Home General Facts & Figures Bhut Jolokia Is No More The World’s Hottest Chili

Bhut Jolokia Is No More The World’s Hottest Chili

Bhut Jolokia Is No More The World’s Hottest Chili

Bhut Jolokia Is No More The World’s Hottest Chili

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!

Some interesting facts about the Former Hottest Chilli in the World

  • One seed from a Bhut Jolokia(Hottest Chilli in the World) can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding.
  • The smallest amount of Bhut Jolokia can flavour a sauce so intensely it’s barely edible.
  • Taking a small bite of the Bhut Jolokia will cause watering eyes and a runny nose as well as a burning sensation in the mouth that can last upto 5 hrs!
  • Weighing in at 1,001,304 Scoville Heat Units(SHUs), the Bhut Jolokia chilli from India blasted the previous champion Red Savina which was at 577,000 SHUs) by almost double.
  • It belongs to the Capsicum Chinense family and is known by many names in the different Indian provinces. The most common names include Bhut Jolokia, Bih jolokia, Nagahari, Raja Mircha, Raja chilli or Borbih Jolokia. For example Bih jolokia translates to ‘poison chilli’ in Assamese. Bhut Jolokia translates to ‘Ghost chilli’ probably due to its ghostly bite. Raja Mircha means ‘King of Chillies’.
  • The seeds are not the primary heat source it is the membrane.
  • Hotness has traditionally been rated in Scoville Units named after Dr. Wilbur Scoville who devised a test in 1912 to rate the heat of a chilli.

Super Hot Assam Curry Paste – Try it at your own risk

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.

  • 1 dried Naga Jolokia pod, seeds removed, ground in a spice mill (wear a mask to avoid inhaling the powder)
  • 4 tablespoons ground coriander
  • 4 teaspoons cumin
  • 4 teaspoons garam masala (Indian spice mix; available in Asian markets)
  • 1 tablespoon turmeric
  • 1 1/2 teaspoons ground fenugreek seeds
  • 1 1/2 teaspoons ground fennel seeds
  • 1 1/4 teaspoons powdered ginger
  • 1 1/4 teaspoons yellow mustard
  • 1 cup water
  • 1/2 cup white vinegar
  • 2/3 cup vegetable oil


  • Mix the ground spices together. Add the vinegar and water and mix into a paste. Let stand for 15 minutes.
  • In a large pan, heat the oil. Add the paste (careful of the sputtering), lower the heat, and stir-fry for 5 to 10 minutes.

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.

  • You can tell if the spices are cooked by taking the pan off the stove. Let stand for 3 to 4 minutes. If the oil ‘floats’ to the top, the spices are cooked. If not, add a little more oil and repeat.
  • Bottle the paste in sterilized jars. Then heat up a little more oil and ‘cap’ off the paste by pouring in enough oil to cover.
  • Seal the jars and store. Properly cooked, it will last for months. If refrigerated, indefinitely.


  1. You actually make it seem so easy with your presentation but I find this topic to be really something which I think I would never understand. It seems too complex and very broad for me. I am looking forward for your next post, I will try to get the hang of it!

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