Posted on 10/05/2021 1:57:16 PM PDT by nickcarraway
India’s hottest chilli, the bhut jolokia, is 400 times hotter than Tabasco sauce and can induce breathing difficulties in diners. In 2007, it was declared the spiciest chilli in the world, a title it held for four years. In July it was exported to Britain for the first time.
Its heat is so ferocious that Indian villagers use it to keep wild elephants away by smearing it across walls and fences. Bhut jolokia has even been used by the Indian military in smoke grenades, and in pepper sprays for self-defence. It was the first pepper to reach 1 million units on the Scoville scale, which measures a chilli’s pungency, although it has since been surpassed by the Carolina Reaper and the Trinidad Moruga Scorpion.
Bhut jolokia, which means Bhutanese pepper, is also known as the “ghost pepper”, Naga chilli or Raja Mircha. Grown mainly in the states of Assam, Nagaland and Manipur, it has a distinctive, pungent smell and has been used in meat dishes for centuries.
(Excerpt) Read more at scmp.com ...
I see another dumb TikTok challenge coming from this.
When I was in England in the 1960's, there was a chain of hamburger joints called Wimpy--and the burgers lived up to the name.
It is said that English cuisine is a prime example of an oxymoron.
Well, I know chipmunks don’t like hot pepper—I think it is a texture thing...Squirrels cannot handle hot pepper—saw a YouTube with squirrel feeling pretty bad after going in a bird feeder that someone had infused with some cayenne—birds apparently are not effected?
Just that we have done some pre-hyperinflation stockup and wanted to make sure our ramen noodles, etc. are mouse proof!
“India’s ‘Ghost Pepper’ Chilli Is so Hot Villagers Use it to Repel Elephants. Will Britain Be Able to Handle It?”
India’s ‘Ghost Pepper’ Chilli Is so Hot Villagers Use it to Repel Elephants. Will anyone Be Able to Handle It?
There, fixed it
I used to grow Naga Jolokia. I’ve only had Carolina Reapers a few times. But the Naga Jolokia is a tastier pepper. It was bred for centuries.
Jalapenos are no more hot than an apple to me. I remember a neighbor just picked one from a garden and he really wanted me to eat it, I guess he thought it would be to hot, so I ate it like an apple.
Well a burning Kingsford charcoal briquette is only 1,750,000 shu, but who’s gonna put that in their mouth😁
“I have the ghost pepper sea salt. I was told when they are making it the workers wear gas masks.”
I grew bhut jolokia peppers for about 10 years along with red savinas, devils tongue and others. Dried and dehydrated them and ground them into powder and yes you will choose to mask in such cases, as well as glove.
I also keep a diluted bleach solution to spray my hands afterwards. It helps break down the capsaicin oil to a salt.
And remember the capsaicin is an oil so avoid drinking water to cool off after eating the hot stuff. lol
They are incredibly hot, they even look hot!
Agree. I have three f them on the bush right now. They’re finally ripe. The first one that came off the plant was “WTH are you thinking?” hot. Once you get past the heat, the flavor is tropical, similar to a habanero or sweet pepper.
They put hot peppers in parrot food. I don’t think it bothers birds. Your biggest enemy with ramen noodles will be time. The palm oil in them goes rancid pretty quickly. I wouldn’t put too many dollars there.
Check at the Dave's Gourmet Hot Sauces at link. All good items.
On my visits to Aberystwyth, Wales and Carmarthen, I could find some really good Indian restaurants. Chicken or lamb korma with the heat turned up is wonderful. I don't always go for extra spicy in "Aber". The Gannett's Cafe in Aber has fine lamb dishes. Lots locally sourced.
When I visited Aberystwyth in 1966, I had dinner at a Chinese restaurant—probably one of only a handful of such eateries in all of Wales, but the food was great. On my last visit to the UK in 1985, I ate at a couple of Indian restaurants and had some good meals, including a vindaloo stew. It is said that the best Indian restaurants are not in India but in Britain.
It’s chile, not chilli, or chilli.
The African Birdseye is different than the Asian one. I agree on the Thai one hitting the gut like a firebrick straight out of a furnace. At least for me the African one, aka Peri Peri, doesn’t hit the gut like that nor does it hit the afterburner as you call it. I did grow up with Peri Peri as part of the spices used so that may have some effect, but my wife likes it too with similar feedback and I introduced her to the spice as an adult.
Other than Kashmiri pepper and a couple of other peppers on the sub-continent I don’t find most Indian spices extremely hot. Very spicy as in spice flavor, but not a ton of heat. I ask for the “how you make it at home” spice level. When I make Indian, I don’t make it blazing either. For me that ruins the flavor. A little burn is nice. Too much and your taste is numbed.
When I use it, I tap a very light dusting. And that’s IT! Occasionally, a small clump gets through, and HELLS BELLS me sweat rolls out!!
I don’t like my food to hurt me.
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