This Paper gives a brief explanation about Bhut Jolokia

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SYNTHESIS PAPER REPORT ON
“BHUT JOLOKIA- THE PRIDE OF NORTH EAST INDIA”
PLANTATION AND AGRI COMMODITY PRODUCTION
SUBMITTED TO:
Mr. K. NARENDRAN
SUBMITTED BY:
SHEKHAR JYOTI DAS (35)
INDIAN INSTITUTE OF PLANTATION MANAGEMENT, BANGALORE
(An Autonomous Organization Promoted by Ministry of Commerce & Industry- Govt of India)
Jnana Bharathi Campus, Malathalli Post
Bengaluru – 560056, INDIA
December 2017

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ACKNOWLEDGEMENT
It is my proud privilege to express my devout gratitude and
indebtedness to my erudite mentor Mr. K. NARENDRAN Professor of
‘Plantation and Agri Commodity Production’, IIPM Bangalore for his
invaluable guidance, constant inspiration, keen interest, kind help and
untiring efforts during the course of this paper work.
I am indebted to the Librarian Sir who helped me to find the necessary
information
I also convey thanks to my colleagues for their camaraderie and all
persons who are directly or indirectly instrumental in completion of the
paper work. I find no word to quantify my love and gratitude towards
my parents, my family and well-wishers.
SHEKHAR JYOTI DAS
PGDM-ABPM-2017-35
IIPM, Bangalore

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CERTIFICATE
This is to certify that the Synthesis Paper titled “BHUT JOLOKIA-
THE PRIDE OF NORTH-EAST INDIA” Submitted by SHEKHAR
JYOTI DAS for the partial fulfillment of the Course of PLANTATION
AND AGRI COMMODITY PRODUCTION at the INDIAN
INSTITUTE OF PLANTATION MANAGEMENT, Bangalore.
Date – 15-12-2017 Mr. K. Narendran
Place – Bangalore Signature of Course Teacher

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ABSTRACT
It breathes fire and proudly pronounces so by its bright red, wrinkled
and ominous looking flesh. Its saga of fierceness, however, remained
obscure for hundreds of years to the people beyond the North-Eastern
region of India until it captured the imagination of the world in 2006
having earned the distinction of being the hottest chilli in the world.
Locally known as ‘Bhut Jolokia’ (Vernacular meaning Bhut = ‘ghost’,
Jolokia = ‘chilli’), ‘Bih Jolokia’ (meaning poison chilli) and ‘Naga
Jalakia’ (named after the once ferocious ‘Naga’ warrior tribe of North
East India) it belongs to the species Capsicum chinense Jacq.
This cultivar is being grown and consumed in different states of the
region like Assam, Nagaland, Manipur and Mizoram from time
immemorial. So hot is the chilli that local people handle and consume
it with respect. Any normal person who dares to eat a whole Bhut
Jalakia would almost certainly require hospital treatment.
Nevertheless, because of its refreshing aroma, palatability and
medicinal properties, people have been using it for pickle preparation,
flavouring curries and for home remedies of ailments like gastritis,
arthritis and chronic indigestion problems.
The given paper aims to look at the traditional cultivation, harvesting
and processing methods of Bhut Jolokia. It also aims to give an idea to
the reader about the different Prospects and scopes that the Chilli has if
properly looked after which in the near future can benefit a lot to the
States growing this crop keeping in mind the demand of it in the
International Market.

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CONTENTS
Sl.
No
Chapters Page
No
1 INTRODUCTION 5-6
1.1 About Bhut Jolokia
1.2 Plant Description
2 CULTIVATION PRACTICES OF BHUT JOLOKIA 7-11
2.1 Traditional Cultivation Practices Practiced by
Farmers of Assam
2.2 Good Agricultural Practices Suggested by Assam
Agricultural University
3 HARVESTING & PROCESSING OF BHUT
JOLOKIA
12-
13
3.1 Post Harvest Management
4 PUNGENT PRINCIPLE OF BHUT JOLOKIA 14
5 USES OF BHUT JOLOKIA 15-
175.1 Defence Uses
5.2 Traditional Uses of Bhut Jolokia
5.3 Benefits of Capsaicin
6 COMMERCIAL PROSPECTS OF BHUT JOLOKIA 18
7 FUTURE PROSPECTS OF BHUT JOLOKIA 19
8 CONCLUSION 20

