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Cafe Saffron at the Taste of Britain Festival in Slovenia

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Shropshire curry chef given top recognition PDF Print E-mail
A Shropshire curry chef has been given a top recognition for showcasing the best of British curry at an international food festival held in Europe.
 
Chef Mohammad Azad, from the Cafe Saffron, 25 Hill's lane, Shrewsbury, Shropshire SY1 1QU, was jetted out to Ljubljana, capital of Slovenia last month after being selected from hundreds of chefs across the UK, to showcase his special talents at the Taste of Britain Curry Festival.
 
After successfully completing ambitious task of winning the hearts and minds of gourmets in Ljubljana, where curry lovers from 10 European countries attended the event, Chef Mohammad was presented with special certificate for his achievements by the HM Ambassador of Great Britain to Slovenia, Mr Andrew Page.
 
The event organised by the UK based trade magazine Curry Life, British Embassy and Hotel Park, Slovenia, promotes the skills of British curry chefs abroad and introduced diners to the unique phenomenon of British curry, which has replaced fish and chips as the country’s favourite food.
 
To date, the Taste of Britain Curry Festival has had huge success in countries such as Spain, Italy and Sweden where curry is not well known, while on the Indian sub-continent where curry originated, customers have been bowled over by the British adaptation of the dish.
 
Shah and a team of six other chefs from the UK were asked to create a mouth-watering menu of over fifty different fusion dishes for diners at the festival to sample. And British favourites such as the Birmingham invention of Balti and the ever popular Chicken Tikka Masala went down a treat.
 
Throughout the festival, Mohammad impressed the diners with his signature dish 'Shorisha Chicken.' And the overall verdict? “Feedback from customers was very positive,” said Mohammad.  “All the customers seemed to have enjoyed my dish," he added.
 
British Ambassador to Slovenia, Andrew Page said: “I am delighted that our Embassy, with support from UK Trade and Investment (UKTI) colleagues in London and the region, has been able to initiate this Taste of Britain Curry Festival in Ljubljana, together with our partners from Curry Life and Hotel Park. 
 
"Sixty years ago, when HM Queen Elizabeth came to the throne, the British people had their first taste of “Coronation Chicken”. Today, two thirds of British people who go out for a meal go for a curry. That’s why we came up with the idea of bringing over British exhibitors and putting them into contact with buyers and distributors not only from Slovenia but from nine other countries in Central and Eastern Europe, to spread the delights of the curry industry more widely,” he added.
 
Ends
 
Photo Caption: (l-r) Syed Ahmed, Editor - Curry Life, Chef Mohammad Azad from Cafe Saffron and Andrew Page, HM Ambassador to Slovenia.
 
http://ukinslovenia.fco.gov.uk/en/news/?view=News&id=858922982
 
For further information, interview or photos, please contact:
Mr Syed Belal Ahmed, Editor, Curry Life Magazine,
 
CHILD FRIENDLY RESTAURANTS SHREWSBURY EAT KIDS SHROPSHIRE PDF Print E-mail
FOR CHILD FRIENDLY RESTAURANT COME TO CAFE SAFFRON SHREWSBURY WE LOVE KIDS
 
RESTAURANTS WITH PARKING IN SHREWSBURY, EAT PARKING SHROPSHIRE PDF Print E-mail
CAFE SAFFRON HAS AMPLE PARKING TO THE FRONT OF THE RESTAURANT, FOR INDIAN RESTAURANTS WITH PARKING IN SHREWSBURY SHROPSHIRE COME TO CAFE SAFFRON AWARD WINNING CUISINE IN SHREWSBURY
 
CHRISTMAS PARTY RESTAURANT BOOKINGS PARTY ROOM PRIVATE FUNCTION ROOM SHREWSBURY SHROPSHIRE PDF Print E-mail
CAFE SAFFRON ARE NOW TAKING BOOKING FOR CHRISTMAS PARTYS IN SHREWSBURY, WE HAVE A SEPERATE PARTY FUNCTION ROOM ON OFFER
 
