The Ghost Chili Pepper (also known as Bhut Jolokia or Naga Jolokia) is one of the world’s hottest chili peppers. Watch out for this one! An HPLC analysis has tested the ghost chili at 1,041,427 Scoville heat units!!! Probably too hot to eat alone, a little bit will instantly heat up any sauce or mix you’re working on. The intensity of the Ghost Chili Pepper is so strong it creates a blistering hot and sometimes extremely painful sensation lasting up to 30 minutes or longer. Originating in the Assam region of northern India, the Bhut Jolokia is an interspecies hybrid that combines characteristics and genes from the Capsicum Frutescens and Capsicum Chinense Peppers. Typically, the Bhut Jolokia Pepper can be found naturally growing in only a few areas of the world, including India, Bangladesh, and Sri Lanka. Due to their popularity and extreme heat, there are many seed and plant starter kits available. However, the growing climate has a dramatic effect on the heat of the pepper. Here at the Great American Spice Company we can’t get it hot enough. That’s why we feature a number of sauces and other products made from the Bhut Jolokia Pepper. Buy Ghost Chili Pepper and enjoy the intensity of heat the next time you barbeque or cookout with other products like these:
- Holy Jolokia Sauce
- Jolokia Puree From Fresh Chilies
- Jolokia Spice 10
- Jolokia Rub 10
- Ghost Chile Powder
- Jolokia BBQ 10
Due to the excessive and intense heat of the Ghost Chili Pepper, consumption and handling should be approached with extreme caution! Watch below to see what happens when caution is thrown out the window….
We’ve all been stuck in those apartment leases where the landlord won’t allow grills, so what do you do on the 4th of July with no grill? Bring the flavor of the grill inside to your kitchen. Prepare your favorite grilled items on the stove or in the broiler, add a little of our secret Charcoal Seasoning to your party and watch as your guests taste buds explode like fireworks.
Stuck in doors? Now you can capture the distinct essence, aroma, and flavor of charcoal any time. Whether your apartment will not allow a grill or the weather outside is frightful, The Great American Spice Company’s charcoal flavoring will deliver genuine grill flavor with all activated charcoal and other spices and ingredients with no fillers. Soon to be a family favorite, enjoy the zest of grilling out all year.
With Summer now upon us, what better time to make some home made ice cream. This recipe is sure to cool you down on a hot summers day. Using our freshest Saigon Cinnamon, whipping cream, milk, sugar and some other ingredients you will not be let down. Click on the link below to get a list of all of the ingredients and directions to make some a wonderful summer treat.
- Each year Americans consume a whooping 16 billion quarts of popcorn
- Popcorn can be a healthy whole grain snack depending on how it is cooked
- Air popped popcorn has only 31Kcal per cup
- Most of America’s popcorn is grown in the Mid west
- The peak time to eat popcorn is in the fall maybe the reason why National Popcorn Day is January 19th
- Did you know that the most used button on your microwave is the popcorn one!
- Popcorn can pop as high as 3 feet!
- 70% of popcorn eaten is at home
- In 1885 Charles Cretors invented the popcorn machine
- Popcorn contains fiber, potassium, vitamin B1 and B2
- The flavor combinations for popcorn are endless
So the time time you hit the popcorn button on your microwave or pop it on the stove what flavor will your make?
Perhaps it is the colder weather that brings National Soup Month to us in January. A little history on soup. Soup has been traced back as far as 6000 B.C., notably it seems that Hippopotamus was the first known meat used for soups. We know the early Greeks sold soup in their market places and streets, which implies that soup may have been one of the first known “fast foods”. In fact, before they began adding lentils, beans and other ingredients, soup was really just broth, the broth was used to pour over or dip bread into. The bread was called sop, which turned into the word we have all become familiar with, “soup”.
National Soup month is observed by the United States, however it seems to be picking up speed and observance in other countries as well, as most countries and ethnicities all have their famous or notorious bowl of soup.
Moving forward to modern times, soup can be purchased by the packet, bowl, can, cup, etc. Most people enjoy soup when they are feeling “under the weather” and some just enjoy a warm bowl of soup on a cold day. Never the less, what a wonderful treat soup is, so stop by www.americanspice.com and check out our huge selection of soups today.
- Lentils are legumes and originated in central Asia
- They were found in the tombs of the Ancient Egyptians in 2400BC
- lentils come in all shapes and colors – brown, yellow, red and black
- French lentils are known for a delicate taste and they hold their shape better after cooking
- The optical lens is named after the Latin word for lentil
- Lentils are wonderful nutritionally low in fat, high in protein, folate, phosphorus, fiber and iron
- Lentils are used around the world and are particularly popular in Middle Eastern countries, Greece, France and India.
- In the Middle East they are made with onions and garlic, in France often served with roasted meat and in India made into dal.
- Lentils are easy to cook and don’t need soaking like dried beans
- There is even a National Lentil Festival in Pullman Washington
- The Soluble fiber in lentils helps keep your cholesterol down and blood sugars under control
Now with all these amazing facts and health benefits why not check out our wonderful selection of different lentils and have fun cooking🙂
Be different this thanksgiving and wow your guests with a knock out spicy cranberry chutney to go with your turkey. This creative recipe comes from Bo’s Bowl a wonderful food blog.
Indian Spiced Cranberry Chutney
- 2 tbs vegetable oil
- 1 tsp cumin seeds
- 1 2inch cinnamon stick
- 3 whole cloves
- 1 tbs chopped ginger root
- 3 garlic cloves, chopped
- 3 serrano chiles, chopped
- 3 cups fresh cranberries
- 1 cup brown sugar
- In a large sauce pan over a medium flame heat the vegetable oil.
- Add the cumin seeds, cinnamon stick, and cloves.
- Allow them to sizzle until they become fragrant, around 10 to 15 seconds. Then add the ginger, garlic, and serrano chiles and saute for about 3 minutes. Then add the cranberries.
- Cook until the cranberries start to bust open. Then add the brown sugar and continue to cook until the sugar is dissolved.