It is so hot weapons experts plan to use a couple in a spice bomb to incapacitate enemy soldiers on the battlefield.
But the world’s hottest chilli does not hail from India, Thailand or Mexico but from a small greenhouse in Cumbria.
His opponent, Ozzie Gallegos, a flannel-wearing, longhaired grunge-type from Seattle, can’t seem to get the upper hand.
Gallegos has slipped out of the ring to dodge Hank’s barrage of blows.
But Hank is right behind him, sweaty, grunting and unstoppable.
When they’re grown over here I think they fight back against the harsher climate and produce even more heat.’Dozens of customers at Mr Fowler’s village pub, the Engine Inn, signed a disclaimer stating they are of sound body and mind before sampling a curry cooked with Naga Viper. He sells the chilli as a tongue-blistering sauce for curries but says he is getting a lot of interest from chilly growers keen to get their hands on the seeds.
‘It’s painful to eat,’ said Mr Fowler, 52, who runs the Chilli Pepper Company, in Cark-in-Cartmel, near Grange-Over-Sands.