Ghost chile peppers are also known as bhut Jolokia, Bih Jolokia, Naga Jolokia, Naga Morich and Raja Mirchi. These other names are simply given names in different cultures. Ghost peppers were first tested for their heat level in the year 2000. Registering between 850,000-1,050,000 Scoville units, they are one of the most piquant(hottest)chile peppers in the world. Currently the Scorpion chile pepper holds the title of hottest pepper with some registering as high as 2,000,000 Scoville units.

Ghost peppers, like several hot chile pepper varieties disguise their heat inconspicuously in a small pod. The chile pod is grooved, slightly curved and comes to a point. They are harvested and sold in their orange to red stage of maturity when their heat levels are at their peak. The peppers size ranges in length of 2-3 inches and about 1/2 inch wide. The skin is smooth, waxy, glossy and firm. Its flesh bears less than edible 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. Cooking ghost peppers will not reduce the pepper’s vicious bite.

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 the preparation of sauces or as a seasoning. Paired with meats and creamy sauces, the pepper can be slightly tamed and utilized as a spice versus simply a chile. As its global presence is limited, recipes outside of Indian cuisine do not reflect the use of the ghost pepper. Consider using the ghost pepper where you would use a habanero chile pepper. Ghost peppers can be pickled, be used in salsas, relishes, barbecue sauces, added to soups and used in meat and seafood rubs and marinades. Citrus can cut the heat of the chile and should be considered almost an absolute when contributing ghost peppers to any dish, fresh or cooked.

Ethnic/Cultural Info

Ghost 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 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. Its newfound Guiness Book status and popularity are boosting once impoverished rural agrarian communities' economic potential. The peppers grow prolifically in Bangladesh, Sri Lanka, and the northeastern regions of India: Assam, Nagaland, and Manipur.

Seasons/Availability

Fresh ghost peppers make sporadic appearances throughout the year. They are greenhouse grown in Holland and field grown in Mexico. They also may appear at farmers markets in-season.