The Bhut Jolokia Pepper, also known as the Naga Jolokia or Ghost Chile, is the hottest pepper in the world, with over 1,041,000 Scoville units. It is native to India’s northeastern region and is used in curries and to treat stomach ailments. It is also known for its legendary heat and different names across the region. There is debate about which pepper family it belongs to, but recent DNA tests suggest it could be a cross between Capsicum frutescens and Capsicum Chinense. When working with the pepper, it is important to wear protective gear.
Pepper enthusiasts were in an uproar when India’s Bhut Jolokia Pepper made headlines. It has been touted as the hottest Chile in the world, hotter even than Red Savina Pepper, which was certified the hottest by the Guinness Book of World Records in 1994. Since then, this native of India’s northeastern region has continued to make news with its legendary heat. In 2007, the Guinness Book of World Records actually certified the Bhut Jolokia Pepper as the hottest pepper, twice as hot as Red Savina.
Although initial heat tests of the Bhut Jolokia pepper were met with much disbelief by the chili community, several tests have certified its heat, including one by the Indian Defense Research Laboratory. This test recorded it at 855,000 Scoville units in 2000. A later test found it achieved over 1,041,000 Scoville units. For context, the relatively light Jalapeno pepper averages about 10,000 Scoville units.
With an intense heat like that of Bhut Jolokia pepper, its status is almost legendary. It is known by many different names across the region including Naga Jolokia, Naga Hari, Nagu Morich and Dorset Naga. The word Naga is thought to be inspired by the fierce warriors of Naga in the Assam region. Other popular names include Bih (“poison”) Jolokia, Raja Mircha (“King of Chiles) and Ghost Chile (Bhut is the word for ghost). They can also be grown in Sri Lanka and Bangladesh, and some cultivars, such as the Dorset Naga, are grown in England and the southwestern United States. Spicy pepper is popular pickled and used in curries in India. Bhut Jolokia pepper is used to treat stomach ailments, as an elephant repellent, and as a way to cool off in the summer heat of India. Eating spicy foods encourages sweating, which helps cool the body.
There is some debate as to which pepper family the Bhut Jolokia pepper belongs to. Some believe it belongs to Capsicum frutescens while others believe it is a Capsicum Chinense. Recent DNA tests have shown that it could be a cross between the two.
Bhut Jolokia peppers range in color from green to fiery red and orange, and differ from Habaneros in that their skin is bruised and not smooth. It grows similar to the Habanero but has been found to have more warmth when grown in the humid and rainy region of Assam.
When working with Bhut Jolokia pepper, be sure to wear gloves, eye protection and a respiratory mask, especially when grinding dried peppers. For the casual chilli eater, the Bhut Jolokia pepper might be too hot, for others, they can eat them with aplomb. 25-year-old Anandita Dutta from Assam, India ate 60 of these peppers in under two minutes on a 2006 TV show.
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