Dorset Naga: The Hottest Chili In The World
Status: True (I think)
A British mail-order chili firm, Peppers by Post, claims that it has developed the hottest chili in the world. Its website states:We – Michael and Joy Michaud – grow chillies and sell them by mail order to customers throughout Great Britain... One of the items in our catalogue is Dorset Naga, an exceptionally hot variety that we developed from a Bangladeshi chilli known as Naga Morich. In 2005 we collected a sample of this chilli, and had it tested for heat by two laboratories in the USA. The result, measured in Scoville Heat Units (SHU), were astounding: taking an average of the two, Dorset Naga came in at 923,000 SHU. To put this figure in context, the Guinness world record for the hottest chilli is currently held by Red Savina, which was once measured at 577,000 SHU... This makes Dorset Naga more than 50% hotter than Red Savina, and clearly a contender for the title ‘hottest chilli in the world’.
The rest of the website is full of facts and information about the Dorset Naga, making me inclined to believe that what they say is true: that the Dorset Naga really is the hottest chili in the world. But here's the catch. The news about the Dorset Naga appeared in many newspapers on April 1. The April 1st United Press International article notes:
They said they even have to wear gloves when they harvest the seeds. "Most people don't cook with it; they just have it near to them when they eat," said Aktar Miha, of the Indis Bangladeshi restaurant in Bournemouth, England. "If you don't know what you are doing it could blow your head off."
That kind of sounds like they're joking. Nevertheless, I don't think the Dorset Naga is a joke. But real or not, I don't plan to ever try this stuff. I like my taste buds too much to do that to them.
Listed in chronological order. Newest comments at the end.
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You can buy pure capsaicin, 17 times hotter than that: http://www.davespepperpalace.com/product/1600/Blairs16MillionReserve.aspx
Posted by Splarka on Sun Apr 09, 2006 at 10:04 PM
You know.. Seems every few years, there's a new 'hottest pepper' that comes out..
I remember when I was a kid, Jalapenos were popularized, and anything spicy had to have them or was considered weak.
Then, about fifteen years ago, Habaneros hit the stage. Suddenly, anything hot and spicy had to have these 'ultimate' peppers.
The current trend is Chipotle peppers, which aren't that *hot*, just have more *flavor*.. I guess people have decided that they like being able to taste more than intense burning.
Posted by Robin Bobcat in Californian Wierdo on Sun Apr 09, 2006 at 10:33 PM
I remember when I was a kid, Jalapenos were popularized, and anything spicy had to have them or was considered weak.
Then, about fifteen years ago, Habaneros hit the stage. Suddenly, anything hot and spicy had to have these 'ultimate' peppers.
The current trend is Chipotle peppers, which aren't that *hot*, just have more *flavor*.. I guess people have decided that they like being able to taste more than intense burning.
Seems to me, the part about wearing the gloves may be true for a reason not mentioned: ever wipe your face or eyes after handling chili peppers? Oh, mama!!! 
Posted by Christopher in Joplin, Missouri in Joplin, Mo on Mon Apr 10, 2006 at 03:23 AM
...Don't tell Stephen this is here. He's already tried to convince us of the hottest pepper.
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Posted by Maegan in Tampa, FL - USA on Mon Apr 10, 2006 at 06:16 AM
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People who do use hot peppers (of this magnitude) for cooking DO use gloves. You're not supposed to touch that stuff. Which makes me wonder, if you can't touch it, why the hell are you eating it?
Posted by Bill on Mon Apr 10, 2006 at 06:51 AM
Michael Michaud is familiar to many UK foodies through his appearances on cook Hugh Fearnley-Whittingstall's organic/downsizing cookery programmes (see http://www.rivercottage.net/index.jsp).
Michaud is American (judging by his accent) and regularly makes contributions on polytunnel growing - particularly chillies and tomatoes.
So unless, he's playing an April Fool's joke his claim deserves proper consideration.
Posted by AP on Mon Apr 10, 2006 at 07:37 AM
Michaud is American (judging by his accent) and regularly makes contributions on polytunnel growing - particularly chillies and tomatoes.
So unless, he's playing an April Fool's joke his claim deserves proper consideration.
