy skin pork. we do Jeera Pork we do Papa Pork we do Black Pudding we do wontons. It's more of a Chinese Yes, exactly. Um, I can't let out everything. That's yeah. mainly more of a Chinese flavor. Yes, absolutely. And we just hook and what kind of what cut of the pork are we using? So this one is a pork leg. This one is the back. Legal like sliced steak of a leg. Yeah And then you hang them like this and in it goes legs and bellies and that's gonna roast for how long. Three hours, Three, three and a half hours depending on you win. Okay, yeah, but at a minimum three hours. Very nice to meet you. Yes, it's cool to hang out today. And yeah, sure a little bit of background about the Chinese community. And Trinidad Yeah, well you know Trinidad is a diverse place. you know in our history. Of course we started the first Impulsi Ameri Indians and then the African influence. the Indian influence. That's what kind of special Lebanese influence. So we find and then the Chinese also came here. So you find even when the Chinese do what they know the traditional thing, it always evolves that a kind of special Trinidad kind of influence. And this is what really makes Trinidad special in my mind. Yes, yes. because we see it in the food. We see it in the music, the Arts the cultures. Trinidad Yes, Welcome. So this is what it would look like when it comes out of the rooster. Oh so this is three or four hours later. This is three or four. four hours later, Exactly. Yeah, So when we fry them up, it doesn't have to stay very long in the oil because it will reach the internal temperature for it to be cooked in 10 to 15 minutes. That's it. But you'll see the magic when it hits the oil. Oh yeah, she's going the extra mile. Not just roasted, but fried. Foreign originated in England. So obviously we were a colony of Great Britain and this was one of the things that came down and we're gonna fry it up. A little bit of oil foreign, a little bit of that pepper sauce. oh that gives it the Caribbean Trinidadian touch. I Want to get a lot of those onions as well that far. Hmm oh wow, that's a yes, Oh yes. Very yes. Okay, I'll take that. I'll take I'll take. The black pudding is amazing. Actually, it's like you don't even really realize that it's blood. It's not irony at all or like organy at all. We're just like yeah. Oh okay. the finished product right there. Yeah. Beautiful, beautiful bubbly skin. Okay, thank you. he's actually a gardener. So this is a seven part cross with a scorpion pepper. Not that I want to touch it, but you see the little tail? Yes and now they're crinkly. So next up for that crispy pork and it's going to be fried up with a scorpion? Yes, Okay, we got it here. Oh, there's the Scorpion not the whole thing, right? Yeah, yeah. Okay, sure, let's do it. So this is our seasonings with the salmon pot cross with scorpion pepper in here and our usual onions and stuff. So I'm gonna cut some of the pork. Oh that's good, all right. some oil. we're gonna go in with the clock and goes the pepper foreign up the nose. Oh that'll clear you out. Everybody left. So this is your very spicy scorpion. Peppa Roast pork fried so aromatic I Love how she tosses it up with the onions with the shadow Benny and peppers and the Scorpion Pepper In this case we'll ease our way in. I Think we'll first just try the piece of the pork even though for sure it's been like infused with that oil from the Peppa already. Yes Tony One two three makes you want to sing so sure. Oh yeah. Actually, if you just eat the pork without the pizza or the pepper, it's not that spicy right? What? It's good. It's good. It's good. It's good. That would be dangerous to take that whole bite though. with all the seeds in there. that's a lot of. Peppa Oh yeah. yeah. okay. Oh wow. yes. reaction. Oh that's Gonna Make You Sweat foreign. Then I think we've got the final bite of the pepper here. Pull just it. like fills your mouth with this. Peppa fumes that just kind of explode into your nostrils. Wow. that was so flavorful. The pork itself, the stir-fried mixture, the entire method, and that scorpion. Oh thank you. Oh absolutely. this was incredible. Yeah, absolutely. I'm glad you like it. so tasty. That's too much pepper. Oh yeah yeah. I'm I'm sweating tears of happiness. Thank you! Wow. oh you can hear the crunch. Nice. Thank you so much bye-bye thank you thank you so much So that completes our time at Quan Kept the roast crispy pork is out of control. If you love pork, it's somewhere you have to go. Huge thank you to Ben Quan and Karim for hosting us. They're doing an amazing job and that's Scorpion. Oh man. I Can still feel my lips burning a little bit. That was so good. Foreign? Excellent. But now we're having a bigger meal. Sylvie's Roti Shop they have Roti They also have rice and Dal which is probably what I'm gonna I'm gonna try today since I've been having a lot of Roti but you step inside of here you roam up the spices, the doll the Chana the the Aloo Oh man I can't wait to they're gonna Dish It Up foreign 's Roti Shop It's so packed! so locally popular and what a spot! The food just looks absolutely incredible. I Got a huge Mixed Plate that's a lunch of Champions Oh man and I'm already feeling the chili, but it's time to to try some more