The document summarizes information about the Bhut Jolokia chili pepper, known as the hottest chili in the world. It describes the botanical and local names of the chili, its cultivation practices in Northeast India, use of capsaicin in medicine and pest control, and commercial prospects. The Bhut Jolokia has a Guinness World Record Scoville rating of over 1 million SHU but tests have found lower ratings depending on growing conditions. It has potential for international export and production of value-added products.

1. The Pride of North-East India
BHUT JOLOKIA
Name – Shekhar Jyoti Das
Roll No – 35
Section – 1
Subject – Plantation & Agri
Commodity Packaging
Submitted By

2. SERIOUSLY HOT
CHILLI
30 MINUTES ON
FIRE

3. NAMES
Botanical Name: Capsicum chinense
Family: Solanaceae
Common Name: Bihor Bhut (Used in Scientific Literature)
Local Name(Assamese): Bhut Jolokia, Bih Jolokia Naga Jolokia
(Nagamese):Naga Morish, Raja Mirchi, King Chilli
(Manipuri) : Umorok or Go-Morok
WORLD
HOTTEST
CHILLI!

4. BHUT JOLOKIA’S FACTS:
 Grown mainly in Assam, Nagaland & Manipur
 Possess medicinal properties and used in the treatment of various diseases
 Used for making pickles and adding hotness to non- vegetarian food stuffs by
locals.
 In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest
chili pepper.
 Has a Scoville Rating of 1,001,304 SHUs
 Contains more capsaicin (3-5%) as compared to any other Indian Chilli.

5. PLANT DESCRIPTION
 Plant Height – 50-100cm
 Stem Color- Green
 Leaf Color – Green
 Leaf Length – 10-14 cm
 Leaf Width – 5.5-7.5 cm
 Flowers- 2-3nos/node
 Fruits Length – 5-7cm
 Fruits Diameter – 2.5-3.0cm
 In Single Season
Full Sized Fruit – 15-20 nos
Small Sized Fruit – 10-14 nos

6. CLIMATIC FACTORS
 Soil Type – Sandy Loam or Clay Loam Soil
 Soil PH – 5.5-6.0
 Can grow up to 1000 ft above sea level
 Requires Proper Shade
 Proper Drainage facilities to prevent Water Logging

7. TRADITIONAL CULTIVATION
PRACTICES

8. Nursery Bed Preparation
 Seed Sowing is done from December to March
 Raised nursery beds of 1-meter width
 Broadcast the seeds and mix it with top soil
 The beds mulched with hay to keep moisture and to prevent weed growth
 Irrigate the beds in one/two days
 Sees Germinate in 7-10 days
 One Hectare Land requires sowing of 100-200g seeds

9.  Land Preparation – Field Fine tilth and mixed with compost/Cow dung
 Transplanting- One to Two months Seedlings Transplanted into the main field on
February-March
 Spacing
I m between each plant row to row.
1 Ha can accommodate 10,000 Plants

10. Harvesting & Yield
 It takes 5 months to harvest
 For market selling harvesting is done in Green stage
 For Drying/Pickling Harvesting is done in yellow/red stage
 In Plain Areas Harvesting is done in May-July
 In Hilly Areas Harvesting is done in September-October
 Picking Time is from 15-20 days

11. GOOD AGRICULTURAL PRACTICES

12.  Raised Seed Bed: 1mt. width x convenient length x 15 cm. height
 Soil Treatment & mixture: Treat with ash or Trichoderma mixed with FYM and
sand.
 Seed treatment: Treat seed with Azotobacter and Phosphotika 200gms each in
500ml water. Mix thoroughly with vermicompost /organic manure & soil. Dry in
shade for 30 minutes and sow

13.  Sowing: Sowing seeds in line at about 5 cms apart
 Mulching the seed beds: Mulch with paddy straw and twigs after sowing
 After care: Irrigate the nurseries in alternate day in the evening. Regular weeding
should be followed. About 5ft. of the nursery periphery should be cleared to
avoid insect infestation.

