This is a very hot and flavorful Capsicum chinense from India. It is in the same family of peppers as Bhut Jolokia and Naga Morich. The Bih Jolokia are typically smaller than Bhut Jolokia and have smoother skin. Many report that the taste is better as well, but sometimes not quite as hot.
The pepper I tried was grown indoors hydroponically using Deep Water Culture with nutrients of Master Blend 4-18-38, Epsom Salt and Calcium Nitrate.
Amount eaten: whole pod
Burn Profile: Overall mouth burn
Effects: Some salivation
Cap Cramps: Severe, soon after eating, but went away quickly.
I cut this open and saw it had very thick walls, with lots of oil. There weren’t very many seeds in this particular one, and I’m not sure if that’s because it’s the first pod, or if that’s typical. It had a distinct Bhut Jolokia smell. The flavor was Bhut-like as well, but much milder and sweet. The heat affected mostly my mouth had some salivation from it. The peak was around 400K maybe a little more. It was definitely hotter than a habanero, but not as hot as some Bhuts can get. I think this might be partly because it was an early pod, and I’m still dialing in the indoor setup.