Bhut Jolokia, The World's Hottest Pepper

Bhut Jolokia, The World's Hottest Pepper

I've received several inquiries about seed from a couple of plants I grew this past year. The bhut jalokia, also known as the naga jalokia, is still relatively hard to find in the U.S. Originally from Sri Lanka, tested by the Univ. of New Mexico prior to being listed in the Guiness Book of World Records as the world's hottest pepper, I have seed to sell for anyone interested. $5 for approximately 25 seed.

Also I have seed of the fat baby achocha, from the Bumthang Valley of Bhutan. These make a great vine for arbors and produce hundreds of fruits during the season. Best if started indoors then transplanted out after danger of frost. They're used like green bell peppers in stir fries, but the traditional method is to stuff them and bake in tomato sauce. Each pod has 6 - 8 seeds and I'm charging $2 a small packet of approx. 8 seed. Prices include postage and you can order with check or money order, sending it to me at P.O. Box 127, Blue Eye, MO 65611. I have a limited supply of seed so if you're interested, order now.

Here's a recipe from my recipes blog, for a great tasting crab dip (it's actually from my book, Easy Dips Using Herbs) and you can use some of the chopped, fresh fat baby achocha, and just a tiny bit of bhut jalokia in the recipe if you're adventurous. Enjoy it with chips.

Baked Crab Dip
Serve this while hot with your favorite crackers or toasted bread pieces.

1 8-ounce package cream cheese, softened
1 6 1/4-ounce can crab meat, drained, flaked
2 tablespoons onion, grated
1 tablespoon half and half, or milk
1/4 teaspoon Worcestershire sauce
Dash salt and black pepper
Few drops hot sauce
1 green onion, sliced

Combine everything except green onion and mix together. Place in an ovenproof serving dish and bake at 350 degrees F. for 15-18 minutes. Remove from oven and top with sliced green onion and serve. Makes about 1 3/4 cups.