Bhut Jolokiai scores more than 1 million Scoville Heat Units (SHU). Between 2007 and 2011 it was considered the hottest chile in the world until Scorpion Trinidad Butch T surpassed it.
Originally from Assam (a state in northeast India), the name Bhut means ghost in the Assamese language. Because of this, this chile is often called Ghost Pepper. It is also known under the following names: Naga Jolokia, Borbih Jolokia, Nagahari, Raja Mircha, Raja chilli, or Bih Jolokia.
The first taste you notice in the mouth is of an intense fruity, sweet chili flavor and a strong floral character. The spice does not take effect until after 30 to 45 seconds. Once the spice takes effect, expect sweat, watery eyes, hiccups and shortness of breath. The burning usually intensifies for 10 – 15 minutes and decreases after 30 – 40 minutes.
Excellent for preparing spicy sauces and for bringing an intense spicy flavor to your dishes, especially Indian and Mexican cuisine.
Bhut Jolokia is so spicy that special precautions must be taken in its handling. Wear gloves, to keep significant chili burn at bay, But if you are sensitive to capsaicin (the compound that makes chillies hot), then we recommend wearing protective goggles and even a face mask when handling Bhut Jolokia.
Packaging:
Glass jar: 60 g, with twist-off lid (thus preventing the contact with the air and foreign elements). Size: 6,25*6,25*8cms.
Doypack: 300 g
Keep in a cool and dry place.
