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Botanical Name:Capsicum Chinense Jacq
Species: C. chinense / C. frutescens
Subspecies: C. c. cultivar Naga Jolokia
Common Name:Naga Jolokia (English: King Cobra Chili) — also known as Bhut Jolokia, Ghost Chili, Ghost Pepper, California Death Pepper, Naga Morich.
The Assamese word ‘‘jolokia’’ means the Capsicum pepper. The word N?ga means “King Cobra” in Sanskrit. The pepper is thought to originate from Nagaland in north-eastern India, and was originally named by the Naga people after the most venomous snake found in the region. The pepper’s fierce “bite” is akin to the venom of a king cobra. It’s also known as Naga Morich in Bangladesh and Bih Jolokia in the Indian state of Assam (Bih = ‘poison’, Jolokia = ‘chili pepper‘; in Assamese). Other names are Bhut Jolokia (Bhut = ‘ghost’, probably due to its ghostly bite or introduction by the Bhutias from Bhutan poison chili), Oo-Morok in Manipur (Oo = ‘Tree’, ‘Oo’ pronounced as in Book, Morok = ‘Chilli’), Borbih Jolokia, Nagahari, Nagajolokia, Naga Moresh and Raja Mirchi (‘King of Chillies’). Regardless of the nomenclature, they all refer to the same plant.
Ripe peppers measure 60 mm (2.4 in) to 85 mm (3.3 in) long and 25 mm (1.0 in) to 30 mm (1.2 in) wide with an orange or red color. They are similar in appearance to the Habanero pepper, but have a rougher, dented skin – a main characteristic of the Naga.
Habitat:Assam region of northeastern India. It also grows in the Indian states of Nagaland and Manipur.
Plant height : 45-120 cm
Stem color : Green
Leaf color : Green
Leaf length : 10.65-14.25 cm
Leaf width :5.4-7.5 cm
Pedicels/axil : 2
Corolla color : Yellow green
Another color : Pale blue
Annular constriction : Present below calyx
Fruit color at maturity : Red
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Fruit shape : Sub-conical to conical
Fruit length : 5.95-8.54 cm
Fruit width at shoulder: 2.5-2.95 cm
Fruit weight : 6.95-8.97 g
Fruit surface : Rough, uneven
Seed color : Light brown
1000 seed weight : 0.41-0.46 g
Seeds/fruit : 19.22-34.15
Hypocotyl color : Green
Cotyledonous leaf shape : Deltoid
In 2000, scientists at India’s Defence Research Laboratory (DRL) reported a rating of 855,000 units on the Scoville scale, and in 2004 an Indian company obtained a rating of 1,041,427 units through HPLC analysis. This makes it almost twice as hot as the Red Savina pepper, Guinness World Record holder at that time. For comparison, pure capsaicin (the chemical responsible for the pungency of pepper plants) rates at 15,000,000–16,000,000 Scoville units.
In 2005 at New Mexico State University Chile Pepper Institute near Las Cruces, New Mexico, Regents Professor Paul Bosland found Naga Jolokia grown from seed in southern New Mexico to have a Scoville rating of 1,001,304 SHU by HPLC.
In February 2007, Guinness World Records certified the Bhut Jolokia (Prof. Bosland’s preferred name for the pepper) as the world’s hottest chili pepper.
The effect of climate on the Scoville rating of Naga Jolokia peppers is dramatic. A 2005 Indian study that compared the percentage availability of capsaicin and dihydrocapsaicin in Naga Jolokia peppers grown in both Tezpur (Assam) and Gwalior (Madhya Pradesh) showed that the heat of the pepper is decreased by over 50% in Gwalior’s more arid climate (similar temperatures but less humid, much lower rainfall)
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The pepper is used as a spice in food or eaten alone. One seed from a Naga Jolokia can produce sustained intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance.
In 2009, Indian defense scientists claimed to have found a new place to use the chilies — in hand grenades. The scientists aim to use the Chillies to control rioters to immobilize people without killing them.
Used in medicine, as pickles, sauces, adding hotness to non vegetarian foods stuff etc. Due to its extraordinary pungency level, it is especially sutable for preparation of “Oleoresin Capsaicin” as well as extraction of Capsaicin. . It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration.
World record attempt
On 9 April 2009 Anandita Dutta Tamuly, a 26 year old Indian woman, ate 51 Naga Jolokia peppers in two minutes. The attempt took place in Jorhat, India and is expected to be accepted into the Guinness World Records. Celebrity chef and restaurateur Gordon Ramsay was present.
Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.
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