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The Naga Dorset pepper (Capsicum chinense) is a variety of chile pepper grown in West Bexington, Dorset, England. It was claimed in March 2006 to be the world's hottest chile. It was developed by Michael and Joy Michaud from the Naga Morich chile, a 2 cm long habanero chile cultivar from Bangladesh.
The pepper is roughly cone-shaped, about 2 cm wide at the shoulder and up to 4 cm long, though the size can be smaller. It is green when unripe and turns red at maturity.
Some people consider Naga Dorset to be too hot to be consumed directly and prefer to use it by touching the food with the pepper instead.
It has been suggested that the Naga Dorset might actually be related to or the same as the Naga Jolokia pepper from Tezpur, however there is not yet enough evidence to confirm this.
Scoville rating
Samples sent to two different laboratories in U.S. reported heat ratings of 876,000 and 970,000 Scoville units. For comparison, the hottest chile pepper listed in the Guinness Book of Records (a Red Savina pepper) only has a rating of 577,000 units, and pure capsaicin rates at 15,000,000 units.
References
External links
"Naga Dorset pepper"