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Nagu Jolokia hot pepper- can I buy it inToronto

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joyfacebook Apr 6, 2009 06:32 PM

I am looking for a pepper called Nagu Jolokia hot pepper. Apparently it can be purchased in Toronto as a fresh pepper. It is used in Indian cuisine. My nephew would really like to buy some.

The Naga Jolokia (also known as Bhut Jolokia, Ghost Chili, Ghost Pepper, Naga Morich) is a chili pepper that grows primarily in Assam state of India, but also in northeastern India (Nagaland, Manipur), Bangladesh, and Sri Lanka. In 2007, it was confirmed by Guinness World Records to be the hottest chili in the world, replacing the Red Savina. Disagreement has arisen on whether it is a Capsicum frutescens or a Capsicum chinense. The Indians claim it is a C. frutescens,[1] but recent DNA tests have found that it is an interspecies hybrid, mostly C. chinense with some C. frutescens genes.[2
The link to Wikipedia - shows a photograph of the pepper.
http://en.wikipedia.org/wiki/Naga_Jol...
Thanks
Joy

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  1. r
    radiopolitic RE: joyfacebook Apr 6, 2009 08:30 PM

    I had some friends order them in from India. Watching them try to eat whole peppers was rather amusing.

    2 Replies
    1. re: radiopolitic
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      Snarf RE: radiopolitic Apr 6, 2009 08:52 PM

      Amusing? That's kind of perverse. At that Scoville level, it's pretty close to hospitalization time, either on the way in, or the way out.

      1. re: Snarf
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        radiopolitic RE: Snarf Apr 6, 2009 09:03 PM

        No one had to go to the hospital. I'm no stranger to doing crazy things in relation to spice myself. Having experienced the pain I found it amusing, we're adrenaline junkies. Stupid? Yes.

        Fun as hell? Yeah.

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      MindGrinder RE: joyfacebook Apr 7, 2009 10:13 AM

      I have some - get them shipped from the states. Never found a fresh one here though.

      1. s
        Sambot RE: joyfacebook Aug 17, 2009 12:11 PM

        I bought some Savina peppers in Kensington Market last weekend - they are the previous world record holder and are rated at 580,000 scoville units

        http://en.wikipedia.org/wiki/Red_Savi...

        4 Replies
        1. re: Sambot
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          gimel RE: Sambot Aug 17, 2009 10:46 PM

          I have some plants grown from seed (pepper joes seed catalog - both the regular and giant bhuts), and this year there are actually some decent sized peppers. Last year, for whatever reason, many peppers aborted at about the size of a pea or so, and were not hot at all. I have high hopes for this crop!

          1. re: Sambot
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            dylan1111 RE: Sambot May 10, 2010 11:25 AM

            @Sambot Can you tell me what shop specifically in Kensington Market that you found these peppers, please?

            1. re: dylan1111
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              trane RE: dylan1111 May 10, 2010 01:45 PM

              Perola's on Augusta. They have a covered area before you go into the main store, with many containers of different kinds of peppers. Everything is labelled.

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              Perola
              247 Augusta Ave, Toronto, ON M5T, CA

              1. re: trane
                t
                terrycar RE: trane May 21, 2010 01:28 PM

                I went to Perola today looking for them but the owner said he hasn't had them for awhile. Seems his supplier is having difficulty getting them.

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                Perola
                247 Augusta Ave, Toronto, ON M5T, CA

          2. duckdown RE: joyfacebook May 12, 2010 11:17 AM

            Been looking for these since forever. Bhut Jolokia, Naga Jolokia, Naga Morich, etc. Made posts on another forum as well. No success anywhere in the GTA. Rumor has it that the 'dried version' is available in Little India, but they don't retain the same bite as when fresh

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            Little India
            255 Queen St W, Toronto, ON M5V1Z4, CA

            9 Replies
            1. re: duckdown
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              acd123 RE: duckdown May 12, 2010 12:41 PM

              I bought some dried ones at the spice shop in Jean Talon market in Montreal.

              1. re: acd123
                duckdown RE: acd123 May 12, 2010 01:56 PM

                cool, but they lose almost all the flavor and are alot less hot too :( i hear if you want to experience the real flavor and heat then fresh is the only way to go... and theres even different color stages... green, yellow, to red.. Pretty sure I read that they're hottest and ripest when they're bright red

                1. re: duckdown
                  duckdown RE: duckdown May 12, 2010 01:58 PM

                  they look beautiful

                   
                  1. re: duckdown
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                    acd123 RE: duckdown May 13, 2010 06:26 AM

                    The smell of the dried ones is super intense. i haven't tried them yet but the smell is so fruity, smokey and intense that I'm sure the flavour will be there. I'll let you know. I may infuse some vodka for some blow-your-face-off caesars.

                2. re: duckdown
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                  stet RE: duckdown May 12, 2010 01:27 PM

                  I'm growing a plant from seeds I got from Pepper Joe's online. It's slow-going though, with some sources saying 8 months until plant maturity, and I've only been growing for about two months so far. It's healthy, though. In 6 months I'll let you know if you still want one.

                  1. re: stet
                    duckdown RE: stet May 12, 2010 02:00 PM

                    woooooooow... 8 months.. I hate that it takes so long. I thought about growing em too but with our "strange" summers here I doubt they'd last.. How are you growing them, under lights ?

