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Chocolate Ghost Chile Sauce
Sarah Mickey December 5, 2010 All Recipes , Chocolate Dessert Recipes , Dessert Sauce Recipes , Dried Chilies Recipes , Ghost Chile Recipes Leave a Comment
T his ghost chile, cinnamon & chocolate sauce is delicious. Even though ghost chilies are among the hottest chilies in the world (and need to be handled with care…see the bottom of our ghost chile page for safety tips), the sauce resulting from this recipe isn’t overpoweringly spicy.
The flavor is dark-chocolate with extra depth from the cinnamon, a bit of smokiness from the ghost chili, and then a pleasantly warm-savory-slightly spicy finish. It can be paired with any creamy dessert, especially cheesecake and premium vanilla ice cream, but also with many fruit flavored desserts.
- 2/3 cup Water
- 1/4 cup + 1 tbsp Granulated Sugar or Evaporated Cane Juice
- 2 tbsp Light Corn Syrup
- 1/3 cup Semisweet Chocolate Chips
- 4 tbsp Cocoa Powder*
- One 3” Cinnamon Stick (Cassia)
- 1 small Dried Ghost Chile (could substitute other dried chilies )
- *We prefer plain cocoa powder for this sauce because it gives it more of a dark chocolate flavor. For a sweeter sauce you could substitute dutch process cocoa powder (aka dutched or dutch cocoa powder).
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Bhut Jolokia Chocolate (Chocolate Ghost Peppers)
When it comes to flavor and scorching heat, you can’t go wrong with the chocolate Bhut Jolokia (ghost pepper). Known for its smoky and fruity flavor, this pepper is a favorite for hot sauces and more.
Read on to learn more about this rare pepper, including heat, flavor, preparation, and more!
Facts about Bhut Jolokia Chocolate
What are bhut jolokia chocolate peppers.
Chocolate Bhut Jolokia peppers are a rare and extremely hot variety of pepper from India belonging to the Capsicum chinense classification. They are thought to be a natural variant of the more common red ghost pepper, likely crossed with the 7 pot douglah, which is similarly brown in color. Chocolate Bhut Jolokia peppers are conical in shape, with a distinct point at the end. They mature from green to red to dark brown and have glossy, wrinkled skin similar to many ultra-hot peppers.
How hot are they?
On the Scoville scale, Chocolate Bhut Jolokia peppers range from 800,000 to 1,001,304 SHU. This makes them extremely hot, and their heat can last for more than thirty minutes after consumption. Capsaicin, the compound responsible for the heat in peppers, is abundant in Chocolate Bhut Jolokia peppers, making them one of the hottest peppers in the world.
What do they taste like?
Chocolate Bhut Jolokia peppers have a fruit-forward, subtly sweet, tangy, and smoky flavor followed by a delayed heat that gradually builds in intensity. The heat may not develop until 30 to 45 seconds after consuming, but it can linger in intensity on the palate for a prolonged period. These peppers have a floral scent and semi-thick, crisp, light brown flesh encasing a central cavity filled with large membranes and a few round, flat, cream-colored seeds.
Bhut Jolokia Chocolate vs. regular ghost pepper
While Chocolate Bhut Jolokia peppers are a type of ghost pepper, they are a unique variant. The color is the most obvious difference, maturing into a deep brown rather than the common red of the ghost pepper. Researchers have yet to discover a genetic explanation for the brown color variation of this pepper (Sarpras et. al., 2016) .
This pepper also has a distinct flavor profile that is subtly sweet and smoky, and its heat level is generally considered to be slightly milder than a regular ghost pepper (which ranges from 855,000 to 1,041,427 SHU).
How to use chocolate ghost peppers
The naturally sweet and smokiness of the chocolate Bhut Jolokia pepper makes it a unique choice for hot sauces, chilis, curries, and other dishes that complement the flavor profile. They can also be dried and ground into a spice or infused into a smoky and hot sea salt.
Due to the intensity of their spice, chocolate Bhut Jolokia peppers should be used with extreme caution. They are not appropriate for those who have lower spice tolerances and should be used in extreme moderation until you are comfortable and confident with the heat. Gloves and goggles are recommended when handling or slicing the pepper, and you may want to process them outdoors if possible.
Fresh peppers last for up to 2 weeks when stored in the refrigerator, or they can be processed and dried.
Where to find these peppers
Bhut Jolokia Chocolate Peppers are primarily grown in the northeastern panhandle of India, and are difficult to find in the United States. You can check with local specialty pepper growers or find the seeds online from reputable companies like Pepper Joe.
If you have the rare pleasure of trying chocolate Bhut Jolokia peppers, you are in for a treat!
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Do Not Eat This Chocolate
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2011 "Hot Pepper" award winner! Once again the "Do Not Eat This" bar rockets its way to the top of this international competition! 2010 Zest Fest Winner for "Best Chocolate." We take a perfect blend of organic milk and dark chocolate and screw it up with an over-generous helping of ghost chilies, Aji Amarillo chilies and a splash of Chili Arbol. You really shouldn't eat this, but you can shave some on your ice cream for an out-of-this-world combination! (A full metal death chili and chocolate bitch slap. You have been warned!)
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Published by The Mad Colombian on 1st Apr 2022
This is my all-time favorite candy bar!!! It truly contains the perfect balance of light and dark chocolate. The burn from the chilis takes an already outstanding chocolate bar and makes it a sublime experience. Were I to win the lottery, I would have weekly deliveries of the Do Not Eat This Chocolate bar sent to my house. Hell, I might even move to Central Point, Oregon!
Published by Marc on 24th May 2016
This is some seriously delicious chocolate. It's very, very spicy, but you can definitely eat it. You just want to eat small portions at a time. I particularly like eating this when I want to clear out my sinuses or need to wake up because I'm tired. Don't believe all the hype, it's spicy but it's not THAT spicy. I encourage the company to make an upgraded spicier version of this chocolate bar, a do not eat this chocolate bar 2.0 I'll be the first one in line to buy it.
