Bhut Jolokia Hot Sauce

One year, since I randomly encountered the sauce and couldn’t stop myself from trying since I already knew about the Bhut Jolokia chillis. It was a surprise to know that a local company has made an attempt to make a sauce out of it.

Most Bhut Jolokia chillis are exported due to high demand. One of my colleague from US made me try Bhut Jolokia/Ghost Pepper powder he brought from there and a mere iota of it kept me weeping for 20 minutes.

Some quick trivia about Bhut Jolokia Chillis…

  • Originated and cultivated in North-East states of India. i.e Assam,Nagaland, Manipur and Arunachal Pradesh.
  • Also known as Ghost Pepper in US and Europe and locally as Naga Jolokia named after Naga Warriors.
  • Has a Scoville scale of 1,041,427 and is 400 times hotter than Tabasco Sauce.
  • Held a Guinness world record of world’s hottest chilli from 2007 to 2011.

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Now something about the sauce itself. ‘Extremely hot’ is the only word to describe. The unique aroma aptly warns about the hotness. Even a small quantity at fingertip will give a sudden burst of hotness leaving the unique Bhut Jolokia taste. Try at your own risk. Tastes best with Aaloo Parathas, Paneer Sandwich, Samosas etc. Start with a minute quantity or by mixing with tomato ketchup and keep away from children.

I wish the maker of the sauce, Pico, also tries ageing the sauce in oak barrels to give it a twist.

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