Well it looks like the white bhut jolokia seeds I brought this year must have been from a super steroid enhanced batch as I've go around a 95% success rate. So the net result is that I will soon have a lot of chillies for sauce, drying and grinding. I've never tasted the fruit of WBJ so I'm a little unsure of the taste of a sauce based on the WBJ, or even of the chilli itself. Does anyone have any suggestions as to which ingredients work best with WBJ?
Thanks
Thanks
