Bhut Naga
Bhut Naga
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 Bhut Jolokia Chile Pepper Plant Ghost Pepper 3 Pot  US $7.99
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 DORSET NAGA BHUT JOLOKIA GHOST CHILLI 10 SEEDS US $3.15
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 BHUT JOLOKIA NAGA VIPER SEEDS 15 THE HOTTEST ORGANIC SPRING SPECIAL US $4.99
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 250 Bhut Jolokia hot pepper seedsGhost Pepper Naga Jolokia US $29.99
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 10 Bhut Jolokia hot pepper seedsGhost Pepper Naga Jolokia US $3.99
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 200 Bhut Jolokia Yellow Ghost Chile Pepper Seeds US $24.99
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 100 Bhut Jolokia hot pepper seedsGhost Pepper Naga Jolokia US $16.99
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 DORSET CHOCOLATE NAGA CHILLI PEPPER 25 SEEDS US $3.94
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 WORLDS HOTTEST BHUT GHOST PEPPERS25 seedsRARE 1037 US $1.99
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 10001000 Dorset Naga Bhut Jolokia Seeds Best Quality Best Price US $23.32
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 Naga Inferno Pepper 10 Seeds US $.99
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 Dorset Naga Bhut Jolokia Seeds Best Quality Best Price UK STOCK US $13.97
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 BHUT JOLOKIA NAGA VIPER SEEDS 25 THE HOTTEST ORGANIC SPRING SPECIAL US $7.99
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 40 SIZZLING SEEDS 20 Ghost Peppers Chili Bhut Jolokia 20 Trinidad scorpion US $13.49
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| cooking advice |
Your Guide on Chilli Flavouring to Heat up Sauce Recipes
There is a wealth of amazing sauce recipes to choose from around the world. If you happen to love food with a nice bite to it however, what you'll need is to add the right amount of chilli to give the flavour some added kick.
The following guide discusses how chilli strength is measured - known as The Scoville Scale, it gives you a clear indication of how much or how little a particular type of chilli is needed when cooking so you can be sure to add the right amount to suit your individual taste.
Introducing The Scoville Scale
This is the name given to the rating measurement of the spicy heat strength of varying chilli peppers. It was created by American pharmacist Wilbur Scoville.
The Scoville Organoleptic Test lists the number of Scoville heat units (SHU) found in each type of chilli, based on the amount of capsaicin they contain. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.
Using the Scoville method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the "heat" is detectable by a panel of tasters (usually five to give a solid consensus). The degree of dilution then produces a figure that can be rated within the Scoville scale.
Thus, a sweet pepper or a bell pepper which contain no capsaicin at all, has a Scoville rating of zero. The hottest chillies in the world, such as habaneros and nagas, have a rating of 200,000 or more, meaning that their extract must be diluted over 200,000 times before the capsaicin presence is undetectable.
The weak link in the Scoville Organoleptic Test however is that it relies on human subjectivity - tasters are only able to taste one sample per session and this gives imprecise results.
It must be remembered that numerical ratings on the Scoville scale for any chilli specimen vary depending on its cultivation conditions, variations within the species, seed lineage, climate, soil and the uncertainty of the laboratory methods used to assess the capsaicinoid content.
It's also interesting to note that the Scoville scale can also be used to measure the pungency of substances that are even hotter than pure capsaicin. One such substance is resiniferatoxin, an alkaloid present in the sap of some species of euphorbia plants. This heat devil has a Scoville scale rating of 16 billion, so you'll definitely not want to add that to a delicious sauce!
The Modern Measurement Method - High-Performance Liquid Chromatography
The modern method for quantitative analysis of heat strength is to use high-performance liquid chromatography. This makes it possible to directly identify and measures the concentration of heat-producing chemicals or capsaicinoid content. The results are not defined in Scoville units, but in American Spice Trade Association (ASTA) pungency units.
This method yields results, not in Scoville units, but in American Spice Trade Association (ASTA) pungency units. A measurement of one part capsaicin per million corresponds to about 15 Scoville units, thus each ASTA pungency units can be multiplied by 15 to translate into a Scoville unit.
