Bhut Jalokia.

[Fredthered1961]

As this is my first posting on here after a while of lurking, i'm curious to know if any member has sampled this product that i was cunningly sold alongside some TorTyrrells when visiting the Shepards purse food shop in Whitby last week, i will be making a curry for myself tomorrow and usually use between 2-5 birds eyes,on the packaging its suggested i wear gloves and a dust mask while grinding them, is this overkill or do i have something to be wary of?

[The Nur]

Type Naga Chillies into Youtube.

Put a mask and gloves on before you handle them, I promise you you will cry if you don't

[Fredthered1961]

Thanks, now where do i find a dust mask ?

[The Nur]

Wickes?

[Fredthered1961]

Maybe i'll just soak the bugger and bypass the mask and gloves.

[KrazyIvan]

Birds eye chills are like a Fiesta ST.
Naga Chillies by comparison are like an F1 car.

They are VERY VERY VERY VERY VERY VERY Hot, other then that they don't really have a distinctive taste.

NSFW - http://www.youtube.com/watch?v=Oue_WkCXWps

Edited by KrazyIvan on Thursday 5th July 14:46

[thetapeworm]

KrazyIvan said:

Birds eye chills are like a Fiesta ST.
Naga Chillies by comparison are like an F1 car.

They are VERY VERY VERY VERY VERY VERY Hot, other then that they don't really have a distinctive taste.

I find the taste of the Naga to be quite good in comparison to others that just generate heat - it's sometimes tempting to use a little more than you really should just for the taste

One word of warning - the heat builds in these, the initial sample won't rip your mouth off but it will get hotter shortly after.

Final warning - what goes in must come out, it can hurt more at the other end

[D1ngd0ng]

thetapeworm said:

KrazyIvan said:

Birds eye chills are like a Fiesta ST.
Naga Chillies by comparison are like an F1 car.

They are VERY VERY VERY VERY VERY VERY Hot, other then that they don't really have a distinctive taste.

I find the taste of the Naga to be quite good in comparison to others that just generate heat - it's sometimes tempting to use a little more than you really should just for the taste

One word of warning - the heat builds in these, the initial sample won't rip your mouth off but it will get hotter shortly after.

Final warning - what goes in must come out, it can hurt more at the other end

They do have a wonderful fruity taste though (if you can make it past the tears and sweats) as has been suggested I'd soak em (well one at a time maybe) in water for 24 hours prior to use then blitz as part of the spice paste.

[BubbleHash]

add a few to a pepper mill

[Mobile Chicane]

KrazyIvan said:

Birds eye chills are like a Fiesta ST.
Naga Chillies by comparison are like an F1 car.

They are VERY VERY VERY VERY VERY VERY Hot, other then that they don't really have a distinctive taste.

NSFW - http://www.youtube.com/watch?v=Oue_WkCXWps

Edited by KrazyIvan on Thursday 5th July 14:46

No matter how many times I see that video, it still makes me laugh: "You're not looking well Steve"

[TIGA84]

Use sparingly. They are fking, fking fking hot.

Use carefully. They are fking, fking fking hot.

If you get into bravado mode, see points 1 and 2.









until you get used to them, because they are pretty awesome when used right!

[Blown2CV]

Mobile Chicane said:

KrazyIvan said:

Birds eye chills are like a Fiesta ST.
Naga Chillies by comparison are like an F1 car.

They are VERY VERY VERY VERY VERY VERY Hot, other then that they don't really have a distinctive taste.

NSFW - http://www.youtube.com/watch?v=Oue_WkCXWps

Edited by KrazyIvan on Thursday 5th July 14:46

No matter how many times I see that video, it still makes me laugh: "You're not looking well Steve"

ha i skipped through that:

bravado > laughing > serious > toilet > milk > vom

[Bob the Planner]

We have had just over a kilo of birdseye from the chilli hedge and about 200g of Bhuts. At the end of June (mid winter here in Aus) we have a few still to harvest. Much fun with the Welsh, Scots and Irish who think they can eat chillies ! The Aussies cannot do chilli at all so you can't fox them.



I rarely use more then half in a meal for 4 ! I will be having some as garnish at our next (mexican) dinner

[Mastodon2]

I disagree that they don't have a distinct taste, I can't think of another chilli that tastes quite like them. They are seriously, seriously hot though. I have some locally made Bhut Jolokia sauce on a burger at lunch time, more than half a spoon full and you won't be tasting the burger all, you'll just have fire shooting out of you mouth. The first time I ever tried one of these sauces, I tried to down a teaspoon full of it; within about 3 minutes I was experiencing severe stomach cramps, by the 5 minute mark I had the sweats and by around 8 minutes I was being sick in the bogs. To compound my misery, the vomit that exited through my nose scorched like lava, so my head felt like the Hindenburg going up in flames for a while afterwards.

[The Nur]

Bob the Planner said:

We have had just over a kilo of birdseye from the chilli hedge and about 200g of Bhuts. At the end of June (mid winter here in Aus) we have a few still to harvest. Much fun with the Welsh, Scots and Irish who think they can eat chillies ! The Aussies cannot do chilli at all so you can't fox them.

Of course, because we all know of the English' natural ability to eat fiery chillies. I believe it was first depicted in the ancient tapestries..

[Bob the Planner]

The Nur said:

Of course, because we all know of the English' natural ability to eat fiery chillies. I believe it was first depicted in the ancient tapestries..

They are just as poor - especially as they think they can take the heat. Those from the north seem to be better targets than the southeners. Why do blokes from Yorks or Lancs think they can eat anything without effect ? If I give it to them and say its a bit hot ....

You may not understand that we have a larger number of English, Scots, Welsh and Irish in NSW. I reckon the Poms outnumber the Aussies in the rail industry within the Hunter so maybe a local dig.

Oh and I only use them sparingly - maybe sometimes giving them too much respect but I'd rather do that than have a dish I can't eat.

Edited by Bob the Planner on Sunday 8th July 12:49

[Bob the Planner]

and here is the Sambal Trasi with the chillies. 700g harvest made 2 pots of chilli pain !

[Fredthered1961]

I dont know if i did something wrong with these chillis or they aren't what they purport to be on the label but after soaking and making a paste out of it with ginger and garlic i found the heat to put it bluntly rather quite mild .

[Mastodon2]

Fredthered1961 said:

I dont know if i did something wrong with these chillis or they aren't what they purport to be on the label but after soaking and making a paste out of it with ginger and garlic i found the heat to put it bluntly rather quite mild .

Either, as you say, they were not what they claimed to be on the label, or you did something horribly wrong - you should have had fire shooting out of your ears, and with some time delay, your arse. That, or you have a tongue made of wax!

[evilmunkey]

got some of the jololikas and some smoked chipotle moritas from the shepherds purse in whitby yesterday. got em to use while my chilli plants ripen. anyone got recipies for chilli sauce or jam ? the smoked moriots just looked perfect for a chopotle sauce. any recipies welcomed. that shop in whitby is awsome. they have lots of varieties and pre made sauces , chutneys n stuff. worth checking. its the second street on the left over the bridge about 100 yards on.