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The people of Northeast have great affection for Bhut Jolokia chillies, and it is used to make mean curries full of flavours. The ghost pepper is also eaten raw with meals. Bhut Jolokia consumption even in smaller quantities improves metabolism and can help in weight loss. Capsaicin in Ghost pepper is high and it is known to reduce many health issues. This Chilli favours temperatures averaging 30°C, which helps retain the chilli’s hotness, as explained by one of the farmers from Ri Bhoi. The first three months of – August to October – yield the hottest chillies. Pungency then reduces as temperatures dip and the length of daylight and its intensity decreases.