Bhut Jolokia is also known as (Naga Bhut Jolokia, Ghost Pepper, Ghost Chilli Pepper, Ghost Chilli, Dorset Naga, Naga Morich and King Cobra Chilli). In 2007, it was confirmed by Guinness World Records to be the hottest chilli in the world, replacing the Red Savina. The heat level has ranged from 661,451 SHU for green fruit up to 1,032,310 SHU for ripe fruit. Bhut Jolokia, the hottest chilli in the earth has its origin in the North - Eastern region of India. It grows in the Indian states of Assam, Nagaland and Manipur.
Bird Eye Red Chilli, the best crop and quality u will find only in northeast india orign.shu of 1lacks to 3lacks. bird eye chili, bird's chilli or thai chilli is a chilli pepper, a cultivar from the species capsicum annuum, commonly found in northeast asia. It is often confused with a similar-looking chili derived from the species capsicum frutescens, the cultivar "siling labuyo". Capsicum frutescens are generally smaller and characteristically points to the sky. Unlike bird's eye chilli, capsicum frutescens are often much hotter than habanero chilli. Bird's eye chilli can also be found in india, particularly in meghalaya, assam, and kerala. It is used in traditional dishes of the asian cuisine. This cultivar is also found in rural areas of mizoram, where it is used as a substitute for green chilis. It is also a main ingredient in kochchi sambal, a salad made using freshly scraped coconut ground with bird's eye chillis and seasoned with salt and lime juice. It is used extensively in thai, lao, khmer, indonesian, and northeast indian cuisine.
Black cardamom has a fresh and aromatic aroma which is complex in nature. It can be described as slightly sweet, floral and spice having citric elements. Large black cardamom (badi elaichi) has a strong, unique taste with an intensely aromatic fragrance. Large Cardamom is best stored in pod form because once the seeds are exposed or grounded they quickly lose their flavour. Roughly 2.5 to 3 cm in length, the pod is dark brown to black in colour and have a tough, dried and wrinkly skin. Black cardamom is dried over a smoke fire and therefore has a distinct smoky aroma. The seeds have sweetish, smoky flavour when bitten into. The pods can be used in their whole or split forms while cooking. Cardamom is often included in Indian sweet dishes and drinks like punches and milled wines. It is used in pickles, especially pickled herring and flavoured custard. A stimulant and carminative, it is used curing indigestion and flatulence.
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