Published by Ronnie Brooks on 27th Apr 2014
I have a hot sauce business in Nashville and sold out the first time I put them out.
Even a tiny slice will blow your mouth up! OUCH!!! :^P
Published by Richard Gruver on 19th Aug 2013
I've had chili chocolate before, but this substance is freakin' NUCLEAR!! YOU HAVE BEEN WARNED! ;^)
Don't Eat this chocolate WHAT WHAT
Published by Marcella C Latoof on 10th Apr 2013
Don't Eat this chocolate!! Oh Yea If your not ready then pay attention to the name. It is awesome!! But read the entire label because this is some serious shit!
Pistachio Toffee Bar
Crunchy Fire Bar
Caramelized Almond Bar
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- 457 N. Algiers Street, Murphys CA 95247
Hunter’s Ghost Chili Chocolate Chip Cookies
- 2 cups all purpose flour
- ¾ tsp salt ¾ tsp cinnamon
- 1 tsp baking soda
- ¼ tsp ground Ghost Chili Pepper
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups chocolate chips
- Red food coloring
Directions: Preheat oven to 350 F Mix flour, salt, baking soda, Ghost Chili Pepper and cinnamon in large bowl. Mix butter and sugars in medium bowl, then add vanilla and eggs one at a time. Mix wet and dry together in large vowl and add food coloring until desired color. Fold in chocolate chips Spoon onto cookie sheet and place in oven for 13 minutes. Let cool and enjoy.
I ground 2 dried Ghost Chilies in our coffee grinder which produced about ½ Tablespoon of ground chili.. To clean out the coffee mill, wipe it clean with a damp cloth, then again with a dry cloth. Next grind either rice or salt and repeat the wiping with the cloths. Be careful when grinding any chilies, especially the Ghost Chili. Expect some sneezes to follow the process! And wash your hands well so no powder accidentally gets near the eyes! Habanero Powder would also work in this recipe.
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Ghost Peppers – Everything About The Bhut Jolokia
Posted on Last updated: 01/30/2024
The ghost pepper is one of the most notoriously spicy peppers on the planet. It is a result of ancient plant breeding, and is a cross between the species Capsicum chinense and Capsicum fructescens .
In the late 2000s, ghost peppers became famous as the hottest peppers in the world. The name was perfect for such a super-spicy pepper, and gardeners began growing them all around the globe.
In This Article:
- What is a ghost pepper
- Ghost pepper plants
- Ghost pepper scoville scale
- Ghost pepper varieties
- Growing ghost peppers
- When to pick ghost peppers
- Where to buy fresh ghost peppers
- Ghost pepper uses
- Ghost pepper burn cure
What Is A Ghost Pepper
The ghost pepper, or bhut jolokia, is a pepper variety originally discovered in India. It is thought to be a Capsicum chinense variety that was at some point likely crossed with a Capsicum frutescens variety. It is now well-known for its intense heat and unique, wrinkly shape.
Where Is The Ghost Pepper From?
All Capsicum chinense varieties likely originated in South America and across the West Indies. One of the oldest peppers was found over 6,000 years ago, fully preserved in a cave in Peru.
The ghost pepper is thought to have origins in Trinidad where many of the world’s hottest peppers are found. Eventually, it made its way to Assam and Nagaland , India by way of human trade.
In India, the ghost pepper was cultivated by local hands and still grows naturally in Northeastern India. Though the exact origins are unknown, this is the most likely course of events for the ghost pepper.
Fun fact : Naga means ‘Serpent’ in Sanskrit. Many ghost pepper varieties are named after Nagaland, India, where the peppers grow naturally.
We are happy that the pepper was discovered and seeds are now widely available across the globe for home growers!
Ghost Pepper Plants
Like most pepper varieties, ghost pepper plants are fairly easy to grow and the pods are highly resistant to pests. We recommend buying seeds online and growing them yourself. However, there are ways to buy live plants as well.
Ghost Pepper Plant Features
All ghost pepper plant varieties have large, broad leaves and a full canopy. Flowers are small to medium in size, and are usually white. Ghost pepper plants are also highly productive under ideal growing conditions.
Pruning is optional for ghost pepper plants, though we recommend at least bottom pruning to protect against soil borne pathogens. All ghost varieties are slow to mature, so we recommend starting seeds very early indoors.
Ghost pepper plants plants typically take 100+ days after transplanting to produce fully ripened pepper pods!
Given enough soil, light, and fertilizer, ghost peppers will grow to about 2-4 feet tall in a single season, but can often be very wide, around 5 feet or more. Certain ghost pepper varieties, such as the Dorset naga , can grow to be much taller and wider when given a long growing season and lots of soil.
Learn to grow ghost peppers from seed here.
Where To Buy Ghost Pepper Plants
If you want to grow ghost peppers at home, you can either start from seed, or you can simply buy live plants online . Ghost pepper plants are not a huge demand, so you likely won’t find them at Home Depot or Lowe’s.
Try calling your local nurseries to see if they sell ghost pepper plant starts. Many gardening centers cater to the local demand, so if you call asking, they might carry them next year!
Ghost Pepper Scoville Scale
A common question regarding the ghost pepper is how spicy it is. Where does the ghost pepper stack up on the Scoville Scale ?
Put simply, the ghost pepper comes in at approximately 1,000,000 SHUs on the Scoville Scale . This was enough to hold the Guinness World Record for the world’s hottest chili pepper for about 4 years from 2007 to 2011.
When compared to a common hot pepper, say a jalapeño, it isn’t even close .
A single ghost pepper is about as spicy as 125 jalapeño peppers!
Since it has been dethroned, the ghost pepper seems tame compared to the new hottest peppers . However, don’t be fooled. The ghost pepper is still an extremely spicy pepper variety, and will give almost anyone a run for their money!
Different Ghost Pepper Colors
One of the great things about pepper crossbreeding is the amazing diversity that we now have. There are ghost peppers of all different colors and sizes. While the various types may look different, bhut jolokia peppers are always super spicy.
