How spicy is this red chili? One bite and it hits you right in the head

According to a Daily Telegraph report on April 1, this red chili called "Naga" grown in Dorset is so spicy that the people who grow it have to wear gloves when peeling the chilies to sow seeds, and their bodies must be positioned upwind so that their eyes do not get stung. Joan Michaud, who grows this red chili with her husband Michael Michaud in West Bexington, said: "I wouldn't eat this stuff, but some people will definitely like it."

Heat test: Naga is terrifying

After testing, a laboratory run by the American Spice Trade Association found that the "Naga" red chili is nearly 60% higher in heat than the world's hottest chili recorded in the Guinness World Records, reaching 876,000 heat units (that is, Scoville heat units). The former world record holder, Mexico's "Savina Habanero Red Chili," was 577,000 heat units.

The test results were so astonishing that people once again sent the "Naga" to this laboratory in New York for testing, and the second test result was as high as 970,000 heat units. It is said that this @#@136@#@ "Naga" chili, which is labeled with a health warning, was bred from multiple chilies from Bangladesh.

Tasting method: gently touch with food

After the Michauds discovered this red chili, they collected seeds and began to grow it, but later customers told them that curry with only half of this small red chili was already so spicy that people could not eat it. Only then did they realize how spicy this chili was. Joan said: "We bought this 'Naga' red chili from a shop in Bournemouth. People from Bangladesh greatly admire this chili."

Akhtar Miah, who works at an Indian Bangladeshi restaurant in Bournemouth, said: "Most people do not use it in cooking; they just put them (Naga) beside them during a meal and gently touch them with food. If you do not know what you are doing, it will blow your head off."