Description
Long, powerful heat and the true character of one of the best known superhots. Naga Bhut Jolokia, from the India and Bangladesh border region and also called the ghost pepper, became famous as one of the first chilies past a million Scoville. Fermented from fresh chilies, salt and acetic acid, the crush deepens as it matures. Beyond the heat there are clean fruit notes, green apple and apricot. The burn arrives late and stays a long time.
At around 1,000,000 SHU this is aimed at experienced hands, and it is an ideal concentrated base for very hot sauces, chutneys, salsas and spiced dips. It works in Indian curries, heavy meat dishes and marinades for chicken, beef and pork. Try it on pizza, on grilled food, in hot sauces and among fermented vegetables. Dose it a drop or a small spoon at a time.
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