Chilli Powder obtained solely by the Bhut Jolokia variety of the Capsicum chinense
cultivated in organic/ biodynamic regime and dried at low temperatures.
Bhut Jolokia chilli peppers.
Store in a cool place, away from any heat sources. Doesn’t need to be kept in the fridge once opened.
Transparent glass vial with silicon cap.
The Bhut Jolokia has intense hints of red fruits and spice mixtures of curry like spices, with reminiscences of smoked and sweet. Hence why it’s recommended on stewed meats and exotic sauces used in vegetable and soup dishes.
Mixed with soy sauce, it can become a tasty variation to wasabi, and a good dip idea for sushi.
The Bhut Jolokia, with its 1.000.000 SHU is considered one of the hottest chili peppers in the world. It belongs to the Capsicum chinense variety.
Native to North-East India and Bangladesh, the fresh fruit has a cone shape and it’s 4cm long and 2cm wide. The young fruit is green and when it ripens it changes colour from orange to deep red, thanks to its high carotenoid content.
In Assamese "Bhut" means "ghost", hence in English it’s called Ghost Chili. It’s also known as Bih Jolokia (poisonous chili) or Naga Jolokia, with Naga meaning snake in Sanscrit, probably because the spiciness bites like a snake.
Particular low temperature techniques of humidity extraction have been employed for the production of this powder, making it possible to keep unaltered the original scent of the chilli pepper.