{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='World\u0026#39;s hottest chilli produced in Dorset, England' data-url='/boclips/videos/5c54be50d8eafeecae13aab3' data-video-url='/boclips/videos/5c54be50d8eafeecae13aab3' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nWorld\u0026#39;s hottest chilli produced in Dorset, England\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP Television Dorset - August 13th, 20091.  Various Dorset Naga chillies2.  Joy and Michael Michaud picking chillies 3.  Basket of chillies4.  Close up of Joy picking chillies5.  Michael picking chillies6.  Close up of chilli7. ...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television \u003cbr/\u003eDorset - August 13th, 2009\u003cbr/\u003e1.  Various Dorset Naga chillies\u003cbr/\u003e2.  Joy and Michael Michaud picking chillies \u003cbr/\u003e3.  Basket of chillies\u003cbr/\u003e4.  Close up of Joy picking chillies\u003cbr/\u003e5.  Michael picking chillies\u003cbr/\u003e6.  Close up of chilli\u003cbr/\u003e7.  SOUNDBITE: (English) Michael Michaud, founder and owner of Peppers by Post:\u003cbr/\u003e\"You don't eat it - never never eat it, especially when you don't know how hot it is.  What you do is you just gently touch it to your tongue.  And it's very hot.  It's very hot.  And you get an indication (pauses).  I don't know why I do this.\" \u003cbr/\u003e10.  Various chillies\u003cbr/\u003e11. SOUNDBITE: (English) Michael Michaud, founder and owner of Peppers by Post:\u003cbr/\u003e\"We literally just walked into an Asian shop in Bournemouth, and there was a wrinkled little Bangladeshi chilli right next to the till in the shop, and it didn't seem very promising, but we bought some fruit of it, brought it back, took some seeds, got it to grow.   It looked good to us and we started to sell it through Peppers by Post.  And then our customers kept coming back to us telling us how hot it was.  And it just didn't happen once or twice it was consistent.  So we thought well, we better get this thing measured so we got some fruit and sent it off to a laboratory.  And we waited and we waited and it took so long and we just didn't know what to do.  Finally the guy came back to us and said I apologise but we had to run it through the laboratory twice.  We have never ever measured anything this hot.  I said \"well how hot is it?\" and they said it is about 900-thousand heat units, which was the hottest chili every measured.\"\u003cbr/\u003e12. Various Joy putting chillies in bag\u003cbr/\u003e13.  Naga labels - \"Caution: Extremely hot\".\u003cbr/\u003e14.  Joy writing postage label addressed to Taj Stores, Brick Lane, London\u003cbr/\u003e15.  Joy putting label on box of chillies\u003cbr/\u003eAP Television\u003cbr/\u003eBrick Lane, London - Sept 11th\u003cbr/\u003e16. Bangladeshis coming out of mosque\u003cbr/\u003e17. Brick Lane sign\u003cbr/\u003e18. Bangladeshis talking\u003cbr/\u003e19. Exterior of Taj Stores\u003cbr/\u003e20. Abdul Quayum Khalique, director of Taj Stores, opening box of naga chillies\u003cbr/\u003e21. SOUNDBITE:  (English) Abdul Quayum Khalique, director of Taj Stores:\u003cbr/\u003e\"They are so much in demand these naga chillies.  By the time Michael sends us the next batch we have completely run out of them.  But we have people outside London phoning us asking \"are the chillies in?\" Because a lot of customers know because we have been dealing with Michael for a number of years and the customers they know roughly when to look forward to these chillies.