Hold onto your Bhut: World's hottest chilli grown in county.

Spicy food enthusiasts are getting hot under the collar at the arrival of the world’s hottest chilli in Lincolnshire.

The crop of Bhut Jolokia chilli peppers have been grown at Doddington Hall and are set for inclusion in the hall’s shop and café menu.

More commonly known as the King Cobra chilli or the Ghost Pepper, it is the hottest chilli plant ever produced, and was certified as such in the Guinness World Records 2007.

It rates nearly one million on the Scoville Scale, making it twice as hot as the previous record holder, the Red Savina pepper.

Owner of Doddington Hall Claire Birch explained that the Bhut Jolokia is one of five exotic chillies the hall is introducing to guests and visitors.

“The Bhut is just one of a few chillies we’ve been growing, and people have been taking a great interest,” she said.

Other chillies being grown include the Fatalie, the Fish, the Peruvian Lemon Drop and the Ring of Fire.

“Some of the chillies look really beautiful,” said Ms Birch.

“The Fatalie is a very hot three-inch fruit of a brilliant orange colour.

“The Fish is a pretty, stripy green and orange, and the Lemon Drop is a bright yellow with an intensely hot citrus flavour.

“The Ring of Fire is pretty much hot enough for most, though a lot of people want to try the Bhut.

“People are buying it to dry and display in their kitchens as a talking point. Chillies are really pretty so I think it’s a great idea.”

The Bhut is so spicy that, for safety reasons, it has to be handled with special protective gloves at all times.

Doddington Hall will also be holding a special cooking demonstration featuring the Bhut chilli and other fresh, seasonal ingredients at 11am on Saturday 19 September in the ground’s kitchen garden.

Led by local cooking enthusiast Amy Claridge, the fiery fruit will be used to make a chilli con carne.

Those looking to dabble with the Bhut and other such spicy chillies are invited to attend, try some free samples and take home a new recipe.

Ms Claridge explained she would be getting in as much practice as she could before the demonstration on Saturday.

“It’s obviously hotter than a normal chilli so I’m going to have a couple of run-throughs before I start cooking with it in front of people,” she said.

“I’m going to wear gloves and exercise caution as I’m dealing with pretty hot stuff. It’s like anything really, you’ve got to work with the ingredients you’ve got.”

Checked the names are spelt right for all the different chillies - everything's fine!