Description

The Naga Jolokia, also known as Bhut Jolokia or Ghost pepper, scores on the Scoville scale as one of the hottest chillies in the world. In 2007 this was the hottest chilli in the world, but later in 2012, this title was taken over by the Trinidad Scorpion and now the Carolina Reaper. This chilli is for the people who dare to try one of the hottest chillies in the world!

Warning: Please be careful with preparing and eating this super hot Naga Jolokia.

Naga Jolokia / Ghost pepper

From  4,25

It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply of peppers. Click here for more information about freezing peppers or other ways to preserve them for a long time.

In the summer season (May-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-May), this product is cultivated on a small scale by our regular grower from Israel and therefore has limited availability.

The Naga Jolokia, also known as Bhut Jolokia or Ghost pepper, scores on the Scoville scale as one of the hottest chillies in the world. In 2007 this was the hottest chilli in the world, but later in 2012, this title was taken over by the Trinidad Scorpion and now the Carolina Reaper. This chilli is for the people who dare to try one of the hottest chillies in the world! Warning: Please be careful with preparing and eating this super hot Naga Jolokia.

It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply of peppers. Click here for more information about freezing peppers or other ways to preserve them for a long time.

In the summer season (May-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-May), this product is cultivated on a small scale by our regular grower from Israel and therefore has limited availability.

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