One year, since I randomly encountered the sauce and couldn’t stop myself from trying since I already knew about the Bhut Jolokia chillis. It was a surprise to know that a local company has made an attempt to make a sauce out of it.
Most Bhut Jolokia chillis are exported due to high demand. One of my colleague from US made me try Bhut Jolokia/Ghost Pepper powder he brought from there and a mere iota of it kept me weeping for 20 minutes.
Some quick trivia about Bhut Jolokia Chillis…
- Originated and cultivated in North-East states of India. i.e Assam,Nagaland, Manipur and Arunachal Pradesh.
- Also known as Ghost Pepper in US and Europe and locally as Naga Jolokia named after Naga Warriors.
- Has a Scoville scale of 1,041,427 and is 400 times hotter than Tabasco Sauce.
- Held a Guinness world record of world’s hottest chilli from 2007 to 2011.
Now something about the sauce itself. ‘Extremely hot’ is the only word to describe. The unique aroma aptly warns about the hotness. Even a small quantity at fingertip will give a sudden burst of hotness leaving the unique Bhut Jolokia taste. Try at your own risk. Tastes best with Aaloo Parathas, Paneer Sandwich, Samosas etc. Start with a minute quantity or by mixing with tomato ketchup and keep away from children.
I wish the maker of the sauce, Pico, also tries ageing the sauce in oak barrels to give it a twist.
One Plus One Three 