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It is also available in West Africa. It is cultivated in Bangladesh and Northeast India. With around 1,000,000 Scoville Units you could call this pepper "nuclear". The chili is traditionally used green by the Bangladeshis, often eaten raw as a side dish, or in pickled form as a relish with rice and curry. Until then, the pepper’s flavor is front and center. The ghost pepper, also known as bhut jolokia (which literally means Bhutanese chili in Assamese ), is an interspecific hybrid chili pepper cultivated in Northeast India. The less mature, green chilies are thought to have a much tarter, fresh taste than the sweeter, more mature red chilies. Will This Be The Hottest Hot Sauce In The World? 2, Interview with Conan Herring of Howler Monkey Hot Sauce Pt. As with many varieties of these Chinese species this exceptionally hot chili Pepper has made its way to the United States, the United Kingdom, and Australia mainly for use in the production of hot sauce. Genetically, the serpent chili is closely related to both the Ghost pepper (Bhut Jolokia) and the Dorset Naga. This makes the serpent chili 300 times hotter than the common Jalapeno pepper and 3 times the power of a Red Savina Habanero. You can tame some of the heat by removing the membranes and seeds, but you have to be willing to have a scorching hot dish if you are going to attempt to cook with the notorious and feared serpent chili. Pods have a pimply texture like a Bhut Jolokia but the Naga Morich … It pays to be extremely cautious with this exceptionally hot pepper if you are going to be using it to cook with or if you are going to attempt to cultivate it yourself. Swimsuit Model Chrissy Teigen – Hot Sauce Freak, Mo Hotta Mo Betta Red Savina Habanero Hot Sauce Review, Bali’s Best Roasted Garlic SriRacha Chili Sauce, Interview with Conan Herring of Howler Monkey Hot Sauce Pt. It’s sweet, like the ghost pepper, but slightly more fruity (almost floral) and a little less earthy. For chili lovers the serpent chili takes things to a whole new level of heat, proceed with caution and enjoy. It comes from the country of Bangladesh south of Northeast India. The Naga Morich, like the ghost pepper – is a slower burn. This gives their recipes a much more subtle dose of the serpent chili. As part of 2006 programming, the BBC gardening team ran a trial looking at several chili varieties, including Dorset Naga. Traditionally the Bangladeshi people will impart the heat of the serpent chili into their culinary dishes by cutting open one of the immature, green chilies and rubbing it on to the foods they are preparing. The Naga Morich or Dorset Naga is one of the hottest peppers in the world! The serpent chili is said to have a fantastic aroma combined with a fruity taste. The Naga chili, locally known as Naga Mircha, is a chili pepper cultivated in Northeast India and Bangladesh. It is also known as the snake or serpent chili and ranks at a blistering 1,598,227 units on the Scoville scale. As with any pepper that gets this many Scoville heat units (SHU) less is more. The Naga chili, locally known as Naga Mircha, is a chili pepper cultivated in Northeast India and Bangladesh. That is four times as hot as the former World champion, the Red Saviana. 1, Carolina Reaper may no longer be the worlds hottest pepper. It is also known as the sister chili of the Bhut Jolokia or Ghost chili. Always make use of gloves when handling this pepper and never accidentally get it near your eyes, nose, or mouth. It has a wrinkled texture as opposed to the smoother flesh of similar varieties. It stands to reason that any pepper with over 1 million SHU’s deserves a fair amount of respect. Not in the World of peppers, smoky flavors tart flavor, followed by slight undertones of woody, undertones... Along with earthy, smoky flavors start feeling the true heat making it an hot! 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