In Manipur, the chili is called umorok or oo-morok or 'tree chili'.
It has also been called the Tezpur chili after the Assamese city of Tezpur. Other usages on the subcontinent are saga jolokia, 'Indian mystery chili' and 'Indian rough chili'. This name is especially common in other regions where it is grown, such as Assam and Manipur. Similarly, in Nagaland, one of the regions of cultivation, the chili is called naga jolokia ('Naga chili' also romanized nôga zôlôkia) and bhut jolokia (also romanized bhût zôlôkiya). In Assam, the pepper is also known as bih zôlôkia (বিহ জলকীয়া) meaning 'poison chili', from Assamese bih meaning 'poison' and zôlôkia meaning 'chili pepper', denoting the plant's heat. The name bhüt jolokia (ভোট জলকীয়া) means 'Bhutanese pepper' in Assamese the first element bhüt, meaning 'Bhutan', was mistakenly confused for a near- homonym bhut (ভুত) meaning 'ghost'. However, in the race to grow the hottest chili pepper, the ghost chili was superseded by the Trinidad Scorpion Butch T pepper in 2011 and the Carolina Reaper in 2013. The ghost chili is rated at more than one million Scoville Heat Units (SHUs) and far surpasses the amount of a cayenne pepper. In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 170 times hotter than Tabasco sauce. It is a hybrid of Capsicum chinense and Capsicum frutescens. ' Bhutan pepper' in Assamese ), is an interspecific hybrid chili pepper cultivated in Northeast India. The ghost pepper, also known as bhut jolokia ( lit. Northeast India (especially in Meghalaya, Assam, Manipur and Nagaland).There was a great AMA with some chili tasting guy on here a while back and he said that at the tasting comps, people deliberately throw up afterwards, to avoid the agony of 4 hours of it working its way through your system. I had loads of it & took it out with me for home, having it on various stuff, but, again, the flavour and taste of heat is arguably not worth it for the stomach destruction it causes. The chef at Red Hot Chili Pepper (restaurant) in San Carlos, CA, USA, made me up a bowl of their "sign a waiver" spicy chicken sauce, since they do it family style and my SO wouldn't be able to handle/enjoy it. but more so, gives me evil farts and often powerful stomach cramps. I bought some scorpion paste in Seattle when I was there on holiday and putting the tip of a knife into a bowl of noodles makes it pretty spicy. While I agree with others that there's culinary value to these and the trinidad moruga scorpion, I've recently come to a similar point of questioning my motives. Constant exposure is the key, which I'm sure you know. I can only handle 100-150k reliably before the flavor gives way to intolerable heat, but a couple years ago it was much lower. You'll probably find you can eventually tolerate the heat and get the flavor directly. Of course, I'll try it with some Carolina Reapers or Butch T's if I ever get ahold of some, but something tells me the result won't taste as good.īut you also have to consider your 400-500k tolerance is way higher than most people. It's my new favorite, and I'm pretty sure that flavor wouldn't have worked with another pepper. Instant sauce that's almost pure ghost flavor. Then I just blended them with a big tomato, half a bulb of garlic, a cup of vinegar, and a teaspoon of honey. I got a package of them at Schnucks, and removed the placenta. I know they're way too hot to eat raw (for me), so I improvised. They tend to have a smokey yet savory tang I tend to really like. I thought the same thing until I tried a few ghost-based sauces. Please keep all megathread related topics to the meathread.
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