Naga Bhut Jolokia / Ghost Pepper Superhot Chilli - CHILLIESontheWEB 10g

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Also, the fumes from the chili peppers and/or the fine pepper powders may get into the air if you are not working in a well ventilated room. The ghost pepper was in the running for the hottest pepper in the world for quite some time - in fact, it actually held the Guinness Book of World Record's record for the world's hottest pepper from 2007 until 2010.

Paul Bosland of the Chile Pepper Institute, if you ate a large amount in a short period of time, it could kill you. Because of their intense heat, but also because of their fruity flavor, ghost peppers are great for making hot sauces, for dehydrating into powders or chili flakes, or for chopping and cooking into larger meals, like pots of stew or pots of chili. You can reduce some of the heat by removing the pepper innards before cooking, but with superhots, much of the capsaicin (the chemical that makes peppers hot), reaches into the flesh, so they'll still be hot.It is also known by the following names - Naga Jolokia, Bhut Jolokia, Bih jolokia, Nagahari, Raja Mircha, Raja chilli, Borbih jolokiai or Ghost Chili. The hottest peppers in the world are members of this species, with Scoville Heat Unit scores of over 2 million. The first chilli to hit the landmark 1 million Schoville Heat Units mark and the pepper that put chilli challenges firmly on the map! We add new videos year-round, with all the tips and tricks you need to know to grow your own chilli plants from seed at home, from our experts here at the Farm.

If overwatered the seed will rot before germination occurs and too little water means the seed won't germinate either. I personally enjoy them for their fruitiness and the fact that the peppers don't sting you with heat like a scorpion pepper (see this superhot - Trinidad Moruga Scorpion). In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 170 times hotter than Tabasco sauce.The name bhüt jolokia (ভুট জলকীয়া) means 'Bhutanese pepper' in Assamese; the first element bhüt, meaning 'Bhutan', was mistakenly confused for a near- homonym bhut (ভুত) meaning 'ghost'. They originate in Northern India and the peppers have been around for generations, though only cultivated in the western world since the turn of the century.