The Hottest Pepper Ever: Introducing the Really Mean Bhut Jolokia Pepper
Buy seeds from Uncle Steve's Hot Stuff
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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10 Comments:
Yes indeed. They pack a wicked hot punch! I wouldnt dream of eating a whole one. Just a sliver is enough to turn a tames salsa into something much zestier.
I bought seeds from the Chili Pepper Institute at New Mexico State University. My seedlings hit the Oklahoma soil back in April. I've since harvested 3 gallon size freezer bags full with another 30 or 40 pods ripening as we speak. It's bloomed and produced fruit 5 times this season.
jymbrittain at 10:28PM on 10/03/08
I recently recieved a shipment of "BHUT" from Cross Country Nursery.
These are the greatest hot peppers ever! I have actually tried small section straight and it's some what life altering.!
I just completed a salsa featuring Bhut,red savina,and devils tongues for a party today.It's mind blowing hot but you can't stop eating it.
I have also made a hot-wing sauce with them,which is simple the best I've ever tasted...."J'
jdierker at 10:12AM on 10/04/08
The introduction of bhut jolokia to the USA was pretty much the biggest thing that happened to me in 2007. Granted, I edit Chile Pepper Magazine, and super-hot foods are my beat, and my love.
For me, the best thing about bhut jolokia (aka naga jolokia, aka ghost chile) is that you can get a dish to an extreme level of heat without sacrificing flavor. I am not a fan of pure capsaicin extract, which is used to give some XXX sauces their killer bite -- to me it tastes bad and overwhelms anything it touches. The same amount of fresh, dried or powdered bhut adds intense heat, but also contributes a wallop of flavor.
If you're looking to try bhut jolokia and don't want to grow it yourself or cook with it, I heartily suggest the Jolokia product line from Cajohn's. Their salsa, hot sauce, sausage (!) and many other products have intense, pure pepper flavor and mind-boggling heat. Check out our post on this and other salsas:
http://www.seriouseats.com/2008/09/-spicy-thrillseekers-have-been.html
and our article on growing jolokia in your garden:
http://chilepepper.com/html/archive/march_08/Pepper_Patch.pdf
and this great piece by one of our former editors who now writes for the Village Voice:
http://blogs.villagevoice.com/forkintheroad/archives/2008/08/the_hottest_sal.php
Viva bhut jolokia!
Gretchen VanEsselstyn at 11:19AM on 10/04/08
I tried one back in August. I purchased two, one was used in marinating and grilling a lamb tenderloin, the other I tried raw. I think it's better as an ingredient, though a little goes a long way.
Eating one raw was perhaps the most intense food-related experience of my life (details of the weird nervous system side effects in the link below). Oddly, since then I haven't really been craving hot peppers. Once you've tried the hottest, everything else gets kind of boring.
http://wine-by-benito.blogspot.com/2008/08/benito-vs-naga-jolokia.html
Benitowine at 12:51PM on 10/04/08
My first pepper just hit the ripe stage. Any further suggestions for it's use would be welcome. More on the bush.
Z
Michael Z at 2:07PM on 10/04/08
Here's a recipe idea. Grill the peppers (outside grill) until the skin is charred. Finely mince the pepper and add to your favorite wheat bread recipe. This adds a lovely lip and front of mouth heat to every bite of a sandwich.
Additional ideas can be found here - http://www.seriouseats.com/talk/2008/07/bhut-jolokia-peppers.html
jymbrittain at 7:03AM on 10/05/08
just tried a third of a pepper with eggs to keep the flavors neutral. it is by far the hottest thing i've ever tried. even after i washed the pan, the residual oil carried over a lot of heat to my pan-fried veges.
gastrodamus at 2:24PM on 10/07/08
I agree with gretchen. My affair with Naga Started in 2006 in US (of all the places on eart!! Because I am from India).
Once you taste Naga, then you are done with. Nothing on earth can save you from this wonderful Naga. You just surrender to the heavenly taste and flavor.
I have written my experience on by blog if any one cares to visit.
I have written,
Falling in love with Naga as I wrote before, is an unique and once in a life time experience that lasts your life time."
Viva Naga/Bhut Jolokia !!
Naga Jolokia Addict
Naga Jolokia Addict at 8:26AM on 10/12/08
I agree with gretchen. My affair with Naga Started in 2006 in US (of all the places on eart!! Because I am from India).
Once you taste Naga, then you are done with. Nothing on earth can save you from this wonderful Naga. You just surrender to the heavenly taste and flavor.
I have written my experience on by blog if any one cares to visit.
I have written,
Falling in love with Naga as I wrote before, is an unique and once in a life time experience that lasts your life time."
Viva Naga/Bhut Jolokia !!
Naga Jolokia Addict
Naga Jolokia Addict at 8:28AM on 10/12/08
I ate one whole
http://www.youtube.com/watch?v=axCfa6pbDhA&feature=related
"What was I thinking!"
Lynn
JLArcand at 6:37PM on 06/21/09