King Chilli, also called Bhut Jolokia or Raja Mircha, has been measured at more than one million Scoville heat units. A jar of King Chilli pickle is meant to be used a little at a time. This note covers how much to use, what to eat it with and what to do if it is too hot.
Start with a small amount
Take an amount about the size of a pea on the tip of a dry spoon and eat it with rice or bread, not on its own. The heat takes a few seconds to arrive and then builds, so wait a minute before deciding whether to take more.
What to eat it with
It goes well with plain rice and dal, momos, eggs, grilled meat and pork dishes. A spoonful stirred into a curry or a pot of meat while it cooks spreads the heat through the whole dish, which is easier for most people than eating the pickle directly.
If it is too hot
Water does little to ease chilli heat. Milk, curd or a mouthful of plain rice or bread works better. Give it a few minutes; the burning fades on its own.
Handle it with care
Wash your hands after touching the pickle or the chilli pieces, and keep them away from your eyes. Keep the jar out of reach of children.
If you want less heat
Dalle Khursani from Sikkim is hot but well below King Chilli. Our Dalle Chilli with Bamboo Shoot Pickle is milder again. See King Chilli and Dalle Khursani compared and our guide to choosing a first jar.
Our King Chilli Pickle comes in a 200g jar. Use a dry spoon each time and keep the lid closed; more tips are in how to store pickles.
