One of the most popular chillies in the world, I wonder if that has anything to do with the Heat!

The Naga Bhut Jolokia is grown in Assam India, it is also one of the hottest chillies commercially available all year round at an average rating of 1m SHU Dried to preserve and enhance the full flavour not to mention the heat

Typically a 10g pack contains approx 9 whole pods with at least a year best before date. The pods are whole and include the seeds, however due to the drying process the seeds are sterilised and it is very doubtful a seed will germinate

This is one of the hottest chillies on the planet and in Powder form, this is a lethal product, as soon as you open the pack the fine powder will fill the air and give you a chilli high!

I guarantee this is a product you will use with utmost respect!

Use as you see fit - its great to sprinle over eggs as an instant heat fix, or as a sherbet dip if you are mad enough, not to mention the usual cooking options with guaranteed heat this will be the dominant feature of anything you do with it!

Legend has it that these chillies were used to protect the locals of the Dehong area of the Yunnan area of china from the rampaging Burmese elephants

As they brushed their trunks on the pods they would react and run away from teh villages - as a fully paid up member of the chilli head club I can fully support this is a method that would work!

These last few years we have been inundated with new superhot types but to find a superhot in China growing naturally and never heard of is awesome

This is probably the closest chilli I have ever tried to the Naga, full bodied flavour that is similar to a naga, but the effect is the same as a naga – huge whack of heat with a 10 minute lasting effect

How hot, nobody knows yet, but the effect on me, it is easy for me to class this as a superhot chilli

The Godfather of UK Chilli, the late and great Pete Seymour tried this chilli before he passed away and rated it as one of the hottest wild growing chillies he had ever tried

The name comes from the technique used in cooking where a hot chilli is picked up with chopsticks moving it from side to side in a swishing motion

In Japan this is called Shabu Shabu, in China this is called Shuan Shuan

The origin of this chilli is hotly disputed (excuse the pun) some say it came from Nagaland in India via trade or natural causes, some say the Naga came from China, and the third option is that both the Naga and Shabu derives from a chilli yet to be discovered in Burma which was a traditional trading port for this part of Asia

Where ever it comes from, this chilli is well worth a try – very few people have tried it yet!

Stock is still very limited so get them while you can

Typically a 10g pack contains approx 9 whole pods with at least a year best before date.