Description

The dried Naga Jolokia is an extremely hot dried pepper. The Naga Jolokia, also known as Ghost pepper and Bhut Jolokia, scores on the Scoville scale as one of the hottest peppers in the world. The pepper originates probably from Nagaland, a state of India, and is named after a poisonous snake from the region. In 2007 this was still the hottest pepper in the world, but this title was later taken over by the Trinidad Scorpion and now the Carolina Reaper. It is therefore recommended to work with small portions due to the extreme hotness of the product and also be careful when processing the dried Naga Jolokia.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Dried Naga Jolokia

From  3,00

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Netherlands

The Naga Jolokia chilipeppers are dried in a special drying cell at our location in ‘s-Gravenzande. We do this especially when we have enough of the chillies in stock. It is therefore possible that this product is not available for a longer period of time.

The dried Naga Jolokia is an extremely hot dried pepper. The Naga Jolokia, also known as Ghost pepper and Bhut Jolokia, scores on the Scoville scale as one of the hottest peppers in the world. The pepper originates probably from Nagaland, a state of India, and is named after a poisonous snake from the region. In 2007 this was still the hottest pepper in the world, but this title was later taken over by the Trinidad Scorpion and now the Carolina Reaper. It is therefore recommended to work with small portions due to the extreme hotness of the product and also be careful when processing the dried Naga Jolokia. Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Netherlands

The Naga Jolokia chilipeppers are dried in a special drying cell at our location in ‘s-Gravenzande. We do this especially when we have enough of the chillies in stock. It is therefore possible that this product is not available for a longer period of time.

Often ordered with

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