Naga chilli - hot chilli - dorset naga - bangladesh chilli PDF Print E-mail

Bhut Jolokia chili pepper

From Wikipedia, the free encyclopedia
Bhut Jolokia chili
Fresh Bhut Jolokia peppers
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. chinense, C. frutescens
Subspecies: C. c. cultivar Bhut Jolokia
Trinomial name
Capsicum chinense 'Bhut Jolokia'

The Bhut Jolokia[1][2] (Assamese: ভূত জলকীয়া bhut jôlôkia; Bangla: নাগা মরিচ naga morich), as it is commonly known—also known variously by other names (see etymology section below) in its native region, sometimes Naga Jolokia—is a chili pepper formerly recognized by Guinness World Records as the hottest pepper in the world. The pepper is typically called the ghost chili or ghost pepper by U.S. media.[3][4][5]

The Bhut Jolokia is an interspecific hybrid from the Assam region of northeastern India and parts of neighbouring Bangladesh.[6][7] It grows in the Indian states of Assam, Nagaland and Manipur, and the Sylhet region of Bangladesh. It can also be found in rural Sri Lanka where it is known as Nai Mirris (cobra chili). There was initially some confusion and disagreement about whether the Bhut was a Capsicum frutescens[8] or a Capsicum chinense pepper, but DNA tests showed it to be an interspecies hybrid, mostly C. chinense with some C. frutescens genes.[9]

In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest chili pepper, 401.5 times hotter than Tabasco sauce.[10] On December 3, 2010, the Bhut Jolokia was replaced as the hottest known chili pepper by the Naga Viper pepper, which has an average peak Scoville rating more than 300,000 points higher than an average Bhut Jolokia - but still not higher than the hottest ever recorded Dorset Naga.[11] In February 2011, Guinness World Records awarded the title of "World's Hottest Chilli" to the Infinity chilli grown in Grantham, England.[12] This chilli rates at 1,067,286 units on the Scoville scale.[13] Later the same month, on February 25, 2011, the title returned to the Naga Viper pepper with a rating of 1,382,118 Scoville Heat Units (SHU).[14] Currently these figures are highly controversial among the pepper growing community and tests with more rigorous scientific standards are yet to be conducted on the many various peppers vying for "world's hottest" status.

BhutJolokia01 Asit.jpg

Contents

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[edit] Etymology

The pepper is called different names in different regions. An article in the Asian Age newspaper stated that experts in Assam are worried about a distortion of the colloquial nomenclature of "Bhot" to "bhut", saying that this word was misinterpreted by the (Western) media to mean "ghost".[15] The article stated that people living north of the Brahmaputra River call the pepper "Bhot jolokia", "Bhot" meaning "of Bhotiya origin", or something that has come from the hills of adjoining Bhutan; on the southern bank of the river Brahmaputra, this chili becomes Naga jolokia, believed to have originated from the hills of Nagaland.[15] An alternative source for Naga jolokia is that the name originates from the ferocious Naga warriors who once inhabited Nagaland.[16] Further complicating matters, a 2009 paper, published in the Asian Agri-History journal, coined the English term "Naga king chili" and stated that the most common Indian (Assamese) usage is bhoot jolokia,[17][18] which refers to the chili's large pod size, and gives the alternate common name as bih jolokia (bih means "poison" in Assamese, denoting the plant's heat). The assertion that bhut (bhoot) means "ghost" is claimed by researchers from the New Mexico State University, but as in the article from the Asian Age, denied by Indian researchers from Nagaland University.[9][17] The Assamese word "jolokia" simply means the Capsicum pepper. Other usages on the subcontinent are saga jolokia, Indian mystery chili, and Indian rough chili (after the chili's rough skin).[17][19] It has also been called the Tezpur chili after the Assamese city of Tezpur.[16] In Manipur, the chili is called umorok,[20] or oo-morok (oo = "tree", morok = "chili").

