Naga Jolokia Pepper

Red Headhunter Sauce

This sauce is one of a amazing threesome of Headhunter sauces from the acclaimed ChilliPepper Pete.

This is packed with high doses of Naga Jolokia heat and fire. The truly great thing about this sauce is that it also manages to capture the unique taste of this amazing chilli pepper.

There is no extract burn, just plenty of Naga goodness, which coupled with the sweet undertones of pineapple makes for a deliciously hot and tasty sauce.

Try some today.

Blair’s Pure Death Sauce

Blair is an absolute star of the chilli sauce Universe.

Not only is he a devoted Chilli fan but he is also exceptionally passionate about his bespoke sauces and uses only the best ingredients. Making sauces is not a business – it is his life.

This sauce is packed with the all natural heat if the Naga Jolokia’s which also give this sauce such a great taste and fresh flavour.

by ChilliPepper Pete

ChilliPepper Pete is one of the finest hot chilli sauce makers around in the UK, his Dragons Blood sauce is among the very finest of his famous and award winning creations.

This is his hottest chilli sauce to date and it has an amazing flavour – a strong taste and a massive burn.

It contains large amounts of the Naga Jolokia chilli as well as 6.4m scoville heat unit chilli extract.

Here is what Pete says about his sauce “Our hottest sauce to date has got even hotter, with big flavour and an even bigger burn. Beware contains large amounts of Fresh naga-bih jolokia and 6.4m chilli extract for extra pain. You have to be insane to buy this one…..You’ve been warned!!!”

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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.