The Bhut Jolokia or Ghost Chile, named for its ghostly bite, is the hottest chile pepper in the world. Also known as the Naga Jolokia and Bih Jolokia, or poison chile pepper, it has been measured at 855,000 Scoville units up to 1,041,427 units by an Indian export company. The Bhut Jolokia is twice as hot as the Red Savina (350,000-577,000 Scoville units) and is similar looking to the Dorset Naga. When ripe, the ghost chiles are 60 mm to 85 mm long and up to 30 mm wide. They have an orange or red color. They are very similar looking to Habanero peppers, but they have a rugged skin. Scroll down to see more information on this product.
Dangerously hot, The Bhut Jolokia, or Ghost Chile, is the hottest chile in the world and should be handled with care. Use extremely sparingly in fresh salsa, sauces, chili, soups and only where extreme heat is desired. Blend with oil and strain to use as extra hot chile oil. Bake into cornbread or mix into ground beef and make a ghost burger.
Reconstituting Dried Chile Peppers
Fill a small 1-2 quart saucepan with water and bring to a boil over high heat. Use a larger saucepan if you are reconstituting more than 6-8 peppers. Remove the pan from the heat. Add the peppers to the hot water and allow them to soften/reconstitute for about 20-30 minutes. Drain and use as directed.
Note: Always discard the bitter soaking water.
Storage for Dried Chile Peppers
Store in cool dry space.
Our Ghost Chiles originated from Mexico, India and China.
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