Spice is the indispensible factor when it comes to Indian
food. Our love for using chili and chili powder in our meals is well documented
and suffices to say that a dish without the addition of chili in any form is
simply unheard of.
Among the various varieties of chili cultivated in India,
Bhoot Jolokia, or Ghost Chili, is the most revered and feared. This tiny (2.5
to 2.5 inches) chili is pure firepower! Ghost Chili had the honor of being
named the world’s hottest chili in 2007, though that title has been passed on
since. Still, at more than 1 million Scoville heat units, Ghost Chili delivers
a heat punch strong enough to burn through your throat.
Why Ghost ? Because the effects of biting into the chili are
not immediate! The burning sensation starts a few seconds after one has bit
into the chili and it can last for 30 minutes at least. The heat of this chili
is so potent that the Indian government has weaponized it to make gas grenades
which can incapacitate a fully grown man.
And, the locals spread it on fences to keep wild elephants out of
inhabited land.
Bhoot (meaning Ghost) Jolokia (meaning Chili) is cultivated
in the North Eastern part of India. It is traditionally added to curries and
chutneys of that region. A tiny bit of the chili is enough to flavor a dish.
But, the locals have developed a high tolerance towards this heat and there are
recipes which use handfuls of whole chilies to cook meat, especially pork. In
recent times Ghost Chili has been commercialized into hot sauces, chocolate
flavors and also used as a flavoring agent in jellies and spreads.
This chili may not hold the top spot for hottest chili
anymore, but it is definitely not your run-of-the-mill variety pepper. Handled
expertly, it imparts a perfume like flavor to any dish and can taste amazing
without burning you up.
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