Ghost Pepper (Bhut Jolokia)
Summary:
Ghost peppers, also known as Bhut Jolokia, are infamous for their extreme heat. Once recognized as the world’s hottest pepper, they are used sparingly in cooking to add intense spice.
Region of Origin:
Originated in Northeast India, particularly in Assam, Nagaland, and Manipur.
Spice Level:
800,000 – 1,000,000 SHU
Flavor Profile:
Ghost peppers have a fruity, almost smoky flavor with an overwhelming, lingering heat.
Common Cultivars:
- Red Ghost Pepper
- Yellow Ghost Pepper
- Chocolate Ghost Pepper
Culinary Uses:
Used in hot sauces, spicy chutneys, and as a fiery seasoning in dishes. Often infused into oils or spirits for a punch of heat.
Health Benefits:
High in capsaicin, potentially aiding in pain relief and digestive health. Also provides vitamin C.
Growing Conditions:
Ghost peppers thrive in hot, humid climates with temperatures above 80°F. They require well-drained soil and full sun.
Preservation and Storage Tips:
Can be dried, powdered, or frozen. Fresh ghost peppers should be refrigerated and used within a week.
Substitutes:
Use habanero for less heat or Carolina Reaper for more.
Popular Dishes or Recipes:
- Ghost Pepper Hot Sauce
- Spicy Indian Chutney
- Ghost Pepper Salsa
Historical and Cultural Significance:
A staple in Northeast Indian cuisine, traditionally used for its heat and medicinal properties.
Pairings:
Pair well with tomato, vinegar, garlic, and tropical fruits.
Warnings or Precautions:
Wear gloves and avoid contact with eyes. The heat can be overwhelming and may cause irritation.
Scoville Rating Comparisons:
Hotter than habanero but milder than Carolina Reaper.