Naga Bhut Jolokia / Ghost Pepper Superhot Chilli - CHILLIESontheWEB 10g

If you like it hot give these a try. I started with a quarter of a chilli in a Chinese stir fry which gave it a bit of zip. The other 3/4 of a chilli has just gone in a Vindaloo, wow, great heat and taste. With both meals I just finely chopped them, sprinkled over the food and heated for about 5 mins. Think I'll go for a full one next meal.

If you wanna die buy them

My son asked me to buy them for him. Aged 14 I should have known better. He took them to school and his mates had a dare to see who could eat them. A few unpleasant side effects!!! On positive side my son is a "picky" vegetarian and he has taken an interest in cooking spicy and more interesting food for himself. He has made a spicy soup with remainder - Really good. Really hot chilli. Nice trial size portion. Will purchase again.

Being a lover of all things spice i just had to try these......and was not disappointed. My local Indian has always served me a lovely Phall but as of late it just hadn't cut it, so i decided to cook one of my own. I used 6 of these spice grenades in my curry and cant wait to make another one as the taste was phenomenal spicy yet full of flavor. Will definably be purchasing more!!. My curry recipe: 1 1/2 lbs meat (I used turkey thigh...cheap and cheerful) 2 large onion, finely chopped 8 garlic cloves, finely chopped 1 ounce fresh ginger, finely chopped 3 tablespoons ghee or 3 tablespoons oil 14 ounces canned tomatoes 1 tablespoon tomato ketchup 1 tablespoon tomato puree 6 dried Nagas.....5 green finger chillies (halved) Spices: 1 teaspoon cumin, ground 1 teaspoon coriander, ground 3 teaspoons chili powder (dried, ground chiles such as cayenne) 1 teaspoon garam masala Fry the meat in a pan in half the ghee or oil, until sealed (5 to 10 minutes). Set aside. Fry the onion, garlic and ginger until golden in remaining ghee or oil. Mix the spices with a little water to make a paste. Add to the onion mixture and cook for 10 minutes. Add the tomato (tinned, ketchup and puree) and chilies. Cook for a further 10 minutes. Combine the meat and all ingredients in a casserole dish and cook in a pre-heated oven at 400 deg F, Gas 6 for 45 to 60 minutes. (Alternatively, add meat back to the pan with the mixture and cook covered on low heat for an hour. At this stage you can also just throw it all into the slow cooker if you prefer.) Making it again this Wednesday :)

Really hot but I find one in a dish is sufficient!

Great peppers but I was looking for something with a bit more of a punch. Now don't get me wrong, they're spicy but they weren't what I was looking for. They lacked flavour and a really good spice kick for me.

I love my Scotch Bonnets! I literally eat three a day in my sandwiches (has definitely kept the Doctor away) but recently the usual Supermarkets clearly have changed their suppliers and have been stocking the sweeter, considerably less heat and more ‘Tam o Shanter’ looking bonnets and not my favourite plump, tomato looking style ones (yellow ones are superb!). So I searched the net trying to get fresh Bonnets delivered but soon realised that they are seasonal! I came across these Naga Bhut Jolokia and thought ‘Why not?’. I bought them not realising they were 1m on the SHU (considerably hotter than a Bonnet!), so was nervous at first as I chopped up a third of one (wimp) and sprinkled it on my pizza. The heat was wonderful! Personally, I would compare a third to a whole Bonnet. I’ve since progressed on to half of one, chopped up with a handful of fresh Birds Eyes. I’m not a great fan of the discreet smoky smell but the warmth hits the spot! I have since bought more but would be interested to see if there are ‘Naga Flakes’ available? Saves me the hassle of chopping up what is otherwise a fairly tough skin…. Keep up the great work 'Chillies on the Web'!

i like the actual taste of these more than i do high levels of heat. If added in small amounts they won't overpower a meal but add a nice flavour/heat however if you add a good amount in ratio to what your cooking you will know about it. They heat lasts a while compared to some other strains you will have tried. You can rehydrate them, I've cooked with them both dry and wet in chillis/hot sauces etc and they will last a while in your cuboard First time i used them i wasn't too convinced they were all they were cracked up to be but when i made some hot sauce i learnt i was wrong. I put three in enough hot sauce to fill a small mustard jar and the second it touches my tongue I get a headrush and feel like I'm starting to sweat. Great strain of chillis if you ask me, i will be keeping them in my cupboard from now on out.