Jay’s Peach Ghost Pepper
Behind the peachy exterior of this bhut jolokia variety is a serious punch. Similarly spicy to the original pepper, the Jay’s peach ghost pepper is no joke.
We love growing this variety, as the ripe pods add a beautiful color to the garden.
Buy seeds here.
Yellow Naga Ghost Pepper
Another brightly colored ghost pepper variety, the yellow naga pepper is a beaut. We had great luck with these plants, with peppers ripening as early as mid-July (super early for ghost peppers)!
Add a splash of yellow to your garden with these ghost peppers. You’ll have no trouble knowing when to pick these.
Chocolate Ghost Pepper
This ghost pepper has a much more sinister look, and a truly scorching heat level. The chocolate, or brown bhut jolokia pepper, is a monster!
Note: This is the spiciest ghost pepper color variety we have tried to date!
Once again, we had relatively early ripening from these plants. A great, bizarre look in the garden, and perfect for making extra-spicy foods.
Find seeds here.
Growing Ghost Peppers
Growing ghost peppers is similar to growing other pepper varieties. Surprisingly, ghost peppers are one of the easiest hot peppers to grow , which makes them a bit dangerous to those who haven’t tasted their heat level.
Follow our detailed guide to growing ghost peppers here .
However, there are a few things to know specifically about growing ghost peppers.
Some things to keep in mind about ghost peppers:
- We highly recommend bottom heating with a seed mat .
- Growing season is longer . Some early pepper varieties can take as little as 75 days to have mature pods. Ghost peppers will need at least 100 days from the day of transplanting to produce ripe peppers.
- Beware of handling the pods . While the outer skin of a ghost pepper does not contain capsaicin, a small crack can let out a ton of it. We recommend using latex gloves whenever you plan to handle the fresh peppers ( especially when slicing them).
When To Pick Ghost Peppers
Knowing when to pick your ghost peppers is usually very easy. All peppers, including ghost peppers, will change color when fully ripened. Unlike jalapeños or banana peppers, ghost peppers are almost always picked when fully ripe.
In short, pick ghost peppers when they change in color from green to bright red (or whatever color variety you are growing). The change in color is obvious and will usually take just a few days once the peppers begin to turn.
Signs of ripe ghost peppers:
- Change in color
- Mature size
How to pick ghost peppers
Our method for harvesting ghost peppers is simple: Remove the peppers with your hands, careful not to damage the plant. We find that an upwards motion works well to get a clean ‘pop’ as the pepper is removed.
Another option for harvesting ghost peppers is to use sharp scissors or pruning shears. Simply cut the pepper’s stem about halfway up, being careful not to nick the plant’s branches or leaves.
Where To Buy Ghost Peppers
Not looking to grow ghost peppers yourself, but still want some fresh peppers? You’ve still got options. Here are some places where you can buy ghost peppers (both online and in person).
Thanks to the huge boom in popularity of spicy food, the ghost pepper is famous. That means you may start seeing fresh bhut jolokia peppers for sale in specialty grocery stores.
We have personally seen them for sale (during the summer months) at Whole Foods Market. You can also buy fresh ghost peppers online from individual growers.
Ghost Pepper Uses
Ready to start using some ghost peppers from the garden? These versatile spicy peppers can be used in a number of ways. You can preserve them for later use, use them fresh, dehydrate them for spicy pepper powder, and even save the seeds to grow again next year.
Warning: Always take precautions when slicing or cooking with ghost peppers. Wear gloves, eye protection, and respiratory protection. You’ll thank us later!
Ghost peppers make a delicious fermented pepper mash . This natural and ancient process preserves your fresh produce, while also developing a rich and complex flavor.
After your fermented mash is finished, you can store it in the refrigerator for many months, or use it to make an easy hot sauce. Try fermenting your ghost peppers with other produce such as onions, carrots, tomatoes, fruits, and other peppers!
Make a Ghost Pepper Hot Sauce
We sure do love making homemade hot sauce . You get a ton of sauce for your hard work, and it is a wonderful preservation method.
Using a simple preparation of peppers, vinegar, salt and any other fruits and spices, you can blend up your very own sauce. However, go easy on the ghost peppers (try using some jalapeños to decrease the heat level). A single ghost pepper is plenty hot to spice up a whole bottle of hot sauce!
Tip: We love using fresh fruits, especially pineapple or blueberries, in our sauces. Get creative!
Make Ghost Pepper Salsa
Making a super-spicy ghost pepper salsa is a great way to use a few ghost peppers. Similar to hot sauce, this vinegar, tomato and onion based dip is a classic. Usually made with jalapeños, salsa is begging to be made spicier.
Put Them In Some Chili
You’ll want to be careful not to overdo this, but you can try making some ghost pepper chili. Throw a half of a pepper, finely chopped, into your next batch of chili to kick things up.
We love dehydrating foods, especially peppers. This is a great option if you want to save your peppers for later, or create a spicy pepper powder .
Slice your bhut jolokia peppers in half lengthwise before dehydrating. These peppers are thin, so they should dehydrate in around 8-10 hours at 125°F (in a proper food dehydrator ).
Saving Ghost Pepper Seeds
Saving pepper seeds can be worth the extra effort. Seeds will stay viable for years if stored properly, meaning you can re-grow your favorites in the future.
We wrote a detailed guide on saving pepper seeds here .
How to save ghost pepper seeds:
- Wear nitrile gloves (important!)
- Choose fully ripe ghost peppers
- Slice the peppers lengthwise
- Use a spoon to remove the seeds from each half
- Dry seeds on a paper plate for several days (using a fan can speed up the process)
- Store in an airtight container in a cool, dark location
Ghost Pepper Relief and Cure
If you are new to spicy food, and happen to try a ghost pepper, you’ll likely need some relief from the pain. The quickest relief is cold milk.
If you have any dairy milk in the fridge, go for that first. It offers the quickest and best relief from any type of chili pepper burn.
If you got some of the ghost pepper oils on your hands , milk is still the best help. However, we also recommend scrubbing your hands thoroughly (even under the nails) with dish soap . The detergent in the soap helps emulsify and remove the pepper juices.
