Ghost chile peppers are also known as bhut Jolokia, Bih Jolokia, Naga Jolokia, Naga Morich and Raja Mirchi. They are a member of the Capsicim annuum family. Ghost peppers were first tested for their heat level in the year 2000. They are one of the hotter peppers in the world, registering between 850,000-1,050,000 Scoville units. The heat levels in ghost chile peppers are due to the volatile compound capsaicin, which gives all chile peppers their aromas and is solely responsible for the burning sensation associated with the chile’s pulp and seeds. Contrary to common belief though, capsaicin has no chemical effects on the taste buds, rather they provoke a neurological effect on the brain.

Dried ghost chiles, like several hot chile pepper varieties disguise their heat inconspicuously in a small pod. The dried chile pod is rusted red, shriveled and grooved, its once succulent skin now papered, hallowed and brittled with a satin finish. Dried ghost chiles are harvested at their ripe red stage of maturity when their heat levels are at their peak. Its flesh bears dozens of nearly inedible seeds (one seed can contain levels of heat that can produce sustained intense pain sensations in the mouth for up to 30 minutes). The pod’s membrane also contains high levels of heat, which extinguishes the assumption that removing the seeds removes the heat. The differentiations between dried ghost chiles and Fresh ghost chiles is that age will give the chile more flavor notes. Dried ghost chiles are not just hot, rather they have a greater aromatic complexity than their fresh counterpart. They also impart rich elements of smoke, piquant bitterness and a savory sweetness absent from the fresh chile.

Serving Ideas

The ghost chile pepper’s heat level should never be underestimated as even the smallest amount can render a dish inedible. It is best used very sparingly in addition to several other ingredients in any culinary preparation. Small doses of dried ghost chiles can be treated as a flavor enhancer and a spice. Consider using the ghost pepper where you would use a dried Chipotle pepper. Citrus can cut the heat of the chile and should be considered almost an ablsolute when contributing ghost peppers to any dish, fresh or cooked. Capsaicin is soluble in fatty and sugary substances. Dried ghost chiles pair well with rich meats, dairy and high fat oils and nuts, cinnamon, ginger, coriander, apricots, peaches, bananas, malted barley, citrus, cocoa, coconut, sugar, basil and vanilla. Alcohol calms the heat of capsaicin up to 14%. Therefore it should be noted that dried ghost chiles make an incredible pairing element with wines such as Reisling, Sauternes and Tempranillo.

Ethnic/Cultural Info

Ghost chile peppers are part of regional cuisine throughout the Assam region of India. They are used in Indian chile sauces and stews. They are even eaten alone, paradoxically, used to tame the summer heat. They are also used in smoke bombs and smeared on fences in paste form to keep wild elephants at a distance from farm land.

Geography/History

Ghost chile peppers were first discovered in a remote area within the Assam region of northeastern India. The extreme temperatures (up to 130° F) of the region and its highly humid environment contribute to the escalating heat levels of ghost peppers. If the same pepper were to be grown in less hot and more arid regions its heat level would reduce significantly, creating a chile with far less impact than what the ghost pepper has become known for. The peppers grow prolifically in Bangladesh, Sri Lanka, and the northeastern regions of India: Assam, Nagaland, and Manipur.