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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 .
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
In 2006, Anandita had entered the Limca Book of Records by eating 60 ghost chillies in two minutes and smearing 12 chillies in her eyes in one minute flat. [1] Since then she has practised this in an attempt to enter the Guinness World Records by beating South Africa’s Anita Crafford, who created a record by eating eight jalapenos in a minute in 2002.
Like many varieties of the Chinense species, the Naga Morich is a small-medium shrub with large leaves, small, five-petaled flowers, and blisteringly hot fruit. It differs from the Bhut Jolokia and Bih Jolokia in that it is slightly smaller with a pimply ribbed texture as opposed to the smoother flesh of the other two varieties.
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.
The Naga Viper pepper is a hot chili pepper. In 2011, it was recorded as the "World's Hottest Chili" by the Guinness World Records with a rating of 1,382,118 Scoville heat units (SHU), [ 1 ] but was surpassed in SHU by the Carolina Reaper , in 2017, and again by the latest world record holder Pepper X in 2023.
The Habanaga is a cultivar of the chili pepper Capsicum chinense. This pepper was developed in New Mexico when a university student unintentionally crossed a Habanero and a Bhut Jolokia . [ 2 ] [ when?
Guntur chillies form an important part of Andhra cuisine. 334 chilli is a premium export-quality chilli. [3]Teja chilli [4] is a fine variety of Guntur chilli. [5]Guntur Sannam – S4 Type is the most famous type among the chillies and has a huge demand throughout the world.