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1. INTRODUCTION
1.1 About Bhut Jolokia
Bhut Jolokia (Capsicum Chinense) belongs to the family Solanaceaea,
is traditionally cultivated in Assam, Nagaland, Manipur and other
North-Eastern states of India. The chilli has been called by different
names. In Assam, it is mostly known as Bih Jolokia. In Nagaland, it is
called as Naga Jolokia, Naga Morish, Raja Mirchi, King Chilli. In
Manipur the Chilli is called Umorok or Go-Morok.
The two terms, Bihor Bhut are now used popularly in the scientific
literature. The Bhut Jolokia plant is a wonderful gift of nature as its
fruit is one of the hottest chilli in the world and at the same time it
possesses a pleasant and palatable aroma.
Besides, Bhut Jolokia possess medicinal properties which are used in
the treatment of various diseases. North East people commonly use this
chilli for making pickles and adding hotness to non- vegetarian food
stuffs. In the recent years the traditional crop of North East India is
gaining importance because it has been reported as one of the hottest
chilli in the world.
The potentiality of Bhut Jolokia was first reported from Tezpur district
of Assam in 2000. As a result of this declaration of the hotness in terms
of Scoville Heat Unit, Bhut Jolokia was certified by Guinness World
Records as the hottest chilli (1001304 SHU) of the earth in September
2006.
Now Bhut Jolokia is second hottest chilli in the world after Mexico’s
Red Savina Habanero. The capsaicin content generally indicates the
hotness or pungency of chilli. This also ensures the functional as well
as nutritional quality of chilli. Bhut Jolokia contains more capsaicin (3-
5%) as compared to any other Indian Chilli. Due to its extra ordinary
pungency it is suitable for the preparation of oils and oleoresins. Very
high capsaicin content per unit weight makes this chilli an ideal choice
for extraction industry to reduce the cost of production.

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1.2. Plant Description
This particular chilli belongs to the species Capsicum chinense Jacq. It
is a self-pollinated species, however, considerable cross pollination (up
to 10%) may occur when insect population is high. The plant behaves
as a semi-perennial if grown under optimal condition.
In North Eastern India, plant height ranges from 50-100 cm. Under
semi-perennial situation it may grow even taller. The stem is green,
with anthocyanin (dark colour pigments) pigmentation on the nodes.
The surface of the leaf has the characteristic crinkle look as in other C.
chinense species.
Leaves are ovate in shape and size ranges from 10 - 14 cm in length
and 5.5 - 7.5 cm in width. Flowers are pendant, with creamy white
corollas, often with a touch of light green. The anthers are blue while
the filaments are purple. It has clustering flowering habit with 2-3
flowers per node but at maturity there are rarely more than two fruits
per node.
The elongated fruits are 5 to 7 cm in length, 2.5 to 3.0 cm in diameter
(at shoulder), with an undulating surface. Depending on the soil and
climate, fruit shape also seems to differ a bit. Fruits colour ranges from
light green to green to bright red /bright orange at maturity.
The fruit possess 4-5 hollow locules and bears about 25-35 slightly
wrinkled seeds. The average fruit weight is around 5g and under field
condition, in a single
season a plant produces
around 15-20 full sized
fruits and 10-14 smaller
fruits.
Fig 1- A Bhut Jolokia
Plant

