Capsicum chinense

A.k.a. Naga Jolokia, Naga Bhut Jolokia, Ghost Pepper, this is a previous world record holder for the hottest chilli in the world. Traditionally used to keep elephants away from veggie gardens in India, where the mashed fruits are rubbed on the fence posts surrounding the gardens.

It requires heat to germinate. Not a chilli for novices – of any kind.

RECIPE: Bhut Jolokia Creamy Hot Sauce

This recipe is original and supplied by Sean Freeman of Livingseeds. © Livingseeds

Ingredients:

• ±300-500g chillies (mainly Bhut Jolokia). For a milder sauce, defuse all or some of the chillies.
• 500ml lemon juice
• 1 cup oil
• 10 onions, roughly chopped
• ⅓ cup cumin
• ⅓ cup whole coriander
• 2 tbsp. turmeric powder
• 3 tbsp. ginger
• A LOT of garlic (500g is good)
• ⅓ cup salt
• 1¼ cup brown sugar
• 1 cup vinegar
• 1 large sprig tarragon
• 6 large sprigs basil

Method:

1. Separately blend chillies and lemon juice together (helps to reduce aerosolized capsaicinoids).
2. Put the oil in a pot, and fry onions until transparent.
3. Add garlic and spices.
4. Add salt, sugar, vinegar, and the chilli-and-lemon-juice mix to the pot and bring to the boil for 5 min.
5. Add herbs, blend with a stick blender, and bottle hot.