Can A Ghost Pepper Kill You?
While eating capsaicin (the chemical compound responsible for the “burn”) is not toxic, it can cause rare adverse reactions in some people.
There have been cases of people vomiting aggressively after eating ghost peppers, leading to potential esophageal rupture. Though the pepper itself is not fatal when eaten, the reaction in some people may be.
Know what you are eating, first!
If you have never tried a highly spicy pepper, we don’t recommend eating ghost peppers. Work your way up from less spicy varieties like jalapeños and serranos.
I hope this article helped you learn a few new things about ghost peppers. They are amazing peppers to respect and enjoy in moderation.
One of the original Pepper Geeks! When Calvin isn’t gardening or learning more about peppers and botany, he might be traveling new places or playing some music.
W Edmund Chambers II
Tuesday 17th of October 2023
The capsaicin in a ghost pepper is not water soluble, it is alcohol soluble which means waking your hands with soap and water usually does not work well. Using alcohol is best at removing the burn. Grain alcohol or vodka work very well. Do not ingest alcohol to tame the burn as when you swallow, you may pull the capsaicin further down your throat causing more pain.
Sunday 26th of February 2023
The bhut jolokia sound wildly hot. Would like to try it plus the different colors and otherbextra hot peppers. Am not up-to-date on using my tablet to order anything and was wondering if you could supply a company with phone no. address, I would aporeciate it. Thanks.
Thursday 28th of July 2022
Hey Calvin! Thanks for all your pepper wisdoms! I'm a fan! This is my first year growing super-hot peppers, and I'm learning so much from you! I'm growing Carolina Reaper, Ghost, Trinidad Scorpion, Scotch Bonnet, and Habanero. I finally have some Scotch Bonnets and a Ghost pepper ripen. It's very exciting, but I'm holding back on picking them, wondering if it'll get hotter the longer I leave it on the plant to ripen further. Does the SHU increase with number of days the ripe pepper stays on the plant before harvesting?
Tuesday 2nd of August 2022
Hey there, thank you! Glad you enjoy our content here :). Sounds like you like it super spicy! Most of those types should stay pretty crisp on the plant without drying out, so that is a plus. However, they should hit peak-heat level right around the time they finish ripening up. Don't worry though, they'll still be plenty hot if you let them sit for a few weeks. Cheers!
Monday 2nd of May 2022
Hey guys, love your work, I have consulted you often while putting my new sauce company together. My first small batch is being made on Wednesday. Where can I find ghost, scorpion or 7 pots in the North Ga area? Are they even available to buy on line? I'm looking for peppers, not seeds or plants, I have found them all over.
I have created a fantastic Caribbean style sauce using Habaneros but would like to use a more "Caribbean" pepper.
I would reach out to other sauce companies that use those ingredients. We've talked with the good people at Karma Sauce co and they definitely source scorpions/other superhots, just not sure exactly where. Best of luck and would love to try your sauce once it is for sale!
Chocolate Ghost Peppers
I planted this pepper plant last year in October. Sprouted and kept it in doors. It grew about four leaves and stayed approximately 2 inches tall through march. It was relatively cold until late April so I didn’t want to harm it. Moved it to a 5 inch pot then to a 5 gallon bag when I noticed the roots filling the 5 inch. That was March. Relatively warm temps through September. Green room stayed a good 70-80 degrees. Plant is now about 2.5 feet tall and I now have these little buds. Counting about 8 of them so far.
Chill has come in and I’m reading about 60 degrees plus or minus on any given day. Watering about once a week when I feel the soil is dry at the top and just damp about two inches deep. Im looking at mid 50s coming up in January. I have another plant that is losing its bottom leaves about 4 in the last week. No buds but I can see where the bidding leaves are growing at the nodes. Same case with watering. My questions are:
Do I need to bring the ambient temperature up in the green room to keep the soil warmer?
Am I looking at the same fate eventually as my other plant with the leaves falling off?
Why the heck did it take so long to grow?
TL;DR: Furthest I’ve been able to grow a chocolate bhutlah. The temperatures are dropping. Do I need to keep soil temperature higher by keeping the green room warmer?
My hot pepper plant shed all it’s leaves, could someone please help?
Bell pepper seedlings update and a question
Running out of space, can I trim off leaves or small stems to fit?
What is the problem?
Are my peppers getting leggy?
First tinge growing any Capsicum sp. Including some very hot. Why are my ghost purple?
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Home » Chili Pepper Types » Superhot Chili Peppers » Ghost Pepper (Bhut Jolokia) - All About Them
Ghost Pepper (Bhut Jolokia) - All About Them
by Mike Hultquist · Jul 6, 2021 · 10 Comments ·
The ghost pepper (aka the Bhut Jolokia) is one of the hottest peppers in the world, topping over 1 Million Scoville Heat Units. Learn more about it.
Ghost Pepper Scoville Heat Units: 855,000 – 1,041,427 SHU Capsicum Chinense
What is a Ghost Pepper?
The ghost pepper (aka the Bhut Jolokia) is one of the hottest peppers in the world, topping over 1 Million SHU (Scoville Heat Units).
It was awarded the distinction of the World's Hottest of All Spices by the Guinness World Records in 2006, topping the Red Savina Habanero , though was eventually toppled several times over. The current record holder for the hottest pepper in the world is the Carolina Reaper .
Ripe peppers measure 2.5 to 3.3 inches long and are usually red, though there are red, yellow, orange, white, purple or chocolate color varieties. They originate in Northern India and the peppers have been around for generations, though only cultivated in the western world since the turn of the century.
History of the Bhut Jolokia (Ghost Pepper)
The ghost pepper was in the running for the hottest pepper in the world for quite some time - in fact, it actually held the Guinness Book of World Record's record for the world's hottest pepper from 2007 until 2010.
The bhut jolokia is a naturally growing pepper that can be found primarily in northeastern India and neighboring Bangladesh.
However, species can also be found in Sri Lanka occasionally. Due to the fact that "bhut" means "ghost" in the Assam language, this pepper is often called the "ghost pepper," in the Western world. These peppers have dented skin that is very thin and easy to tear.
