Until 3rd December 2010, World’s hottest chili was Naga Jolokia popularly known as Bhut jolokia. Now the title is with Naga Viper pepper, which is a hybrid pepper created in England by British Chili farmer named Gerald Fowler. It’s hybrid created by crossing two of the world’s hottest chillies namely Bhut Jolokia and Trinidad Hybrid. In February 2007, Guinness World Records published that the Naga Jolokia was the hottest chili pepper ever submitted for judgment.
The heat value of a pepper is measured in Scoville Units by calculating its content of capsaicin, the chemical that heats a chili. For comparison, Tabasco red pepper sauce rates at 2,500–5,000, and pure capsaicin rates at 15,000,000–16,000,000 Scoville units. The Naga Viper rates a 1,359,000 on the Scoville scale which is over 300,000 points higher than the previous world record holder – the Naga jolokia.
The Bhut Jolokia (also known as Naga Jolokia, Ghost Chili, Ghost Pepper, Naga Morich) is a chilli pepper originating in Assam, India, that has earned Guiness World Records’ recognition as the World’s Hottest Chilli Pepper!
If your Adventurous and like Spicy food, you can try this Super Hot Assam Curry Paste which can be added to any meat or fish preparations in small quantities to give it some heat. But be cautious and careful while preparing it as you really don’t want to inhale the chilli powder or splatter any on your skin. This recipe is adapted from a recipe collected by England’s “King of Curries,” Pat Chapman. Use it in place of commercial curry pastes or powders.
As the liquid is reduced, the paste will begin to make a regular bubbling noise (hard to describe, but it goes chup-chup-chup) if you don’t stir, and it will splatter. This is your audible cue that it is ready.