The former hottest chili in the world, according to Guinness World Records thrives in Southern Italy.
It is also assumed that the climate here is better than in Assam because there - differently than in the faraway place of India- you cannot find pronounced periods of rain (less rain-> more stress-> more heat). Our Southern Italian Bhut-Chilis can be seen. In the background old olive trees, in the distance the sea. We have found a farmer that grows the Bhut Jolokia exclusively for Pepperworld Hot Shop high over the sea in Calabria- without any herbicides and pesticides. They are then dried in a specialized company - perfect aroma and spiciness! Harald checks his oven dried Bhut -Chilis. The fiery pods are then shredded to 'Crunch'. This is something else on pizza compared to the common chili flakes. However only for how long the supply lasts - until the next crop. Bag with fierce (and very productive) 25 g Heat (1-10): 10+ Attention: very hot. This herb needs to be only used with care by extreme chili fans. Use sparingly and do not use in a pure form. Avoid skin and eye contact. When handling protect your hands, eyes and airways. Leave out of reach of children. PS: the crunch was tested in 2009. The lab results according to the HPLC after ASTA 21,3: real 818,386 Scoville units