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The ghost pepper, [2] [3] also known as bhüt jolokia (lit. ' 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 .
Naga food tends to be spicy and there are several different varieties of chillies in Nagaland. The most notable being Naga Morich and Bhut jolokia. The ginger used in the Naga cuisine is spicy, aromatic and is different from the common ginger. Garlic and ginger leaves are also used in cooking meat dishes.
Naga Bhut Jolokia - The pepper is also known as Bhut Jolokia, ghost pepper, ghost chili pepper, red naga chilli, and ghost chilli. [20] In 2007, Guinness World Records certified that the Ghost Pepper (Bhut Jolokia) was the world's hottest chili pepper, 400 times hotter than Tabasco sauce; however, in 2011 it has since been superseded by the ...
Chili pepper: Capsicum frutescens: Bhut Jolokia Bhut jolokia: Capsicum chinense 'Naga Jolokia' কেপছিকাম, Kepsikam Bell pepper: Capsicum annuum: Piyaaj
Long pepper: Used in South Indian cuisines. (Hindi: Pippali पिप्पली) Kaachri: Mango extract Marathi moggu: Yellow mustard seed: Used as a tempering spice. (Hindi: Sarson सरसों) Brown mustard seed: Used as a tempering spice. (Hindi: Rai राइ) Naagkeshar: Used in Maharashtrian cuisine as one of the ingredients of ...
Bhut Jolokia [18] Northeast India: Up to 1,040,000 SHU: 6 cm (2.4 in) This cultivar was once confirmed by Guinness World Records to be the hottest pepper. It is an interspecific hybrid, largely C. chinense with some C. frutescens genes. It is also known as naga jolokia and ghost pepper. Carolina Reaper: United States 1,569,300–2,200,000 [31] SHU
Goan vindaloo curry uses the extremely hot ghost pepper or bhut jolokia to create "perhaps [India's] hottest dish". [57] In Bhutan , ema datshi , entirely made of chili mixed with local cheese, is the national dish.
Muhammara (Arabic: محمرة muḥammarah) is a hot pepper dip made from Aleppo pepper, ground walnuts, dried bread, and olive oil. Other spices and flavorings may be added. It is served as a dip or spread for bread or as a sauce for fish and meat. The dish is also known in Turkey, where it may be called acuka.