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' Bhutanese pepper ' or 'Ghost pepper' in Assamese [4]), is an interspecific hybrid chili pepper cultivated in Northeast India. [5] [6] It is a hybrid of Capsicum chinense and Capsicum frutescens. [7] In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 170 times hotter than Tabasco sauce.
Pepper stand at Central Market in Houston, Texas, showing its peppers ranked on the Scoville scale The ghost pepper of Northeast India is considered to be a "very hot" pepper, at about 1 million SHU. [1] The Naga Morich, with around 1 million SHU, [2] is primarily grown in India and Bangladesh.
The Red Savina pepper. In 2001, Paul Bosland, a researcher at the Chile Pepper Institute at New Mexico State University, visited India to collect specimens of ghost pepper, also called the Bhut Jolokia or Naga king chili, [4] traditionally grown near Assam, India, which was being studied by the Indian army for weaponization.
They called them "peppers" because, like black pepper (Piper nigrum), which had long been known in Europe, they have a hot spicy taste unlike other foods. [ 8 ] [ 9 ] Chilies were first brought back to Europe by the Spanish, who financed Columbus's voyages, at the start of the large-scale interchange of plants and culture between the New World ...
It is also known as naga jolokia and ghost pepper. Carolina Reaper: United States 1,569,300–2,200,000 [31] SHU: Extremely hot pepper, was once the Guinness World Records holder for hottest pepper. Developed by Ed Currie: Datil [18] 100,000–300,000 SHU: A very hot chili; primarily grown in Florida Fatalii: 125,000–325,000 SHU
Still, Chunky Ghost Pepper Chicken Noodle is said to be 13 times hotter than Chunky Spicy Chicken Noodle, according to the Scoville scale, a measurement of the spiciness of chili peppers developed ...
FORT MILL, S.C. (AP) - Ed Currie holds one of his world-record Carolina Reaper peppers by the stem, which looks like the tail of a scorpion. On the other end is the bumpy, oily, fire-engine red ...
According to Currie's website: "The reporter ate a small piece of the pepper, rolled around on the floor, hallucinated, and then shared his experiences with the national media." [2] Currie officially named the pepper: "Smokin' Ed's Carolina Reaper". The word "reaper" was chosen by Currie due to the shape of the pepper's "sickle-like" tail. [5]
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