chinense Reaper vs. scorpion heat

xhasti

xhasti

Hi All,
 
Just made my first batch of 100% Carolina reaper hot sauce yesterday.  Last year I made the same recipe using Trinidad moruga scorpions.  I don't have the old sauce on hand to do a side by side comparison, but I could swear the scorpion sauce was hotter.  Is there that much variance scoville wise that my scorpions could have turned out hotter than the reapers?
 
To me the Reaper tastes hotter but average of nearly 1.6 and peak of over 2.2 million is a hell of a lot of varience and I hear that the Moruga Scorpion can be as low as 800K so yes, pod variation is a big deal and it's hard to properly confirm either way.
 
I would assume that the differences between the two varieties' pods may also be a bit of a factor. Haven't grown scorpions, so I'm not sure about the size, but reapers are fairly small.
 
Guitarman said:
The Moruga Scorpion is still the hottest pepper ever tested by a reputable institute (CPI, University of New Mexico).
So I won't be surprised to find it hotter than reaper-made products.
Click to expand...
 

What Guitarman said is not just reputable for the name, but the method.  What CPI did was grow side by side, in the same conditions, to determine which of the peppers tested was the hottest.  All the tests on the Carolina Reaper were just tests on the Carolina Reaper.  Its heat and the heat of all other peppers will change with growing conditions.

So yes, I can see a scorpion being hotter than a carolina reaper.  Especially a moruga scorpion because the two are darn close anyway.  I think a great deal depends on how they were grown.
 
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