Blackened Scorpion — Tropical Blackening Seasoning

You were warned.

The Trinidad Moruga Scorpion is one of the hottest peppers on the planet. Not a novelty pepper. Not a dare. A legitimate, complex, fruity heat that builds from the back of your throat and doesn't apologize for it. We put it in a blackening blend because we wanted something that could do two things at once — create that deep, dark, aromatic crust that great blackened seafood demands, and bring a tropical heat that has no business being this good.

Seventeen spices. That's not a number we throw around lightly. Paprika lays the base. Bay, thyme, marjoram, and fennel build the aromatic depth. Korean chili adds a slow smoldering heat beneath the scorpion's punch. Celery seed and coriander round the edges. And then lemon peel, lime, and lemon juice cut through it all with a bright citrus finish that keeps this from being just another hot blackening blend.

That citrus note is the tropical in tropical blackening seasoning. It's what makes this sing on fish, shrimp, scallops, and crab in a way that standard blackening seasoning never does. The heat and the brightness play off each other instead of competing.

Is it spicy? Yes. This is not for people who don't like heat. If your threshold is mild, put it back and grab Black Label. But if you cook with serious heat and you want something complex enough to match it — this is what we built it for.

Fresh-ground in Tennessee. Born On Date on every pouch. Seventeen spices, zero fillers, one scorpion.

2.25oz bag

Ingredients: Paprika, coarse salt, white pepper, green pepper, onion, garlic, Korean chili, coriander, lemongrass, bay leaf, celery seed, fennel, thyme, marjoram, cumin, lemon peel, lime, lemon, scorpion pepper.