Bhut Jolokia, Red

Red Bhut

Capsicum chinense

Bhut Jolokia

Background

The Bhut Jolokia is native to Assam India, but possibly from neighboring regions as well. The Bhut is considered a Capsicum chinense, but it is suspected to contain some Capsicum frutesens dna too. At one time it held the world record for hottest pepper, at just over 1,000,000 Scovilles. Most bhuts are not hot, usually falling in the 400K – 800K range.

Notes

Pod weight: 6.5 grams
Amount eaten: 1/2 pod
Heat: 7
Flavor:  7 – Bhut like
Burn Profile: Mostly overall mouth
Effects: None
Cap Cramps: None

Review

My friend Phillip and I split this pepper. After reviewing the video, I think I may have inadvertently given him the hotter looking piece. Maybe they were about the same though, I don’t know. the flavor had a little bit of bitterness up front, but really wasn’t bad. It had a good overall mouth burn, with the signature bhut flavor. I had no ill effects afterward.

Video

Video Transcript

1
00:00:00,000 –> 00:00:01,980
Hi this is Peter Stanley, welcome to my channel

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00:00:02,240 –> 00:00:03,600
today we’re going to

3
00:00:04,260 –> 00:00:06,260
this my friend Phillip, he’s a

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00:00:06,700 –> 00:00:08,240
guest reviewer

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00:00:08,940 –> 00:00:10,940
we’re going to both share this

6
00:00:11,260 –> 00:00:13,100
ghost pepper, bhut jolokia

7
00:00:13,640 –> 00:00:14,600
it was grown by

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00:00:14,600 –> 00:00:17,140
sent to me by Jesus Rosario from Puerto Rico

9
00:00:17,140 –> 00:00:19,560
from what I’ve read, the Bhut Jolokia

10
00:00:19,840 –> 00:00:21,280
is native to India, or

11
00:00:21,280 –> 00:00:22,800
specifically Assam, but

12
00:00:22,800 –> 00:00:25,560
it’s probably from other regions of India as well

13
00:00:25,600 –> 00:00:26,560
or grows there

14
00:00:26,560 –> 00:00:29,820
I’ve read that it’s possibly hybridized with a Capsicum frutescens, but it

15
00:00:29,820 –> 00:00:31,660
it’s considered a Capsicum chinense

16
00:00:33,420 –> 00:00:35,500
it’s used to be a world record holder

17
00:00:35,940 –> 00:00:36,440
for a

18
00:00:36,440 –> 00:00:40,000
there was one that measured over 1,000,000 Scovilles

19
00:00:40,000 –> 00:00:41,880
but typically they don’t get quite that hot

20
00:00:42,520 –> 00:00:44,120
so I’m gonna go ahead and

21
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let me go ahead and weigh this real quick

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see what we got here

23
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6.5 grams

24
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how it looks

25
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pretty thin walled

26
00:01:08,380 –> 00:01:08,880
lot of

27
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some oil

28
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good amount of placenta

29
00:01:16,260 –> 00:01:18,420
and, what are your thoughts on it

30
00:01:21,180 –> 00:01:23,580
it’s definitely got that signature

31
00:01:23,740 –> 00:01:25,740
gonna be really hot smell to it

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00:01:26,600 –> 00:01:27,100
yeah

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pop some seeds out

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you want me to get some seeds out of yours

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sure

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so we’re each gonna do half a pod

37
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ready

38
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yup

39
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definitely up front bitterness

40
00:02:25,140 –> 00:02:25,640
yeah

41
00:02:39,060 –> 00:02:41,220
it’s hard to describe, it’s got a

42
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I mean bhuts have a specific flavor

43
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almost kind of earthy but

44
00:02:55,720 –> 00:02:58,360
feel a little burn down through my chest

45
00:03:00,080 –> 00:03:01,120
good mouth burn

46
00:03:04,720 –> 00:03:06,880
definitely living up to the heat

47
00:03:08,040 –> 00:03:08,600
mmmm hmm

48
00:03:28,520 –> 00:03:30,600
got a lot of salivation going on

49
00:03:33,080 –> 00:03:34,840
eyes watering a little bit

50
00:03:55,460 –> 00:03:58,020
hope we don’t have any cap cramps later

51
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how’s your stomach?

52
00:03:59,920 –> 00:04:00,640
good so far

53
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ahh that was hot

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has it peaked for you?

55
00:04:29,580 –> 00:04:30,080
yeah

56
00:04:32,100 –> 00:04:34,240
it’s startin to work it’s way back down

57
00:04:39,160 –> 00:04:39,960
or maybe not

58
00:04:44,060 –> 00:04:46,780
still getting a lot of kind of tongue burn

59
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roof of my mouth kind of

60
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oh yeah

61
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yeah, it’s pretty hot

62
00:05:21,720 –> 00:05:22,520
definitely

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want to call it?

64
00:05:32,780 –> 00:05:33,280
yeah

65
00:05:33,500 –> 00:05:35,820
alright, so that was a Bhut Jolokia

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taste test

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hope you liked that

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Thanks for watching

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Please like, comment and subscribe

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