You have no items in your shopping cart.
Description
Cajohn’s Joloka 10 Rub is the best Ghost Pepper rub on the market. You get the smokeyness and heat of the Naga/Bhut Jolokia Ghost Peppers when you sprinkle Cajohn’s Joloka 10 Rub on any of your favorite dishes .
Cajohn’s Joloka 10 Rub can also be found at www.TasteWhatIsHot.com.
Additional information
| Weight | 1 lbs |
|---|---|
| Dimensions | 2 × 2 × 5 in |
You must be logged in to post a review.
Related Products
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.
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.
Mongoose Hot Sauce
CaJohns Mongoose Hot Sauce
MONGOOSE Hot Sauce…..The mongoose feeds on snakes and this one is no exception. This sauce is hotter than Cajohn’s Black Mamba but with a fantastic taste. If you can handle the heat you simply must try this! CaJohn’s hottest yet! Give your black mamba to you kids and step up to a mans sauce!
Heat Level = 10++++++++++
Size: 2oz
More about Mongoose
John Hard (Cajohn) introduced this sauce at the 2009 Fiery Food Show in Albuquerque, New Mexico (as well as his new Jolokia Puree).
The front label displays a Mongoose with the snake from CaJohns Black Mamba in its mouth, symbolizing that he has topped one of his hottest sauces. Its also a nice representation of what a Mongoose can actually do (they eat venomous snakes for fun and probably for the taste too.)
Now on to the tastes! Instantly, the sweetness from the Jolokias mix with the slightly citrus taste of the Fataliis. Then the extract flows over those tastes and recedes. Its not a keytone (bitter metallic) extract taste but a slightly earthy, sour taste, not bad, but definitely extract. Up next is a brief vinegar flavor which fades away to a pleasant numbing from the Jolokias.
According to Sue Hard (CaJohns wife), this contains 3 million SHU extract and boy does the burn show! Its really interesting though. At first the heat hits hard and fast then dies down. After you think you are in the clear, a second wave of heat ramps way up and gets you dorfin (a new word invented to describe the state you are in when the endorphin rush is going on) pretty hard. 2 oz..Ingredients: Bhut Jolokia, Fatalii, vinegar,& natural flavors..
Ghost Pepper The Ghost Hot Sauce
The Ghost Hot Sauce With Bhut Jolokia Peppers – Are you afraid of Ghosts? You should be afraid of this frighteningly ferocious hot sauce made with the Ghost Pepper from India. Formally known as the Bhut Jolokia, this fiery pepper is officially the hottest pepper in the world. It earns its name from all those who have felt its ghoulish bite & lived to tell about it. Be careful, you could become an apparition with one incendiary taste.
Ingredients: Bhut Jolokia Pepper, carrots, papayas, lime juice, vinegar, onion, passion fruit juice, garlic, & salt.
From Costa Rica
Reviews
There are no reviews yet.