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Ghost Pepper (Bhut Jolokia) Chile Powder

Ghost Pepper Powder from Savory Spice
50

Select Size:

1/2 Cup Jar  
Net 2.00oz
$16.95
1/2 Cup Bag  
Net 2.00oz
$16.15
 

1/2 Cup Jar - $16.95
Bottle Size: 4.25" x 2"
Net 2oz
(Per Ounce Cost: $8.48)
 

1/2 Cup Bag - $16.15
Bag Size: 9" x 6"
(Per Ounce Cost: $8.08)




Chiles & Paprikas

Yes, it’s the real deal. Confirmed by the Guinness Book of World Records in 2007 as the hottest pepper in the world, the Ghost Chile Peper (Bhut Jolokia) has a Scoville rating of just over 1 million units. This is twice as hot as the previous record holder at that time, the Red Savina. This chile is also known as Bih Jolokia, Borbih, Dorset Naga, Ghost Pepper, Mirch, Mircha, Naga Morich, Naga Moresh Nagahari, Raja Chilli, Raja Mircha, and Tezpur.

Many of the names for this chile include the word “Naga” which was the name of the ferocious Naga warriors, who once inhabited Nagaland in Assam, one of India’s most fertile chile growing regions.

Ghost chile powder is all about heat! However, if you can get past the heat you’ll notice a balanced, slightly fruity flavor. Try using in place of other chile powder in recipes, but remember that it us up to 5 times hotter than habanero!

Use extreme caution when working with these chiles!

Wear protective gloves and a breathing mask; wash all utensils and work spaces thoroughly with soap and water when finished.

Spice Map - India, Northeastern
Bhut Jolokia grows in northeastern India (Assam, Nagaland, and Manipur) and Bangladesh.
Nutritional Information
Salt-Free
Sugar-Free
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Black Pepper-Free
Corn-Free


Confirmed by the Guinness Book of World Records as the hottest pepper in the world in 2007, these chiles are intensely hot.

Add heat where wanted, but use extreme caution when working with this chile powder. Wear protective gloves and a breathing mask and wash utensils and work spaces with soap and water.

For 2-3 T of mix: Blend 1 T mild chili powder with 1 t smoked paprika, ground cumin, and dried onion, 1/4 t of ghost chile powder and dried garlic

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