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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.
The pepper being used is the thumb-sized bhut jolokia (or ghost chili) which had previously been recognised by Guinness World Records as the hottest pepper in the world, but was later superseded by two other pepper cultivars, the Carolina Reaper and the Trinidad moruga scorpion. [6] [7] One bhut jolokia is more than 1,000,000 Scoville units. [8]
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.
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 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.