The ghost pepper (aka the Bhut Jolokia) is one of the hottest pepper in the world, topping over 1 Million Scoville Heat Units The ghost pepper (aka the Bhut Jolokia) is one of the hottest pepper 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.
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.
HOW HOT IS THE GHOST PEPPER (AKA BHUT JOLOKIA)?
The Bhut Jolokia (aka Ghost Pepper) measures in at 1,000,000 + Scoville Heat Units. It offers up some intense heat.
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. Quite hot!
GHOST PEPPER TASTE AND HEAT
The first flavor you will notice is 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.
BHUT JOLOKIA / GHOST PEPPER USES
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.
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.
Need help? How to Stop the Chili Pepper Burn On Your Skin.
Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers, truly, are called superhots for a reason.