Updated: Mar 29, 2019
800.000 to 1,041,000 on the Scoville scale
The Bhut jolokia, also known as “ghost pepper”, is a chilli pepper cultivated in the North-east Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur.
It’s a hybrid of “Capsicum chinense” and “Capsicum frutescens” and is closely related to the Naga Morich of Nagaland and Bangladesh
The ghost chilli is rated at more than 1 million Scoville heat units; pure capsaicin (the chemical responsible for the pungency of pepper plants) rates at 16,000,000 SHU's
Ripe peppers measure 60 to 85 mm (2.4 to 3.3 in) long and 25 to 30 mm (1.0 to 1.2 in) wide with a red, yellow, orange, or chocolate colour.
Bhut jolokia is used as a food and a spice.
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.
They have a slightly sweet, fruity flavor with a hint of smokiness,
Ghost peppers are infamous for their slow burn.
On first bite, you actually taste the chilli's unique flavors, but soon the heat strikes and continue to build for 30 minutes.
It is highly recommended to protect eyes and skin while handling these chillies.
Enjoy these super-spicy chillies in extreme hot sauces, BBQ sauces, and marinades.