inside of this beautiful box. Oh wow, that's just Trinidad in a single box. And we've got the all those bags of fresh Peppers that we picked ourselves including an entire bag of scorpions. Oh man, Dangerous scorpions! Okay, I'm gonna try some of the food first before moving into hotter things. gone a little crazy here with the toppings because there's there is actually rice and Dal underneath the pile of Dashing budgie and and lung beans and mango pickle. And there's shrimp in here. there's a curry goat I Just couldn't resist all of it. Oh man. I'm gonna scoop on with some of this curry goat with some of the shrimp and with some of the dashing, um, all the dashing baju. the terrible use. So good. so creamy. I Love the rice. you can, uh taste the creaminess of the doll, the starchiness of the doll as well. You want to try that curry goat. one of the greatest dishes of Trinidad and Tobago the curry goat. oh wow I'm gonna go to show tender just like complete effortless chewing in case all the curry powder in there that's seasoning with the onions and the garlic. Wow this is good food I think I'm ready to to light things on fire I'm liking this this one right here because it has a real tip on tip to it I Love those pillows. the color is beautiful orange. First bite of the the pure scorpion. I'm gonna stick this in my mouth something. I just have to do bite the tip of the Scorpion. You do have to be very careful. we commands respect. Oh the fruitiness of it. it's citrusy so far the heat hasn't really kicked in yet but just the flavor. but these are. Don't let the Scorpions fool you. I mean it starts off slow and you think oh I'm good done. A few minutes later you're just like panting for air and gasping and just sweating. I'm going to set this down in the center. oh what is it called? it's called Uh This is a Trinidadian technique of of marinating the pepper into your food. Yeah, the Aromas Absolutely insane. Okay, start with that, then we'll keep on going. Actually just from that single bite of the tip I can feel my lips burning a little bit. Yeah, not my mouth but my lips because I think it touched my lips there. Oh wow and as I took that bite I could feel the fumes coming into my nose. Once you go scorpion, you just can't go back. Get into those seeds. We have to try the seeds. Okay, that was a big bite of scorpion. Can You Feel The Like the power of it 'll clean out my ears are just like that'll just like it will blow steam through your ears, to your brain. um you can need to airflow. Oh here comes the sweat s immediate sweat from eating Peppa Wow Yeah it builds like it starts off slow, just starts to start to build. Wow I Can feel the the gases of the chili pepper coming into my mouth now I Feel like a choo choo train and the freshness of this too straight off the bush. You do not want to touch this and then touch anything else. Scoop in with that that. Peppa Oh man. and when you do like mix it with your food, it is manageable. Oh yeah, sometimes you get one of those pepper bites and it just almost kind of takes your breath away a little bit. You have to gasp. Yeah, my mission is complete. Mission complete. Soon you're just like dripping slightly. Delirious Yeah Oh wow and what a meal too! Okay I'm losing I'm starting to lose my taste buds. Yeah I Can't fully feel my cheeks right now. Nuggets of scorpion foreign things? Yeah Delirious a little bit. Final bite of the Scorpion at the very stem and at this stage my mouth literally my entire face is on fire. Yeah, here we go Trinidad Scorpion Final bite. We did it. Oh oh okay, chase that with some food. Wow that is the real deal. It's like still shock with the switch for the drifting down a waterfall. It's it's crazy. That was delicious. Thank you for the incredible lunch! Oh that breeze feels amazing. That was a memorable chili. eating a Trinidad scorpion from The Source in Trinidad and Tobago and so that brings us to the end of this extra spicy food tour. Focusing on the amazing hot peppers of Trinidad and Tobago And one thing I will say is okay they are extremely hot. um and the flavor. the hotness. The heat is so much fun the extreme Scoville level but on top of the heat, it's about the flavor of these Peppers that grow in Trinidad and Tobago that just have an abundance of flavor that the sourness, the fruitiness, the the flavor is insane and that's truly um like they truly have some of the greatest hot peppers that you'll have in your life. and so that's going to be it for this video. I Want to say a big thank you for watching? Please remember to give this video. a thumbs up if you enjoyed it. Leave a comment below I'd love to hear from you and if you're not already subscribed, make sure you subscribe now for lots more food and travel videos. and I want to say a huge thank you to visit Trinidad for arranging my entire trip here to Trinidad and Tobago and for sponsoring this trip for arranging setting up all of the activities. Also, make sure you check out we're traveling all the way around Trinidad and Tobago Learning about the culture eating incredibly tasty, delicious food, abundance of flavor and so make sure you check out this entire series all of the videos. Thanks again for watching and I will see you on the next video.