Why is a Ghost Pepper Called a Ghost Pepper?
The word "bhut" means "ghost", given from the Bhutias people, possibly because the heat sneaks up on you like a ghost.
It is also known by the following names - Naga Jolokia, Bhut Jolokia, Bih jolokia, Nagahari, Raja Mircha, Raja chilli, Borbih jolokiai or Ghost Chili.
Note: "Naga" mean "Cobra Snake" in Sanskrit.
How Hot is a Ghost Pepper? (Ghost Pepper Scoville Rating)
The Ghost Pepper measures in at 1,000,000 + Scoville Heat Units. It offers up some intense heat.
They were officially the hottest peppers around, declared the World's Hottest of All Spices by the Guinness World Records in 2006, though was eventually dethroned by a new wave of superhot chili peppers .
The hottest ghost pepper is 416 times hotter than the mildest jalapeno pepper , which averages about 5,000 Scoville Heat Units on the Scoville Scale , and about 208 times hotter than the average jalapeno pepper and about 3 times hotter than the hottest habanero pepper. Quite hot!
Carolina Reaper Vs Ghost Peppers
You can certainly compare a ghost pepper to a Carolina Reaper propagated by Ed Currie as both are intensely hot and both offer up a sweet, fruity flavor. However, as hot as the ghost pepper is, the Carolina Reaper has more than double the heat of the ghost pepper when it is as it's hottest.
Ghost peppers top out at 1,041,427 SHU, where the Carolina Reaper reaches 2.2 Million SHU.
Ghost Pepper Taste and Heat
Ghost peppers offer an intense fruity, sweet chili flavor. The heat does not kick in for 30 - 45 seconds. Once the heat kicks in, expect sweating, watery eyes, hiccups and shortness of breath. The burning generally intensifies over 10 - 15 minutes and subsides after 30 - 40 minutes.
I personally enjoy them for their fruitiness and the fact that the peppers don't sting you with heat like a scorpion pepper (see this superhot - Trinidad Moruga Scorpion ). Instead, they offer a wonderful blooming heat that blooms. It is pleasurable if you can stand that level of heat.
You can reduce some of the heat by removing the pepper innards before cooking, but with superhots, much of the capsaicin (the chemical that makes peppers hot), reaches into the flesh, so they'll still be hot. Consider using them sparingly, or introducing a dairy, which helps to tame the heat.
Cooking with Ghost Peppers (Bhut Jolokia)
Because of their intense heat, but also because of their fruity flavor, ghost peppers are great for making hot sauces , for dehydrating into powders or chili flakes , or for chopping and cooking into larger meals, like pots of stew or pots of chili .
The heat will really bloom in a large pot. A little goes a long way. Use them as you'd use a habanero, but remember that they are much hotter, up to 5 times the heat level. Use caution when cooking with them. Wear gloves and protect your eyes.
See this post on Cooking with Superhot Chili Peppers for more ideas.
Can Eating Ghost Peppers Kill You?
Eating extremely hot chili peppers in large enough amounts can harm you, but it would take A LOT. According to Dr. Paul Bosland of the Chile Pepper Institute, if you ate a large amount in a short period of time, it could kill you.
He said, "A research study in 1980 calculated that 3 pounds of extreme chilies in powder form eaten all at once could kill a 150-pound person," Bosland, told Live Science. "However, one's body would react sooner and not allow it to happen." Potential results could be seizures, heart attacks, and even death.
However, 3 pounds of chili powder is an incredible amount, and it would be practically impossible to consume. That would be roughly equivalent to 12 pounds of fresh ghost peppers.
That said, eating them in moderation can be good for you, as chili peppers offer all sorts of health benefits .
I eat them all the time and love them.
Growing Ghost Peppers
Growing these peppers can be difficult, as ghosts like more humidity and heat. They are native to India and that particular climate, so grow best in those conditions. I've been able to grow them in my own home garden in Zone 5 with good success. The peppers grow to a good size and have great heat to them, and the plants are quite productive.
You might consider growing them in a greenhouse where you can control temperature and humidity more directly. Plant them 18-24 inches apart. They prefer warm soil and full sun. The seeds typically germinate around 35 days and mature 100 days after planting.
Pepper plants grow from 24-48 inches in height. The fruit of the ghost peppers measure 2-3 inches long.
Learn more about growing chili peppers here .
How Much Does a Ghost Pepper Weigh?
An average sized pepper is about 1/3 ounce, so be sure to plan your recipes accordingly.
Handle Ghost Peppers with Caution
When working with any super hot peppers, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations.
Also, the fumes from the chili peppers and/or the fine pepper powders may get into the air if you are not working in a well ventilated room. Work with a fan and open windows, if possible. A mask and goggles can help in extreme situations to keep oils and fumes from your skin and eyes. Superhot chili peppers , truly, are called superhots for a reason.
If you do experience burning sensations, see my post on How to Stop the Chili Pepper Burn On Your Skin .
Ghost Pepper Recipes
I love cooking with the heat and flavor of ghost peppers and have a number of spicy foods recipes to share with you.
- Ghost Pepper Jelly
- Ghost Pepper Salsa
- Fresh Ghost Pepper Salsa
- Sweet and Spicy Ghost Pepper Candied Bacon
- Sweet Ghost Pepper-Pineapple-Pear Hot Sauce
- Ghost Pepper Hot Sauce
- Spicy Chicken Curry
- Ghost Pepper Chicken Wings
- Pineapple-Mango Ghost Pepper Hot Sauce
- Roasted Ghost Pepper Sauce
- Homemade Ghost Pepper Chili Hot Sauce
- Homemade Ghost Pepper Chili Powder
- Homemade Ghost Pepper Chips
- Phaal Curry (the Hottest Curry in the World)
Learn More About Superhot Chili Peppers
- Chili Pepper Types - Here is a list of chili peppers
- What is the Hottest Chili Pepper in the World?
