Naga Jolokia or Bhut Jolokia Peppers

Earlier today I wrote about the Scoville scale, the rating system for the hotness of chili peppers. I mentioned Naga Jolokia, the world’s hottest chili pepper. Here’s are some facts about the Naga Jolokia:

These pepper, also known as Bhut Jolokia peppers, rate over 1,000,000 on the Scoville scale. They grow in India, Sri Lanka, and Bangladesh.

Bhut Jolokia means “ghost chili,” bhut meaning “ghost” and jolokia meaning “chili pepper” in the Assam state of India.

In 2006, The Guinness Book of World Records confirmed it as the world’s hottest chili pepper.

Eating just a small bite of a Naga Jolokia can cause pain and burning in the mouth for 30 minutes. Eating a whole one – well, it might just turn you into a ghost or at least give you a near death experience.

The AP published an article last year about the “ghost chili.” Here’s a snippet:

The smallest morsels can flavor a sauce so intensely it’s barely edible. Eating a raw sliver causes watering eyes and a runny nose. An entire chili is an all-out assault on the senses, akin to swigging a cocktail of battery acid and glass shards.

For generations, though, it’s been loved in India’s northeast, eaten as a spice, a cure for stomach troubles and, seemingly paradoxically, a way to fight the crippling summer heat.

Isn’t it funny that for so many years experts thought chili peppers caused ulcers, but that in fact they actually prevent ulcers and are helpful to the stomach overall?

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I used to eat caribbean reds (460000 scoville units),and fatali peppers, and still do because they are some of the best. But since I finally got 1 jolokia to finally grow, my new favorite is the bhut jolokia! These jolokias are much more than double a fatali or a caribbean red. It requires a new attention to the finest detail before attempting to ingest one of these raging thermoneucleur monster truck heat peppers! rule #1 put a trace of the pepper in the bottom of plate or bowl. If you can see anything there you probably got too much, dump… Read more »