mmm chillis
Myself and my best friend have recently experienced the Dorset Naga. Now without wishing to come across as an internet badass, they are not all that fearsome. We used two packs of chopped nagas to make chilli con carne to our special recipe, and while it was certainly very potent, it was by no means hard work. They taste beautiful, but are massively over-hyped.

Usually we will use scotch bonnets, in the region of 6-7 peppers. The first time I ate it, I thought I was going to die, but if you keep doing it you soon harden up! I love the flavour of them and can't get enough!
(keyboardman, Mon 22 Sep 2008, 13:51, Reply)