The Ghost Chile (or Bhut Jolokia) has been one of the most requested products from our customers over the last 6 months. In fall of 2006, the Guinness Book of Records notified New Mexico State University that one of their professors had discovered the world's hottest chile pepper. Oh my how time flies - in 2014 the Ghost Chile is now only #7 on the world's hottest chile pepper list.
The Bhut Jolokia comes in at just over 1 million (yes 1,000,000) Scoville Heat Units (SHU). This is nearly twice as hot as previous record holder the Red Savina (a variety of Habanero). The Red Savina Habanero comes in at 580,000 SHUs. By comparison a New Mexico green chile is approximately 1,500 SHUs, the average jalapeno measures around 8,000 SHUs and traditional Tabasco sauce is 5,000 SHUs.
The name Bhut Jolokia translates to ‘ghost chile,' and chile heads say that is because this chile is so hot, you give up the ghost when you eat it!
They have an earthy, sweet, fruity flavor, with undertones of smokey bitterness. The heat starts slow but then becomes quite intense.
There was initially some confusion and disagreement about whether the bhut jolokia was from the genus Capsicum frutescens or Capsicum chinense, subsequent DNA tests showed it to be an interspecies crossbreed, mostly Capsicum chinense with some Capsicum frutescens.
Even the smallest pieces of the Ghost Chile will add so much intense heat to a sauce that it's barely edible. Consuming just a thin stand causes the eyes to water and the nose to run. Devour a whole chili and prepare for a full attack on your senses. This assault has been compared to chugging a lethal cocktail of battery acid laced with glass shards.
Native to the Assam region of India, the Bhut Jolokia Pepper is known by a variety of names including Naga Jolokia, Naga Hari, Nagu Morich, and Dorset Naga. "Naga" is a tribute to the fierce warriors of Naga in the Assam region. Other popular names include Bih ("poison") Jolokia and Raja Mircha ("King of Chiles"). In the Western Hemisphere it is most frequently called the Ghost Chile.
For generations the Bhut Jolokia has been eaten as a spice, is reported to be a cure for various stomach troubles and, almost counter intuitively, has a reputation as a way to combat the oppressive summer heat. This is also a common believe in Latin American countries where chiles are consumed in colder climates to keep warm and then also eaten in hot climates to keep cool. The believe is that chiles stimulate sweat, especially from the face and scalp, which cools as it evaporates --- thus producing a cooling-off effect.
Why the fixation on crazy hot chiles? Well in my opinion it really isn't for flavor as these types of hot chiles tend to go straight to "burn your face off" mode. They tend to be more for the "I ate the hottest chile in the world" camp to show friends and family how crazy they are. Nothing wrong with that, although not for me. I love spicy heat and enjoy chiles hot enough to get my forehead sweating and my cheeks on fire but tend to stop well short of "burn my face off mode" and prefer to find some flavor in my chile pepper. For me that's more likely to be habanero, scotch bonnet or birds eye chiles. I guess I'm just a wuss.
There are approximately 42 chiles per ounce.
We also carry a growing selection of dried chiles and peppers as well as a deep selection of chile powders.
** This product is certified kosher.
Serving Size1 chile, 0.7g
Amount Per Serving
% Daily Value*