They are satisfyingly mental. 
I’ve got some Nagas too!
Not on the same playing field.
I had some Carolina Reapers frozen, I had some Scotch Bonnets also frozen.
When I last made a chilli, I said to Louise, pass me one of those Scotch Bonnets, and without thought put it in the mortar and pestle with the 6 other chillis I use for the paste to make a chilli.
Having put the thing on to simmer for 5 hours, I thought I’d have a quick taste…which is when I realised we had inadvertently used a Carolina Reaper instead of a Scotch Bonnet…it was blow you head off hot - and took several days for our bowels to recover.
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On a water biscuit with some 5 year old cheddar and a touch of Major Grey’s Chutney 
I wouldn’t trust a man that doesn’t have Worcestershire and Tobasco always at hand.
Sandwich spread is lovely.
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I love a lime pickle and cheddar sandwich
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With fish and chips…
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Serious question, what do you do with it? Beyond putting it on a pizza, I’m stumped 
As a rub on meat, stirred through pasta/rice, spread on puff pastry, stuffed into arancini, or on toast.
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use a dollop in a bloody mary
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And just by the spoonful I reckon 
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Received a Hogs Bottom hamper from FoL#2 which comprises various chutneys/pickles & I’m looking forward to those. But this is what’s being smothered on my toast at the moment.
Dangerously moreish.
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Blurb
“Extremely hot chilli paste with fresh and dried Bhut Jolokia chillies for a longer and more immediate heat sensation!”
It’s actually more like a Chili salsa (Or pickle) than a paste. The flavor is superb, much better than a sauce. Mixed with mayo as a dip or a teaspoon or two in a Chili - Actually I’ve been chucking it on all the things - It cheered a cheese board up no end.
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