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2. CULTIVATION PRACTICES OF BHUT JOLOKIA
The chilli is widely cultivated in North-Eastern states of India such as
Assam, Nagaland, Manipur etc. Bhut jolokia can be grown under
diverse soil and climatic conditions. However, for optimum growth, it
requires well drained sandy loam, clay loam or laterite soils.
Seeds should be extracted from completely matured fruits and dried. It
is advisable to wear gloves during manual extraction of seeds. After
drying, the seeds can be immediately germinated. However, the
germination of seeds takes long time (about 15-20 days) so it is
advisable to treat the seeds with fungicides and insecticides to avoid
damage of the seeds due to fungal or insect attack during the
germination period. The dried seeds should be stored in air tight
containers/polythene packets under refrigeration as the germination
percentage decreases rapidly in high ambient temperature.
Seeds should be sown in seed beds established in sunny areas. Normal
treatments of the seed bed should be followed. After 30 days, the
seedling should be transplanted in the main field prepared with the
fertilizer doses of normal chilli. Alternatively, the cultivation can be
done by growing seedling in seed bed and then transferring to main
bed. The germination time is long which about 150-160 days and so the
seeds can be treated with fungicides and insecticides to avoid damage.
In North Eastern region there are two planting time, kharif and rabi.
Kharif cultivation, practiced in the hilly states, starts in Feb/March and
harvesting is done from May- June onwards. In the plains, it is grown
as rabi crops during Sept-Oct. The productivity and pungency of rabi
grown crop is generally more than kharif crop.
During the crop growth several diseases infest the plants in the North-
East. The most common diseases are ‘die-back’, ‘anthracnose’ and
‘leaf curl’ for which adequate plant protection measures should be
taken.

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The chilli pods are picked when they are bright red/bright orange in
colour. As in other chilli, several pickings have to be done for complete
harvesting.
In the North East, the Bhut Jolokia is mainly traded as fresh fruits and
only a limited portion is traded as dried products. Drying of this chilly
is easier because of its thin flesh and 4-5 sun drying is enough to dry it
completely. The chilli retains its lustrous colour even after drying.
The average fresh fruit yield of this chilli is around 80-100q /ha under
rainfed condition while dry weight ranges from 10-12 q/ha. It requires
well drained sandy loam soil, clay loam or laterite soil.
Fig 2: Cluster Flowering Habit
Fig 3: Fresh Fruit & Dry Fruit

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2.1 Traditional Cultivation Practiced by Farmers of Assam
2.1.1 Soil and Climate
The crop can be grown in all types of soil, but a deep loose sandy loam
or clay loam soil is preferred. The soil should be rich in organic matter
with a pH of 5.5 - 6.0. It can well grow up to height of 1000 feet. above
MSL. It cannot adapt well under open sun. Water logging and heavy
rainfall affects the growth and development of Bhut Jolokia
2.1.2 Land preparation
The field should be well prepared to fine tilth and mix with adequate
quantity of compost/dried cow dung
2.1.3 Nursery bed preparation
The ideal time for seed sowing is December-January period. Raised
nursery beds of 1-meter width can be prepared with convenient length.
Broadcast the seeds and mix it with top soil. The beds are then mulched
with hay to keep moisture and to prevent weed growth. Irrigate the beds
once in two days. The seeds usually germinate in 7-10 days. For 1 Ha,
100-200 g seeds are required for sowing.
2.1.4 Transplanting
About 1-2-month-old seedlings are transplanted in the main field in the
month of February-March.
2.1.5 Spacing
The seedlings are planted at a spacing of 1 meter from plant to plant
and row to row. In pure crop around 10,000 plants can accommodate
in 1 Ha.

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2.1.6 Harvesting and Yield
In plain area like Assam, the usual peak harvesting time of Bhut Jolokia
is May-July period and in hilly states like Nagaland and Manipur,
harvesting starts from September- October period. When the fruits
become fully red or orange, it is ready for harvest. The number of
picking varies from 15-20 days depend up on the climate, growth and
development of fruit.
2.2 Good Agricultural Practices suggested by Assam Agricultural
University
a. Raised Seed Bed: 1mt. width x convenient length x 15 cm. height
b. Soil Treatment & mixture: Treat with ash or Trichoderma mixed
with FYM and sand.
c. Seed treatment: Treat the seed with bio-fertilizer like Azotobac,ter
and Phosphotika 200gms each in 500ml water. Mix thoroughly with
some vermicompost or organic manure and soil. Dry in shade for 30
minutes and sow immediately.
d. Sowing: Sowing seeds in line at about 5 cms apart to avoid
overcrowding of the seedlings.
e. Mulching the seed beds: Mulch with paddy straw and twigs after
sowing to conserve soil moisture and to protect from animals.
f. After care: lrrigate the nurseries every alternate day in the evening.
Regular weeding should be followed. About 5ft. of the nursery
periphery should be cleared to avoid insect infestation.
g. Main Field Preparation: The site should be ready by the month of
march. 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.

