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Jolokia
The ghost pepper, also known as ''bhut jolokia'' ( or 'Ghost pepper' in Assamese), is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of ''Capsicum chinense'' and ''Capsicum frutescens''. In 2007, ''Guinness World Records'' certified that the ghost pepper was the world's hottest chili pepper, 170 times hotter than Tabasco sauce. The ghost chili is rated at more than one million Scoville Heat Units (SHUs) and far surpasses the amount of a cayenne pepper. However, in the race to grow the hottest chili pepper, the ghost chili was superseded by the Trinidad Scorpion Butch T pepper in 2011, the Carolina Reaper in 2013 and Pepper X in 2023. Etymology and regional names The name ''bhut jolokia'' means 'Bhutanese pepper' in Assamese; the first element ''bhut'' , meaning 'Bhutanese', was mistakenly confused for a near-homonym ''bhut'' meaning 'ghost'. In Assam, the pepper is also known as ''bih zôlôkia'' meaning 'poison chili', from Assamese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Chinense
''Capsicum chinense'', commonly known as a "habanero-type pepper", is a species of chili pepper native to the Americas. ''C. chinense'' varieties are well known for their unique flavors and, in many cases, exceptional Pungency, heat. The Race to grow the hottest pepper, hottest peppers in the world are members of this species, with a Scoville scale, Scoville heat unit score of 2.69 million measured in the ''C. chinense'' cultivar Pepper X in 2023. Some taxonomists consider ''C. chinense'' to be within the species ''Capsicum annuum, C. annuum,'' and they are a member of the ''C. annuum'' complex; however, ''C. chinense'' and ''C. annuum'' pepper plants can sometimes be distinguished by the number of flowers or fruit per node – two to five for ''C. chinense'' and one for ''C. annuum'' – though this method is not always accurate. The two species can also hybridize and generate inter-specific hybrids. ''Capsicum frutescens, C. frutescens'' may be the ancestor to the ''C. chinense ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hottest Chili Pepper
Amongst growers in the US, the UK, Australia, and France, there has been a competition since the 1990s to grow the hottest chili pepper. Chili pepper species and cultivars registering over 1,000,000 Scoville scale, Scoville Heat units (SHU) are called "super-hots". Past Guinness World Record holders (in increasing order of hotness) include the Infinity chili, Trinidad Moruga scorpion, Naga Viper pepper, Trinidad Scorpion Butch T, and Carolina Reaper. The current record holder, declared in 2023, is Pepper X, at more than 2.69 million SHU. History Before the early 1990s, there were only two peppers which had been measured above 350,000 SHU, the Scotch bonnet and the habanero. California farmer Frank Garcia used a Sport (botany), sport of a habanero to develop a new cultivar, the Red Savina pepper, Red Savina (''C. chinense''), which was measured at 570,000 in 1994. At the time, this was considered representative of an upper limit of chili pepper hotness. In 2001, Paul Bosland, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northeast India
Northeast India, officially the North Eastern Region (NER), is the easternmost region of India representing both a geographic and political Administrative divisions of India, administrative division of the country. It comprises eight States and union territories of India, states—Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland and Tripura (commonly known as the "Seven Sisters"), and the "brother" state of Sikkim. The region shares an international border of 5,182 kilometres (3,220 mi) (about 99 per cent of its total geographical boundary) with several neighbouring countries – it borders China to the north, Myanmar to the east, Bangladesh to the south-west, Nepal to the west, and Bhutan to the north-west. It comprises an area of , almost 8 per cent of that of India. The Siliguri Corridor connects the region to the Mainland India, rest of mainland India. The states of North Eastern Region are officially recognised under the North Eastern Council (NEC), co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scoville Heat Unit
The Scoville scale is a measurement of spiciness of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of Capsaicin#Capsaicinoids, capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis. An alternative method, high-performance liquid chromatography (HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency. Scoville organoleptic test In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsaicinoids are given to a panel of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Assam
Assam (, , ) is a state in Northeast India, northeastern India, south of the eastern Himalayas along the Brahmaputra Valley, Brahmaputra and Barak River valleys. Assam covers an area of . It is the second largest state in Northeast India, northeastern India by area and the largest in terms of population, with more than 31 million inhabitants. The state is bordered by Bhutan and Arunachal Pradesh to the north; Nagaland and Manipur to the east; Meghalaya, Tripura, Mizoram and Bangladesh to the south; and West Bengal to the west via the Siliguri Corridor, a strip of land that connects the state to the rest of India. Assamese language, Assamese and Bodo language, Bodo are two of the official languages for the entire state and Meitei language, Meitei (Manipuri language, Manipuri) is recognised as an additional official language in three districts of Barak Valley and Hojai district. in Hojai district and for the Barak valley region, alongside Bengali language, Bengali, which is also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhoot Jolokia ( Ghost Chili Pepper )
