I have grown several large bushes of Trinidad Scorpion pepper plants. Before we get a hard freeze tomorrow and again on Thursday, I went ahead and picked a gallon of them. Unfortunately I planted them too late for them to turn red (I grew them for a friend who had seeds). I think they are at their hottest when they are red colored. Most of mine are still green and a few are yellow-orange. They are all good size though, about the diameter of a half dollar.

Has anyone actually tasted this pepper? If so, how hot are they? IF really, really hot, is there a practical use for them?

I believe that there are several strains of the Trinidad Scorpion (Butch T, Moruga and some others)

http://en.wikipedia.org/wiki/T...
Here is a quote from the above link:
"The Scorpions are so hot that, in order to cook with it, the pepper's cultivators have to wear chemical masks and body suits, and reported feelings of numbness in their hands for more than two days afterwards."

I will be extra-cautious when dealing with them. That being said, I just have to use them some way. Perhaps in balsamic vinegar and garlic, and used as a "hot" sauce, sprinkled over vegetables. I will just have to experiment.

That sounds good

WOW can't imagine peppers that hot!! Pepper sauce sounds like a good use for them.

So far so good. I have cut (tiny) pieces from one and added it to peas before cooking. I have also put a whole pepper in a pepper-sauce bottle with balsamic vinegar and garlic and used that. I have had no untoward effects. I did find out that the green ones, most of which I had, will slowly turn to yellow, then orange, and finally red. My cut-up one and whole one was green when used.