It Won't Be the Bhut of Many Jolokias

little devil gets a rating of over one million href="" rel="tag">Scoville
heat units.  


the Bhut
(ghost chile), also called the href="" rel="tag">Naga
 According to the href=""
rel="tag">Brisbane Times, the
growers hope it will replace the sagging tea farming in northeast

at the renowned href=""
rel="tag">Chile Pepper Institute at href="" rel="tag">New Mexico
State University have confirmed that it is the hottest chile

face="Helvetica, Arial, sans-serif">i-96d6bffe1866762a397c7944e9798e24-capsaicin.JPG

Pure capsaicin gets a rating of 15 million SHUs.  Pepper spray
is 2 million.  Tabasco® Habanero Sauce (their hottest)
is 7 to 8

face="Helvetica, Arial, sans-serif">i-ae7aa22fdfc47d52263b58ce3d5954ca-indiamap_assam270e.jpg

The product is grown in the states of Assam, Nagaland, and Manipur.

According to the Brisbane article:

here, in the hills of northeastern India,
it's called the "bhut jolokia" - the "ghost chilli." Anyone who has
tried it, they say, could end up an apparition.

"It is so hot you can't even imagine," said the farmer, Digonta Saikia,
working in his fields in the midday sun, his face nearly invisible
behind an enormous straw hat. "When you eat it, it's like dying."

Outsiders, he insisted, shouldn't even try it. "If you eat one," he
told a visitor, "you will not be able to leave this place."

The rest of the world, though, should prepare itself.

Because in this remote Indian region facing bloody insurgencies,
widespread poverty and a major industry - tea farming - in deep
decline, hope has come in the form of this thumb-sized chilli pepper
with frightening potency and a superlative rating: the spiciest chilli
in the world. A few months ago, Guinness World Records made it official.

If you think you've had a hotter chilli pepper, you're wrong.

The smallest morsels can flavour a sauce so intensely it's barely

The detective work involved in finding an verifying the world's hottest
chile pepper is described href="">here.

i-b141ea4585921440b76011f655bbabd3-hplc_lab_g2_150.jpgTypical HPLC chromatogram:

The peaks represent the amount of the

various capsaicinoids found in a chile sample.


More like this

very hot yes, but they are not as scary as made out. any person experienced with eating very hot food a lot will find them very hot but managable. chop a whole one up onto a pizza. delicious!

By chilli lover (not verified) on 20 Sep 2010 #permalink

THIS IS AWESOME! I'm going to order some seeds from I can't to get these babies cookin'!