Naga Morich Color Change

Bhut Jolokia, five pods per node.

CPI noted that in their trials, Bhut Jolokia never produced fruits without artificial pollination in the greenhouse, and little pollen was produced (which means their flowers might need a little help with a fine brush indoors - insects, especially bees, can be helpful as well). Also, the seed count per pod was low compared to the other C. chinense cultivars (see picture of lengthwise cut below).

Culinary Use

The fruits of this chile variety are extremely hot. It is advised to wear gloves when handling the peppers, keep them away from children, and thoroughly clean all kitchen utensils like cutting boards, knives etc. When grinding dreid Jolokias, wear a breathing mask, protect your eyes. Don't touch any sensitive parts before cleaning your hands thouroghly first. And use these peppers sparingly - it is always easier to kick up the heat of a dish than toning it down.

In their home country of Northeastern India, Naga/Bih/Bhut Jolokia chiles are used pickled (expect some very hot vinegar as a byproduct!) and for firing up non-vegetarian dishes like fish curries. You can use them like regular habaneros, just remember they're up to five times as hot.

Naga/Bih/Bhut Jolokia peppers are certainly great for ultra-hot sauces without the use of extract.

Bhut Jolokia, Lengthwise Cut.

Bhut Jolokia, Radial Cut.

If you cut Jolokia pods lengthwise, the rather thin-walled pods are easy to dry. In more humid climates, you may have to use a dehydrator. Using a retired coffee grinder, you can turn the dried pods into a wonderfully hot and flavorful powder (store it in a cool, dry and dark place -- and don't inhale the dust from grinding!). The pods also freeze quite well.

Recipe: Super Hot Assam Curry Paste

This recipe is adapted from a recipe collected by England's "King of Curries," Pat Chapman. Use it in place of commercial curry pastes or powders.

• 1 dried Naga Jolokia pod, seeds removed, ground in a spice mill (wear a mask to avoid inhaling the powder)
• 4 tablespoons ground coriander
• 4 teaspoons cumin
• 4 teaspoons garam masala (Indian spice mix; available in Asian markets)
• 1 tablespoon turmeric
• 1 ½ teaspoons ground fenugreek seeds
• 1 ½ teaspoons ground fennel seeds
• 1 ¼ teaspoons powdered ginger
• 1 ¼ teaspoons yellow mustard
• 1 cup water
• ½ cup white vinegar
• 2/3 cup vegetable oil

Mix the ground spices together. Add the vinegar and water and mix into a paste. Let stand for 15 minutes.

In a large pan, heat the oil. Add the paste (careful of the spattering), lower the heat, and stir-fry for 5 to 10 minutes.

As the liquid is reduced, the paste will begin to make a regular bubbling noise (hard to describe, but it goes chup-chup-chup) if you don't stir, and it will splatter. This is your audible cue that it is ready.

You can tell if the spices are cooked by taking the pan off the stove. Let stand for 3 to 4 minutes. If the oil 'floats' to the top, the spices are cooked. If not, add a little more oil and repeat.

Bottle the paste in sterilized jars. Then heat up a little more oil and 'cap' off the paste by pouring in enough oil to cover. Seal the jars and store. Properly cooked, it will last for months. If refrigerated, indefinitely.

Yield: About 1 cup

Heat Scale: Extremely Hot

Photos Copyright © by Harald Zoschke, except (1) (Paul Bosland) and (2) (Leena Saikia, Frontal Agritech)

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