Ghost Pepper, Dried
Bhut Jolokia / Ghost pepper / Ghost chili / U-morok / Red naga / Jolokia peppers
As one of the hottest peppers in the world, dried ghost pepper is the weapon of choice if you’re into Scoville suicide.
Does a ghost pepper even 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 dried ghost peppers or ghost pepper powder. Thorough hand washing afterward is encouraged. Treat ghost pepper the way you would good wine: a little is just fine, while a lot will leave you suffering.
|Ingredients||Dried ghost peppers.|
|Recommended Applications||Being one of the hottest chiles in the world, Ghost 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 dried Ghost Peppers 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.|
|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||855,000–1,463,700, 1,500,000–2,000,000|
|Shelf Life||2 years|
|Country of Origin||Taiwan, Province of China|
|Dietary Preferences||Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|