- A List of the Hottest Chili Peppers in the World
- Carolina Reaper
- Brain Strain Peppers
- Trinidad Scorpion Butch T
- Chocolate Bhutlah
List of Chili Peppers Organized by Heat Levels
- Sweet and Mild Chili Peppers
- Medium Heat Level Chili Peppers
- Medium-Hot Chili Peppers
- Hot Chili Peppers
- Superhot Chili Peppers
Got any questions? Feel free to contact me anytime. Happy to help!
NOTE: This content was updated on 7/6/21 to include new information. It was originally published on 10/23/13.
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September 08, 2021 at 9:18 pm
lorraine Johns says
September 02, 2021 at 5:20 am
Hi Would they be ok in a jerk seasoning?
Michael Hultquist - Chili Pepper Madness says
September 02, 2021 at 5:37 am
It would be great, Lorraine. Nice and hot!
August 16, 2021 at 1:42 pm
Great info! My ghosts are starting to ripen and turn red! Would you recommend ghosts for a salsa? I’m planning on making hot sauce, but not sure if it will go well with salsa? Thanks!
August 20, 2021 at 6:32 am
Absolutely! The post includes links to a couple ghost pepper salsa recipes . Enjoy!
July 06, 2021 at 11:26 am
July 06, 2021 at 11:31 am
Thanks, Jérémie! I love ghost peppers so much!
Naveen bhandari says
July 12, 2020 at 12:03 am
Hi Mike, is there a degradation in flavour or taste or color to this ghost chilli pepper when subjected to 180 degree temperature ? Can this handle this kind of cooking temperature ? We want to use this as one of the ingredient in our final product called “khakra”which is like roasted wheat crisps.
July 12, 2020 at 11:27 am
Naveen, you'll still get plenty of heat and flavor after cooking with ghost peppers. Great ingredient to work with! Let me know how it goes with the crisps. Sounds wonderful!
Kris Swanson says
August 07, 2017 at 1:08 am
I am trying to find the bhut jolokia pepper in my local grocery store and it's hit and miss. I'm looking for the dried pepper. I grind it up and use it in my artisan cheese. Am I able to order direct through you? Thank you.
REPLY: Kris, sorry, but no, we don't sell pods. Check the Resources link at the top. -- Mike from Chili Pepper Madness.
Bhut Jolokia Murgh Recipe (Ghost Chilli Chicken Curry)
Bhut Jolokia Murgh or Ghost pepper chicken curry is a spicy side dish recipe made with chicken and seasoned with the hottest chillies found yet- the ghost peppers. Though it is a simple preparation of the recipe, watch out while adding the bhut jolokia since this chili grown in East India is the spiciest of all chilies. Serve Bhut Jolokia Murgh recipe as a side dish with steamed rice and naan for lunch.
The Bhut jolokia , also known as ghost pepper , ghost chili , U-morok , red naga , naga jolokia and ghost jolokia , is an interspecific hybrid chili pepper cultivated in the Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga morich of Bangladesh. (Wiki)
Bhut Jolokia (Image Source : Wiki )
Bhut jolokia is used as a food and a spice, as well as a remedy to summer heat. It is used in both fresh and dried forms, to “heat up” curries, pickles and chutneys. It is popularly used in combination with pork or dried or fermented fish. In northeastern India, the peppers are smeared on fences or incorporated in smoke bombs as a safety precaution to keep wild elephants at a distance. The pepper’s intense heat makes it a fixture in competitive chili pepper eating.
- 500 gms chicken cut into medium pieces
- 1 Ghost chilli peppers (bhut jolokia) soaked in 1/2 cup water
- 2 onion sliced and fried
- 1 inch ginger chopped
- 4 cloves garlic chopped
- 2 tbsp ghee
- 1 tbsp ghee
- 1.5 tsp Turmeric Powder
- 2 tbsp cumin powder
- 1 tbsp Corinader Powder
- 2 tsp Garam Masala Powder
- 1 tsp Kashmiri red chilli powder
- 3 tbsp Homemade tomato puree
- 2 tbsp coriander leaves chopped
- salt to taste
- To prepare Bhut Jolokia Murgh Recipe (Ghost Chilli Chicken Curry), soak ghost chillies in water. Wash and clean chicken pieces and prep up with other ingredients as well.
- To make Bhoot jolokia puree, first heat ghee in a pan add ginger and garlic, saute for a few second.
- Add the soaked chilli with the water and cook till garlic and ginger soften.
- Remove from the heat, cool, fried onions and blend to make a smooth puree.
- Collect the puree in a bowl and keep aside.
- For making curry, heat ghee in a pan over low heat.
- Add all the curry ingredients mentioned, except salt.
- Saute for a minute or more on medium heat and add chicken pieces and mix well.
- Now add the chilli puree and mix well with masala such that everything incorporates well.
- Fry for a couple of minutes and then pour around 1 cup of water and adjust salt as per your taste.
- Cover the lid and cook till chicken is tender and gravy is thick.
- Garnish Bhut Jolokia Murgh Recipe (Ghost Chilli Chicken Curry) with fresh chopped coriander and serve hot with plain rice and naan.
If you like this super hot chicken recipe then try making at home and yes, be careful in using the ghost pepper. Share your cooking experience with me in comments below. I would love to add the best story on my face book page.
Love : Shaheen
Hello! Welcome to Spoon Fork And Food ! I'm so happy you're here. Myself Shaheen and I am an IndianMuslim. Cooking is the way I express my creative side to the world. Welcome to my happy corner on the Internet.
My Take On ‘Just Herbs’ : Luxurious & safe natural-skincare that works!
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Thanks for sharing, will try it soon
Thanks for stopping by Anandita. Do let me how it turned out and yes be careful with the chili 😉
Fabulous recipe which tastes just as it should. Thanks Shaheen
This looks like a very interesting recipe, I will try making a vegetarian version of this very soon, Thank you for sharing 🙂
Thank you for stopping by. Would love to see your vegetarian version. Happy cooking!
I will use a fresh Bhut Jolakia pepper, so no soaking in water. Did you take the seeds out first? or did you leave them in for that fiery heat?
