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  2. Ghost pepper - Wikipedia

    en.wikipedia.org/wiki/Ghost_pepper

    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 .

  3. List of vegetables used in Assamese cuisine - Wikipedia

    en.wikipedia.org/wiki/List_of_vegetables_used_in...

    Bhut Jolokia Bhut jolokia: Capsicum chinense 'Naga Jolokia' ... Coriander seed: Coriandrum sativum: Dalsini, Dalseni Cinnamon: Cinnamomum verum: Elaisi, Elaichi Cardamom:

  4. Naga Morich - Wikipedia

    en.wikipedia.org/wiki/Naga_Morich

    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.

  5. Naga Viper pepper - Wikipedia

    en.wikipedia.org/wiki/Naga_Viper_pepper

    The Naga Viper was created in England by chilli farmer Gerald Fowler of the Chilli Pepper Company in Cark, Cumbria. [3] It is claimed to be an unstable three-way hybrid produced from the Naga Morich, the Bhut jolokia and the Trinidad scorpion, which are some of the world's hottest peppers.

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  7. Hottest chili pepper - Wikipedia

    en.wikipedia.org/wiki/Hottest_chili_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.