Health quotient: One of the ‘hottest chillies in the world’ can
be used as a remedy for stomach ailments and to fight the scorching summer heat!
Improbable, but true!
Ghost Pepper, better known as Bhut Jolokia in Assam
and Naga Morich in Nagaland, is one of the hottest chillies in the World. One bite is enough
to ensure watery eyes and a runny nose! These chillies are also referred to as
Bih Jolokia (poison pepper) in some places of Assam.
Although rare to find (concentrated in NorthEast
India; and in some parts of Bangladesh too), Delhites can get a taste of this
fiery chilli in the various cuisines that Naga Stall (Delhi Haat) dishes out
(Try their Pork and Chicken Raja Mirchi). I believe one can get this chilli
ordered online too, but for a hefty price!
On my recent trip to Assam, I bought some. Since
this was the off season, I had a difficult time getting them; finally I laid my
hands on a few in two of the shops at Ganeshguri market. Needless to add, I had
to shell out much more than what I would have paid otherwise.
I stored them in pickle form. Here’s how:
Ingredients:
· Bhut Jolokia 250gms (cut in small
pieces; remember to wear a globe while cutting the mirchi).
·
Mustard oil – 200 gms
·
Salt to taste
Method:
Sun-dry the chillies for a few days; Heat oil in
a pan and add the salt. Once the oil cools, add the chillis and bottle
them in a clean and dry bottle. Sun-dry every day for a few days; this is very
important. Also, see to it that they don’t come into contact with water.
Once, your bhut jolokia pickle is ready, one drop of
the pickle oil is enough to excite your palate.