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Soil Mixture: Mix the soil with Bio-fertilizer. Trichoderma and FYM
during the time of Transplanting.
h. 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. Bhut Jolokia can also be cultivated in earthen
pots for domestic consumption
i. Cultural Practices (Weeding): lt should be done after 30-40 days of
planting and repeated at regular intervals.
j. lrrigation: Bhut Jolokia is a rainfed crop but watering should be done
mixed with bio-agents at regular intervals-
k. 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.
Fig 4: A Farmland of Bhut Jolokia in Assam

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3. HARVESTING & PROCESSING OF BHUT
JOLOKIA
Bhut Jolokia takes about 5 months to reach the harvesting stage from
the time of transplanting. lt is harvested at three different stages - green,
yellow and ripened stage. For long distance market and vegetable
purpose, harvesting is done at the green stage. For drying, pickling and
seed purpose, it is harvested at yellowing to red stage. 50 plants yield
about 6 kgs fresh fruit per week for three months, which comes to
approximately 1.5 kgs per plant in three months.
Traditionally after harvesting the chillies are to be processed
immediately to avoid fungal growth. The Chillies have a soft texture
and with high water content hence its quality deteriorated overtime.
Usually the Bhut Jolokia are dried under sunlight or by smoking. But
at the same time smoking makes the chillies become blackish in colour;
thus, reducing the market value of the end product. To overcome this
problem some progressive farmers a installed modern dryers to get
quality products in a safe and hygienic way. To get 1 kg of dried chilli
7.5 kg of fresh fruits are required. Nowadays dried Bhut Jolokia fetch
as about Rs. 2100/- per kg and 1 kg of quality seed fetch Rs. 30,000/-
per kg. These figures clearly show the demand of the product in
domestic and international market.
For drying of Bhut jolokia mostly oven drying is done by big farmers
or processors who can effort an oven drier. A part of the harvest is
smoked dried, mostly practiced by small farmers in the interiors who
don’t have the reach to oven drier. Sun drying is generally not targeted
as there is no guaranty of sun on the day of harvesting, farmers don’t
want to take the risk. Interestingly a conventional spice drier doesn’t
work properly for Bhut jolokia drying because of high water content as
well as the water releasing pattern from the pod. Most of the working
driers are tailor made by local manufacturers. Concerned Govt agencies
should come forward for setting up central drying facilities in the bhut
jolokia farming clusters. That will boost the small farmers in a big way.

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3.1 Post Harvest Management
Unlike other chillies, the Bhut Jolokia has a moisture level of above
85% with a very soft texture which ultimately reduces significantly the
shelf life. Commonly, the farmers harvest the chillies in the morning or
afternoon and despatch to market next day. The retailers have to sale
the chillies in a day or two to avoid wastage. This happens because of
high temperature and humid condition of North East during the season
aggravated by the soft tissue and high moisture content of the chilli.
Further research is being carried out at present by Assam Agricultural
University to deal with it.

