Summary
Bhutan peppers, bhut jolokia, also known as indian chili, are the world's hottest varieties grown in bulk by indigenous people with a scoville scoville unit of hot peppers of more than 1 million. It is well known that in 2007 it was recorded in the guinness world record and widely reported at home, and that the chili units used in our home country are usually in several hundred to thousands of scorvell units, which are high in bhutan; although some of the special breeding varieties have since been more hot than bhutan’s, they have not been grown widely。
Fresh bhutanese pepper, from wikipedia
The origin of bhutan's peppers is in the wet and hot areas of the southern slope of the east himalayas, including bhutan, the tibetan-south indian-controlled region, assam, and also in the territories of misola and nagaran. The water was sprayed on the edge of the field to prevent elephants from coming to destroy crops, and as the reputation of the peppers grew, the indian military even used it to create new riot equipment -- chili grenades. So, is this pepper growing in the country? On a few occasions, domestic media reported that none of the most hot peppers had been produced in china in a happy manner. In fact, however, this is not the case, as bhutan's peppers have been growing for many years in the area under the de facto control of the murdoch district of tibet。
Bhutan's peppers from murdoch county, tibet
In early years, i had seen some records of the travels and affairs of moxy, and had noticed that one of them had mentioned that there was a hot pepper that no one was supposed to eat; later, when i saw reports of bhutan's chilly peppers, i suspected that the hot peppers that moxy were bhutan's peppers; in 2012, i first entered moxy, and on the night of my arrival in ganden, i couldn't wait to ask the secretary-general of zasi for this pepper, who was from the south of the country, and who told me that there were villages that had planted this pepper before the fall, and that mamba's words called bombasoro was really hot enough to kill a man, and that one of the new soldiers from sichuan had been dissatisfied, thought that they were the best ones to eat hot and could eat an entire gumbasoro, and that they were then beaten to the ground and sent to the hospital to wash their stomachs. Unfortunately, it is rare to grow now, and the zassi books say that they do not know if they exist。
Diagram of bhutan's peppers compared to ordinary peppers
Then i asked many times in murdoch and finally heard that there might be gumbasoro in shigen village and jiang xin village; in april 2014, i was on a study mission to shijan village, which was particularly urgent, and on the morning when i completed the mission and returned home, i remembered the legendary chili, so i asked hingen village guides if they knew there was such hot pepper. When i told you that gumbasoro had taken me to a village house, and told the family that the hostess had taken out a bag of dry pepper, and i looked at it, and i asked the hostess for something to do, and asked her to show me the chili tree, which, yes, was two metres above the tree and the leaves had fallen, but the green bald branch told me that the chili tree was alive. I never thought i'd see it this time. That way, the whole plant died; unfortunately, it was too late that day to take pictures of bhutan's hot pepper “trees” and to rush back to the country with some dry peppers。
The following is a taste test of bhutan's peppers:
One, cutting down a small piece of chili, which is only a small fraction of the entire volume of chili (about half the size of the small nail cover) and breaking into smaller pieces, is thin and does not have a visible spicy taste when cutting。
You might think i'm the titler
2 in order to minimize the effects of the trial, there was no precipitating other than oil, salt and peppers in bhutan。
His hands tore a small bundle of vegetables
It's a big bowl of meat, and the shredded peppers are almost invisible
3 the first part of the meal, which, as usual, does not feel the obvious irritating spicy taste, starts to get strong, is the kind of long-lasting and intense spicy smell from the bottom, unlike the direct spicy that we usually eat, or the spicy chili that we eat, and this time it's getting stronger, and it's quickly sweating, breathing and new metabolism, and it's starting to get stingy, almost half an hour after we drink a lot of water, before we basically get back to the pre-eating state。
It's already sweaty when you're done with the chili meat
Think of the initial fear that eating a fully diluted spot of bhutan's peppers would be such a reaction that it would no longer be able to finish the remaining peppers, and the test would be over. It is said that such peppers will grow in different places, but on the whole they will grow hotter where the heat is wetter, considering the amount of ink-off rainfall, perhaps adding hotness to the pepper. I asked a lot of locals and cadres, most of them never heard of a chili like gumbasoro, and some who knew about it never heard of someone who could eat a whole chili. The locals used to cook with this chili, probably because it's too hot, and now there are very few people who grow bhutan's peppers, only to hear that there are sporadic cultivation in the villages of hijgen and jiang xin. It is sad to hear that, and perhaps in a few years, this unique human crop will disappear from the land of china, like the wildlife in the forest. And we're still going to look at that old guinness world record, just forgetting that this type of pepper existed somewhere in china。
I then gave my mother a few of the bhutanese pepper seeds that i brought back to shenzhen to plant, probably because the seeds themselves were not mature enough to grow。