I take it for granted that those peppers are really, really hot, but the claim that they are the hottest in the world seems more dubious. Generally, all the alleged hottest peppers I've seen and tried are derivatives of the caribbean-type peppers such as Habanero, Scotch Bonnet, and all their cousins. These are not the same species (Capsicum frutescens) as most of the peppers we know and love (Jalapeno, Chipotle, Serrano, Poblano, etc.), but another member of the genus Capsicum (C. chinense, although they are not from China). So the claim that "Dorest Naga" orginated in Bangladesh makes me suspicious.
Chipotle, by the way, is merely a smoked, ripe Jalapeno.
The other descriptions are no doubt true, though. It is always a good idea to wear rubber gloves when handling hot peppers. And the first time I took a bite out of a fresh Habanero (I used to grow them on my balcony), I involuntarily slammed myself against the kitchen wall in a reflex reaction.
So why eat something you can't even touch with your hands? Well, machismo has a lot to do with it. But it's also true that capsaicin (the hot chemical in chiles) stimulates the production of endorphins (natural opiate-like chemicals) in the brain, so burning up your tongue can produce a kind of natural high.
Posted by Big Gary in Glen Rose, Texas in Dallas, Texas, USA on Mon Apr 10, 2006 at 09:13 AM
Chipotle, by the way, is merely a smoked, ripe Jalapeno.
The other descriptions are no doubt true, though. It is always a good idea to wear rubber gloves when handling hot peppers. And the first time I took a bite out of a fresh Habanero (I used to grow them on my balcony), I involuntarily slammed myself against the kitchen wall in a reflex reaction.
So why eat something you can't even touch with your hands? Well, machismo has a lot to do with it. But it's also true that capsaicin (the hot chemical in chiles) stimulates the production of endorphins (natural opiate-like chemicals) in the brain, so burning up your tongue can produce a kind of natural high.
There is indeed a variety of Indian/Pakistani pepper known as the Naga. I have seen them for sale in the Pakistani grocers in Normanton (the Indian quarter of Derby), but I have not yet had the courage to eat one or use one in my cooking. The samples displayed certainly do look like the Nagas I have seen for sale.
As to whether you could grow Nagas in Dorset, I have no idea.
Posted by John in UK on Mon Apr 10, 2006 at 10:16 AM
As to whether you could grow Nagas in Dorset, I have no idea.
I saw this and thought it was a hoax, but it seems to have been reported quite widely as well as being sold on the peppersbypost.biz website, a company which I can confirm exists because my family have visited them before and brought back some chillies (no mention of the Dorset Naga though, this was in February).
Posted by Owen on Mon Apr 10, 2006 at 11:54 AM
I'm not doubting that these peppers exist or that there is a pepper called Naga in the Indian subcontinent, only that it is really the hottest in the world.
Actually, the ones in the photo look like a variation of the red Habanero, which is certainly one of the world's hottest peppers (it's a bit hotter than the more common orange or golden Habanero), but, as I said, it originates in the Caribbean/Yucatan region, not in Asia.
Posted by Big Gary in Glen Rose, Texas in Dallas, Texas, USA on Mon Apr 10, 2006 at 12:59 PM
Actually, the ones in the photo look like a variation of the red Habanero, which is certainly one of the world's hottest peppers (it's a bit hotter than the more common orange or golden Habanero), but, as I said, it originates in the Caribbean/Yucatan region, not in Asia.
I saw the news report on Meridian News, part of the regianl ITV network, last week. It "looked" genuine enough at the time.
Bascially, he reckons that he chose only certain seeds and kept growing the strongest in the crop and after having an analysis done it showed as being a world record. They showed the paper work and his greehouses on the show and had an interview with a local cornershop guy selling them in a tub.
Didn't really think of it as a joke at the time because most april fool items in the uk tend to be a bit more bizarre. For example a few years back in the local papers they announced a miltary radar dish being installed in the middle of southampton common.
Posted by Alan in Southampton, UK on Tue Apr 11, 2006 at 02:42 AM
Bascially, he reckons that he chose only certain seeds and kept growing the strongest in the crop and after having an analysis done it showed as being a world record. They showed the paper work and his greehouses on the show and had an interview with a local cornershop guy selling them in a tub.
Didn't really think of it as a joke at the time because most april fool items in the uk tend to be a bit more bizarre. For example a few years back in the local papers they announced a miltary radar dish being installed in the middle of southampton common.
