So I'm about ready to plant my Bhut Jolokia seeds, when the seedy become peppers, then what? What do I do with them? Well I suppose I could eat them whole and raw and whole like Iamaguitargod, but I would probably lose my sanity at least and my life at most. But seriously any recipes beside defense spray, or WMD's?
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When the "Bhut" is grown, then what?
- Thread starter Pepper Belly
- Start date
Philipperv
Banned
You could save the seeds and sell them on EBay, turn them into hot sauce, make $ betting your friends that they can't eat them whole or just mail the dried pods to me. 
You don't have to use a whole pod in a meal, about 1/2 a pod
is a good balance of heat and flavor in a meal for 2.
Try it with chicken, ginger, garlic, onion and a little soy sauce.
Just fry the finely chopped onion, garlic and ginger in some
good olive oil until soft (not browned), add the chopped chicken
(1 inch cubes) and the very finely choped naga and cook slowly
until the chicken is done, don't rush it or you will toast the
chilli and loose the taste, just leaving the heat.
Add a splash or two of dark soy sauce. At the last minute add
some chopped corriander. Serve with rice.
If you like tomatoes then leave out the ginger and add a tin
of chopped tomatoes (or sun dried tomato paste) instead. I usually
increase the ammount of garlic for this one too.
Either way, 2 onions, 2 cloves of garlic, an inch of root ginger,
chicken breasts (no bones), and a handfull of fresh corriander
is all you need.
The naga's flavor really comes through if you don't use too much,
although this is the worlds hottest chilli you don't have to
blast your taste buds *every* time you eat Naga Morich. (bih,
bhut, dorset... whatever you call your Morich ;-)
That would be like inviting every one you met to hit you in
the stomach!
Tony
http://nagaseeds.org
is a good balance of heat and flavor in a meal for 2.
Try it with chicken, ginger, garlic, onion and a little soy sauce.
Just fry the finely chopped onion, garlic and ginger in some
good olive oil until soft (not browned), add the chopped chicken
(1 inch cubes) and the very finely choped naga and cook slowly
until the chicken is done, don't rush it or you will toast the
chilli and loose the taste, just leaving the heat.
Add a splash or two of dark soy sauce. At the last minute add
some chopped corriander. Serve with rice.
If you like tomatoes then leave out the ginger and add a tin
of chopped tomatoes (or sun dried tomato paste) instead. I usually
increase the ammount of garlic for this one too.
Either way, 2 onions, 2 cloves of garlic, an inch of root ginger,
chicken breasts (no bones), and a handfull of fresh corriander
is all you need.
The naga's flavor really comes through if you don't use too much,
although this is the worlds hottest chilli you don't have to
blast your taste buds *every* time you eat Naga Morich. (bih,
bhut, dorset... whatever you call your Morich ;-)
That would be like inviting every one you met to hit you in
the stomach!
Tony
http://nagaseeds.org
Don't forget about powdering them and using it as a dusting on foods.
Tony said:
Thanks for the recipe Tony we will try it,.
edited
Thank You sir we will try it. 
I Promise I wont use it for commercial purposes, I noticed you edited your recipe so I did the same, but too many have already seen it.
I Promise I wont use it for commercial purposes, I noticed you edited your recipe so I did the same, but too many have already seen it.
bump for darlochileman