You can also find these peppers in the United States at:
http://www.ghostpepperstore.com
no: bhut jolokia is
Naza Holoka
naga jolokia is undoubtedly no.1 .far ahead of the league..followed by red savina and trailing behind is jalapeno
You can eat it but the one that you should eat is the naga jolokia which is very similar to jalapenos.
The Naga Jolokia pepper, it has a rating of 1,041,427 units on the Scoville scale. See the link I will place below.
Naga Viper pepper [ capsicum chinense- Bhut Jolokia ] known as 'Nago Moricha' in Assam is rated as the hottest pepper at present with 1382118 -Scoville Heat units (SHU) on Feburary 25, 2011.
According to the 2007 Guinness Book of World Records, the hottest pepper is the Bhut Jolokia, pronounced "boot juhh luck ee ah" and commonly referred to as the Naga Jolokia or the "ghost chili", which scores over one million Scoville Heat Units.
1.Muajjruvian pepper 2.Ghost pepper 3.Bell pepper 4.Dinx pepper 5.Nile pepper 6.Kia pepper 7.mulia pepper 8.America pepper 9.Loyal pepper 10.High pepper
According to the 2007 Guinness Book of World Records, the hottest pepper is the Bhut Jolokia, pronounced "boot juhh luck ee ah" and commonly referred to as the Naga Jolokia or the "ghost chili", which scores over one million Scoville Heat Units.
Yes.According to the 2007 Guinness Book of World Records, the hottest pepper is the Bhut Jolokia, pronounced "boot juhh luck ee ah" and commonly referred to as the Naga Jolokia or the "Ghost chili", which scores over one million Scoville Heat Units.
Some say that it is called the ghost pepper because after you eat it you wish you dead! In my experiences, I become euphoric after eating them and definitely don't wish I was dead.
Known by several names, including Bhut Jolokia, Naga Jolokia, and poison pepper, these fiery chilies are best known in the West as Ghost Peppers. They clock in at a staggering 800,000 to 1,000,000 Scoville units, or 4-5 times hotter than habanero peppers. In 2007, they were acknowledged the world's hottest pepper, and remain the hottest commercially available pepper. Their capsaicin content is so high that farmers in India have been known to smear fresh chilies on fences to keep wild elephants away. Use these thin-skinned peppers to add a blast of heat to sauces, salsas, chili, or any dish that needs heating up. Use sparingly, and handle with care. Cut peppers in a well-ventilated area and wear gloves or wash hands thoroughly after handling.