The recipe calls out to be spicy hence I didn’t soaked the chili. Yes it was definitely firey hot.
Today I cooked your recipe using King Prawns in place of chicken, I used only half of the a fresh Bhut Jolakia and took out the seeds, better safe than sorry. The flavor was fantastic, one small addition i made was to add some crushed black pepper at the end.
Thank you once again for sharing this wonderfully aromatic recipe with the us.
Hey, that sounds amazing. Now even I’ll try it out with prawns. Thanks for sharing a word. Glad you liked the recipe.😊
Excellent recipe. I made this using one of my homegrown ghost chillies. I’ve previously used them in a modified vindaloo recipe but this recipe works much better with the flavour of the ghost chilli. I really enjoy making curries which use ground cumin and fresh ginger. I added a handful of spinach towards the end of the cooking just because I love spinach in a curry 😀 Thank you sharing this recipe, my mouth is still a little warm so I best crack open a cool beer, I will raise a glass to you
That’s so wonderful. Thanks for sharing your experience.
I so loved this recipe that I have started to grow some Bhut Jolokia seeds in pots 🙂
I have recently learnt there is a dish of royalty in Rajistan called “Laal Maas”, are you familiar with this and if so I would love to try your version of this 🙂
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How to Grow Ghost Peppers
Cori Sears is a writer with over a decade of experience, specializing in houseplants, gardening, and home decor. She writes about trending news, interior design, houseplants, and gardening for The Spruce. Her expertise in these areas has led her to contribute to other major publications including Better Homes and Gardens and Apartment Therapy.
Mary Marlowe Leverette is one of the industry's most highly-regarded housekeeping and fabric care experts, sharing her knowledge on efficient housekeeping, laundry, and textile conservation. She is also a Master Gardener with over 40+ years of experience and 20+ years of writing experience. Mary is also a member of The Spruce Gardening and Plant Care Review Board.
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Ghost Peppers vs. Habaneros
- Growing in Pots
- Growing From Seeds
- Pests and Diseases
- Frequently Asked Questions
Add more than a bit of spice to the pepper plants in your garden with ghost pepper plants ( Bhut jolokia ). Native to India, ghost peppers are a hybrid of the species Capsicum chinense and Capsicum frutescens. They are over 200 times hotter than jalapeños .
The plants have green stems and foliage. The peppers typically come in red, though they also can be orange, yellow, or chocolate. And they stretch roughly 2 to 4 inches long. A healthy ghost pepper plant can produce up to 100 peppers. Ghost pepper plants are perennial in zones 8 to 11 but can be grown as annuals in cooler climates. They are very slow-growing peppers, requiring around 120 days or more to mature, and they should be planted in the spring.
How to Plant Ghost Peppers
When to plant.
Because ghost peppers require such a long growing season, it's best to start seeds indoors around eight to 12 weeks before your area’s last spring frost date. They can be planted outside once the nighttime temperatures are reliably above 60 degrees Fahrenheit.
Selecting a Planting Site
The planting site should get lots of sun and have well-draining soil. Container growth is also an option. High and consistent temperatures and humidity also are essential for healthy growth. Ghost peppers don't like fluctuations in their environment, which is why many gardeners opt to grow them in controlled greenhouse spaces.
Spacing, Depth, and Support
Plant seeds around 1/4 inch deep, and situate nursery plants at the same depth they were in their previous container. Space the plants 2 to 3 feet apart. You might need to stake your plants to prevent the stems from breaking when they're heavy with peppers, especially if your plants are exposed to strong winds.
Ghost Pepper Plant Care
During their four- to five-month growing period, the plants require consistently hot, bright, direct sunlight. When growing them indoors, supplementing natural light with grow lights is required. They should receive at least six hours of full sun on most days.
Loamy , well-drained soil with a slightly acidic soil pH is best for ghost pepper plants. Add some organic matter, such as compost, into the soil at the beginning of the growing season, especially if the soil is sandy.
A good rule of thumb is to wait for the top two inches of soil to dry before watering ghost pepper plants. Aim to maintain a regular watering schedule, as inconsistent watering can shock the plants.
Temperature and Humidity
Ghost pepper plants are extremely particular about their temperature and humidity conditions to produce a crop of fruit . They must have a growing season of longer than three months in temperatures above 70 degrees Fahrenheit with high humidity. Four to five months of extreme heat and humidity is ideal. Rapid temperature changes and cold periods can cause ghost pepper plants to drop their flowers or fail to thrive.
Fertilize ghost pepper plants immediately after planting, and then twice more throughout the growing season, using a balanced fertilizer . Although it might be tempting, do not fertilize ghost pepper plants more often than that, as they are very sensitive to overfeeding.
Ghost pepper plants are self-pollinators with the help of animals and the wind.
Ghost peppers and habaneros are closely related. However, ghost peppers are slightly larger than habaneros and are significantly hotter. Plus, habaneros have a slightly fruity taste while heat dominates the flavor of ghost peppers .
Harvesting Ghost Peppers
As ghost peppers ripen, they typically will turn from green to red. Bright red color and slight wrinkling of the skin are signs that they have reached full maturity. Reaching maturity will take between 120 and 150 days on average. They can be harvested at any stage of development if desired, but they are spiciest when fully mature. This is because the compound responsible for the spice in ghost peppers, capsaicin, increases in concentration until the peppers reach full maturity.
Always wear protective apparel when harvesting ghost peppers, and be careful to avoid touching your eyes or skin after handling the hot chilis. They can cause burning or stinging via skin contact. Cut peppers off the plant with a knife or pruners, leaving around an inch of stem. They can be stored in the refrigerator for about a week in plastic. They also can be dried.
How to Grow Ghost Peppers in Pots
Growing ghost peppers in pots is a good option in case you need to move the plants indoors to protect them from an unexpected cold snap. Select a pot that’s at least a foot wide and deep per plant to give the roots plenty of room. And make sure the pot has ample drainage holes. Unglazed clay is a good container material to allow excess soil moisture to evaporate through its walls. If the pot has a saucer, promptly empty it if it collects water. You'll likely have to water a container plant more often than plants grown in the ground. But make sure the soil is never waterlogged.
