Bhut Jolokia pepper*
The bhut jolokia (English: king cobra chile) – also known as naga jolokia, Dorset naga, naga morich, or ghost chili – is a chili pepper. In 2007, it was confirmed by Guinness World Records to be the hottest chili in the world, replacing the Red Savina. It is a naturally occurring inter-specific hybrid originating in the Assam region of northeastern India.It also grows in the Indian states of Nagaland and Manipur( manipuri name 'oo-morok' 'oo' = tree, 'morok' = chilli. Disagreement has arisen on whether it is a Capsicum frutescens or a Capsicum chinense. Some claim it is a C. frutescens,but recent DNA tests have found that it is an interspecies hybrid, mostly C. chinense with some C. frutescens genes.
Scoville scale*
The Scoville scale measures the hotness or piquancy of a chili pepper, as defined by the amount of capsaicin it contains. Capsaicin is a chemical compound which stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present.
The scale is named after its creator, American chemist Wilbur Scoville, who developed a test for rating the pungency of chili peppers. His method, which he devised in 1912,[1] is known as the Scoville Organoleptic Test. An alternative method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content.
Some hot sauces use their Scoville rating in advertising as a selling point. Chili peppers, fruits of the Capsicum genus, contain high concentrations of capsaicin.
Hey people, undoubtedly that most Indian cuisine just cannot seem to do without chilies. The chilies of India are a versatile lot, diverse in their different colors, aromas and tastes.
Naga jolokia
This is the hottest chili known in the world. This is small, triangular and sharp-pointed; also know as the bird’s eye, as lab-tested to reveal SHU of 8, 55,000, which makes it the hottest chili in the world. It has thus usurped the hottest position from the Mexican red savina habanera, grown in central Mexican and Yucatan. which has a SHU of 577000. The naga jolokia grows naturally in the north east, in Assam, Nagaland, Manipur, mizoram, as well as in neighboring Bangladesh.
Button chili
Used whole because of its appealing shape, the button chili is used largely as garnish in south Indian dishes, like ‘rasam’ and ‘sambhar’ and in Andhra delicacies. Its flavor remains intact when it is used whole. This chili if broken up is too pungent. The button chili is easily available in Chennai and in parts of Andhra Pradesh like Guntur.
Double resham Patti
The double resham Patti, common in the north; lend itself well to being stuffed as a pickle, as it is mild and takes well to being filled. It is also a great ingredient when you cook Thai dishes, as it approximates the taste of Thai chilies well.
Kashmiri chili
with a SHU of 40500 units, the kashmiri chili is known more for its color than its pungency, and is pounded to make the red ‘deggi mirch’ masala, which adds color to Indian curries.
Bedgi chili
Grown in hubli, Karnataka, these are shrivelled up and wrinkled, with deep red color. Mild at SHU of 30000, they have a Smokey aroma and used extensively as a tempering for the Indian"toor dal"
Hot & Spicy Chili Ingredients**
• 12 oz tomato paste
• 16 oz tomato sauce
• 3 24oz cans red kidney beans (drained)
• 6 Tablespoons garlic powder
• 3 Tablespoons onion powder
• 2 Tablespoons ground cumin
• 2 Tablespoons parsley
• 2 Teaspoons oregano
• 1/2 Teaspoon salt
• 1/2 Teaspoon ground black pepper
• 1 Tablespoon chipotle powder
• 1 Teaspoon habenero chile powder
• 1 medium onion, chopped
• 4 whole red habeneros (deveined, deseeded and chopped)
• 6 jalepenos (deveined, deseeded and chopped)
• 2 New Mexican chiles (deveined, deseeded and chopped)
• 1/2 pound elbow macaroni
• 1 pound steak of choice
• 1 pound ground beef
• 1 pound ground pork
• 6 oz beer (1/2 can)
