Bhut Jolokia (Ghost Pepper)
The Bhut Jolokia pepper, known as the ghost pepper in the US, clocks in at over 1 million units on the Scoville Scale. In 2007, it was ranked as the world's hottest chile by the Guinness World Records. In addition to its heat, the pepper is distinguished by its sweet and complex flavor, and slow, delayed burn.
It has been cultivated for centuries in the forests and rolling hills of Bangladesh, Myanmar and Northeast India (Assam, Nagaland, and Manipur). The pepper exhibits slight adaptations based on the region it is grown.
This variety is in the Capsicum chinense group, which includes the spiciest chillies out there - Scotch Bonnet, Carolina Reaper, Scorpion pepper, and habaneros.
The Bhut Jolokia pepper, known as the ghost pepper in the US, clocks in at over 1 million units on the Scoville Scale. In 2007, it was ranked as the world's hottest chile by the Guinness World Records. In addition to its heat, the pepper is distinguished by its sweet and complex flavor, and slow, delayed burn.
It has been cultivated for centuries in the forests and rolling hills of Bangladesh, Myanmar and Northeast India (Assam, Nagaland, and Manipur). The pepper exhibits slight adaptations based on the region it is grown.
This variety is in the Capsicum chinense group, which includes the spiciest chillies out there - Scotch Bonnet, Carolina Reaper, Scorpion pepper, and habaneros.
The Bhut Jolokia pepper, known as the ghost pepper in the US, clocks in at over 1 million units on the Scoville Scale. In 2007, it was ranked as the world's hottest chile by the Guinness World Records. In addition to its heat, the pepper is distinguished by its sweet and complex flavor, and slow, delayed burn.
It has been cultivated for centuries in the forests and rolling hills of Bangladesh, Myanmar and Northeast India (Assam, Nagaland, and Manipur). The pepper exhibits slight adaptations based on the region it is grown.
This variety is in the Capsicum chinense group, which includes the spiciest chillies out there - Scotch Bonnet, Carolina Reaper, Scorpion pepper, and habaneros.