\"\u003cbr/\u003e22. Man picking up chillies from basket - pull out to wide shot\u003cbr/\u003e23. Shop assistant\u003cbr/\u003e24. Man buying Naga chillies\u003cbr/\u003eAP Television \u003cbr/\u003eBridport, Dorset - August 13th, 2009\u003cbr/\u003e26. Bridport town\u003cbr/\u003e27. Exterior of Taj Mahal curry restaurant\u003cbr/\u003e28. Owner Helen Choudhury cutting naga chilli\u003cbr/\u003e29. Onions cooking - cumin being added\u003cbr/\u003e30. Close up of naga chillies - put into pan\u003cbr/\u003e31. Wide shot of Helen cooking\u003cbr/\u003e32. Close up of curry\u003cbr/\u003e33. Helen pushing trolley through door into restaurant\u003cbr/\u003e34. Helen serving curry at table\u003cbr/\u003e35. Various of people eating curry\u003cbr/\u003e36. SOUNDBITE:  (English) VOXPOP:  Nid Hill, curry taster:\u003cbr/\u003e\"I feel like having fever (gasp) and my whole stomach heat.  It's not boiling any more, just like  heat, hot stomach.  And you can feel it come up to your shoulder and to your head.  You feel like you're not well.\"\u003cbr/\u003e37. SOUNDBITE: (English)  VOXPOP:  Jonathan Hudston, curry taster:\u003cbr/\u003e\"Because when it first hits your mouth there is a kind of beautiful hot fruity taste to it.  And I pulled a face, I know I pulled a face probably when I was eating it, because I was trying to analyse in my mind what it was like.  All sorts of strange things raced through your mind like laurels and burning bushes and roasting squirrels and falling in love and you even start to think about is this what women feel like when they are having babies?.  Although of course I have no idea.  You know that weird strange powerful exhilarating sensation.  And actually I really quite enjoyed it.\"\u003cbr/\u003eAP Television \u003cbr/\u003eDorset - August 13th, 2009\u003cbr/\u003e38. Wide shot of Michael and Joy Michaud in polytunnel\u003cbr/\u003e39. Joy picking chillies\u003cbr/\u003e40. Close up of basket of chillies\u003cbr/\u003eThe mild climate of the south coast of England seems an unlikely place to grow chilli peppers.  \u003cbr/\u003eBut a couple of market gardeners have produced one of the world's hottest chillies.\u003cbr/\u003eThe Dorset naga, as it is known, is a favourite with chilli geeks and Bangladeshis living in Britain.\u003cbr/\u003eThis is one of the hottest chillies in the world.\u003cbr/\u003eThese fruits are more usually associated with South America and the Sub Continent than the English county of Dorset, made famous by the writer Thomas Hardy.\u003cbr/\u003eBut here in a small market garden in West Bexington in Southern England, an American man and his English wife specialise in peppers and chillies.\u003cbr/\u003eJoy and Michael Michaud run a business called Peppers by Post.  \u003cbr/\u003eThey send their chillies and peppers to individuals and owners of shops and restaurants.\u003cbr/\u003eThey grow many world-known varieties such as Hungarian Hotwax, Thai Hots and serranos.  \u003cbr/\u003eBut it's the appropriately dubbed Dorset Naga which has attracted the greatest attention.\u003cbr/\u003eWhen they had the fruit tested in 2006 it was recorded at 900-thousand scoville heat units - the hottest chili ever recorded.  \u003cbr/\u003eA jalapeno pepper ranges between 2500 and 8000.\u003cbr/\u003eThe Dorset Naga is grown from seeds from the Naga Moresh grown in Bangladesh and Assam in India. \u003cbr/\u003eMichael Michaud, founder and owner of Peppers by Post, says don't eat the fruit but test it with your tongue.\u003cbr/\u003eHe explains how he came by this fiery food: \u003cbr/\u003e\"We literally just walked into an Asian shop in Bournemouth, and there was a wrinkled little Bangladeshi chilli right next to the till in the shop, and it didn't seem very promising, but we bought some fruit of it, brought it back, took some seeds, got it to grow.   It looked good to us and we started to sell it through Peppers by Post.  And then our customers kept coming back to us telling us how hot it was.  And it just didn't happen once or twice it was consistent.  So we thought well, we better get this thing measured so we got some fruit and sent it off to a laboratory.  And we waited and we waited and it took so long and we just didn't know what to do.  