Ghost Pepper Jolokia Powder 28g (1oz.)


PURE Jolokia Powder 28 grams

Ghost Pepper powder. $11.95. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over one million scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper! In 2007 it was the hottest pepper in the universe !

DON’T BE FOOLED by Imitaion POWDER or GROWN IN THE U.S Powder, IT IS NOT THE SAME!!!! (hint it looks lighter in color).

The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.



Additional information
Other names for the Jolokia pepper include:

BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

It is also called the following names-

Naga (Cobra snake) Jolokia in Sanskrit

Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

Naga Morich (Cobra Chili) in Bangladesh

Oo-Morok (Tree Chili) in Manipur

It was not known to the Western world until around 2000.

On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


 

Jolokia Ghost Pepper Powder (1/2 lb)

PURE Jolokia Powder 1/2 Pound. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over ONE MILLION scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!! The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.


 

Additional information Other names for the Jolokia pepper include: BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS. Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result. The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished. I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively. For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar. Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006). At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “). The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan. It is also called the following names- Naga (Cobra snake) Jolokia in Sanskrit Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka Naga Morich (Cobra Chili) in Bangladesh Oo-Morok (Tree Chili) in Manipur It was not known to the Western world until around 2000. On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this. Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


 

Jolokia Ghost Pepper Powder (1 lb)


PURE Jolokia Powder One Pound.

This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over ONE MILLION scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!!

PURE Jolokia POWDER One Pound is for Restaurant or Salsa & Sauce Company use only, it is not for individuals.

The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.



Additional information
Other names for the Jolokia pepper include:

BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

It is also called the following names-

Naga (Cobra snake) Jolokia in Sanskrit

Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

Naga Morich (Cobra Chili) in Bangladesh

Oo-Morok (Tree Chili) in Manipur

It was not known to the Western world until around 2000.

On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


 

Jolokia ( Ghost Pepper ) Powder 1000g ( KILO )

Pure Jolokia powder 1000g. (That’s right,one thousand grams or one kilo!) or (2.2 pounds). For estaurant or salsa & sauce company use only. Not for an individuals. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08. over ONE MILLION scoville units puts this pepper 3 1/2 times hotter than tha Habanero pepper THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!!…………………They are known as BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS. ………….
…….
Addl. Info: Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result…………..
The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later and kicks bhut like a ghost pepper should! While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “)…………………………………………………………………………………The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.
It is also called the following names-

Naga (Cobra snake) Jolokia in Sanskrit
Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka
Naga Morich (Cobra Chili) in Bangladesh
Oo-Morok (Tree Chili) in Manipur

It was not known to the Western world until around 2000.

On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.

Ghost Pepper Jolokia (Ghost Pepper) Powder 84g (3 oz.)


PURE Jolokia Powder 84g

This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over one million scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it the hottest known pepper in the universe in 2007.

The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.

 


 

 


Additional information
Other names for the Jolokia pepper include:

BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

It is also called the following names-

Naga (Cobra snake) Jolokia in Sanskrit

Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

Naga Morich (Cobra Chili) in Bangladesh

Oo-Morok (Tree Chili) in Manipur

It was not known to the Western world until around 2000.

On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.

 


 

 

Ghost Pepper Rub (Jolokia) from Cajohn

Jolokia Rub………

Fire Dust Rub on a different level! Great on ribs and roasts, it’s got great heat with a sweet finish provided by turbinado sugar. Not just for the grill, it works well in the oven as well. (Salt-Free) (6 oz.)

Satans Rage Hot Sauce w/Jolokia

Satan’s Rage Hot Sauce w/Jolokia………
When you indulge in this sauce you will surely encounter the wrath of Satan’s Rage. Moments after you taste this sinfully delicious sauce you will pay the price. You will experience a burning sensation that can only come from the world’s hottest pepper, the Ghost Pepper. This newly discovered pepper from India is by far the hottest pepper found to this day. So to all of you “Chile Heads”, give in to the temptation and take this evil package home. See if you can handle the Wrath of Satan’s Rage……..ingred..Red Wine Vinegar, Water, Natural Sugar,Chili Sauce, ( Tomato Puree, distilled vinegar, high fructose corn syrup, sale, corn syrup, dehydrated onions, spice, garlic powder, natural flavoring), Ghost Pepper, Peri-peri pepper, dehydrated oinio, dehydrated garlic, cayenne pepper, garlic powder, salt, chili powder, chipotle powder, , and xanthan gum….no preservatives..

