Lynn from Fargo wrote:
>
> On Aug 15, 5:40 pm, Corey Richardson >
> wrote:
> > Some WWW sites say that the Red Savina is the hottest. Some say the
> > Habanero, Scotch bonnet or sometimes the Naga Jolokia.
> >
> > So what really *is* the hottest chilli?
>
> Gourmet August 2008 has a good article about hot vs. hotter chilis.
> This is really well written by a guy who trekked all the way to the
> middle of nowhere (Tibet?) to taste the Jolokia.
>
> Their little chart says:
> Bhut Jolokia, from India, 1,001,304 Scoville Units
> Dorset Naga, from England (?!?!?!), 878884 Scoville Units
> Red Savina Habanero, from California, 577,000 Scoville Units
> Santaka, from Japan, 100,000 Scoville Units
> Jalapeno, from Mexico, 8000 Scoville Units
> Ancho, from Turkey, 1800 Scoville Units
>
> There's another (very funny) article in (either) Bon Appetit (in the
> August issue?) or in Gourmet's August issue by a guy who farms chilis
> in PA and sells 'em at Farmers' Markets.
>
> They're worth a trip to your public library.
>
> Lynn
> Armchair Traveler in Fargo


If you want to grow Bhut Jolokia seeds are available he
http://www.chilepepperinstitute.org/...stitute-c.html

They are experts in anything regarding the growth, marketing and heat of
chiles.