Finally the guy came back to us and said I apologise but we had to run it through the laboratory twice.  We have never ever measured anything this hot.  I said \"well how hot is it?\" and they said it is about 900-thousand heat units, which was the hottest chili every measured.\"\u003cbr/\u003eThe naga is so hot that Joy and Michael fear that it could cause injury if eaten irresponsibly.  \u003cbr/\u003eThey often get calls from men organising chilli eating contests and refuse to send out the naga for this.\u003cbr/\u003eOne of their main markets is the Bangladeshi community in Britain.  \u003cbr/\u003eThe Naga Moresh, grown in Bangladesh, is held in high esteem by Bangladeshis.\u003cbr/\u003eEvery Thursday Joy sends a box of nagas up to Taj Stores, a Bangladeshi supermarket in London.\u003cbr/\u003eBrick Lane is the home of London's biggest Bangladeshi community.  \u003cbr/\u003eAfter Friday prayers the street is at its busiest.\u003cbr/\u003eThe shops do a roaring trade. \u003cbr/\u003eMany Bangladeshis head to Taj Stores, a Bangladeshi supermarket which has been running for more than 70 years.\u003cbr/\u003eMany are keen to purchase the Dorset naga before they run out.\u003cbr/\u003eThe box arrives on Fridays - a day after having been picked in Dorset.\u003cbr/\u003eStore owner Abdul Quayum Khalique says Bangladeshis look forward to the Dorset naga chilli season.\u003cbr/\u003e\"They are so much in demand these naga chillies.  By the time Michael sends us the next batch we have completely run out of them.  But we have people outside London phoning us asking \"are the chillies in?\" Because a lot of customers know because we have been dealing with Michael for a number of years and the customers know roughly when to look forward to these chillies.\"\u003cbr/\u003eTaj Stores also imports chillies from Bangladesh.  \u003cbr/\u003eBut by the time they have arrived by plane to the UK they have lost colour and flavour so the Bangladeshis prefer the freshly picked Dorset Naga.\u003cbr/\u003eBut there is only a limited supply - during late summer and early Autumn.\u003cbr/\u003eThey are sold as a delicacy - at the till rather than with the vegetables - costing 50 pence each.\u003cbr/\u003eBack in Dorset at the Taj Mahal Indian restaurant in the market town of Bridport, Helen Choudhury is preparing a curry using the Dorset Naga.\u003cbr/\u003eHelen and Michael Michoud have worked together to produce tasty curries using the Dorset naga.\u003cbr/\u003eMichael organised a special meal at the Taj Mahal, to help demonstrate what the chillies taste like cooked.\u003cbr/\u003eBecause it is so hot, Helen makes a curry using only a quarter of the Naga.\u003cbr/\u003eThe raw Naga is also dabbed on the rice to add flavour.  But it can be incredibly hot.\u003cbr/\u003e\"I feel like having fever (gasp) and my whole stomach heat.  It's not boiling any more but it's heat, hot stomach.  And you can feel it come up to your shoulder and to your head.  You feel like you're not well,\" says taster Nid Hill. \u003cbr/\u003e\"Because when it first hits your mouth there is a beautiful hot fruity taste to it.  And I pulled a face, I know I pulled a face probably when I was eating it, because I was trying to analyse in my mind what it was like.  All sorts of strange things raced through your mind like laurels and burning bushes and roasting squirrels and falling in love and you even start to think about is this what women feel like when they are having babies.  Although of course I have no idea.  You know that weird strange powerful exhilarating sensation.  And actually I really quite enjoyed it,\" says taster Jonathan Hudston.\u003cbr/\u003eHaving produced the world's hottest chilli Michael and Joy are working on ideas for the next big chilli hit.\u003cbr/\u003ewacky\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator 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