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.
You should always wear gloves when using ghost chile products. Thorough hand washing afterwards is encouraged. Treat ghost chile the way you would good wine: a little is just fine, while a lot will leave you suffering.
|Ingredients||Dried ghost chile peppers.|
|Recommended Applications||Being one of the hottest chiles in the world, this pepper should be handled with extreme care. Use only where extreme heat is required and use sparingly. The Ghost Chile can be used in fresh 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 blend the Ghost Chile 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. Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after re-hydration, dice or puree before adding to your recipe. Use this product sparingly.|
|Qualities||Gluten-Free, Kosher Parve|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||To be stored in a cool, dry place.|
|Scoville Heat Scale||1,500,000–2,000,000|
|Shelf Life||12 months.|
|Country of Origin||India|
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