The official botanical name for Bhut Jolokia is Capsicum Chinense Jacquin. The chilli is extensively farmed in the North East region of India, predominantly in the states of Assam, Nagaland and Manipur.

The Bhut Jolokia chilli is now officially recorded in the Guinness Book of World Records as the Worlds Hottest Pepper as it was lab tested at 1,001,304 Scoville Heat Units.

So remember to hold onto your hats when using this amazingly hot dried and crushed chilli – it has a wonderful Habanero-esque like flavour with intense heat and a long burn.

It is also known as the Naga or Bih Jolokia and Bih Jolokia and it has been measured between 855,000 Scoville heat units up to 1,041,427 units by an Indian company.

The Bhut Jolokia is twice as hot as the Red Savina (350,000 – 577,000 Scoville heat units)

When ripe, the ghost chillies are 60 mm to 85 mm long and up to 30 mm wide. They have an orange or red colour. They are very similar looking to Habanero peppers in so much as they have a rugged skin.

This chilli pepper was confirmed by Guinness World Records to be the Hottest Chilli in the World, replacing the Red Savina Habanero, which was the record holder at that time.

This amazing pepper is obviously a favourite of ours and you can get these from the fine people at Scorchio.

To prepare dried chillies you can pour very hot water over your dried Bhut’s and leave them to stand for 20 minutes to allow them to rehydrate.

Be warned that these peppers are extremely hot and should be handled with great care!

Please use at your own risk! This are the worlds hottest chilli that has been ground into a powder so you can throw it on and in anything you want to fire up with intense heat and flavour.