A red pepper that will make your head hot.

According to the Daily Telegraph on April 1, the "Naga" chili, produced in Dorset, is so hot that its growers have to wear gloves when picking chili skins to sow seeds, and their bodies must be in a windward position. so your eyes don't get stung. "I'm not going to eat this kind of food, but some people will definitely like it," said Joey Michaud, who grew the chili pepper with her husband Michael Michaud in West Bexington. "

Thermal test: Naga is daunting

A laboratory run by the American Spice Trade Association found that the heat of the Naga red pepper is nearly 60% higher than that of the world's hottest pepper recorded in the Guinness Book of World Records, reaching 876000 thermal units (Scoville thermal units). The former world record holder, the Mexican "Savina Abanello Red Pepper", has 577000 thermal units.

The test results were so surprising that Naga was once again sent to the New York laboratory for testing, and the second test result was as high as 970000 thermal units. It is said that the "Naga" chili pepper marked with a health warning is grown from a variety of chili peppers from Bangladesh.

Tasting method: touch it gently with food

When the Michads discovered the chili peppers, they collected seeds and began to plant them, but then customers told them that the curry with only half of the chili pepper was too hot to eat, and it was not until then that they realized how hot the chili pepper was. "We bought this Naga chili from a store in Bournemouth," Joy said. Bangladeshi people admire this kind of chili pepper. "

Aktamiha, who works at an Indian Bengal restaurant in Bournemouth, said: "most people don't use it to cook; they just put them (Naga) next to them and touch them gently with food. If you don't know what you're doing, it'll blow your head off. "