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 Fresh Naga Jolokia Peppers (whole and cut)
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| Capsicum chinense 'Naga Jolokia' |
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| Heat: Peak (SR: 1,041,427) |
The Naga Jolokia (also known as Bhut Jolokia, Ghost Chili, Ghost Pepper, Naga Morich) is a chili pepper that grows in Bangladesh, northeastern India (Assam, Nagaland, and Manipur), and Sri Lanka. In 2006, it was confirmed by Guinness World Records to be the hottest chili in the world, displacing the Red Savina. Disagreement has arisen on whether it is a Capsicum frutescens or a Capsicum chinense. The Indians claim it is a C. frutescens,[1] but the derived cultivar Dorset Naga was assessed as a C. chinense. Recent DNA tests have found both C. chinense and C. frutescens genes.[2]
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Nomenclature
It is called Nai Miris in Sri Lanka (Nai = 'Cobra', Miris = 'Chili'; in Sinhalese) 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 Morich, Naga Moresh and Raja Mirchi ('King of Chillies'). Regardless of the nomenclature, they all refer to the same plant. The word Naga, meaning "cobra snake" in Sanskrit, stems from Nagaland and the Naga Community.
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.[3]
Scoville rating
In 2000, scientists at India's Defence Research Laboratory (DRL) reported a rating of 855,000 units on the Scoville scale,[1][4] and in 2004 an Indian export company called Frontal Agritech obtained a rating of 1,041,427 units,[5] which would mean it is almost twice as hot as the Red Savina pepper and roughly equal to the similar-looking Dorset Naga,[6] which is derived from the Naga Morich. For comparison, pure capsaicin 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.[2][7]
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.[7][8]
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).[9]
Dorset Naga cultivar
The cultivar Dorset Naga pepper (cultivar status in process) is grown in West Bexington, Dorset, England.[10][11][12] It was developed through simple plant selection by Michael and Joy Michaud.[13] Samples sent to two different U.S. laboratories in early 2006 reported heat ratings of 876,000 and 970,000 Scoville units.[14][15]
Characteristics
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Uses
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. It is also used as a remedy to summer heat, presumably by inducing perspiration. [16] 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.[17]
References
- ^ a b Mathur R, et al (2000). "The hottest chili variety in India". Current Science 79 (3): 287–8.
- ^ a b Harald Zoschke, Dave DeWitt, Dr Paul Bosland (2007). "Saga Jolokia - Searching for the new "World's Hottest Chile"" (html). Retrieved on 2007-01-16.
- ^ Barker, Catherine L. (2007), "Hot Pod: World's Hottest Chilies", National Geographic Magazine 2007(May): 21
- ^ "Indian Defence Research Laboratory" (html) (2006). Retrieved on 2006-12-12.
- ^ Scoville rating was obtained through HPLC analysis, unpublished claim. "Bih jolokia" (html) (2006). Retrieved on 2006-12-12.
- ^ Dorset Naga was developed as a hybrid of Naga Morich (another name for Naga Jolokia) by a couple in Dorset, England.
- ^ a b Shaline L. Lopez (2007). "NMSU is home to the world’s hottest chile pepper" (html). Retrieved on 2007-02-21.
- ^ "Indian chilli world's hottest: Guinness" (html) (2007). Retrieved on 2007-02-18.
- ^ Tiwari A, et al (2005). "Adaptability and production of hottest chili variety under Gwalior climatic conditions". Current Science 88 (10): 1545–6.
- ^ "Dorset claims world's hottest chilli", Daily Telegraph (2006-04-01). Retrieved on 2006-07-11.
- ^ "The chilli so hot you need gloves", The Times (2006-04-01). Retrieved on 2006-07-11.
- ^ "Farmers claim to grow hottest chili", TMC.net (2006-04-01). Retrieved on 2006-07-11.
- ^ "Peppers by post: Dorset Naga". Retrieved on 2006-05-06.
- ^ "Laboratory testing certificate from Southwest Bio-Labs" (pdf) (2006-02-27). Retrieved on 2006-05-06.
- ^ "Laboratory testing certificate from Certified Laboratories" (pdf) (2006-01-12). Retrieved on 2006-05-06.
- ^ "‘Ghost chili’ burns away stomach ills - Diet & Nutrition - MSNBC.com:" (html). Associated Press (2007). Retrieved on 2007-08-05.
- ^ Hussain, Wasbir (2007-11-20). "World's Hottest Chili Used as Elephant Repellent". National Geographic. Retrieved on 2007-11-21.
