Bhut Assam Pepper Review
I’m not 100% sure of the lineage of this particular Bhut Jolokia variation. I’ve read a couple different descriptions of this pepper online – from the seed supplier, as well – that have this strain also known as the Bhut Jolokia Indian Carbon or the Tezpur chili. Regardless of where it comes from, the Bhut Assam that I grew out last year was pretty darn tasty.
With the exception of the color, the ripe peppers I harvested this year look like some of the gnarlier Bhut Jolokia’s I have grown out through the years. Each fruit reached just under three inches in length with twisted, lightly blistered flesh. The interior was fairly sparse, also much like the standard red variant. I do love the vibrant color this particular plant produced.
The aroma is slightly less floral than the red flagship Bhut Jolokia. It does carry a light fruitiness and latent earthy trait that is welcoming. It smells pretty darn fiery, as well. Biting into a sample of the Bhut Assam reveals a softish skin and a familiar floral trait that fades quickly. Light fruit notes quickly fill in behind with a hint of bitterness. Overall, the flavor is pretty decent.
The heat builds smoothly to a full tongue burn, hitting the top of the mouth hard, as well as the back of the throat as it spreads. A light whiskey chest develops while the burn continues taking its time on the way to the peak. Once plateaued, the Bhut Assam rests there for a good long while before eventually fading into the distance with a clean finish. I thoroughly enjoyed the burn. It was fiery, but not at an extreme level, leaving a mellow tingle in its wake.
I enjoyed my time with the Bhut Assam. I made sure to freeze a good number of the ripe fruit as a good base for hot sauces to come. The burn is great and the flavor isn’t too distinct as to overwhelm any other ingredients that may join it. I’ll certainly keep this one available for a return to the garden in future grow seasons.