Naga Chilli whole 20g large jar details and description
Steenbergs Naga Jolokia Chilli is a very, very evil and hot chilli. It is one of the ultimate kick-ass chillis for true chilli heads.
Officially, naga jolokia - sometimes called bhut jolokia - is one of the world's hottest chilli peppers, being crowned the hottest chilli in the 2007 Guinness Book of Records. While newer and hotter strains have been created - like Naga Viper Chilli and Trinidad Moruga Scorpion - Steenbergs Naga Jolokia Chilli is still awesoem for those who like their food mindnumbingly hot, but for those who do not like their chilli to be such a frightening experience, I suggest you steer clear of these, and if you do not want a harsh kick in the stomach treat them with due respect and care. That having been said, naga jolokia is like a habanero in flavour with a fruity sweetness, but with an incredible heat that just keeps going and going.
Chilli plants vary considerably in size, appearance and heat and are mainly one of Capsicum annuum, Capsicum frutescens or Capsicum chinense; however naga jolokia seems to be an hybrid between C. frutescens and C. chinense. Naga chilli originates from Nagaland in Assam, hidden in the remote hills bordering on Northern Burma. It is a unique part of the world, remote and highly fertile, so it is a perfect environment for agriculture - we used to get a fabulous tea from Nagaland but its quality is not so good as before.
Naga chillis grow on small shrubs that are ½ - 1m tall (1½ - 3ft) and with pointed oval green leaves). The chilli pod is a many seeded orange (20 - 35 in number) and matures from green to a ripe red berry with a shiny skin, but can be orange or yellow. The naga chilli pod is 6 - 8½cm long (2 - 3 inches) and has a classic chili conical shape. Their pungent bite comes from the high levels of capsaicin present in the fruit; capsaicin causes the brain to release endorphins and so feelings of wellbeing. To dry naga chilli chillis, the fresh chillies are dried indoors at 20-25C (68-77F) to allow them to fully ripen, then they are dried outside on concrete floors. At night they are heaped into piles and covered with tarpaulins to protect them, before being spread out again during the day. It takes roughly three days for the moisture content to be brought down to 10% from 70-80% when fresh. For more information on naga chillis, visit Wikipedia.
With the popularity of hot and spicy food in the UK, use slithers if naga chilli to add some awesome heat to almost anything from a tomato sauce or to jazz up a bland soup. There are not many recipes around for using naga chillies as they are very specialist, but how about a blindingly hot chicken curry or a naga chilli butter biscuit.
Steenbergs Nago Jolokia Chilli Pepper is part of Steenbergs range of more specialist ingredients, so is best purchased online at Steenbergs or Amazon, or you can ring Steenbergs on 01765 640 088 or email us at email@example.com. Naga Jolokia Chillis are not sold to our retail customers and are exclusive to our web and mail order customers.