Capsicum chinense 'Naga jolokia'

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Chilli
Naga jolokia
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Two ripe bhut jolokia chillies
Scientific Classification
Species: Capsicum chinense, Capsicum frutescens
Synonyms

Bhoot chile
Bhut jolokia
Bih jolokia
Borbih jolokia
Cobra chilli
Dorset naga
Ghost chili
Nagahari
Naga jolokia
Naga king chili
Naga morich (Bangladesh)
Nai Mirris (Sri Lanka)
Raja chilli
Raja mircha
Saga jolokia
Tezpur chili
Umorok
Plant Data
Mature height: 45-120cm (18-48in)
Heat:
· · · · · · · · 9
Scoville heat units: 1,001,304

The Naga Jolokia is a naturally-occurring interspecific hybrid primarily from Bangladesh, but also from the neighbouring Assam region of northeastern India.[1][2] It grows in the Indian states of Assam, Nagaland and Manipur, and the Sylhet region of Bangladesh. It can also be found in rural Sri Lanka where it is known as Nai Mirris (Cobra Chilli). There was initially some confusion and disagreement about whether the Naga was a Capsicum frutescens[3] or a Capsicum chinense pepper, but DNA tests showed it to be an interspecies hybrid, mostly C. chinense with some C. frutescens genes.[4] In 2007, Guinness World Records certified the Naga Jolokia as the world's hottest chili pepper, 400 times hotter than Tabasco sauce.

Growing[edit | edit source]

Main article: Chilli

Troubles[edit | edit source]

Main article: Pepper troubles

Gallery[edit | edit source]

  • Error creating thumbnail: Unable to save thumbnail to destination

References[edit | edit source]

Template:Reflist

This page uses Creative Commons Licensed content from Wikipedia (view authors).
  1. ↑ Shaline L. Lopez (2007). NMSU is home to the world's hottest chile pepper. Retrieved 2007-02-21.
  2. ↑ 'Ghost chile' burns away stomach ills - Diet & Nutrition - MSNBC.com:. Associated Press. 2007. Retrieved 2007-08-05.
  3. ↑ Mathur R, et al. (2000). The hottest chile variety in India. Current Science 79 (3): 287–8.
  4. ↑ Paul W. Bosland and Jit B. Baral (2007). 'Bhut Jolokia'—The World's Hottest Known Chile Pepper is a Putative Naturally Occurring Interspecific Hybrid. Horticultural Science 42 (2): 222–4.
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