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Bhut Jolokia

Ghost Chilli Pepper

As the name suggest it is the hottest chilli in the world. It is extensively cultivated in North Eastern Region of India especially in the states of Assam, Nagaland and Manipur. It is also known by other names like Ghost Chilli Pepper, Borbih Jolokia, Naga Jolokia, Nagahari, Naga Morich, Raja Mirchi etc. To the Assamese, it is Bhut Jolokia, the name by which it is globally recognised. In 2007, Guinness World Records certified the Bhut Jolokia to be the hottest chili in the world, replacing the Red Savina. The Bhut Jolokia has long been grown and prized for its ferocious pungency in northeastern India and adjacent regions. It scores a fearsome 1,001,304 points on the Scoville Scale that measures peppers' heat. Fresh Ghost chili peppers tend to be long and tapered about 2 to 3″in length and 1″ wide with orange-red color. The Bhut Jolokia offers a fruity pepper aroma and flavor along with a continual scent of capsaicin. After harvesting, we dry the chillies as soon as possible as they tend to spoil really fast. We follow two methods of drying. One is Smoke Drying where the chillies are spread out in a basket over the fireplace. The other is a modern method of Oven Drying, where the chillies are kept in an over to dry for a specific period of time at a low temperature. Eating a Bhut Jolokia chili is a daring adventure, rather than culinary experience. It is the fiery agent called capsaicin in chilli pepper that makes it so hot and spicy. Taste the rare “Bhut Jolokia” and learn about the chemical substance capsaicin, which gives these Chillies and other well known peppers their tongue-burning heat.

Bird's Eye Chilli

Kon Jolokia

It is very interesting that apart from Bhut Jolokia the hottest chilli pepper in the world North East has another indigenous variety of hot and potential chilli to offer to the rest of the world. We are talking about the Bird’s Eye Chilli. It is popularly known as Kon Jolokia and Dhan Jolokia in the North East India. The word Jolokia refers to the vernacular name of chilli as used by the locals of Assam. These Chillies are very tiny in size, more or less of one inch length, compact and tapering towards top. They are in vibrant shades of blood red or orange in colour as it ripens. This Chilli gives out intense pungent flavor. Bird’s Eye is probably the smallest chilli famous for its aroma. The bird's eye chili is popularly used as a spice and as a chili condiment in Filipino, Indonesian, Laotian, Malaysian, Thai, and Vietnamese cuisine. It is what gives local dishes, such as the Filipino bicol express, their fiery zing. The chilies can also be used to flavor vinegar. The leaves are also edible and can be eaten as a vegetable, for instance in the Filipino dish tinola. The Chinese in Southeast Asia call this pepper 'the chili that points to the sky'. Bird’s eye chili is also used for making marinades, sauces, chutneys, and is added in curries. In medicine, the bird's eye chili was traditionally used to ease arthritis and rheumatism, and also as a cure for dyspepsia, flatulence, and toothache. It can also be used as a natural insect repellent or pesticide when mixed with water.

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At Aroma we offer Bhut Jolokia in the following variety:

1. Fresh Bhut Jolokia Pod

2. Smoke Dried Bhut Jolokia Pod

3. Smoke Dried Bhut Jolokia Powder

4. Smoke Dried Bhut Jolokia Flakes

5. Oven Dried Bhut Jolokia Pod

6. Oven Dried Bhut Jolokia Powder

7. Oven Dried Bhut Jolokia Flakes

8. Bhut Jolokia Mash (with 7, 9, 15% salt)

9. Bhut Jolokia Paste (Natural)

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At Aroma we offer Bird's Eye Chilli in the following variety:

Sun Dried Bird's Eye Chilli Pod

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