Just a quick look at the pods on this Trinidad Scorpion plant tell you that this isn't going to be mild. The plants themselves are quite tall and produce a good number of pods which mature from green - orange - red when ripe. Their characteristic shape sees a two or three inch pendant which tapers to a sharp point, resembling a tail - hence the name, Trinidad Scorpion. The pods mature to red approximately 90-120 days after transplanting - a fairly standard time when compared to other longer season varieties. We have classed the pods as "outrageously hot" on the heat scale. Caution: The fruits of this chile variety are extremely hot. It is advised to wear gloves when handling the peppers, keep them away from children, and thoroughly clean all kitchen utensils like cutting boards, knives etc. When grinding dried chilis, wear a breathing mask, protect your eyes. Don't touch any sensitive parts before cleaning your hands thoroughly first. And use these peppers sparingly - it is always easier to kick up the heat of a dish than toning it down.