What is Bhut Jolokia pepper?
Hot Chile Pepper enthusiasts were in a stir when Bhut Jolokia Pepper began to publish news. It was offered as the hottest Chile in the world, warmer and Red Savina Pepper, which was certified by the hottest book Guinness Book of World Records in 1994. Since then, this native of India has continued to produce with legendary heat. In 2007, the Guinness Book of World Records actually confirmed Bhut Jolokia pepper as the hottest pepper, up to twice warmer than Red Savina.
Although initial heat tests Bhut Jolokia have been met with a large incredible Chile Pepper community, several tests certified its heat, including one Indian laboratory for defensive research. This test registered it at 855,000 Scoville units in 2000. The following test found it to achieve more than 1,041,000 Scoville units. For the context of a relatively mild jalapeno pepper averages about 10,000 units of Scoville.
with heat as intense as Bhut Jolokia is almost legendary. This is known under many different names throughout the region, including Nago Jolokia, Naga Hari, Nagu Morich and Dorset Naga. The word Naga is assumed that it is inspired by the wild Naga warriors in the Assam area. Other popular names include Bih ("Poison") Jolokia, Raja Mirch ("King of Chiles) and Ghost Chile ( bhut is the word for the spirit). It can also be cultivated in Sri Lanka and Bangladesh, and are in England and are used in England. In England and used in England and used in England.
There is some debate on which pepper family belongs to pepper Bhut Jolokia. Some believe that it belongs to capsicum frutescens , while others believe it is capsicum chinons . Recent DNA testing has shown that it may be a cross between them.
Bhut Jolokia Peppers moves in color from green to fiery red and orange and differs from the appearance of Habaneros, because their skin is persecuted and is not smooth. It grows similarly to Habanero, but it has been found to have the most heat when growing in rainy, humid areas of Assam.
When working with Bhut Jolokia, do not forget to wear gloves, eye protection and respiratory mask, especially when grinding dried peppers. For occasional chile, Bhut Jolokia can be too hot, for others they can eat them with an aplomb. 25 -year -old Anandita Dutta from Assam in India ate 60 of these peppers in less than two minutes in a 2006 television show.