Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

World's hottest chile? You don't have to go to India

In Imphal, India, hot food lovers are justifiably proud of their bhut jolokia chile pepper, one of the hottest in the world.

Also called the "ghost chile," it is hot enough that even a tiny bite can induce searing pain, reports Mark Magnier. In fact, some local farmers recommend planting the pepper around their fields to keep away marauding elephants, which turn and run when they catch a whiff.

What most readers might not realize is that the bhut jolokia has made its way to the Southland. As our Marketwatch columnist David Karp reported in January, Butch and Burma Baselice in Santa Paula started growing the pepper for their mail-order business and gave some leftover plants to Santa Monica farmers market grower Phil McGrath, who was selling them at the market.

This year's harvest is not yet ready to harvest, but it's promising that since January there have been no signs of marauding elephants in Santa Monica.


The split pea soup cure

Test Kitchen tips: Storing chocolate

Chillin' that wine

--Russ Parsons

Photo: Bhut jolokia chile peppers for sale at the Santa Monica Farmers Market in January. Credit: David Karp/For the Times

Comments () | Archives (0)

The comments to this entry are closed.


Recommended on Facebook


In Case You Missed It...


Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »



About the Bloggers
Daily Dish is written by Times staff writers.