Mem Jolokia

Mem Jolokia gets its name from the pale, milky colour of its unripe pods, likened by locals to British Memsahibs of colonial times. Unlike the slow-building fire of Bhut Jolokia, this chilli delivers an instant, sharp sting right on the tongue — clean and neutral in flavour, with pure, upfront heat. It's the true daily workhorse of the Assamese kitchen, used fresh at the table or worked into everyday cooking.

Origin: Assam, India