Bhoot may refer to: * Bhoota (ghost), the ghost of a deceased person or a disembodied spirit in the Indian subcontinent * ''Bhoot'' (film), a 2003 Indian horror film ** '' Bhoot Returns'', its 2012 sequel ** '' Bhoot – Part One: The Haunted Ship'', a 2020 Bollywood film starring Vicky Kaushal, spinoff of the 2003 film * Mahābhūta, classical elements in Hindu and Buddhist philosophy also represented by the name Bhuta-Shakti or primordial states of matter and the connected spirits * Bhut jolokia The ghost pepper, also known as ''bhut jolokia'' ( or 'Ghost pepper' in Assamese language, Assamese), is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of ''Capsicum chinense'' and ''Capsicum frutescens''. In ..., ghost pepper * Bhut, Nawanshahr, a village in Shaheed Bhagat Singh Nagar district of Punjab State, India See also * Bhutta (other) * Bhot, a people of Himachal Pradesh, India * Bhoti (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carolina Reaper
The Carolina Reaper chili pepper is a cultivar of the ''Capsicum chinense'' plant. Developed by American breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. It was the hottest chili pepper in the world according to ''Guinness World Records'' from 2013 to 2023 before it was surpassed by Pepper X, which was also developed by Currie. Development Currie, an American breeder, began working around 2001 on what would become the Carolina Reaper. It took over 10 years to develop. Sorting through hundreds of hybrid combinations, Currie was finally successful at crossing a "really nastily hot" La Soufrière (Saint Vincent) Habanero pepper from the Caribbean island of Saint Vincent and a Naga pepper/ Ghost pepper (locally known as bhüt jolokia) from Assam". During November of that year, a reporter from NPR visited Currie to try the new pepper. According to Currie's website: "The reporter ate a small piece of the pepper, rolled around on the f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scoville Scale
The Scoville scale is a measurement of spiciness of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis. An alternative method, high-performance liquid chromatography (HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency. Scoville organoleptic test In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsaicin
Capsaicin (8-methyl-''N''-vanillyl-6-nonenamide) (, rarely ) is an active component of chili peppers, which are plants belonging to the genus ''Capsicum''. It is a potent Irritation, irritant for Mammal, mammals, including humans, and produces a sensation of burning in any Tissue (biology), tissue with which it comes into contact. Capsaicin and several related amides (capsaicinoids) are produced as secondary metabolites by chili peppers, likely as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent (i.e., spicy) crystalline solid. Natural function Capsaicin is present in large quantities in the Placentation#In plants, placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus ''Capsicum''. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white Fruit anatomy#Mesocar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pungency
Pungency ( ) is the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Piquant ingredients include chili peppers, wasabi, horseradish and mustard. The primary substances responsible for pungent taste are capsaicin, piperine (in peppers) and allyl isothiocyanate (in radishes, mustard and wasabi). Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the ambiguity arising from use of "hot", which can also refer to temperature, and "spicy", which can also refer to spices. For instance, a pumpkin pie can be both hot (out of the oven) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile Pepper Institute
The Chile Pepper Institute at New Mexico State University in Las Cruces, New Mexico, is an international research-based and non-profit organization specializing in research, education and archiving information related to ''Capsicum'' or chile peppers. The institute was established in 1992 and is devoted to research and education about chile peppers. Its research facility is named for Fabián García, a Mexican-American horticulturalist dubbed "the father of the U.S. chile pepper industry", who began standardizing varieties of chile pepper in 1888. Overview The Chile Pepper Institute is a research institute and is the only international organization that is devoted to the research, resource, and education of chile peppers. The institute promotes chile peppers. CPI is located in Las Cruces, New Mexico, on the campus of New Mexico State University, and research is conducted at the Fabian Garcia Horticultural Center, where it also showcases 100–200 varieties of chile pepper from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
