Description

The northeast region of India, considered as “hot spot‟ of biodiversity, having unique ecological environment with hot and high-humidity conditions, has given rise to one of the world’s hottest chilly, “Bhut jolokia” or “Bih jolokia‟, which is at least two times hotter than Red Savina Habanero in terms of Scoville heat units (SHU). The Assamese word “bhut” refers to the typical large pod size of the plant, while the term “bih” means “poison” indicating the high hotness in the fruits of the plant.

It is extensively grown in North Eastern region of India, predominantly in the states of Assam, Nagaland, Manipur and Mizoram since ancient time. The main pungency principle of Bhut jolokia is capsaicin (8-methyl-N-vanillyl-6-nonenamide) and its analogs collectively known as capsaicinoids synthesized in the epidermal cells of placenta of the fruit, and possesses anti-inflammatory and antioxidant activities.

Bhut Jolokia, the Ghost Chilli or ‘Naga Chilli’ is widely cultivated in the Northeastern states. It was named the hottest chilli in the world in 2007 by The Guinness Book of World Records with a Scoville Index of 1,041,427 units. It still remains the world’s spiciest naturally grown chilli. Despite its extreme spiciness, Bhut Jolokia has a sweetish, fruity taste.
Our Bhut Jolokia chillies are sun dried and smoked for extra flavour. The people of Northeast have great affection for Bhut Jolokia chillies, and they are used to make mean curries full of flavour. If you have a low spice tolerance, just a tiny pinch of these chillies are enough to add some heat.

Caution: Make sure to use gloves while handling!

Flavour

The size, texture, and heat level of Bhut Jolokia differs depending on the region it grows. Our Bhut Jolokia chillies are from Ri Bhoi.
These chillies are always plump and smooth, typically as long as an index finger, and are distinguished by its glossy, red colour.
Yes, it is very pungent and only a tiny piece of it can leave your taste buds on fire. The Capsaicin in Bhut Jolokia causes a burning sensation in your mouth.
Although very pungent, Bhut Jolokia has layers of flavour. It has a fruity sweet taste in the layers.
When fresh, it has a fruity aroma.