"................It is so hot, one can barely take 1/4th of a teaspoon." -
1/4th of a teaspoon of Bhot Jalakia Achar? You must be brave.
By the way, a close cousin of this pepper is "Habanero", not as potent but
with a warning hot smell. The plant survives mild winter in Houston, Texas, and
comes back in spring. The fruit (if you call it that) goes from green to deep
yellow to red and it grows to about 1 inch in diameter with a few ridges.
Dilip
Ram Sarangapani <[EMAIL PROTECTED]> wrote:
Thanks C'da
I always thought it as small. I think I got it mixed up with the "kon
jolukia" which are also "hot". One of my friend's wife was kind enough to pack
us a bottle of achar of the (bhot jolukia) fiery stuff.
It is so hot, one can barely take 1/4th of a teaspoon.
--Ram
On 2/19/07, Chan Mahanta <[EMAIL PROTECTED]> wrote: At 8:38 AM -0600
2/19/07, Ram Sarangapani wrote:
Whatever the pronounciation, I think congratulations are in order to the
"Bhut". It may look real small, but it is undoubtedly the king of jolukia land
--Ram
*** It is NOT small at all Ram. The bor-bih kind, the larger of the two
varieties, is nearly three inches long and about 1.5" in diameter. Its shape is
gnarled and contorted. The smaller variety, called 'lota-bih' is slightly
smaller in girth, about 3/4" diameter, and about two inches long. The 'lota (
creeper or vine) -bih' got its name from the scraggly limbs of the plant that
spread out from the main stem, umbrella like. The bor-bih plant it more upright
and grows to three to four feet of height in Assam. In our St. Louis garden, it
grew to about 2.5 feet in height.
On 2/19/07, Chan Mahanta <[EMAIL PROTECTED]> wrote:
Bhwt Jolokiya as some people call it, is called Bih jolkiya ( literally
Poison Pepper) in many parts of Upper Assam, including my ancestral Namti area.
I have grown it in my garden here in St. Louis, just for the heck of it. We
never could eat a single one of them, because they are so ungodly hot.Even the
smell is menacing. They however, look very pretty in autumn when the gnarled
and bright red fruits hang from the plant against the dark green leaves. I
dried a whole bunch of it with the aim of making squirrel repellant spray . But
it has not yet been done or tested for efficacy.
Last month, when I was at Namti, a local youth , who is also a
micro-tea-planter, wanted to take me to show his "bhwt-jolkiya" farm. I wanted
to but lack of time forced me to cancel it. He says they sell like, um,
hot-cakes, in Nagaland.
At 5:27 AM -0800 2/19/07, Dilip/Dil Deka wrote:
Content-Type: text/html
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mailin-02.elitehosts.com id l1JDRZoQ009404
It depends on where you grow it. If it is in Guwahati, it is Bhot Jalakia.
In Jorhat it would be Bhut Jalakia. The end result is the same, you burn at
both ends. :-)
Dilip
Santonu Goswami <[EMAIL PROTECTED] > wrote:
<<"The name Bhut Jolokia translates as 'ghost chile,'" Bosland said, "we're
not sure why they call it that, but I think it's because the chile is so hot,
you give up the ghost when you eat it!">>
I think the name should be "BHOT Jalakia" not "BHUT Jalakia" as mentioned in
the article and everywhere else. As far as I know it is the "bhot" people who
used to bring it to the brahmaputra valley to sell in the market etc and that
is why it is "bhot jalakia", not "bhut, the ghost" as described by the
professor. Anyone knows about this?
umesh sharma <[EMAIL PROTECTED]> wrote:
Great work!! Perhaps
Haberno pepper mentioned it the article seemed like fire to my Hyderabadi IT
techie roommate Kiran Gudiboina -who likes hot stuff-I put one in a dish for
5 people-. Bhot will be too much.
Umesh
Santonu Goswami <[EMAIL PROTECTED] > wrote:
http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm
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weblog: http://jaipurschool.bihu.in/
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