‘Bhut Jolokia’ has been considered one of the most pungent chili varieties in the world, although this characteristic has shown a high variation depending on the region where it is cultivated. Mathur et al. (2000), in a study conducted with this variety in India, reported a pungency of 855,000 SHU, whereas Bosland and Baral (2007) reported 1,001,304 SHU when it was grown in New Mexico, which allowed them to record it in the Guinness Book of World Records as the most spicy variety in the world, displacing ‘Red Savina’ (577,000 SHU). Subsequently, Islam et al. (2015) evaluated the content of capsaicinoids in 92 accessions of ‘Bhut Jolokia’ collections in northwestern India. They found high variability, with a range of 11.95 to 72.05 mg·g–1 DW and a pungency of 191,135 to 1,152,832 SHU. In our study, the content of capsaicinoids registered for ‘Bhut Jolokia’ was 120.38 mg·g–1 DW, which corresponds to a pungency of 1,938,089 SHU