Prof. Singh,
recently developed Trinidad Chilli is considered even hotter than Naga
Jhalakia.
Promila

On Thu, Feb 26, 2015 at 5:30 AM, Ushadi Micromini <[email protected]
> wrote:

> and there is a contest in either texas and //or arizona where hardy ( to
> me foolish() souls eat these /bite into them for a competition and a
> prize....  prize to me is usually something silly...
>
> anyway something similar is grown and eaten in Bangladesh and we get them
> once in a while in Kolkata markets... and called BISH lanka... = poisonous
> pepper/chilli
> I'll see if I  can find and take a few pictures without touching them...
> its said to burn the skin and for the uninitiaded a very painful experience.
>
> usha di
>
>
> On Wed, Feb 25, 2015 at 7:01 PM, Gurcharan Singh <[email protected]>
> wrote:
>
>>
>> Capsicum chinense, the Habanero chilli is one of the hottest chillis, Unripe
>> habaneros are green, maturing to orange and red, but white, brown, and pink
>> are also seen. It is often mistakenly referred to as the hottest pepper
>> in the world: that honor belongs to The Naga Viper which rates a
>> 1,359,000 on the Scoville scale
>> <http://en.wikipedia.org/wiki/Scoville_scale>. the Naga Jolokia
>> <http://en.wikipedia.org/wiki/Naga_Jolokia>, a hybrid of C. chinense and
>> C. frutescens, previously considered hottest comes to around 1,000, 000.  
>> Habanero
>> may touch 300,000 on the scale.
>> --
>> Dr. Gurcharan Singh
>> Retired  Associate Professor
>> SGTB Khalsa College, University of Delhi, Delhi-110007
>> Res: 932 Anand Kunj, Vikas Puri, New Delhi-110018.
>> Phone: 011-25518297  Mob: 9810359089
>> http://people.du.ac.in/~singhg45/
>>
>>
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>
>
>
> --
> Usha di
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