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Yes, it’s the real deal. Confirmed by the Guinness Book of World Records as the hottest pepper in the world in 2007. The Ghost Chile Pepper (Bhut Jolokia) has a Scoville rating of just over 1 million units. This is twice as hot as the previous record holder, the Red Savina. This chile is also known as Bih Jolokia, Borbih, Dorset Naga, Mirch, Mircha, Naga Morich, Naga Moresh Nagahari, Raja Chilli, Raja Mircha and Tezpur. These chiles are light, and there are approximately 9 peppers in 1/4 oz.
The Ghost Chile is all about heat, however, once you get past the heat you'll notice a balanced, slightly fruity flavor. Try using them to add heat where wanted, but remember that they are potentially 5 times hotter than many habaneros. Use extreme caution when working with these chiles. Wear protective gloves and wash all utensils and work spaces thoroughly with soap and water when finished.
Ghost Pepper Q & A
What rank is the ghost pepper?
Ghost pepper was certified by the Guiness Book of World Records in 2007 as the world’s number 1 hottest chili pepper. It was given a rating of more than 1 million Scoville Heat Units (SHUs), which is 400 times hotter than Tabasco sauce. Sadly, it has now fallen to 7th place in the list of world’s hottest chili peppers with the Carolina Reaper sitting at the top spot with 1.57 million SHUs.
Why do they call it a ghost pepper?
The name ghost pepper is derived from its other name Bhut Jolokia, which in turn is derived from the Bhutias people that hail from Tibet. The term “bhut” can be directly translated to “ghost” in the Assam language. The name was given to it because the heat it gives sneaks up on you like a ghost.
How do you cool your mouth after eating a ghost pepper?
Water won’t help. It may actually even spread the burning to other parts of the body. The best remedy to get rid of the spiciness is dairy. One sip of cold milk or a spoonful of yogurt can immediately soothe the burning sensation in your mouth. They contain a protein called casein that breaks down capsaicin, the compound responsible for the spicy sensation, to offer relief from the heat. Other ways to cool down include eating sugar or honey, eating food that has starch such as bread or rice, and tomatoes and lemons.
Do ghost peppers taste good?
When you get past the heat, ghost peppers have a distinct flavor that are considered by many to be more appealing than that of habaneros. They have a slightly fruity taste with a hint of smokiness and a slight savory tang.
What is hotter ghost pepper or Carolina Reaper?
Although many still consider ghost peppers to be the hottest in the world, the Carolina Reaper now holds the crown with a Scoville rating of 1.57 million SHUs, 1.5 times hotter than ghost peppers.
What is ghost pepper good for?
Ghost peppers are one of the best chiles you can use in any dish. It can add more fruitiness with a slight smokiness, a little sweetness, and loads of blazing heat. But be careful: the heat sneaks up on you as it can kick in 30 to 45 seconds after.
Why are ghost peppers so hot?
Ghost peppers contain significantly more capsaicin than normal chili peppers. Capsaicin is the compound responsible for the spiciness of the fruit. But unlike the habanero or other less spicy chilis, removing the seeds won’t decrease the amount of heat. Half of the capsaicin is stored in their skin so simply removing the seeds won’t do.
How long do ghost peppers last?
Fresh ghost peppers can last up to three weeks when stored inside the produce bin inside your refrigerator. Dried ghost peppers, on the other hand, can last for up to six months. Just simply store in a cool, dry pantry, cupboard, or much better, in the freezer.
Do ghost peppers grow naturally?
Ghost peppers naturally grow in the northeastern regions of India and some portions of neighboring Bangladesh.
What is another name for ghost pepper?
Ghost pepper is also known by the name Bhut Jolokia. Its name is of Assamese origin, which literally translates to “ghost pepper”.
Flavor of Ghost Pepper (Bhut Jolokia) Chiles
Confirmed by the Guinness Book of World Records as the hottest pepper in the world in 2007, these chiles are intensely hot.
Uses of Ghost Pepper (Bhut Jolokia) Chiles
Add heat where wanted, but use extreme caution. Wear gloves and wash utensils and work spaces with soap and water. Soak in hot water for 20 minutes to rehydrate.
Ghost Pepper (Bhut Jolokia) Chiles Recipe
For 6-7 T of mix: Toast 1 stemless chile until aromatic (2-4 minutes), stirring constantly. Grind then mix 1/4 t with 2 T kosher salt and brown sugar, 1 1/2 t ground mustard, pepper, ginger, and mild chili powder