I have always assumed the mighty habanero pepper is the hottest on the planet, but according to a recent New York Times story the habanero's hotness is child's play compared to the Indian bhut jolokia, which has a scoville rating of a hot, hot, hot, million Scoville units (the habanero red savina has a measly 400,000, in case you're wondering). Has anyone screwed up the courage to try one of these bad, bad, bad boys?


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