Ghost Peppers

The Naga Bhut Jolokia[1][2] is a chili pepper previously recognized by Guinness World Records as the hottest pepper in the world. The pepper is also known as Naga Jolokia, ghost pepper, ghost chile pepper, and ghost chile.[3][4][5]
The Bhut Jolokia is an interspecific hybrid cultivated in the Nagaland and Assam region of northeastern India and parts of neighbouring Bangladesh.[6][7] It grows in the Indian states of Assam, Nagaland and Manipur. It can also be found in rural Sri Lanka where it is known as Nai Mirris (cobra chili). There was initially some confusion and disagreement about whether the Bhut was a Capsicum frutescens[8] or a Capsicum chinense pepper, but DNA tests showed it to be an interspecies hybrid, mostly C. chinense with some C. frutescens genes.[9] Scoville rating 330,000–1,000,000


I grew Scotch Bonnets this year and they are hot did I say HOT!!!. Damn fine salsa though.
Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units.[5] For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.

Any of these being grown locally?

The New Mexico Chile Pepper Institute has seeds available:
http://www.chilepepperinstitute.org/cart/seeds/
http://www.chilepepperinstitute.org/cart/product/bhut_jolokia/

hmm, looks like it is difficult to germinate. THANKS for the resource. I will plant some this spring.

If you are after HOT, the Bhut Jolokia has been displaced as the hottest chile:
"World's Hottest Pepper: Trinidad Moruga Scorpion Proclaimed New Champion Chile":
http://www.huffingtonpost.com/2012/02/16/worlds-hottest-pepper_n_1281449.html

Yes, very difficult. I am trying to germinate some Trinidad Scorpion Pepper seeds right now and having a hell of a time keeping them at the recommended 90 to 100 degrees.

The Trinidad is the new "worlds hottest"........

http://thepepperseed.com/peppers/the-worlds-hottest-chilli-pepper-trinidad-scorpion-butch-t/

They featured the Ghost chile on a recent edition of "Chopped" and said it could actually be lethal in large amounts!

I have tried the Ghost and can easily imagine that it could be lethal.

Hot can be fun and challenging, but for FLAVOR (with various Scoville units), treat yourselves to a fall trip to Hatch, NM. Amazing!

Oh Espiritu, that was hilarious! I watched the whole thing. He goes from "I don't need no steenkin' milk" to "I feel like I have a thousand needles in my tongue" to retching, then a kick to the crotch takes his mind off the pain. LOL

Merry

CanuckBob wrote:I have tried the Ghost and can easily imagine that it could be lethal.

Just curious, can you taste the flavor? I ask this because I have a love/hate relationship with spicy. Of course no where near the "Ghost" varety. I love the taste but hate the hot. I keep going back as I love the flavor. Guess that's the way it works.

It is pretty darn hot from the raw pepper. Too much pain to consider taste. They do make some good hot sauces from the Ghost though. I like one called Mad Dog 357. I haven't seen any down here though.

http://www.hotsauceworld.com/357maddogcoe.html

Let suggest the Scotch Bonnet, very but tasty! Its a toss up between Habanero and the Scotch as in which is hottest. A friend of mine from Trinidad gave me some seedlings he started. I would say its a clean, crisp, hot! I pureed them w/ fresh tomato and onion. It goes w/ everything.

My wife took the last of the Jalapenos and candied them. Wonderful!! I don't know what recipe she used but here is one:
http://tastykitchen.com/recipes/canning/candied-jalapenos-cowboy-candy/

I heard about the scorpion peppers. Bob let me know how the germination goes. We might have better weather in Tx for getting them started.

No matter what you choose to grow and prepare, remember: to wash your hands numerous times before heading for the john! A former customer of mine in Austin, TX failed to do so and paid big time. His wife delighted in telling the story of him paying on the bathroom floor screaming. She tried anything and everything she could think of before calling 911. The ambulance drivers had a heck of a time carrying him down the stairs and out to the ambulance because they were laughing so hard. She never did say what they used in the emergency room but he did have blistering!

See Dawg - I too can repeat stories.

Remember folks taste buds are one thing that grows back. So when we
gringoes eat our peppers and our burn your mouth Salsa we kill off the buds
thus we can eat hotter things. Stop eating hot things wait two months and
try eating the same hot thing and you will get a surprise LOL.

Z

Note to self. Self, if ever over to CB's - avoid the salsa, thereby avoiding his insane laughter at my discomfort.