The de Wits, who own and run The Chilli Factory at Morisset, will launch what they believe is the world’s hottest chilli at the first day of the Royal Easter Show in Sydney tomorrow.

The brothers, with help from Neil Smith of The Hippy Seed Company and horticultural science graduate Mark Peacock, began growing a ‘‘Butch T’’ variety of chilli called the Trinidad Scorpion more than a year ago.

‘‘It has been around for a while but its heat has never been measured,’’ Alex de Wit told GT.

‘‘We started to cultivate it out the back of our property at Morisset and we had it measured in a lab.

‘‘It is so hot, we think it’s the hottest ever seen. We are just putting out the paperwork to Guinness World Records now.’’

The lab test suggested the Trinidad Scorpion measured 1,463,700 Scoville heat units.

To put that in perspective, a capsicum registers at zero on the Scoville scale, while bird’s eye chillis measure between 50,000 and 100,000 units.

The brothers also grow the Jolokia chilli, also once considered the world’s hottest.

Obviously, the Trinidad Scorpion and resulting barbecue sauce – Scorpion Strike– won’t be to everyone’s taste.

‘‘It’s for the real chilli heads,’’ Alex de Wit said.

‘‘You build up a resistance to chillis, and some people like it hotter and hotter, and what is hot today maybe won’t be so hot in five years’ time when you eat it every day. So people are always looking for the next hottest thing.

‘‘This chilli by itself is so extremely hot that it’s almost like pepper spray.’’

The Chilli Factory stands, where the brothers will also be selling their sauces and relishes, can be found in the Woolworth’s Fresh Food Dome and World Bazaar at the Royal Easter Show.