A British couple has grown what they claim to be the hottest variety of chili pepper in the world. Dubbed the
Dorset Naga, the pepper has apparently tested at between 876,000 and 970,000 Scoville heat units, according to The
Telegraph. For comparison, common habanero peppers clock in
at about 200,000-300,000 SHUs and jalapeños are in the low thousands. The Dorset Naga was developed by Michael
and Joy Michaud in Dorset. On their website, they trace the origin of their
chili to the Bangladeshi Naga Morich. Still, Dorset Naga is hotter than that, and the Michaud's aren't quite sure why.
Their site features several articles about similar strains of absurdly hot peppers. According to the Telegraph article,
there isn't a whole lot you can do with the Dorset Naga. Some of the Michaud's customers have actually complained that
the peppers were too hot to cook with. A chef quoted in the article says that some people simply brush their foods with
the pepper before eating.UK chili may set new heat record
A British couple has grown what they claim to be the hottest variety of chili pepper in the world. Dubbed the
Dorset Naga, the pepper has apparently tested at between 876,000 and 970,000 Scoville heat units, according to The
Telegraph. For comparison, common habanero peppers clock in
at about 200,000-300,000 SHUs and jalapeños are in the low thousands. The Dorset Naga was developed by Michael
and Joy Michaud in Dorset. On their website, they trace the origin of their
chili to the Bangladeshi Naga Morich. Still, Dorset Naga is hotter than that, and the Michaud's aren't quite sure why.
Their site features several articles about similar strains of absurdly hot peppers. According to the Telegraph article,
there isn't a whole lot you can do with the Dorset Naga. Some of the Michaud's customers have actually complained that
the peppers were too hot to cook with. A chef quoted in the article says that some people simply brush their foods with
the pepper before eating.Comments [6]
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Reader Comments (Page 1 of 1)
24-06-2006 @ 12:41PM
Jonathan Harford said...
“Simply wave the Dorset Naga in the vicinity of the food you would like to season. WARNING: 'pointing' the pepper at the dish or bringing it closer than six inches to your food may render your meal inedibly spicy.”
3Hello. We were absolutely delighted when we spotted packs of Dorset Naga Chillies on Tesco shelves the other day.
However something is terribly wrong. They just don't have any heat! My husband and I love hot chillies and grow our own chillies in the greenhouse each year. It is always a challenge to grow really nice hot ones and we've so been looking forward to cooking with (and munching on) Dorset Nagas. We can't seem to manage to grow that variety.
The packet of Dorset Naga we have just used really doesn't have any heat (nor at the moment do Tesco's Scotch Bonnet chillies). In fact to be honest the little green birdseyes have more heat than the Nagas they are selling. I just don't understand how they can sell chillies under the name of Dorset Nagas when they are clearly not very hot.
What do you think is going on? Are others finding them rather lame or is it just me?
Yvonne
44-13-2006 @ 9:54AM
Angela Pitt said...
You know what they say, can't stand the heat, get out
the kitchen!
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