CaJohn’s Jolokia 10 Hot Sauce

CaJohn’s “10” Hot Sauce


As he celebrates his 10th aniversary of the founding of his company, CaJohn (who I met personally along with Dave and Blair at the 2005 Fiery Foods Show in Albuquerque, New Mexico) has taken all he has learned about creating natural pepper sauces and created a blistering hot sauce without the use of pepper extracts. The top 4 Hottest chiles in the world come together and create a true Pepperhead elixier worthy of the highest rating,(10) on a scale of 1-10 !

Ingredients: Fatalli chiles, Red Savina, Orange Habanero, onions, distilled vinegar, Naga Jolokia powder, black pepper, chile caribe, cayenne, and a select blend of dehydrated vegetable powders.
Size: 5 oz.
Mad in Ohio

 

Trinidad Scorpion Peppers Butch T 6 Fresh Picked

Fresh picked Trinidad Scorpion Butch T peppers available now! Six (6) for $19.95.  Unless you live close to NY Please Order by Priority Mail to ensure freshness, especially since deliveries are delayed due to Covid19. Pods with stems and seeds. Very early in the season so a limited supply. Order now

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Spicy Food Fans Unite! Hot Sauce is everywhere these days. Finding the Super-Hot Peppers is another [.....]

Chocolate Bhutlah Peppers fresh-picked

Chocolate Bhutlah peppers (fresh-picked) are available again. Priority Mail will ensure fresher peppers. These are not be confused with Chocolate Bhut Jolokia which is not the same pepper! We also have some that are dried for the seeds in stock. Full crop is ready in September to November. Four freshly picked peppers are only $19.95 and are not dried. Hit the select tab to see larger quantities if available. Also in stock all year long are dried Chocolate Bhutlah peppers and also powder and flakes.

Calavera Hot Sauce

Calavera hot sauce is brought to you from Cajohns. Who says you can’t have heat and […..]

Hot Sauce Blog

HOT SAUCE Hot sauce fans unite. Hot Sauce is everywhere these days. Here at Pepperheads, we […..]

Da Bomb Ghost Pepper Hot Sauce

Da’ Bomb Ghost Pepper Hot Sauce – We infused our hot sauce with the world’s hottest pepper – The Naga Jolokia or “Ghost Pepper” that measures over 1 million Scoville Units. This hot sauce contains zero pepper extract; just pure natural heat measuring a blistering but enjoyable 22,800 Scoville Units.

Ingredients – Habanero peppers, mango puree, lime juice, tomato paste, Jolokia Chili pepper powder, and Habanero powder.

From: Kansas

Blair’s Extract 2AM & 3AM Set

( Bottles are Larger than pictured )..Blair’s 2AM was the first in the Blair’s A.M. line. Blair made 2AM in order to clear the bar at the end of the night, hence the name 2 A.M. It is hand signed by Blair and packaged in a cool designer bottle, sealed with red wax and the trademark Blair’s death skull. Blair’s 3AM takes his classic 2 a.m. one step further. Blair’s 3 a.m. Reserve is over 100 time hotter than a jalapeno pepper and is a complex blend of fresh peppers and extracts. Buy the set and save!.. These are the newesr larger 2.5oz version.
Note: Blair’s 2AM & Blair’s 3AM are no longer being numbered…..2AM is rated at 900,000 Scoville Units and 3AM is rated at 2,000,000 Scoville Units. both in Old Englis bottles, Wax sealed !!

Blair’s Death Sauce Gift Set 4 Pack minis

Blair’s 4 Death Sauce Gift Set

Contains four 2oz bottles of award winning death sauces.

  • Original Death
  • After Death
  • Jalapeno Death
  • Sudden Death

 

Over 15 Million SURVIVED Worldwide…Feel Alive!! a great gift !!