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4. PUNGENT PRINCIPLE OF BHUT JOLOKIA
The hotness or pungency is expressed commonly in terms of Scoville
Heat Units (SHU) with respect to the total capsaicinoids content of
capsicum. The hot sensation of Bhut jolokia is caused by a compound
‘capsaicin’ localized mainly in the placenta and the flesh of a chilli
fruit. It survives both cooking and freezing temperature and dissolves
in fat. It is detectable to the human taste buds to one part in one million,
this powerful alkaloid is extracted from chillies as an oleoresin (thick
oil).
Bhut jolokia contains more capsaicin (3-5%) as compared to any other
Indian chilli. Various other capsicum plants with considerable content
of capsaicin which drops to 50% if grown in central India rather than
North-eastern India. This may be due the climatic factors of the region.
It has been suggested that the geographical and climatic factors could
affect the capsaicinoids content of capsicum grown in a particular
geographical location.
The oleoresin is refined into a white crystalline powder which is the
pure capsaicin. The measurement of heat of a chilli was originally done
by tasting a dilute solution of chilli extract and giving a value to it.
In 1902, Wilbur Scoville had developed this method and so the heat
value was expressed as Scoville Units. In Scoville's method, a
measured amount of alcohol extract of the capsaicin oil of the dried
pepper is produced, after which a solution of sugar and water is added
incrementally until the "heat" is just barely detectable by a panel of
(usually five) tasters; the degree of dilution gives its measure on the
Scoville scale. 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. The Scoville units
of pure capsaicin are between 150,00,000-160,00,000. Due to its
extraordinary pungency level, it is especially suitable for preparation
of “Oleoresin Capsaicin” as well as extraction of Capsaicin

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5. USES OF BHUT JOLOKIA
Bhut jolokia is used as a food and a spice, as well as a remedy to
summer heat. It is used in both fresh and dried forms, to "heat up"
curries, pickles and chutneys. It is popularly used in combination with
pork or dried or fermented fish. In north-eastern India, the peppers are
smeared on fences or incorporated in smoke bombs as a safety
precaution to keep wild elephants at a distance. The pepper's intense
heat makes it a fixture in competitive chili pepper eating. Various
Processed and value-added products of Bhut Jolokia is in demand in
European Markets
5.1 Defence Uses
Scientists at India's Defence Research and Development Organisation
(DRDO) have developed Chilli Grenades, to be used by army and
paramilitary forces as a nonlethal way to flush out terrorists from their
hideouts and to control rioters. It has also been developed into pepper
spray as a self-defence and antirape product. The DRDO has also
developed Bhut Jolokia-based aerosol sprays used as a "safety device",
and "civil variants" of chili grenades could be used to control and
disperse mobs. DRDO scientists are also working to find out another
application of this chilli whereby the army jawans can use the product
in some way to keep them warm in high altitudes.

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5.2 Traditional uses of Bhut jolokia
Traditionally the fruits are mostly used for curing many human
ailments. It is consumed as green or fully ripe fruits, either raw or
cooked with vegetables.
Asthma: The hot principal of bhut jolokia, Capsaicin can reduce
asthma. Clinically it has already been proved that capsaicin has the
ability to dilate blood vessels thus giving relief in chronic congestions.
But it should be consumed regular in low quantities
Gastro-intestinal abnormalities: Capsaicin stimulates the secretion of
saliva and gastric juice and also protects the mucous membrane from
the mechanical and chemical damage. Here also regular consumption,
but in small quantity is practiced.
Toothache and muscle pain: Hot infusions of the fruits are used for
toothache and muscle pain as the hot principal of capsicum has the
ability to alleviate the external pain in muscle. But the infusion should
never be applied on injured tissues.
Removal of puss from boils: The tender leaves are ground to a fine
paste and applied as thin coat over boils. This helps in easy removal of
puss from boils.
The leaves of the plant are also used for the aliments like headache and
night blindness.
Arthritis: Paste of leaves is applied locally for the treatment of arthritis.
Besides having medicinal uses the fruits are sliced and made into
pickles and preserved easily for months. It is also used as a remedy to
summer heat, presumably by inducing perspiration.

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5.3 Benefits of Capsaicin
The capsaicin found in capsicum species has been reported to have
various pharmacological activities and some of the clinical applications
are Pain relief, Anti-inflammatory property, Anticancer activity,
Weight reduction, Hapato protective effects, Bactericidal effect,
Cardiovascular activity, Antioxidant effects of Capsaicin, Antidiabetic
activity, Anticancer activity, Gastric ulcer protective activity & Anti-
arthritic activity
Capsaicin has been found to trigger the brain to produce endorphins, a
natural pain killer that promotes a sense of wellbeing. There are now
dozens of brands of capsaicin creams in the market to combat the pain
of arthritis and for topical use for disease like shingles, psoriasis, and
other skin disorders
Capsaicin patch used for pain relief. Other medical developments
include the introduction of capsaicin gels and the addition of other
medicines or herbs to make the capsaicin products more efficacious as
pain killers for minor muscle aches, joint arthritis, backaches, bruises
and sprains.
Other uses of the compound include 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 has been applied
to veterinary sutures to prevent pets from pulling them out with their
teeth. Its use has been suggested for coating fiber-optic cables to
prevent rodents from gnawing on them. Capsaicin is also used as
animal and insect repellent, specially, ants and cockroaches

