Naga Jolokia Pepper

Da’ Bomb

Ghost Pepper Hot Sauce

This sauce is packed full of the Naga Jolokia or ‘Ghost Pepper’ that measures over 1 million Scoville heat units. This sauce is not however packed full of pepper extract – all it contains is just pure natural heat.

If you are up to speed on your super hot sauces then you’ll be no stranger to the Da Bomb range. This one stands out because it doesn’t complicate the flavour or compromise on the heat side of things – the fruitiness of the Habanero and Naga resonate loudly without any pepper extract which can sometimes add a chemical taste to the flavour.

from Hot Headz

The Naga Jolokia chilli, as we all know, was once the Guinness Book Of World Records official “hottest chilli in the World”

It has been used to help make this great tasting sauce that has an splendid colour and for us chilli fiends it is so hot that they reckon it will make even Satan Sweat!

The burn is loooong! But don’t worry it will pass.

This is item is brought to you courtesy of the chaps at Hot Headz

This was made specially for the team at Scorchio by the chocolate Gods at Cocoa Loco – the Pleasure & Pain Chilli Chocolate Easter Eggs.

You get six handmade chocolate eggs – three milk chocolate with Bird’s Eye chillies; and three dark chocolate made with the Naga Jolokia chilli.

The eggs come cellophane wrapped with the seal of approval from our Pleasure & Pain Bunny Girl, ready to send direct to someone as a gift or handover on Easter weekend. Receiving this Scorchio parcel will definitely be a tingling treat.

Dried Naga Jolokia Chilli Peppers

The Naga Jolokia was confirmed by Guinness World Records to be the Hottest Chilli in the World, replacing the previous incumbent – the Red Savina Habanero, which was the record holder at that time.

This wonderful chilli is a favourite of ours and we have partnered with the chaps at Scorchio to bring you this great ‘value bag’.

To use these dried nagas we suggest that you pour very hot (not boiling) water over them and leave them to stand for 20 minutes or so, to rehydrate.