Raja Mircha, Worlds Hottest Chilli, Makes Its Way From Nagaland To London For The First Time


India has always been known to the world as the “land of spices”. And now, things are about to get a lot spicier in London as it gets ready to receive its very first consignment of Raja Mircha from Nagaland. Considered to be the world’s hottest chilli, Raja Mircha was exported to London for the first time on Wednesday by air. According to a press release by the Ministry of Commerce & Industry, the consignment was sourced from Tening, an area in the Peren district of Nagaland. It is also known as King Chilli and is considered to be the world’s hottest chilli based on Scoville Heat Units (SHUs).

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The report described the export of the chilli to be a “major boost to exports of Geographical Indications (GI) products from the north-eastern region”.  It is constantly among the top five variants in the list of the world’s hottest chillies based on the SHUs, the report added. It is also referred to as “Bhoot Jolokia” and “Ghost Pepper” and received its GI certification in 2008.

An image of the consignment was shared on the official Twitter account of the Ministry of Information and Broadcasting. 

Later in the day, Minister of Petroleum and Natural Gas, Hardeep Singh Puri recounted his first encounter with Raja Mircha. 

Replying to the tweet, one user said, “It is yum.”

A few shared pictures of the chillies grown in their backyard.

The consignment was exported by the Agricultural and Processed Food Products Export Development Authority (APEDA), the apex body which promotes the export of agricultural products from the country. It collaborated with the Nagaland State Agricultural Marketing Board to ensure that the export process is not hindered by the perishable nature of the chillies.

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According to residents of Nagaland, the chilli is best enjoyed fresh. It is believed that it tends to lose its intensity with time, so the sooner you eat it, the better. It is usually pickled with oil, salt and vinegar to preserve it throughout the year. It works well with meat-based curries and stir-fry dishes.

If it is tough to get your hands on Bhoot Jolokia, you can always pick a Bhoot Jolokia sauce or paste that is easily available in the market today.

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