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6. COMMERCIAL PROSPECTS OF BHUT JOLOKIA
The Assam government gives incentive to the farmers cultivating the
world’s hottest chili, ’Bhut Jolokia’, demand for which is rising in the
Arabian and European countries, besides Australia and Venezuela.
The Assam government gives Rs 5,000 per hectare additional incentive
money to boost cultivation of the Ghost Chili, which is 400 times hotter
than the Tabasco sauce. Against Rs 13,000 per hectare provided to
cultivator of Bhut Jolokia in 2009-10, the amount has been raised to Rs
18,750 in the current financial year
The sop is provided for purchase of seed and equipment as part of the
second-generation state horticulture mission programme. Besides, the
beneficiary also gets one free tube well under the programme
The fund is made available under the Central government sponsored
Horticulture Mission for North East and Himalayan states. While Bhut
jolokia is around 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,
Around 2,000 farmers are growing the crop on 700 hectares in
Golaghat, Baksa and Nagaon districts. Commercial cultivation of the
crop is increasing not only in Assam but has spread to neighbouring
states of Nagaland and Tripura too
Assam Agricultural University provides necessary extension services
to the farmers to cultivate the crop. 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.

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7. FUTURE PROSPECTS OF BHUT JOLOKIA
Bhut Jolokia may definitely be 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%. Most of the Indian chilli varieties are
unsuitable for the purpose as they contain less than 1% capsaicin, a
standard needed for commercial extraction of Capsaicin. The oleoresin
and capsaicin has very high market demand both at domestic and
international level and it is a very costly product.
In the recent years chilli has made a dramatic entry in the world market.
It is not only a hot favourite of the Asians but even the western world
is shedding bland palate to embrace the chilli. Restaurants take pride in
placing several red-hot chillies in their menu cards. Often, the chillies
are main ingredients of the dish. Recipe with chilli is in great demand
with those seeking an instant solution to nasal blocks. The chillies are
a big business now.
The Bhut Jolokia with its high pungency, high vitamin-C content and
medicinal properties will surely cut a niche in the international markets.
It will be a hot favourite in chilli eating competitions of Europe and
USA and may be used in preparation of red hot chilli sauces beating
the Mexican preserve. Thus, bhut jolokia is poised to become number
one in the existing hierarchy of hot chillies.
In Assam, already local initiative has been started to export value added
products made from this chilli to European and US markets.
Commercial cultivation of bhut jolokia thus appears to be an attractive
proposition for Indian farmers.
In the upcoming years seeing the popularity of Bhut Jolokia around the
world Contract Farming can be taken up various farmers or farmer
organizations in partnership with various companies

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8. CONCLUSION
Bhut jolokia is known Worldwide for its heat value and aroma which
is indigenous to the North-eastern states of India. Commercialization
of the plant had already been in the past few years which is good source
of income for local farmers but the medicinal value of the plant has not
been scientifically explored thoroughly. Once explored thoroughly in
respects of medicinal value, it will cut the niche in the international
market. Keeping in view the dietary as well as medicinal importance of
Bhut Jolokia fruits worldwide, proper cultivation, harvesting measures,
and conservation strategies are required to be adopted with the
objective to optimally utilize this valuable indigenous natural resource
available in North-eastern region of India. Such strategies may help to
improve the crop productivity and at the same time would also maintain
the pungency level of Bhut Jolokia. Pungency is an indicator of
capsicum’s quality - It must be retained for this indigenous species of
capsicum. There is need for further research investigations and also a
requirement to continue this practice on a commercial scale to meet the
increasing demand of Bhut Jolokia fruits in the global market.