The hottest chilli in India is the Bhut Jolokia, often known as ghost pepper and certified by the Guinness Book of World Records in 2007.
It is cultivated in the northeastern states of Assam, Arunachal Pradesh, Nagaland, and Manipur.
It is high in vitamins A and C, as well as capsaicin, a chemical that has anti-inflammatory and antioxidant qualities.
It is commonly used in curries, pickles, and chutneys, as well as spicy sauces and salsas.
It is a spicy food that requires careful handling, especially for those unfamiliar with it & should be started with a small amount to gauge tolerance.
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