14.  Main Field Preparation: Pit Digging should be done during Feb-March right after
raising the nurseries.
 Pit Size: 1ft.x 1ft.x 1ft is dug and kept for about 20-30 days.
 Pit to Pit distance: 4ft.x 4ft. About 6800 plants per hectare.

15.  Soil Mixture: Mix the soil with Trichoderma and FYM during the time of
Transplanting.
 Transplanting: When the seedlings become 56 leaves stage, it is ready for
transplanting to the, main field. lrrigate the nurseries before transplanting.
Seedling root dip should be done for about 30 minutes in 1 kg Azotobacter and 1
kg Phosphotika in about 100 ltr of water and then planted in the pits.

16.  Cultural Practices (Weeding): lt should be done after 30-40 days of planting and
repeated at regular intervals.
 Irrigation: Watering should be done mixed with bio-agents at regular intervals-
 Intercultural Operations: Weeding should be done after 30-40 days of planting
followed by mulching and earthing up with fallen leaves to conserve the soil
moisture.

17. POST-HARVEST MANAGEMENT
 Bhut Jolokia Chilli have high moisture content above 85%
 Farmers have to sell the chilli in two days after harvest to avoid wastage
 So the farmers have no other option other than going for drying

18. DRYING OF BHUT JOLOKIA
 Drying of Chilli done to prevent fungal growth
 Chillies are Dried under Sun or Smoked
 Since Smoking makes chilli black and decrease its value
 Progressive Farmers use Modern Driers for drying
 7.5kg fresh chilli gives 1kg dried chilli

19. PUNGENCY OF BHUT JOLOKIA
 Hotness or pungency is expressed commonly in terms of Scoville Heat Units
(SHU)
 Hot sensation of Bhut Jolokia is caused by ‘capsaicin’ localized mainly in the
placenta and the flesh of the fruit
 Survives both cooking and freezing temperature and dissolves in fat.
 Detectable to the human taste buds to one part in one million

20. PUNGENCY OF BHUT JOLOKIA CONTD.
 Bhut Jolokia contains more capsaicin (3-5%) as compared to any other Indian
chilli.
 Comparing Bhut Jolokia peppers grown in Tezpur(Assam) & Gwalior (Madhya
Pradesh), showed heat of the pepper is decreased by over 50% in Gwalior's more
arid climate.
 Scientists at Manipur University measured Bhut Jolokia's average Scoville rating
by HPLC at only 329,100 SHU
 This happens due to Climatic and Soil Conditions

21. SCOVILLE RATING
 The method of testing a pepper’s pungency units was invented by Wilbur Scoville
in 1912.
 Mr. Scoville determined his test results by taking the extracts of many types of
chili peppers and diluting them in a sugared water solution until none of the heat
remained.
 The testing was accomplished by a panel of 5 “judges” who
would taste these solutions and then tell Mr. Scoville when
they no longer felt any heat.
degree of dilution gives its measure on the Scoville scale.
Wilbur L. Scoville

22. SCOVILLE RATING CONTD.
 The heat of chilli is tested using spectrometer or HPLC (High Pressure Liquid
Chromatograph) to rate the chillies in Scoville units which indicate parts per
million of capsaicin
 In 2004 a rating of 1,041,427 units was made using HPLC (High Performance
Liquid Chromatography) analysis. For comparison, Tabasco red pepper sauce
rates at 2,500–5,000, and pure capsaicin rates at 16,000,000 SHU.
 Due to its extraordinary pungency level, it is especially suitable for preparation
of “Oleoresin Capsaicin” as well as extraction of Capsaicin

23. USES OF BHUT JOLOKIA

24. General uses:
 Used in medicine, as pickles, sauces, adding hotness to non vegetarian
foods stuff etc
 It is also used as a remedy to summer heat, presumably by inducing
perspiration.
 In northeastern India the peppers are smeared on fences or used in smoke
bombs as a safety precaution to keep wild elephants at a distance.

