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The World's Hottest Chilli


A brief introduction to the Chilli of the Month

If you thought you had experienced chilli heat, but haven't heard of the Bhut Jolokia, then think again! This diminutive variety, widely believed to be largely from the same family (capsicum chinense) as the Scotch Bonnet and the Habanero, was crowned as the hottest chilli in the world in 2007. Tested at over ONE MILLION Scoville units, the Bhut Jolokia proved to be twice as hot as the previous champion, the Red Savina. This incredible measurement was first taken by Dr Paul Bosland of New York State University in 2006, and confirmed by the Guinness Book of Records. 
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Bhut Jolokia chillies are known by quite a few alternative names, but their most interesting nickname originates from the folklore of their homeland of India – the “Ghost Pepper”. Why Ghost Pepper, you may ask? Well, you may very well experience the reason yourself – because the Bhut Jolokia is so incredibly hot, it is said that those who consume it turn as white as a ghost! This variety of chilli originates from the Assam region of North-Eastern India. It is also commonly in found in Sri Lanka and Bangladesh. 

Bhut Jolokia chillies look fairly similar to their relations, the Habaneros. Appearing in dark orange or mostly red, the characteristic which differentiates Bhut Jolokias from similar varieties is their rougher outer skins, which look more dented than other peppers. Interestingly enough, the climate in which they are grown can affect their Scoville score – the moister the environment, the hotter the rating. On average, Bhut Jolokia plants reach a height of 70cm. The fruits themselves tend to be between 5 and 8cm long.  
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Bhut Jolokia chillies can be a bit more difficult to grow than other varieties. They often need extra heat to germinate properly, and this can be achieved in a variety of ways. Never allow the soil in which they are grown to dry out, but don't water-log it either. Lastly, patience will be required – Bhut Jolokias can take over a month to germinate, and the growing period is very long for a chilli – approximately 160 days until harvest. Just as in the eating, Bhut Jolokias are not for the faint hearted! 

In April 2009, 26 year old Anandita Tamuly set a Guinness World record by gobbling up 51 Bhut Jolokia in under 2 minutes. The event was verified by celebrity chef Gordon Ramsey who couldn't manage more that a nibble. Anandita said she feels no pain from eating chillies.
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Lastly, a few words of caution – PLEASE protect yourself adequately when preparing these chillies. Make absolutely sure you wear gloves, as the consequences of touching your eyes or other delicate areas with Bhut Jolokia infused hands could be extremely painful. Also, don't forget to wash everything which has come into contact with the pepper (knife, chopping board etc) very thoroughly after preparation. 

Article by Rebecca Berridge.