Does the hottest chile pepper in the world have a flavor? Perhaps, but usually it’s the blinding nova-level heat that distracts people from noticing it. However, in small doses it offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts. This chile powder is also a wonderful gift for those who truly pride themselves as masters of spicy food.
You should always wear gloves when using ghost chile products. Thorough hand washing afterwards is encouraged. Remember that just a pinch – literally, a pinch – is usually more than enough for any dish. Treat ground ghost chile the way you would good wine: a little is just fine, while a lot will leave you suffering.
|Ingredients||Dried ghost chiles.|
|Recommended Applications||Being one of the hottest chiles in the world, this powder should be handled with extreme care. Use only where extreme heat is required and use sparingly. The Ghost Chile Powder can be used in salsa, chili, sauces, and soups. Baking into cornbread is a great way to use this chile or mixing into ground beef to make your own Ghost Burger. One can also mix the Ghost Chile Powder with oil and strain to use as an extra hot chile oil.|
|Basic Preparation||CAUTION: One of the world’s hottest chile peppers. Handle with extreme care. To prepare, rinse in warm water and then soak in hot water for 10 minutes to rehydrate. You may also add directly to your recipe, as long as it cooks for at least 10 minutes. Once re-hydrated, diced or pureed add to your recipe sparingly.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place.|
|Scoville Heat Scale||No|
|Shelf Life||2 Years|
|Country of Origin||India|
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