25. Military Uses:
In 2009, Indian defense scientists claimed to have
found a new place to use the chilies — in hand
grenades. The scientists aim to use the Chilies to
control rioters to immobilize people without killing
them.
Scientists aim to make its used by army jawans to
keep themselves warm in high altitudes

26. Medicinal Uses:
Parts of the plant used along with
mode of administration
Disease used for
Low quantities of the ripe fruit
consumed orally on regular basis
Asthma
Oral consumption of low quantity
on regular basis of the fruit
Gastro-intestinal
abnormalities
Hot infusions of fruits are applied
locally
Toothache and muscle
pain
Paste of tender leaves is applied
locally
Removal of puss from
boils
Paste of leaves is applied locally Arthritis

27. USES OF CAPSAICIN:
capsaicin creams in the market to combat the pain of arthritis and for topical use for disease like
shingles, psoriasis, and other skin disorders
manufacture of police grade pepper spray that comes handy in riot control, subduing criminals
and even as a self-defence kit for lonely woman
Capsaicin is also used to deter pests, specifically mammalian pests.

28. USES OF OLIGORESIN:
Oleoresins are used mainly as a flavouring agent in the food processing industry. They are more
economical to use, consistent quality and cleaner than the equivalent ground spices
Natural Food Colours find their use in food for enhancing the appearance and the appeal of
processed food preparations.
Most oleoresins are used as flavors and perfumes, some are used medicinally

29. COMMERCIAL PROSPECTS OF BHUT JOLOKIA
 Dried Bhut Jolokia fetch as about Rs. 2100/- per kg and 1 kg of quality seed fetch
Rs. 30,000/- per kg.
 At Rs 300-350 per kg in local market, it is rated at Rs 1,500 per kg in Arab
countries and is as costly as one US dollar a piece in Germany
 Various FMCG majors, pharma companies such as the ITC are looking for
exporting Bhut Jolokia to foreign countries.
 Many entrepreneurs export this chillies to Australia, USA, UK and Israel.
 Green Cover Overseas, a company which deals with the processing, trading and
exporting of spices, herbs, aromatic oils and minor forest products exports
around 10 tonnes of ‘Bhut Jolokia’ to UK every year.

30. GOVERNMENT SCHEMES FOR BHUT JOLOKIA
 The Assam government gives Rs 5,000 per hectare additional incentive money to
boost cultivation
 Rs 18,750 per hectare provided to cultivator of Bhut Jolokia
 Subsidy is provided for purchase of seed and equipment as part of the second-
generation state horticulture mission programme
 Assam Agricultural University in collaboration with Assam
Government provides necessary extension services to
farmers for cultivating the crop

31. FUTURE SCOPE OF BHUT JOLOKIA
 Bhut Jolokia is the most ideal chilli variety of India for extraction of oleoresin and
capsaicin as it is characterized by very high capsaicin content of 3-5%.
 The oleoresin and capsaicin has very high market demand both at domestic and
international level and it is a very costly product.
 Bhut Jolokia with its high pungency, high vitamin C content and medicinal
properties has a great advantage over other chillies
 Contract farming is the next big option for which ITC and various FMCG majors
can go for to meet the rising demand at the International Level
 Producing & Exporting of value added Bhut Jolokia Products which are in great
demand in Arab countries

32. BHUT JOLOKIA’S FACTS:
 World record attempt:
On 9 April 2009 Anandita Dutta Tamuly, a 26 year old Assamese woman,
ate 51 Bhut Jolokia peppers in two minutes. The attempt took place in
Jorhat, India and is expected to be accepted into the Guinness World Records.
Celebrity chef and restaurateur Gordon Ramsay was present.
World’s Hottest
Chili on her Eyes

33. BHUT JOLOKIA’S FACTS:
SOME TIPS:
 Wear Eye goggles.
 Wear Gloves.
 Wear Long Sleeves
clothes.
 Keep Children and Pets
away.
Reactions of people after
eating Bhut Jolokia.

34.  References
• http://www.wikipedia.com/
• http://www.greencover.org/
• http://www.seriouseats.com/
• http://www.bhut-jolokia.net/

35. THANK YOU!