Pinching back the stem tips as ghost pepper plants grow is recommended to encourage bushier growth, but it is not essential.
Propagating Ghost Peppers
Ghost pepper plants can be propagated via stem cuttings , though this is not always successful. Still, it is an inexpensive way to essentially clone a plant that is particularly vigorous or otherwise preferable. The best time to take a cutting is in the late spring to early summer when the plant is actively growing and before it is producing fruit. Here's how:
- Cut a 4- to 6-inch piece of healthy stem.
- Remove the foliage on the lower half of the stem, as well as any flower buds.
- Dip the cut end in rooting hormone, and then plant it in moist soilless potting mix.
- Keep the cutting in a bright, warm spot, and maintain a moist but not soggy growing medium. Roots should start to form in about three weeks.
How to Grow Ghost Peppers From Seed
Ghost pepper seeds can take three weeks or longer to germinate. Before planting, soak seeds in hydrogen peroxide for a minute to increase germination success. Then, plant them in a moist seed-starting mix that is between 80 and 90 degrees Fahrenheit. It's critical to keep the temperature and moisture level consistent. Use full-sun fluorescent grow lights to maintain temperatures when starting seeds indoors.
Potting and Repotting Ghost Peppers
When potting ghost pepper plants, ensuring that the growing medium drains well is of utmost importance. Use a quality organic potting mix. Aim to use a pot that will accommodate the plant's full size right from the start, so you don't have to disturb it by repotting.
Unless you have a climate-controlled greenhouse, it is very difficult to maintain the right amount of heat, humidity, and light for ghost pepper plants over the winter. This is why many gardeners treat the plant as an annual outside of its growing zones.
Common Pests and Plant Diseases
Ghost pepper plants are susceptible to several common pests and diseases when grown both outdoors and indoors. Some of the pests most likely to afflict a ghost pepper plant include aphids , spider mites , slugs, snails, and thrips . Common bacterial and fungal diseases include anthracnose , bacterial leaf spot, powdery mildew , and pepper mosaic. The best way to keep a ghost pepper plant healthy is to conduct regular inspections and catch issues early. Treat problems with organic methods to maintain the edibility of the peppers.
Ghost pepper plants can be tricky to grow. They need consistent levels of high heat and humidity.
Ghost peppers take around four months from planting to maturity on average.
Ghost peppers are perennial in hot, humid climates. But in other areas, they are often treated as an annual.
Ghost pepper production . University of Florida
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Just Askin': Is there actually chocolate in Cincinnati chili?
The Enquirer's Just Askin' series aims to answer the questions that no one seems to have an answer for, not even Google .
Somewhere along the line of Cincinnati chili's more than 100-year history, a rumor began to spread faster than hot sauce across an oyster cracker: There's chocolate in Cincinnati chili.
The alleged ingredient is often a reason people turn their noses up to the Queen City delicacy. But are the haters wrong?
They are, indeed, wrong, according to this expert.
Question: Is there chocolate in Cincinnati chili?
Answer: Nope, according to Dann Woellert , author of " The Authentic History of Cincinnati Chili ."
For the 2013 book, Woellert spoke with the owners of all the local chili parlors – Skyline, Gold Star, Pleasant Ridge and Price Hill, to name a few – and they all confirmed chocolate was not an ingredient in their recipes.
There are 18 spices in the basic Cincinnati chili recipe, which include sweet and savory apostles. Sweet ones include spices like the kind you'd find in a gingerbread cookie, such as ginger, cloves and cinnamon. Think chili powder, black and white pepper, cumin and coriander for the savory spices.
The consensus is these spices are all strong and would overpower the chocolate flavor anyway – even if cocoa was in the recipe, Woellert said.
He conceded there may come a time when chocolate is thrown in. It's not uncommon for food photographers to mix in a little bit, because it provides an aesthetically pleasing sheen in photos.
How did the myth originate?
If you didn't already know, "The Joy of Cooking" has Cincinnati ties. Marion Rombauer, daughter of the book's original author, Irma S. Rombauer, lived on the East Side. When Marion started editing the book, she included a recipe called Cincinnati Chili Cockaigne , named for the family's Anderson Township estate.
That recipe did include chocolate. Local parlors never followed that, though, Woellert said.
Additionally, Skyline's CEO told Woellert their recipe includes red wine vinegar instead of apple cider vinegar, which is used in other chilis. That may seem sweet to some people, which further perpetuates the myth.
Do you have a question for Just Askin'? Send it to us at [email protected] .
Ghost Pepper | Bhut Jolokia
Species: Capsicum Chinense Heat Level: 855,000 to 1,041,427 SHU (Scoville heat units) Other Names: Ghost Chili Pepper, Ghost Pepper
The Bhut Jolokia or Ghost Chili, named for its ghostly bite, is the hottest chili pepper in the world. Also known as the Naga Jolokia and Bih Jolokia, or poison chili pepper, it has been measured at 855,000 Scoville units up to 1,041,427 units by Guinness World Records. 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 chilies 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.
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Museum and Exhibition Center - All You Need to Know BEFORE You Go (with Photos)
- Victor Mukhin
Victor M. Mukhin was born in 1946 in the town of Orsk, Russia. In 1970 he graduated the Technological Institute in Leningrad. Victor M. Mukhin was directed to work to the scientific-industrial organization "Neorganika" (Elektrostal, Moscow region) where he is working during 47 years, at present as the head of the laboratory of carbon sorbents. Victor M. Mukhin defended a Ph. D. thesis and a doctoral thesis at the Mendeleev University of Chemical Technology of Russia (in 1979 and 1997 accordingly). Professor of Mendeleev University of Chemical Technology of Russia. Scientific interests: production, investigation and application of active carbons, technological and ecological carbon-adsorptive processes, environmental protection, production of ecologically clean food.
Title : Active carbons as nanoporous materials for solving of environmental problems
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