We make all our food fresh, so we know our ingredients inside and out. We’ve chosen them all specially – each one plays a different role in our menu to make our dishes as delicious as they possibly can be. No laziness around here!
One of our star ingredients is the Naga chilli. If you like that roof-of-your-mouth-melting feeling, steam coming from your ears, eyes watering, then this has your name on it. Also known as the Bhut Jolokia, Naga Jolokia or Ghost Chilli, it is extremely hot, like crazy, insanely, extremely hot. To get technical, it is an interspecific hybrid chilli pepper, cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens, and is closely related to the Naga Morich of Nagaland and Bangladesh.
The Naga Jolokia was the first chilli to be measured at over 1 million Scoville units – the first of the “super chillis”!
At 1 million Scovilles, they are 4 times hotter than the average Habanero or Scotch Bonnet but with the same fruity flavour.
We source our Naga chillis from The South Devon Chilli Farm who import them from Assam, India. The real deal!
We use Naga chillis in our jerk rub and our Naga Harissa to make them nice and HOT!