There has been controversy over this method however, as some spice experts say that this conversion is only approximate, and that the results from high-performance liquid chromatography are around 20–40% lower than the actual Scoville method would have rated them as.
The Hottest Chilli In The World
The chillies with the highest rating on the Scoville scale measure at over one million Scoville units. Examples include specimens of Naga Jolokia or Bhut Jolokia. The Naga Viper, produced in the UK by crossing the three hottest peppers known to man, currently holds the unofficial title of Hottest Pepper In The World. Researchers who tested the Naga Viper found that it measures a whopping 1,36 on the Scoville scale.
The current official world record for the hottest chilli according to the Guinness Book of Records, is a variant of the above known as the Naga Viper Chilli grown by accident in Cark. It has an eye-watering rating of 1.38 million on the Scoville Scale.
List of Scoville Chilli Ratings
There are various internet sites which list the numerical Scoville rating of every type of chilli pepper known to man. As a brief summary, the following are listed from most fiery to least pungent when it comes to adding them to sauces:
- Infinity Chilli and Naga Viper Pepper
- Red Savina Habanero
- Habanero Chilli, Scotch Bonnet Pepper, Piri Piri, Rocoto, Jamaican Hot Pepper.
- Bird's Eye Chilli, Pequin Pepper.
- Cayenne Pepper, Tabasco Pepper, Cumari Pepper.
- Aleppo Pepper, Serrano Pepper.
- Jalapeno Pepper, Paprika, Tabasco Sauce.
- Peppadew, Anaheim Pepper.
- Pimento, Banana Pepper.
Conclusion
With the above information, you can now feel confident about the correct chilli type and amount to give your Sauce Recipes just the right zing.
About the Author
Francesca Rilotelli is a chef and expert on Sauce Recipes
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what is a good chili recipe that involves the ghost pepper / naga jolokia?
i have recently found a store that sells them near my house and i want to make a chili with them. i have searched many pages online and have not yet found a single recipe. i could easily find a chili recipe and replace one of the peppers with a bhut jolokia, but i would rather find a recipe that in which the pepper was meant for.
I used this recipe with my Jolokias. It was originally made with Habaneros, and since it was formulated for a super hot chili, I thought it would work well - it did! It makes a lot, though, so you might want to cut the recipe in half.
4 Bhut Jolokia chili peppers
1 red or yellow bell pepper
2 1/2 cups water - divided
2 tsp. oregano leaves
1 oz. packet ranch dressing mix
1 lrg. onion - diced
1/2 tsp. black pepper
2 Lbs. ground beef
1 Lb. ground pork
7 cloves garlic - crushed
3 Tbls. vinegar
1/2 cup chili powder
1 Tbls. ground cumin
1 tsp. cayenne pepper
2 tsp. granulated sugar
(2) 8 oz. cans tomato sauce - divided
15 oz. can stewed tomatoes
4 oz. can diced green chilies - drained
2 cups beef broth
salt - to taste
1 lb. chorizo OR spicy garlic sausage
27 oz. can kidney beans - drained
29 oz. can pinto beans - drained
-Remove stems and seeds from fresh peppers. Roast on skewers over a grill until skins are lightly browned. Chop into small pieces. Set aside.
-Combine 1/2 cup water and oregano leaves and bring to a boil. Strain, reserving liquid and discarding oregano. Set aside.
-Mix ranch dressing mix, onions, black pepper, ground beef, and ground pork in skillet. Brown mixture, stirring to break up meat. Drain.
-In large pot, combine roasted peppers, oregano water, browned mixture, garlic, vinegar, chili powder, cumin, cayenne pepper, granulated sugar, 1 can tomato sauce, stewed tomatoes, canned green chilies, beef broth, 1 cup water, and salt.
-Cover and simmer 1 hour, stirring occasionally.
-While chili is simmering, brown chorizo in a skillet, stirring to break up meat. Drain. Add chorizo to chili pot.
-After chili has simmered for 1 hour, add 1 can tomato sauce, beans, and 1 cup of water.
-Simmer for 30 minutes.
