Naga chili

I owe Chris Blattman a big thank you for an old post with a link to an Economist article on a new kind of global warming: the rise in popularity of chilies.


I used to cook a lot with habanero chilies, putting in two or three for a meal. My family often had to leave the house while I was cooking.

The Economist though put me on to another chili, the naga, which is supposedly twice as spicy as a habanero. For those extreme chili fanatics, such as myself, this is the pinnacle of spice.

After putting two in my pad thai recently, I can only describe the feeling as an orgy of spice in my mouth, and everyone brought atomic bombs.