                    I would definitely take you up on that offer if you've got an extra one! thanks

                    1. re: duckdown
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                      stet RE: duckdown May 12, 2010 02:02 PM

                      I started it indoors, and it sits in a South-West-facing window with no blinds. It gets dry enough that the plant isn't cloyed with moisture. I've had good luck growing normal chilies, so hopefully it'll be hot and dry enough that I can bloom at least a few flowers. I might move it out onto the balcony if this summer is hot and dry enough, but otherwise it can stay indoors, I think.

                      1. re: stet
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                        gimel RE: stet May 13, 2010 06:34 AM

                        stet, my 3 jolokia plants thrived outdoors on a south-facing patio last summer - they have spent the winter in a south window with crummy exposure and aren't the worse for wear, other than a controllable whitefly infestation. The first summer I had them outside, it was cool and rainy and the peppers didn't set well, but last year was perfect. 8 months to maturity sounds unreasonable, with any luck you should get peppers this summer. A little slow-release fertilizer won't hurt. Overwintering these plants indoors is worth it to get a jump on pepper production for the next year.

                        1. re: gimel
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                          stet RE: gimel May 13, 2010 06:42 AM

                          That is excellent news. I knew that they were somewhat slower than regular peppers (for reference, I seeded another chili plant at the same time, and it's already producing peppers), and thought the 8-month mark was obscene. I also have some problems with white fly on my indoor plants, but I've found it's easiest to control with a weekly spray/wipe down with a 3:1 water:alcohol mixture. It works wonders on mites, as well.

                          Thanks!

                3. p
                  ponchomyfriend RE: joyfacebook Sep 19, 2010 05:54 PM

                  I bought these ghost chilies at Perola's. They were UNBELIEVABLY HOT. Then I found a place that I believe supplies the markets with a lot of the exotic chilies. It's called cactus creek imports. They mainly have the really hot ones. They are online and IN Canada. I found out that the ones from India are the hottest. There is something in the soil or something (if they are grown outside the area the quality/heat is dramatically lowered as I understand. If they are grown locally they apparently are not as hot.).

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                  Perola
                  247 Augusta Ave, Toronto, ON M5T, CA

                  1 Reply
                  1. re: ponchomyfriend
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                    gimel RE: ponchomyfriend Sep 20, 2010 09:36 AM

                    Thanks for the tip on Cactus Creek.

                    On the topic of growing conditions, while I have no doubt growing under native conditions would make them hotter, my home grown jolokias are still far FAR hotter than anything else I've ever grown or bought - to put this in context, I eat raw habaneros with some meals and maybe break a pleasant sweat. Early in the season, I could eat part of a jolokia from the garden without expiring, but since the end of August or so, they have become so hot as to be ludicrously inedible - instant tears, gallons of milk and bowls of rice ineffective, Indian in-laws waving the white flag... I have to wonder now why I grow these plants!

                  2. c
                    ChefCoreySmith RE: joyfacebook Oct 24, 2010 10:25 AM

                    Where ?????

                    2 Replies
                    1. re: ChefCoreySmith
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                      Ambiotic RE: ChefCoreySmith Dec 7, 2011 10:12 AM

                      I bought Bhut Jolokia seeds online from The Chili Pepper Institute, University of New Mexico.
                      I started them indoors in February using grow lights and a germination heat pad. When the outdoor was suitable, I moved them outside (keeping them in pots, eventually each in a ~15cm diameter pot), and just kept them in sun. They did take a until August before I could start picking red pods, but they produced well. Wonderful flavour, balanced with wicked heat! Never experienced that kind of heat before.
                      I kept a lot of seeds from them. Even though I am over-wintering a few of the plants (to get a head start), I plan on growing as many Bhut plants as possible, since I was so successful with them, this year. And, yes, I live in Toronto. No need to move to India in order to grow them. ;)

                      1. re: Ambiotic
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                        lilymex RE: Ambiotic Dec 7, 2011 11:26 AM

                        I bought Bhut Jolokia's seeds, plants and frozen peppers from Ravi (Toronto Craigslist) and the peppers were and continue to be amazing!! I have two plants that are continuously yielding peppers (right now I have about 6-10 peppers on each) no special lighting just next to a sunny window!! My peppers are super hot and super tasty.

                    2. b
                      Bohdan RE: joyfacebook Aug 14, 2012 09:29 AM

                      I bought two plants at Sheridan Nurseries this spring and they are yielding nicely now.,

                      1. c
                        cinderelladressmaker RE: joyfacebook Jan 4, 2013 10:02 PM

                        Now available at House of Spice on Augusta Ave in Kensington Market! Just talked to the wonderful Carlos today about Jalapeno powder.
                        He said to me "that I will get soon, but I now carry "Ghost Peppers"! He carries the powder and I also saw a bag of the dry peppers. He said even those people who say it can never be hot enough for them are mortified by how hot they are! Good luck and get the bread, sugar or yogurt ready!

                        1. i
                          Indianguy RE: joyfacebook Jan 5, 2013 01:40 PM

                          Yes? Hi! About the 2 months ago the Maple Leaf Garden Loblaw had the fresh Naga Jolokia's. What was even the better and the much hotter was that they had the 7 Pot Peppers too. It wasnt the Butch T Scorpion 7 Pot but it was still the super hot and the much hotter than the Naga.

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