Bhut Jolokia was certified as the world’s hottest chili pepper by the Guinness World Records in 2007, a title it held until 2013 when it was surpassed by the Carolina Reaper.
The heat of Bhut Jolokia comes from a compound called capsaicin, which stimulates the nerve endings in the mouth and causes a burning sensation.
Bhut Jolokia is not only used in Indian cuisine, but also in other cuisines such as Thai, Mexican, and American. In fact, it has become a popular ingredient in hot sauce challenges and eating contests.
Bhut Jolokia is grown mainly in the North-eastern states of India such as Assam, Nagaland, and Manipur. It is also grown in some other countries such as Bangladesh, Sri Lanka, and the United States.
Bhut Jolokia is available in different forms such as dried flakes, powder, and whole peppers. It can be stored in an airtight container in a cool, dry place for several months.
Some popular dishes that use Bhut Jolokia include Bhut Jolokia chicken curry, Bhut Jolokia pickles, and Bhut Jolokia hot sauce. However, due to its extreme heat, it should be used in moderation and with caution.
In addition to its culinary uses, Bhut Jolokia has been studied for its potential medicinal properties. Some research suggests that it may have anti-inflammatory and pain-relieving effects, and it has been used in traditional medicine to treat conditions such as arthritis, digestive issues, and some chronic diseases.
However, it is important to note that Bhut Jolokia is extremely hot and should be used with caution. It is recommended to wear gloves while handling the peppers, and to use them sparingly in recipes until you become familiar with their heat level.
Overall, Bhut Jolokia is a unique and flavourful ingredient that adds a fiery punch to any dish. Whether you’re a seasoned chili pepper enthusiast or just looking to spice up your cooking, Bhut Jolokia is definitely worth trying.