Naga Ghost Chilli / Bhut Jolokia Chilli Dried Whole - 15g

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Naga Phal Curry, also known as Naga Ghost Chilli Curry, is a fiery and pungent curry dish that originated in the northeastern region of India, particularly in the state of Nagaland. The name “Naga” refers to the Naga people, the indigenous inhabitants of Nagaland.

NAGA GHOST CHILLI: Bhut Jolokia Naga (an interspecies hybrid, mostly Capsicum Chinense with some Capsicum Frutescens genes), also known and ghost chilli and Naga Jolokia The ghost pepper, [2] [3] also known as bhut jolokia ( lit. ' Bhutan pepper' in Assamese [4]), is an interspecific hybrid chili pepper cultivated in Northeast India. [5] [6] It is a hybrid of Capsicum chinense and Capsicum frutescens. [7] a b c d Raktim Ranjan Bhagowati; etal. (2009). "Genetic Variability and Traditional Practices in Naga King Chili Landraces of Nagaland" (PDF). Asian Agri-History. 13 (3): 171–180. Archived from the original (PDF) on 20 July 2011. Let’s frame the ghost pepper against our jalapeñoreference point. Many people feel thejalapeñois rather hot, but in the world of the Scoville scale, it’s a relatively mild to medium chili pepper (2,500 to 8,000 Scoville heat units or SHU). Now multiply the jalapeños heat by up to 400. That’s the potential of ghost pepper (855,000 to 1,041,427 SHU.) Naga is rated at 1m SHU – see our guide for how hot this is but trust me it’s hot, in curry terms it is 10x hotter than a Vindaloo

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Naga Bhut Jolokia broke all the records, before the naga was tested Habanero Savina was king at 500K Shu, the Naga Bhut Jolokia was a tested and smashed the 1m SHU The Chilli that started a revolution – Cheers Pete (the man who brought naga to the world)! For deeper comparisons on the heat and flavor of the ghost, take a look at our showdowns which compare it to other popular chilies: strong>About the Producer The company was founded in 2013 by Mike and Fiona Doyne-Ditmas. Initial seeds of the company were started thirty years ago when we began creating small batches of chilli oil for use by our ourselves and as gifts for family and friends. The Chilli Oil Company carefully select the most exciting chillies on the planet. Blending with a peppery Spanish olive oil we create. for you, a wonderful array of premium fully flavoured chilli oils of differing colours, complexities and strengths. Enjoy the long lasting burn with these amazing curries but be ready with a large glass of milk and fire extinguisher to hand!

The pods are whole and include the seeds, however due to the drying process the seeds are sterilised and it is very doubtful a seed will germinate It’s also used to add intense heat to Indian, Mexican, and Tex-Mex dishes. Even popular fast food restaurants have bought into the hype. Red Robin, for instance, released two burgers to its menu with ghost pepper sauces. But those sauces come nowhere near the true heat of the Bhut Jolokia − they’re still tasty nonetheless! Army's new weapon: world's hottest chili - Trends News - IBNLive". Ibnlive.in.com. 24 March 2010. Archived from the original on 27 March 2010 . Retrieved 6 November 2012. About the Producer The company was founded in 2013 by Mike and Fiona Doyne-Ditmas. Initial seeds of the company were started thirty years ago when we began creating small batches of chilli oil for use by our ourselves and as gifts for family and friends. The Chilli Oil Company carefully select the most exciting chillies on the planet. Blending with a peppery Spanish olive oil we create. for you, a wonderful array of premium fully flavoured chilli oils of differing colours, complexities and strengths.It has also been called the Tezpur chili after the Assamese city of Tezpur. [15] In Manipur, the chili is called umorok [16] or oo-morok or 'tree chili'. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook. Over time, Naga Phal Curry gained popularity beyond Nagaland and is now appreciated by spice enthusiasts around the world. It has become a symbol of the region’s culinary heritage and is frequently featured in Indian and international food festivals, as well as in restaurants specialising in Indian cuisine. We also recommend, understanding how to handle chili burn whenever cooking with ghost peppers (or any super-hot chili.) Chili burn at this level of intensity can be extremely painful, and it can occur even if you’ve taken every precaution above. Read our “jalapeño in eye” post (how to handle chili burn in this sensitive area) — it all holds true for Bhut Jolokia. As well, our general post on treating chili burn is a must precautionary read.