Bhut Jolokia, the Ghost Chilli or 'Naga Chilli' is widely cultivated in the North-eastern states. Bhut Jolokia had a Guinness Book Record as the Planet's hottest ever chilli from 2007 to 2010. Pungency in chilli is measured by calculating the content of capsaicin, a chemical responsible for a chilli’s heat, and expressed in Scoville Heat Unit (SHU). As per Scoville scale, Bhut jolokia measures 1,041,427 units. Despite its extreme pungency, Bhut Jolokia has a sweetish, fruity taste too. The people of Northeast have great affection for Bhut Jolokia Chillies and it is used to make mean curries full of flavours. The ghost pepper is also eaten raw with meals. Bhut Jolokia consumption even in smaller quantities improves metabolism and can help in weight loss. Capsaicin in Ghost pepper is high and it is known to reduce many health issues. This Chilli favours, temperatures averaging 30°C in which helps keep the chilli’s hotness, explained by one of the farmers from Ri Bhoi. The first three months’ harvests – August to October – yield the hottest chillies. Pungency then reduces as temperatures dip and the length of daylight and its intensity decreases.
Flavour : The size, texture, and heat level of bhut jolokia differs depending on the region it grows. Our Bhut jolokia chillies are from Ri Bhoi. These chillies are always plump and smooth, typically as long as an index finger, and are distinguished by its glossy, red colour. Yes, it is very pungent and only a tiny piece of it can leave your taste buds on fire. The Capsaicin in Bhut Jolokia causes the burning sensation in your mouth. Although very pungent, Bhut Jolokia has layers of flavours, it has a fruity sweet taste in the layers. When fresh, it has a fruity aroma.