so im on the internet (theres a lot of cool stuff on that there internet) and i come across http://www.chilebase.com and theres a story about new varieties of "jolokia chiles from Frontal Agritech." all the stuff below is from the website, they have pictures i dont
The first one is the ‘Chocolate Bhut Jolokia’ - a dark version of the already familiar Bhut Jolokia.
CHOCOLATE BHUT JOLOKIA:
We have collected a chocolate version of the World’s hottest chilli Capsicum chinense Jacq. This type is thought to be a natural variant of Bhut jolokia. We have taken initiative to select the genuine type in successive generations. The chilli has a pungency level similar to the red/orange Bhut jolokia.
Pungency rating: Extremely hot.
Second one is the ‘Lotabih Jolokia’ a frutescens chile.
LOTABIH JOLOKIA:
It belongs to Capsicum frutescens group of chillies. The pungency level in the pods ranges from 2,00,000 to 3,50,000 SHU. Fruit is conical and green in immature stage turning orange red at full maturity. Mostly used as green chilli and added to impart hotness in various food preparations. Its oil pickle is a delicacy in the region.
Pungency rating: Extremely hot.
__________________
The plant is prostrate with intermediate branching. Fruit is conical and green in immature stage turning orange red at full maturity. Fruit length is 3.2 cm and width 1.36 cm. Seedlings are planted in late winter in the plains and harvesting starts in spring which continues across the rainy season. The crop in the hill region is raised in April/May with a harvesting latitude of about four months starting from September.
The third one is another frutescens chile, named the ‘Mem Jolokia’.
MEM JOLOKIA:
This chilli is commonly known as “Mem jolokia” in Assam and is well known for its pungency and flavour. Botanical name of the chilli is Capsicum frutescens. Mem jolokia belongs to the “Bird’s eye chilli” group. The chilli is usually consumed in green (white), red (full ripe) and pickled forms.
Pungency rating: Very hot.
__________________
The plant is erect with intermediate branching. Fruits are borne in upright positions. The pods are somewhat whitish green when mature and turn orange and then to red during ripening. Fruit shape is elongate with blunt tip. Fruit length is 1.5-2.25 cm with a girth of 0.3-0.5 cm. Seedlings are transplanted in February/March and harvesting starts from July and continues up to November/December.
The fourth is a annuum chile named the ‘Jati Jolokia’.
JATI JOLOKIA:
This chilli belongs to Capsicum annuum group. It is cultivated by the people of Assam and is liked for everyday use due to its moderate pungency. There are sevreal variations in the shape and size of this chilli. In fact, it represents a number of local types. it is consumed in green stage. Ripe pods are usually pickled.
Pungency rating: Medium hot.
The fifth one is another annuum chile named the ‘Khorika Jolokia’.
KHORIKA JOLOKIA:
This chilli is known as ‘khorika’ (meaning very thin stick) due to its slender shape. It belongs to Capsicum annuum group. Its hotness is slighty more than Jati and Krishna; but less than Lotabih jolokia. Very much popular among the people of Assam and is frequently used for everyday
consumption.
Pungency rating: Very hot.
The sixth and last is a annuum chile named the ‘Krishna Jolokia’.
KRISHNA JOLOKIA:
This chilli belongs to Capsicum annuum group. It is locally known as Krishna jolokia due to it near black colour (Krishna means black). It is very popular for its unique flavour and moderate hotness. Commonly, the chilli is used for everyday consumption.
Pungency rating: Medium hot.
The first one is the ‘Chocolate Bhut Jolokia’ - a dark version of the already familiar Bhut Jolokia.
CHOCOLATE BHUT JOLOKIA:
We have collected a chocolate version of the World’s hottest chilli Capsicum chinense Jacq. This type is thought to be a natural variant of Bhut jolokia. We have taken initiative to select the genuine type in successive generations. The chilli has a pungency level similar to the red/orange Bhut jolokia.
Pungency rating: Extremely hot.
Second one is the ‘Lotabih Jolokia’ a frutescens chile.
LOTABIH JOLOKIA:
It belongs to Capsicum frutescens group of chillies. The pungency level in the pods ranges from 2,00,000 to 3,50,000 SHU. Fruit is conical and green in immature stage turning orange red at full maturity. Mostly used as green chilli and added to impart hotness in various food preparations. Its oil pickle is a delicacy in the region.
Pungency rating: Extremely hot.
__________________
The plant is prostrate with intermediate branching. Fruit is conical and green in immature stage turning orange red at full maturity. Fruit length is 3.2 cm and width 1.36 cm. Seedlings are planted in late winter in the plains and harvesting starts in spring which continues across the rainy season. The crop in the hill region is raised in April/May with a harvesting latitude of about four months starting from September.
The third one is another frutescens chile, named the ‘Mem Jolokia’.
MEM JOLOKIA:
This chilli is commonly known as “Mem jolokia” in Assam and is well known for its pungency and flavour. Botanical name of the chilli is Capsicum frutescens. Mem jolokia belongs to the “Bird’s eye chilli” group. The chilli is usually consumed in green (white), red (full ripe) and pickled forms.
Pungency rating: Very hot.
__________________
The plant is erect with intermediate branching. Fruits are borne in upright positions. The pods are somewhat whitish green when mature and turn orange and then to red during ripening. Fruit shape is elongate with blunt tip. Fruit length is 1.5-2.25 cm with a girth of 0.3-0.5 cm. Seedlings are transplanted in February/March and harvesting starts from July and continues up to November/December.
The fourth is a annuum chile named the ‘Jati Jolokia’.
JATI JOLOKIA:
This chilli belongs to Capsicum annuum group. It is cultivated by the people of Assam and is liked for everyday use due to its moderate pungency. There are sevreal variations in the shape and size of this chilli. In fact, it represents a number of local types. it is consumed in green stage. Ripe pods are usually pickled.
Pungency rating: Medium hot.
The fifth one is another annuum chile named the ‘Khorika Jolokia’.
KHORIKA JOLOKIA:
This chilli is known as ‘khorika’ (meaning very thin stick) due to its slender shape. It belongs to Capsicum annuum group. Its hotness is slighty more than Jati and Krishna; but less than Lotabih jolokia. Very much popular among the people of Assam and is frequently used for everyday
consumption.
Pungency rating: Very hot.
The sixth and last is a annuum chile named the ‘Krishna Jolokia’.
KRISHNA JOLOKIA:
This chilli belongs to Capsicum annuum group. It is locally known as Krishna jolokia due to it near black colour (Krishna means black). It is very popular for its unique flavour and moderate hotness. Commonly, the chilli is used for everyday consumption.
Pungency rating: Medium hot.
