Some Like It Hot

It is called by many names, Ghost Chili or Bhut Jolokia, Naga Morris,Noga Jolokia and but what remains the same that it is has been certified as the “hottest chilli on earth” by Guinness World Records.At 1,001,304 Scoville Heat Units(SHUs), the Bhut Jolokia defeated the previous champion Red Savina which was at 577,000 SHUs) by almost double.
Photo of the Guinness World Records is available at
http://ucommphoto.nmsu.edu/newsphoto/bosland_paul_chile.jpg
Paul Bosland, NMSU professor, showing off his Guinness World Records certificate for the world’s hottest chili pepper (NMSU photo by Darren Phillips)

Bhut Jolokia grows primarily in Assam state of India, as well some other northeastern states. The local inhabitants commonly use this chili for making pickles and in traditional medicine.
Although it’s been eaten in northeast India for centuries, the bhut jolokia would still be undiscovered by the rest of the world if not for scientist R.K.R. Singh who worked for the Indian government’s Defense Research Laboratory in Tezpur, Assam.He asked for initial test to be carried out and proclaimed it as the hottest chili on earth.

Word of the tests reached the Chile Pepper Institute of New Mexico State University, which is widely regarded as the final arbiter of all chili questions. Director of the institute, Dr Paul Bosland obtainted Bhut Jolokia seeds from ASSAM and Bosland grew Bhut Jolokia plants under insect-proof cages for three years to produce enough seed to complete the required field tests. In 2007, the Guinness Book of Records confirmed Professor Paul Bosland had indeed discovered the world’s hottest Chili pepper, Bhut Jolokia. Although it is called by many names Prof. Bosland’s preferred name for the pepper is “Bhut Jolokia”.

If you are an adventurous foodie, you can try this Super Hot Assamese Chili Pickle .
>>>>>>>>>>>>>>>>>When handling the Bhut Jolokia: WEAR GLOVES, DON’T TOUCH ANY BODY PARTS,WASH HANDS AFTERWARDS
Bhut Jolokia Asar
Ghost Chili Pickle

Ingredients
250 g Bhut chili peppers(or mixed peppers )
1/2 teasp crushed fenugreek seeds
3 tbsp yellow crushed mustard seeds
1/2 teasp turmeric powder
1/2 tbsp crushed fennel seeds
1 tbsp salt
1/4 cup lemon juice
1/2cup mustard oil
1 sterilized glass jar
Method
Wipe the chilies with damp clean cloth and let them dry completely.
Cut the chilies into 1 cm small pieces
Mix all the spices and salt together.
Mix with the chilies.
Transfer into a clean and dry airtight, glass container.
Add freshly squeezed lemon juice and oil.
Cover with the lid tightly. Shake the bottle vigorously.
Keep in the sun,covered by a netted lid for 7-8 days.

Sun pickle for 7-8 days