Naga jolokia. The Ghost Pepper. Supposedly the hottest pepper in the world. (In 2000, India’s Defence Research Laboratory (DRL) reported a rating of 855,000 heat units (SHU) on the Scoville scale. For comparison, Tabasco rates at 2,500–5,000, and pure capsaicin (the chemical responsible for the pungency of pepper plants) rates at 15,000,000–16,000,000 SHU.* Source Wikipedia)  We grew it.

Keith donned the gloves (see here for my early article on picking hot peppers without gloves – NOT recommended) to pick them. We still have some on the plants outside, and we gave the rest to Popper. (If you haven’t checked it out, Popper’s Artisanal Meats (formerly Popper’s Sausage Kitchen) makes some great food.

 Keith plans on drying the Ghost Peppers and the grinding them to a powder for use in the kitchen. I can’t imagine a recipe I’d be willing to try that includes THAT for a spice. If you have recipes, feel free to share in the Comments section.