Bhut Jolokia

Warning: Handle with extreme caution and use hand, eye and breathing protection.

It has several names depending on where in India it came from - a/k/a Ghost Chile, Naga Jolokia, Ghost Pepper, and Naga Morich. Capsicum chinense (140 days)  The 3” long and 1” wide pods turn from green to red at full maturity with rough dented skin.

Formerly the world’s hottest pepper at over 1,000,000 Scoville heat units (SHU), and still the hottest chile commercially available and tested in replicated trials. High humidity will increase its heat. This pepper originates from Nagaland or Assam in north-eastern India, and was named by the Naga people after the most venomous snake in the region. The Assamese word jolokia means the Capsicum pepper, and the word naga means "King Cobra" in Sanskrit. The pepper's fierce “bite” is akin to the venom of a king cobra. 800,000-1,041,000 SHU

The "White" version was imported from India by a Hot Pepper Forum member and sold as Bhut Jolokia White. As you can see from the picture they ripen red not white. Allegedly they were called white due to the light green color of unripe pods. There are true white Bhut Jolokias out there but this one isn't it. However the seedy pods pack a surprising amount of heat for a thick-walled pepper. Not quite as hot as a Bhut Jolokia but a decent stinging and sustained heat.