In 2007, they had the title of hottest peppers in the world until, and held the number one spot until 2012, when Scorpion Peppers beat them out. Their capsaicin content is so incredibly high that farmers in India are known to carefully smash these peppers open and stick them on fences to keep wild elephants away.
These peppers have thin skins and are perfect for adding a fiery blast of heat to chili, salsas, sauces, or any dish that needs a lot of heat. Use them sparingly and handle with caution - we recommend cutting them in a well-ventilated area and handling only with gloved hands, and to still wash your hands thoroughly when done.
