Chile Season Begins

First venom-blooded chile to (almost completely) ripen: Trinidad Moruga Scorpion Chocolate Chile... And yes, as suggestive as this reads, I just ate (or, rather, munched) the tip. Not a sneaky little devil -- an immediate expansion of fire on the front of my tongue followed by that familiar habanero kick with a fruity peppercorn aftertaste. Not as acidic as other Scorpions I've grown/eaten and with a bursting sensation (like weak Pop Rocks) that tickles the palate. Burn lasts only minutes; definitely not an extreme heater. [I would consider the spice of this pod to be like a sarcastic, witty teenager -- sharp but clearly not mature.] I just now followed with a gulp of Umbian Rosso and my mouth is happy... which means that I am happy. Bring it on!