[edit] Scoville rating

Bhut Jolokia chili pepper
Heat Maximum (SHU: 1,041,427)

In 2000, India's Defence Research Laboratory (DRL) reported a rating of 855,000 heat units (SHU) on the Scoville scale,[8] and in 2004 a rating of 1,041,427 units was made using HPLC analysis.[21] For comparison, Tabasco red pepper sauce rates at 2,500–5,000, and pure capsaicin (the chemical responsible for the pungency of pepper plants) rates at 15,000,000–16,000,000 SHU.[22]

In 2005, at New Mexico State University Chili Pepper Institute near Las Cruces, New Mexico, regents Professor Paul Bosland found Bhut Jolokia grown from seed in southern New Mexico to have a Scoville rating of 1,001,304 SHU by HPLC.[6]

The effect of climate on the Scoville rating of Bhut Jolokia peppers is dramatic. A 2005 study comparing percentage availability of capsaicin and dihydrocapsaicin in Bhut Jolokia peppers grown in Tezpur (Assam) and Gwalior (Madhya Pradesh), India showed that the heat of the pepper is decreased by over 50% in Gwalior's more arid climate.[23] Elsewhere in India, scientists at Manipur University measured Bhut Jolokia's average Scoville rating by HPLC at only 329,100 SHU.[20]

[edit] Characteristics

Ripe peppers measure 60 to 85 mm (2.4 to 3.3 in) long and 25 to 30 mm (1.0 to 1.2 in) wide with an orange or red color. The unselected strain of Bhut Jolokia from India is an extremely variable plant, with a wide range in fruit sizes and amount of fruit production per plant, and offers a huge potential for developing much better strains through selection in the future. Bhut Jolokia pods are unique among peppers, with their characteristic shape, and their unusual rough, dented and very thin skin.[24]

Plant height 45–120 cm
Stem color Green
Leaf color Green
Leaf length 10.65–14.25 cm
Leaf width 5.4–7.5 cm
Pedicels per axil 2
Corolla color Yellow green
Anther color Pale blue
Annular constriction Present below calyx
Fruit color at maturity Red
Fruit shape Sub-conical to conical
Fruit length 5.95–8.54 cm
Fruit width at shoulder 2.5–2.95 cm
Fruit weight 6.95–8.97 g
Fruit surface Rough, uneven
Seed color Light tan
1000 seed weight 0.41–0.46 g
Seeds per fruit 19–35
Hypocotyl color Green
Cotyledonous leaf shape Deltoid

[edit] Uses

The pepper is used in India in homeopathic preparations for stomach ailments.[citation needed] It is also used as a spice as well as a remedy to summer heat, presumably by inducing perspiration in the consumer.[7] In northeastern India, the peppers are smeared on fences or incorporated in smoke bombs as a safety precaution to keep wild elephants at a distance.[25][26]

[edit] As a weapon

In 2009, scientists at India's Defence Research and Development Organisation announced plans to use the peppers in hand grenades, as a non lethal way to flush out terrorists from their hideouts and to control rioters. It will also be developed into pepper spray as a self defense product.[27][28]

R. B. Srivastava, the director of the Life Sciences Department at the New Delhi headquarters of India's Defence Research and Development Organisation (who also led a defense research laboratory in Assam), said trials are also on to produce bhut jolokia-based aerosol sprays to be used by potential victims against attackers and for the police to control and disperse mobs.[29]

[edit] Dorset Naga

Dorset Naga (Capsicum chinensis) is a subspecies of the original Naga, selected from the Bangladeshi varieties of the chili, naga morich.

Annually, since 2005, the heat level of Dorset Naga has been tested, taking samples from different sites, various seasons and states of maturity. The heat level has ranged from 661,451 SHU for green fruit in 2007, up to 1,032,310 SHU for ripe fruit harvested in 2009.

High as the results were, the BBC's Gardeners' World television programme recorded a much higher heat level for Dorset Naga. As part of the 2006 programming, the BBC gardening team ran a trial looking at several chili varieties, including Dorset Naga. Heat levels were tested by Warwick HRI and the Dorset Naga came in at 1,598,227 SHU, the hottest heat level ever recorded for a chili.[30]

[edit] Gallery

  • Naga Jolokia Peppers.jpg
  • BhutJolokia02 Asit.jpg
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  • BhutJolokia04 Asit.jpg
  • BhutJolokia05 Asit.jpg
  • BhutJolokia06 Asit.jpg
  • BhutJolokia08 Asit.jpg
  • BhutJolokia09 Asit.jpg
 
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