Can't say whether it is the hottest in the world but it is stupidly hot. I can confirm they are real - I have three in my fridge at home! There is more info here: http://www.thechileman.org/naga_morich.php and there are currently seeds and pods for sale on ebay uk.
Posted by julian in UK on Wed Apr 12, 2006 at 01:03 AM
I spoke with Joy Michaud on the phone on April 3, and I have no doubt in the veracity of the story.
She told me that she sells the majority of the crop to a hot sauce maker who makes Mr. Naga Chilli Sauce.
I sought out the sauce and although it is sold out, found it at Chilliworld.
Tina Brooks
Peppermaster Hot Sauces.
Posted by Tina Brooks in Quebec, Canada on Wed Apr 12, 2006 at 06:58 PM
She told me that she sells the majority of the crop to a hot sauce maker who makes Mr. Naga Chilli Sauce.
I sought out the sauce and although it is sold out, found it at Chilliworld.
Tina Brooks
Peppermaster Hot Sauces.
Still not as hot as Da Bomb hot sauce. 1.5 MILLION Scovilles.
While writing this comment, I accidentally burned my nose on this page.
Posted by Ian on Wed Apr 12, 2006 at 10:28 PM
While writing this comment, I accidentally burned my nose on this page.
Da Bomb isn't a sauce, it's an extract sludge. You can't compare a pepper sauce to an extract; one still actually has peppers in it.
T
Posted by Tina Brooks in Canada on Thu Apr 13, 2006 at 07:04 AM
T
Hello and Greetings from the Philippine Islands.
Here I raise three kids of hot peppers and two types of sweet peppers. The local peppers seem to do much better than the imported varities. We have also raised the Habanero type of peppers, but they were
too hot and we lost the seeds. We hope to bring some seed in for planting in the fall. Would you like us to try raising the Dorset Naga here next year also. Is the seed hybrid or open pollinated?
EM Mantaring
Santol, Boac, Marinduque, Philippines
Posted by EM Mantaring in Boac, Marinduque, Philippines on Mon Apr 17, 2006 at 10:20 PM
Here I raise three kids of hot peppers and two types of sweet peppers. The local peppers seem to do much better than the imported varities. We have also raised the Habanero type of peppers, but they were
too hot and we lost the seeds. We hope to bring some seed in for planting in the fall. Would you like us to try raising the Dorset Naga here next year also. Is the seed hybrid or open pollinated?
EM Mantaring
Santol, Boac, Marinduque, Philippines
We're constantly looking for new hot pepper growers, EM. Email me. .(JavaScript must be enabled to view this email address)
T
Posted by Tina Brooks in Canada on Tue Apr 18, 2006 at 07:31 AM
T
Does anyone have an email addy for the guy that made this post: There is indeed a variety of Indian/Pakistani pepper known as the Naga. I have seen them for sale in the Pakistani grocers in Normanton (the Indian quarter of Derby), but I have not yet had the courage to eat one or use one in my cooking. The samples displayed certainly do look like the Nagas I have seen for sale.
As to whether you could grow Nagas in Dorset, I have no idea.
Posted by John in UK on Mon Apr 10, 2006 at 10:16 AM Send to .(JavaScript must be enabled to view this email address)
Posted by bluelytes in USA on Sun Apr 23, 2006 at 08:24 PM
As to whether you could grow Nagas in Dorset, I have no idea.
Posted by John in UK on Mon Apr 10, 2006 at 10:16 AM Send to .(JavaScript must be enabled to view this email address)
I just published the article on the naga morich at the hot zone blog: http://www.thehotzoneonline.com/blog/
Anyone thinking it was an April Fool's Day joke should read the article.
T
Posted by Tina brooks in Canada on Thu May 04, 2006 at 09:06 AM
Anyone thinking it was an April Fool's Day joke should read the article.
T
Well for all those sceptics........
The naga morich has been tested be the respected New Mexico State University (NMSU)Chile Pepper Institute and its offical at 1,001,304 SHU, 4 times hotter than the Red Savinas, they really are the hottest in the world.
http://thechileman.blogspot.com/
Mark
Posted by Mark in UK on Sat Nov 25, 2006 at 02:59 AM
The naga morich has been tested be the respected New Mexico State University (NMSU)Chile Pepper Institute and its offical at 1,001,304 SHU, 4 times hotter than the Red Savinas, they really are the hottest in the world.
http://thechileman.blogspot.com/
Mark
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