Ghost Chili Pepper – An Introduction (or WARNING)

July 8, 2011 at 7:51 pm 1 comment

"The Ghost Chili"


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:

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….


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1 Comment Add your own

  • 1. Goofy59  |  July 11, 2011 at 12:24 pm

    Very wise advice. I’m one who can eat Habeneros and have some mild to moderate discomfort for a few minutes. But when it comes to the upper end of the Scoville Scale I proceed with caution. In my opinion heat should be enjoyable not painful. Just a small dash of Ghost Pepper can go a long way. If you have family and friends who are not into heat DO NOT surprise them with this pepper.


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