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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Saturday, March 31, 2012

Pickle: Bhut Jolokia or Naga Morich (Ghost Pepper) – The Hottest Chilli in the World

Health quotient: The ‘hottest chilli 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, finds a mention in the Guinness Book of World Records as the Hottest Chilli in the World; and quite rightly so. One bite is enough to ensure watery eyes and a runny nose! These chilies 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: 

·        Bhut Jolokia 250gms (cut in small pieces; remember to wear a globe while cutting the mirchi).
·         Mustard oil – 200 gms
·         Salt to taste

Sun-dry the chillis 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.

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